HEATHER GONZALEZ

• Performed at optimal levels for a high-volume, energetic crowd.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Works the busy show nights (Fridays/Saturdays). The Sitzmark turns into a concert venue and the bartending becomes very high-volume, fast-paced, high-energy until the show is over; essentially night club bartending.

• The Boretide Bar is located at the top of Mount Alyeska. Guests can get there by taking the tram up or hiking the North Face during summer months. With stunning mountain views, this bar is a hot spot for tourists and locals alike. During the Winter months it is extremely busy with skiers. It's a necessary stop for a warm up in between runs.
• With such high-volume, daily orders are a must
• I held the position of Lead Bartender last summer while the long-term Lead worked his summer fishing business. I stepped down for the Winter to give it back to him. However, I am always happy to help out with any managerial tasks.
• Increased sales with innovative cocktail creations and upselling techniques, leading to improved overall revenue.

• Ran the largest department on the Vessel; overseeing the Galley, Stewards and Bar, as well as managing all guests and their needs while staying on board the Vessel.
• Oversaw Food and Beverage program, working directly with the Head Chef and Bartender.
• Expedited all meal services, while also doing table checks during each service.
• Managed the experience of up to 80 guests/weekly cruises (dietary restrictions, celebrations, health needs, etc)
• I held this position during peak covid times, which was difficult. We would frequently get cases on board, and being that we were cruising for an entire week, we would have to quarantine guests in vacant cabins and provide all services inside said cabin. I was the sole individual who catered to the covid guests; all while managing the rest of the guests on board,

• Created a daily "cocktail of the day" using homemade syrups, obscure spirits and 'punny' names
• Provided an inviting atmosphere by playing a carefully curated Playlist, having drink knowledge and a welcoming demeanor.
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• As the sole bartender on the vessel, I would work 12-14 hours a day/7 days a week, for up to 8 weeks at a time, up to 80 guests/weekly cruise.
• There were no "off days", even if I was sick I still had to perform to the best of my ability as there was no back-up bartender. That time time in my life taught me resilience, endurance, and adaptability - it was an incredibly unique experience that I will always remember fondly.

I have worked at Jack Sprat sporadically over the past 5 years. I haven't been a full-time employee there since 2022, but I do still help out during the Alyeska shoulder season, or when they are short-staffed and my schedule allows it. I'll always be in the Sprat family and lend a helping hand when I'm able to.

• Applied comprehensive knowledge of wine and beer to increase daily beverage sales.
• Strong menu knowledge and attention to daily specials to really sell the menu and get higher ticket sales.
• Trained and mentored new servers on menu knowledge and service standards.
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.

• Strong menu knowledge and a salesman mentality.
• Cultivated warm relationships with regular customers.
• Bussed and reset tables to keep dining room and work areas clean.
• Tended to the bar as well as tables during shift

• Worked on a very small cruise ship for an Alaska summer season doing the inside passage, as well as a winter season in the Sea of Cortez.
• Would work for 8 weeks straight, 7 days a week, 12 hours a day, per rotation. During my rotations I would serve 3 full service, fine dining meals a day, while cleaning cabins in between breakfast and lunch service.
• Strong menu knowledge, wine and cocktail pairings and a calm demeanor were of the upmost necessity.

• Spent 3 seasons working in the incredibly busy "P-Town", which is located at the very tip of Cape Cod
• The summers are a zoo and you are completely flat-sat from the second the doors open until they close
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.

• Worked in two different venus: Chair 9, a high volume Après Ski Bar, and Element 47, a fine dining, Forbes standard establishment.
• Guided guests through menu, while demonstrating thorough knowledge of the food and the ingredients, beverages and proper wine pairings.
• Attending weekly Sommelier classes, in order to enhance my wine knowledge, to better my service.
• Increased sales significantly by upselling higher-end products to customers.

• Worked in two venues: Server at the King Salmon and Bartender at the Grizzly Bear Bar
• King Salmon was fine-dining, focused on menu knowledge, wine-pairings, and up-selling. It was more of an experience.
• The Grizzly Bear Bar was fast-paced, high-volume, speed bartending. The trains would come every other day with upward of 900 passengers; all of which would flood the bar upon arrival.
• Adapted to diverse customer needs, providing personalized service that increased guest satisfaction.
• Increased sales by suggesting additional items like desserts and drinks based on customers' orders.

• Skillfully promoted items on beverage lists and restaurant specials.
• Bussed and reset tables to keep dining room and work areas clean.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.

• Worked at a busy comedy club in downtown San Diego, CA.
• Sections were tight and dimly lit, which required a bit of finesse and awareness to avoid disrupting the guest' experience
• Flipped section entirely in between shows (two a night)- rearranging tables, sweeping, restocking, cleaning, etc.