Douglas W. Carson

• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Delivered quality service and provided a warm and welcoming environment.
• Trained incoming staff regarding restaurant's practices, culture and procedures.
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.

• Prepare and serve a variety of alcoholic and non-alcoholic beverages, including craft cocktails and local beers.
• Interact with guests in a friendly and attentive manner, making recommendations and ensuring satisfaction.
• Maintain a clean and organized bar area, restocking supplies, and ensuring proper inventory management.
• Adhere to responsible alcohol service policies, ensuring the well-being of our guests.
• Collaborate with the service team and kitchen staff to ensure seamless operations and guest experiences.

• Assist in organizing and preparing the cellars and wine stations for service, including receiving wine from outside purveyors
• Work the floor and assist guests by taking orders for wine and beverage selections according to guest preferences and price requirements
• Make and bring cocktails, wines by the glass, and wines by the bottle to tables and engage in the appropriate service of each
• Work with the other members of the bar & wine team to complete monthly wine inventory
• Attend and engage in wine classes every two weeks

• Completed Extensive Training of Learning 55+ Cocktails
• Able to build 6 styles of Cocktails in less than 7 minutes
• Be able to describe our cocktails and the different spirits and make suggestions based on customers tastes
• Strong focus on cleanliness
• Participate in ingredients prep and production

• Display phenomenal hospitality, friendliness, and comprehensive beverage knowledge

• Responsible for money handling, beverage pouring, and established alcohol service policies

• Set up and breaks down workstations, including cleaning and sanitizing

• Take inventory counts and ensures product is stocked to appropriate levels

• Serve high customer volumes during special events, nights, and weekends.

• Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• Recruited and trained new bartenders and barbacks to help maintain talented team.
• Crafted special drink and cocktail menu items for seasonal offerings.

• Poured drinks using standard pour according to specifications.
• Processed orders on a computerized Point of Sale system.
• Managed bar revenues, ensuring that all patrons were billed and all cash properly accounted for.
• Closed out cash register and prepared cashier report.
• Changed beer kegs.
• Received beverage orders from wait staff and delivered beverages to guests.

• Over two years of casual dining experience.
• Consistently uses suggestive selling techniques.
• Able to comply with state laws regarding alcoholic beverage service.
• Waited on multiple customers at the bar and throughout the bar area.
• Help to create and sustain a consistent cocktail list with the restaurant.
• Consulted with managers to organize special events and promotions.

• Carefully followed safety and sanitation policies handling food and beverages.
• Managed strict beverage control to minimize waste.
• Adhered to state laws regarding alcoholic beverage service.
• Cleaned and changed ashtrays and emptied trash cans as necessary.
• Enthusiastically and appealingly described food and drink specials to guests.
• Set up glassware and liquor prior to events.

• Upsold daily specials and beverage promotions to exceed daily sales goals.
• Conducted inventories of bar and drink supplies.
• Trained incoming staff regarding restaurant's practices, culture and procedures.
• Received frequent customer compliments for going above and beyond normal duties.
• Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.