John Ziglar

My responsibilities were to train new bartenders on micro's computing program systems (Oracle). How to be efficient and effective on tasks at hand. Also, training new employees on the proper steps of service.

• Managed closing procedures such as counting money, balancing tills and reconciling receipts at end of shift.
• Trained new bartenders on drink preparation and upselling techniques.

• Managed bar inventory and ordered supplies as needed.
• Trained new staff on bartending techniques and customer service.
• Knowledge to staff on the cutting, toasting and lighting of various cigars.
• Libations and cigar pairing techniques
• Maintained cleanliness and organization of the bar area.
• Managed closing procedures such as counting money, balancing tills and reconciling receipts at end of shift.
• Trained new bartenders on drink preparation and upselling techniques.
• Supervised other staff members in order to ensure tasks were completed correctly and efficiently.

• Maintained cleanliness and organization of the bar area.
• Engaged with guests to provide excellent customer service.
• Collaborated with kitchen staff for seamless service during events.
• Adhered to safety and health regulations while serving alcohol.
• Poured wine, beer, and cocktails for patrons.
• Effectively multitasked within fast-paced environment.
• Remained calm and poised during busy periods, promoting great customer service to guests.

• Mixed craft cocktails using fresh ingredients and innovative techniques.
• Provided exceptional customer service in a fast-paced bar environment.
• Maintained cleanliness and organization of the bar area and equipment.
• Collaborated with kitchen staff to ensure timely delivery of food orders.
• Performed opening and closing duties including restocking supplies.
• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Ensured proper sanitation of bar area, glassware, utensils, and equipment.
• Poured wine, beer, and cocktails for patrons.
• Trained new bartenders on drink preparation and upselling techniques.
• Proper Cigar knowledge to guests
• Cutting, toasting and lighting techniques of various cigars
• Educating guests on Cigar, libation and food pairings.
• Checked identification cards for proof of age prior to serving alcohol beverages.
• Recommended food and drinks to patrons based on preference, pairings, and special promotions.
• Attended regular training sessions to stay updated on new products or trends.
• Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.
• Effectively multitasked within fast-paced environment.
• Made friendly conversation with customers to provide enjoyable bar experience.
• Handled cash transactions accurately and efficiently during busy shifts.
• Greeted customers and provided excellent customer service.

• Trained new staff on bartending techniques and customer service.
• Ensured compliance with all federal, state, local regulations and safety standards for alcoholic beverages.
• Provided exceptional customer service by greeting and serving guests in a friendly, positive manner.
• Created signature beverages to increase revenue and patron loyalty.
• Stocked bar with beer, wine, liquor and related supplies.
• Developed drink menus using seasonal ingredients, new products or specialties of the house.
• Demonstrated knowledge about wines, beers, spirits and cocktails by providing detailed descriptions upon request.
• Reduced inventory losses and moved older products by creating new drink menu items.
• Increased average ticket amounts by upselling customers from shelf to premium brands.
• Maintained cleanliness of work area including wiping down surfaces and washing glassware.
• Stayed up-to-date on latest mixology trends, bar equipment, and sanitation standards.
• Monitored patron alcohol consumption to encourage safety.
• Coordinated with kitchen staff to ensure timely delivery of food orders when requested by guests.
• Balanced daily registers and generated sales reports for management.
• Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
• Upsold customers from shelf to premium brands to help boost sales.
• Poured wine, beer, and cocktails for patrons.
• Neatly sliced and pitted fruit for garnishing drinks.