Johnathan Peyton

• Most of this job is making deliveries with truck and trailer.
• I have made many deliveries with zero incident or mishaps.
• Deliveries always made safely and on time.
• Navigated communication with people who do not speak the same language as me.
• Learned a lot about how to organize and secure materials to optimize each trip made.
• Cleaned and maintained vehicle and assessed vehicle for damage after each shift.

• Very manual labor heavy, Here I got strong and leaned to take orders.
• Maintained golf course landscaping, ensuring optimal aesthetics and playability.
• Operated mowers and other equipment to execute grounds maintenance tasks efficiently.
• Assisted in irrigation system upkeep, promoting healthy greens and fairways.

• This bar was very fast paced and high energy.

• I was the fastest bartender that worked there always on my toes and head on a swivel.

• Operating a pos accurately and swiftly in this environment could prove difficult at times, but I am well versed with most pos systems.

• I did a lot of training people at this bar most of our staff was hired with little to no experience. I understand how it feels to be cast into something with no experience so I'd help as much as they would let me.

• Telling people they have had enough or that they must leave. Confrontation is a skill I've had to cultivate carefully over the years.

• Handling payments and tips. Always doing everything by the book and holding myself as accountable as I would hope of everyone else.

• Cleaning. I was responsible for cleaning all bottles, stations, floors, pos monitors, beer taps, bar tops, tables and chairs if it could get dirty during service it got cleaned at the end of service.

• I was in charge of maintaining the casual fine dining standards this cocktail bar was aiming to maintain.
• The bar was in shambles and hated by the locals. I was ridiculed and mocked by patrons for trying to make the place presentable, despite the all together lack of support and enthusiasm, we made it a very lovely and inviting date night destination.
• Seeing something that was once so full of love and life get so heavily neglected was heartbreaking. It took a lot out of everyone involved to make that place full of life again.
• I would oversee all training to make sure any menu drinks were consistent.
• I was responsible for inventory and stock when trucks came.
• Handling guests complaints has always been a speciality of mine finding a resolution without making a restaurant lose money can prove trivial at times.
• Tip splitting drawer counting and safe drops always done correctly and with my bartenders present so any discrepancies could be discussed on the spot.
• These systems I put in place worked great for everyone, even on my day off til the day the bar did unfortunately close.

• Set up and break down banquet rooms.
• Delivered exceptional service to guests during events, always making sure to clean as I was working.
• Bartending For events there are a lot of things that can go wrong, but if you stay stocked, clean, fast and optimistic nothing is impossible.
• Adapted quickly to changing event needs, sometimes it was weddings sometimes it was a stuffy corporate event, and I provided the same level of service regardless of who rented the space.

• Here i started as a barback and clawed my way up to bar lead. I learned how to prove myself and gained tons of experience and knowledge that carries me to this day.
• Cleaning is always huge in any building that has food in it at all. Lots of people with allergies like pizza places for the customization aspect, making it super important to sanitize everything a guest could come in contact with.
• Closing as bar lead I was also the closing manager so I would be responsible for making sure everyone was paid and everything cleaned.
• I put systems in place at that bar that are still being implemented today.
• This bar is where I first used a nice POS system and became very proficient in using it.
• Responsible for stock and intake of inventory.
• Responsible for smoothing things over with upset guests as that was not something my coworkers excelled with.

• Dennys was my first serving job here i learned the basics of everything listed after. Cleaning to industry standards, laws about labor and food safety, expectations, and importantly this is where I learned how to communicate and handle difficult guests.
• Standards are everything in a corporate job such as this one I kept busy prepping, cleaning, and learning as much as possible.

• This was my first job it is a 9 pin bowling alley. They never made machines for 9 pin so its all labor back there
• Return the ball pick up the pins. That was it!
• I learned in a very simple fashion that if you work harder and faster than those around you, it shows and you'll probably get better tips. Maybe your co workers will become competitive and grow with you.