Collin Mills

• Upheld strict regulations for safe alcohol service and food safety.
• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
• Kept bar stocked with liquors, juices and garnishes for drinks.
• Served high customer volumes during special events, nights, and weekends.

As bartenders we have several roles at Curious, primarily making food as well as drinks. This also includes both food and bar prep, batching specialty cocktails etc. We are expected to be able to handle face paced service to high volumes of customers. Our main focus for every show is to get the customers through he bar line as quickly as possible at both show load ins and intermissions.

As Kitchen Supervisor i was both day Line cook as well a primary Prep cook.
I was responsible for ensuring all Prep was kept up with for the week,  writing prep lists for other cooks, tracking waste, constructing and receiving orders and doing the more labor intensive food prep as well as working shifts on the line during busier days.

Floor manager responsible for 50 plus employees and writing their schedules as well as maintaining excellent service and quality food. I worked on the floor with my staff to oversee and assist with everything from serving and bartending to food expediting, financials and product ordering.

As General Manager, I oversaw every day to to day operation.this included

-Hiring/firing
-beer and food ordering
-inventory
-labor/cost management 

-menu writing
-staffing
-training 

as well as working with my staff and overseeing catering