Jeffrey Miley

managed a small business Outfitters in WNC. 1.2 Million in sales annually. Organized shuttles throughout the day/week. Put people on/off the river. Sold kayaks, canoes, paddles, shoes, disc golf apparel, all outdoor survival gear.

• Prepared and served a variety of beverages while maintaining high standards of cleanliness.
• Managed bar supplies, ensuring prompt restocking to support uninterrupted service during peak hours.
• Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
• Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.

Ran the bar inside Carnall Hall BnB on campus of Arkansas University.

• Collaborated with kitchen staff to coordinate timely service during busy periods, improving workflow.
• Developed signature cocktails that increased repeat customer visits and enhanced the bar's reputation.
• Served high customer volumes during special events, nights, and weekends.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.

James Beard Winning restaurant in Asheville, NC by a loving Indian Family. Everything Scratch made.

• Streamlined kitchen workflows, resulting in a reduction of food waste and improved resource utilization.
• Maintained cleanliness and organization in the kitchen, ensuring a safe and efficient work environment.
• Implemented food safety procedures, maintaining compliance with health regulations and standards.

• Prepared and served a diverse range of beverages, enhancing customer satisfaction and retention.
• Maintained bar cleanliness and organization, ensuring compliance with health and safety regulations.
• Managed inventory levels, restocking supplies to optimize service efficiency during peak hours.
• Trained new staff on cocktail preparation and customer service protocols, fostering team cohesion.

• Prepared and presented high-quality dishes, enhancing customer satisfaction and loyalty.
• Trained and mentored junior kitchen staff, improving team performance and efficiency.
• Managed inventory and ordered supplies, ensuring consistent kitchen operations and cost control.
• Collaborated with front-of-house staff to create seasonal menus, promoting local ingredients and sustainability.