Jonathan Tarin

Bartender

• Operated efficiently in high-volume setting to prepare and serve more than 150 cocktails per hour.
• Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
• Conducted weekly inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders.
• Managed a 22 person bar top while operating the service well for the restaurant.
• Maintained accurate cash drawer of $600 per shift.
• Managed accurate register and produced daily sales reports
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Assisted servers with specialty drinks orders by preparing on-demand items without delay.
• Assisted in preparing dining room for special upcoming beer dinners, including decorating and educating the guests on the current beer selections and how they pair with the course.
• Applied excellent organizational and multitasking abilities to handle simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
• Checked ID cards and verified bar guests were of legal age.

Server/Cocktail

• Upsold menu items/cocktails to customers, driving up per sale revenues and maximizing profits.
• Managed 12 table sections while working in cocktail and 7 table sections when working on the floor.
• Helped implement side work charts for the servers/cocktails and assisted in signing off on side work when closing.
• Level 3 Brew Genius certification for Bj's Restaurants
• Green Apron Server for Bj's Restaurants (Service Mastery Apron)
• Changed hand-crafted soda kegs and/or soda boxes for the soft drink dispenser as well as making sure the running side work chart was being executed. 
• Assisted the food expos in delivering food  to the guests in correlation with taking care of your tables on a daily basis.

• Learned to work with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
• Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
• Memorized restaurant wine stock and appropriate entree pairings, leading to increases in daily wine sales
• Developed customer service skills while learning the etiquette of fine dining. 
• Scheduled reservations and managed seating arrangements 
• Assisted in catering events such as weddings, reunions, and corporate meetings.