COURTNEY LAWRENCE

• Perry’s Restaurant’s newest location, offering a full bar selection and extensive food menu, specializing in steaks and martinis.
• Primarily worked behind the bar, but occasionally served tables during larger parties and events.
• Trained and mentored new bartenders on techniques and customer service standards.

• Exercised my FOH and BOH experience at various catering events, from weddings to corporate events as well as smaller dinner parties, sometimes up to 500 guests.
• Worked as a server and/or prep chef for these events, depending on which was most needed.

• Solo service bartender for the outdoor Garden Bar, working consistently busy days during lunch and dinner hours (summer season).
• Bartender/cocktail curator for the hotel’s upscale speakeasy, Bad Harriet, offering an omakase pairing experience through our partnership with Taikun from New York (winter season).
• Crafted innovative cocktails and beverages enhancing guest experience.
• Developed seasonal drink menus aligning with current trends and customer preferences.

• Evening chef/prep cook and on-call bartender; local beers, craft cocktails, and whiskey bar.

• High-volume sports bar/local watering hole, full-time opening and closing bartender/server at all three locations.

• In 3 years, I worked my way from the bottom to lead sushi chef, in charge of back of house operations, product ordering, menu development, and staff knowledge training.

• Evening cocktail waitress in the pool hall as well as the Cigar Bar, serving drinks and a special selection of cigars in an exclusive and intimate nightlife setting.

• L.A.’s top venue and banquet hall specializing in extravagant events such as galas, weddings, bar mitzvahs, charity events, and fashion shows, accommodating up to 700 guests.

Played collegiate volleyball all four years, earning a conference championship title and continuing into the NCAA playoffs my senior year.