HARLEY WINTER

High volume bartending in the heart of downtown, worked live music events regularly, and hosted local open mic nights.

• Served high customer volumes during special events, nights, and weekends.
• Kept bar presentable and well-stocked to meet customer needs.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
• Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.

• The sales and administration position is responsible for handling administrative activities related to store accounting and operations, assisting in the sales of tires, brakes and wheels to customers, and completing other duties as assigned by store management. Providing excellent customer service and completing work according to company policies, procedures, and the code of conduct is crucial to this position and underlies all sales & administration work activities and duty areas. This position has led me to have exceptional customer service skills and knowledge about how tire stores operate.

• Worked as a sushi chef rolling sushi three nights a week, preparing all types of seafood. I created sushi rolls that were featured every week. Proficient in setting up and working in a fast paced open kitchen. Knowledge of knife skills, kitchen sanitation, and food safety. I also worked as a Bartender and server, and gained extensive sushi knowledge. Overall making me more well-rounded in a restaurant atmosphere.
• Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
• Assisted with menu development and planning.
• Implemented food cost and waste reduction initiatives to save money.

• Working as the bar manager and restaurant supervisor of the firebrand lounge and hotel, overseeing 20+ employees in FOH and BOH, in charge of hiring and training all new hires, doing weekly ordering for: liquor, beer and an extensive wine list, as well as FSA. Also in charge of creating all drink menus and coming up with new trends for our restaurant, and mixology program. As well as fulfilling company policies when it comes to checklists, inventory, and state health codes. Conducting training with employees involving product knowledge, making drink spec sheets to ensure consistency is being followed, also coming up with new drink features and wine flights.

• In charge of the main bar, and sky bar at Casey's during the summer months, five days a week, while also taking sections of tables serving lunch and specialty cocktails, I have gained experience in very high volume bartending. (over 500 covers) and also more knowledge of local spirits and craft beers.

• A small western bar, where I worked solo behind the bar for 2 years, opening and closing knowledge of handling large amounts of money, casino running, stocking and ordering kegs, and most of all gaining proper relationships with our customers that make it all happen.