Josie Ball

I Inspect All Mail Delivery I Drop On My Schedule Delivery As Projected to Them They Had Contract With USPS And I Had One With Them All drops Was Schedule in Advance in Timely manner in advance Had To B drop when was schedule to B Drop.

Open and Set Bars Up Made Sure They Was Stock With All Need For Each Schedule Shift And Every one Schedule show Up And Carry Out Their Duties

And At End Of Each Shift Every Thing Needed on That Shift Was Ready For The Next shift and At End of Schedule I Made Sure Everything Was stock for Next Shift.

• Completed bar opening and closing procedures.
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
• Handled cash accurately and prepared nightly deposits.
• Purchased supplies according to expected demand.
• Handled $Amount cash on daily basis, which built trustworthiness and loyalty with owners.
• Upsold daily specials and beverage promotions to exceed daily sales goals.
• Closed out cash register and prepared cashier report at close of business.
• Decreased waste, following strict recipes and drink measurement protocol.
• Implemented drink prep procedures that significantly reduced wasted stock.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Checked ID cards and verified bar guests were of legal age.
• Kept detailed inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
• Poured and prepared mixed drinks for over Number customers daily.
• Conducted regular inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders.
• Took customer orders and capitalized on opportunities to sell special beverage and food options.
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
• Maximized customer service by training staff, overseeing operations and resolving issues.
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies, providing Number% improvement over prior onboarding process.
• Improved customer service rankings by resolving issues quickly and accurately.
• Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
• Assisted servers with specialty drinks orders by preparing on-demand items without delay.
• Reduced labor costs by improving employee schedules and workflows to capitalize on individual strengths and better meet forecasted customer demands.
• Motivated and disciplined employees and implemented new mentoring program, which increased worker morale.
• Consulted with managers to organize special events and promotions.
• Increased profits with enhanced inventory oversight and strategic pricing adjustments.
• Determined business needs by acquiring client feedback for process improvements.
• Capitalized on opportunities to advance operations and mixology knowledge, enhancing customer service with refined and current expertise.
• Guaranteed optimal beverage stock by assessing Timeframe inventory and collaborating with owners for corrective action planning to limit expenses.
• Developed Number new cocktails for menu.
• Shrunk inventory costs Number% through proactive evaluation and adjustment of vendor relationships.