Christopher Harkins

For the past few years I've done the following:

Service Bar

Point Bar

Liquor Order

Wine Order

Keg Order

Inventory

Closing the Restaurant (both locking up and filing paperwork

FOH Managerial duties (05/2022 to 08/2022)

Training new servers/Bartenders (03/2022-Present Day)

Deep Cleaning Duties

Picking up BOH Shifts (Dish and Prep Cooking)

Food Running

Beyond all of that I have trained two general managers in my tenure. I would say I am a team player and will fill any role required on any given night. Beyond that I've been willing to sacrifice my own gain for the sake of the staff while making sure my guests have the best experience the can have.

Deep cleaning, Writing the schedule for the BOH staff, Cooking, Prep, Dish, Glassware, Barbacking, Filling in for the Bartender when they call out (dive bar), and inventory.

(I left because of pneumonia partially caused from smoke inhalation as it was a smoking bar.)

Service Bar

Point Bar

Waiting Tables in the Cocktail section on very busy nights

Opening and Closing the bar (Working 9 a.m. to 11 p.m.)

Helping with Inventory counts

Training

Dishes (Proper storage of glassware)

(Left because of conflicts with my Kitchen Manager Job at the same time.)

Point and Service Bar (22 seater)

Dishes (Glassware)

Prep (Alcohol and Food Service)

Making Guacamole in front of guests ("Guac Live")

End of Day Reports

Cooking

Deep Cleaning (In General)

Dishes

Prep Cooking

Customer Service (Managerial Side/Service Side)

"Special Projects"

General Maintenance

Deep Cleaning for COVID-19

Safe Deposits

Input on Hiring

Traveling to different locations to assist training and to fill in when low staffed