Jacob Deiotte

Intimate cocktail bar with large niche spirits selection. Large emphasis on guest interaction and off-menu drinks. Helped with ordering/batching and hosted private tastings.

Mid-size neighborhood bar with small drink program. Equal emphasis on turn-and-burn volume service and hospitality, often worked solo during busy night shifts. Designed drink program, planned special events and popups (including booking talent, advertising and reaching out to brand reps.)

Small cocktail/coffee bar with large outdoor/street space for events and live music. Heavy emphasis on guest interaction and building regulars. Was in charge of all ordering, maintenance, bar program, marketing, staff management, and event planning.

Large, high-volume cocktail bar with theater in the back. Often subject to large influxes of guests due to multiple adjacent large music venues. Operated charcuterie station as needed during bar service. Assisted with batching and bar prep.

High-volume tiki bar with busy weekend DJ parties. Large cocktail menu and rum selection. Hosted bar workshops, tastings and classes. Ordered beer and liquor, was in charge of inventory and scheduling.

Texas/Korean fusion restaurant with cocktail program. Heavy collaboration and use of ingredients with BOH. Intimate bar environment with heavy guest interaction. Operated a busy service well while also serving guests on the weekends. Created weekly drink specials and assisted with cocktail program.

Large brewpub/restaurant with cocktails. Ran very large sections that included taking large table sections and maintaining both a service well and many seats. Helped create rotating radlers and cocktail specials.

European-style brewpub with cocktails. Very large server sections with sizeable mezzanine for private events. Food, beer, and cocktails all rotated heavily, requiring extensive menu training.