Eric Dimmer

• Performed opening and closing duties including restocking supplies.
• Developed good working relationships with fellow employees through effective communication.
• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Prepared cocktails from bar recipes and served wine, draft and bottled beer.
• Ensured proper sanitation of bar area, glassware, utensils, and equipment.
• Monitored guests' alcohol consumption levels to prevent over-intoxication or underage drinking.

River Place Hotel is a Kimpton property, where I worked as a Bqt Bartender/Server for 4 1/2 years before covid set in. I would like to have returned, but business will not warrant my rehire in the near foreseeable future.

• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Set up glassware, liquor and other necessary supplies for special events.
• Consulted with managers to organize special events and promotions.
• Managed cash and bar revenue during events.
• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Checked identification for minimum age for sale of alcoholic beverages.
• Set up and broke down buffet and other self-service areas, organizing components in logical and visually pleasing manner.

Per Diem was intimate full service restaurant and bar located in the Freemont district, that specializes in Spanish, Greek, Italian, and Turkish inspired dishes, made with locally sourced ingredients, and hand built cocktails, that feature Oregon Distilleries, homemade mixers, and freshly squeezed juice. Unfortunately this restaurant closed a number of years ago due to the property owner raising the rent.

• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Took customer orders and capitalized on opportunities to sell special beverage and food options.
• Kept detailed inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
• Upsold daily specials and beverage promotions to exceed daily sales goals.
• Poured and prepared mixed drinks for over 100] customers daily.
• Kept bar presentable and well-stocked to meet all customer needs.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.

The Oregon Convention Center (OCC) is the largest convention center in the Pacific Northwest, hosting events of all sizes - from conventions and industry trade shows to meetings, auctions and private receptions.

• See above responsibilities.