Dylan Smalley

I started as a barback and worked my way up to bartending. During this process I learned how to craft cocktails at a high level from classics to our modern new vision twists. I prepared prebatches of cocktails and also took inventory on a regular basis. Most importantly I built rapport with guests with an aim to provide excellent service at high volumes up to $100K revenue days.

• Assisted bartenders in preparing garnishes, juices, and stocking liquor for high-volume music venue service. Organized and replaced kegs for a high volume of beer service. Assisted in inventory control by tracking stock levels, rotating supplies, and communicating shortages to management.

Furthered skills as a server at an Irish/English pub. Gained a substantial draft beer knowledge and Implemented process improvements to streamline service flow and increase efficiency all while cultivating warm relationships with regular customers.

Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality at a barbecue restaurant.

Greeted and seated guests, ensuring a welcoming atmosphere. Managed reservation system to optimize seating arrangements and reduce wait times. Overseeing the Expo window to ensure food quality and accuracy. Coordinated timely delivery of food to ensure customer satisfaction and prompt service.