Christopher Shaw

Fine dining restaurant with high volume craft bar, and high volume espresso service during brunch.

Tracked inventory.

Cash handling.

Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.

Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.

Upsold menu items to customers, driving up per sale revenues and maximizing profits.

Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.

A high end residential remodeling construction business specializing in bathroom and kitchen remodels. Tile, flooring, framing, drywall, demo, and window installs, etc.

High volume speed bar serving basic cocktails, beer and typical dive bar cocktails.

Cash handling - fast paced

Averaged over $2,000 in sales in my own well.

Consistently top seller.

High volume craft bar with an emphasis in fine dining.

Managed a team of 8 employees.

Average sales are $20,000 a day for total restaurant - food and alcohol.

Created new drink menus and trained bartenders and barbacks.

Ordered liquor weekly and did monthly inventory, as well as scheduling.

Developed new signature cocktails to support bar marketing brand and increase profits.

Maintained secure cash drawers, promptly resolving discrepancies for accuracy.

Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.

High volume craft cocktail bar modeled after a 1920s style speakeasy. Majority of sales were craft cocktails.

Minimal food, beer, and wine sales which totaled about 1percent of our sales. Well known for our blue blazer done both behind the bar and table side.

Drove sales up by by a minimum of 3-5 times as much while slashing labor.

Average peak sales on weekends ranging from $6,000 to $9,000 plus without any special events.

Managed a team of seven. Implemented a fresh juice program and in house syrup program. Developed a new menu that honored classic cocktails while we look to the future allowing better education and dialogue with all our patrons.

Conducted several record setting shift with three bartenders and no barback for all of our big events. Had many $15,000 -$20,000 dollar event nights.

In charge of inventory, scheduling, some payroll, training, hiring, event planning, and private parties.

Modern craft cocktail bar combining brunch, floral arrangement, craft coffee, and craft cocktails under one roof to pioneer a new experience.

Fresh business start up.

Managed and trained six baristas in bartending and eight bartenders to be baristas.

In charge of ordering products for coffee the bar. Implemented fresh juice programs as well as maintenance and cleaning programs to be adhered to.

Helped develop systems for cash drops and better accountability.

Heavy brunch traffic and heavy day drinking crowd.

Average sales for our friday through sunday brunch shifts were about $4,000-$5,000 with a balance on coffee and cocktails as well as brunch.

Managed a team of ten baristas in a high volume coffee shop. Focused on driving our sales by serving café beverages with speed, quality and consistency.

Furthered that experience by remembering names as well as the guests preferred beverage.

Sales increased exponentially outside of tourist season from $200 a day to $1,000 dollars a day.

Trained baristas in the finer points of coffee extractions, latte art, & coffee roast profiles.

Maintained and operated espresso machines, commercial coffee brewers, coffee pots and other equipment.

Mechanically inclined with some light electrical.

Managed a team of twelve baristas and helped shift a two hundred dollar a day coffee shop into a fifteen hundred dollar a day coffee shop within two years. Accomplished this by training baristas with passion, attention to detail, and opening up their palette as we chased the finest extractions possible.

Changed the culture of the shop from the Starbucks like drinks into the celebration of the third wave coffee movement. Celebrated pour overs, traditional takes on espresso, public cuppings, triangulation cuppings, as well as Pourover flights to highlight all their different intricacies and flavor profiles.

Innovated new coffee beverage experiences that distinguished us from other cafes such as cold brew tonics, oak aged cold brew, oak aged americanos, and coffee mocktails.

Created community through connecting with coffee events and concerts as well as movie nights associated with craft coffee.