Eryn Korby

Las Vegas' singular expert, resource, and vivacious mascot for the burgeoning $35 Billion nonalcoholic and zero proof spirits industry.

• Owner & Manager of Buzz x Killrzz Las Vegas Nonalcoholic & Zero Proof Event Bars servicing festivals, concerts, galas, and more
• Nonalcoholic and Zero Proof Cocktail Menu curation for Vegas restaurants, bars, and nightlife establishments
• Owner of Las Vegas' first and only nonalcoholic bottle shop Sin City Saints, opening May 2024 in the Arts District
• Boutique Distribution of Fine AF/NA spirits, beer, wine, and RTDs for Vegas hospitality & nightlife

• Worked on opening FOH Team at Lotus of Siam in October 2022; Moved to Kallisto Oyster Bar February 2023.
• Operated efficiently in high-volume setting with an average Z total of at least $3K per shift (food and beverage)
• Performed opening and closing duties, print sales reports, set up for incoming shift, preparing cash drawers and taking inventory.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Kept bar presentable and well-stocked to meet guest needs.
• Reconciled Red Rock Resort and Casino player and guest comps

• Bartender and Server at Chef-Owned off-strip Spanish Paella and Tapas restaurant with an extensive, award-winning specialty cocktail menu from March '22 until Chef Jeff Weiss abruptly closed the restaurant in Sept. '22.
• Applied comprehensive knowledge of wine, spirits, cider and beer to increase daily beverage sales and upsell high-profit items.
• Crafted special drink and cocktail menu items for seasonal offerings; Explained menu items and suggested appropriate options for food allergy concerns.

• Bartender and Server at extremely high volume establishment catering to both tourists and locals in the popular resort hamlet of New Hope, PA.
• Trained new bartenders on drink preparation, product promotion, garnish preparation and sanitation protocol.
• Assisted servers with specialty drink orders by preparing on-demand items without delay.
• Managed accurate register and produce daily sales reports backing up inventory usage numbers.
• Consistently generated higher ticket averages via personalized service, extensive menu knowledge, and suggestive up-selling techniques.

• Hired as bartender in August 2020; Cross trained as server and transitioned to serving full time January 2021. Served as Banquet Captain once private events resumed in Spring of 2021.
• Crafted classic and specialty cocktails using fresh juices, house-made syrups, and boutique bitters/shrubs/etc to enhance dining experience.
• Provided personable, warm and knowledgeable service, including highly detailed explanation of menu items with strict adherence to Stella's fine dining steps of service, staying mindful of allergies and dietary preferences.
• Applied comprehensive knowledge of wine, spirits and beer as well as appropriate entree pairings.

• Operated efficiently in high-volume setting to prepare and serve an extensive variety of specialty cocktails, wines, and beer to bar customers, guests waiting for tables, and fulfilled dining room drink orders at service bar in rotation with co-workers.
• Provided friendly bar service in a polished casual environment, taking both food and drink orders.
• Set up bar for operation, obtained cash bank and stocked service bar; Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
• Cut all fresh fruit and stocked specialty cocktail garnishes, used hand juicer to make fresh juices daily, batched fresh simple syrups and several types of ice cubes for specialty cocktails, and pre batched gallons of house made sangrias and lemonades.

• High Volume Concert Bartender with sales totaling $1000-$5000 for a five-hour shift.
• Applied excellent organizational and multitasking abilities in order to operate efficiently in high-volume setting and prepare/serve more than 100 drinks per hour.
• Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
• Worked additional special events at related venues including Pier 26 NYC, Pier 1 in Hoboken, NJ, Kings Theatre in Brooklyn, and Governors Island NYC.

Beauty Bar | 2005-2007

• Served as Events and Marketing Manager and midweek bartender at (then) new Las Vegas outpost of established independent chain of Beauty Salon-themed "dive bars."
• Coordinated the opening of Beauty Bar Las Vegas with Bar Owners, City of Las Vegas officials, and A/V team to bring live music to downtown Las Vegas.
• Promoted several weekend music events and booked both local and national acts to play new outdoor concert space.
• Responsible for bringing "The Get Back," the afterparty for Downtown Las Vegas' First Friday Community Art Festival, to Beauty Bar, which ran for several years thereafter and remained the bar's highest grossing monthly event.

Leopard Lounge | 2004-2005

• Served basic and specialty drinks to patrons at the bar and efficiently provided all drinks to cocktail waitresses at service bar.
• Implemented new beverage program in conjunction with management and created sponsorships with liquor brands and local business to promote nightlife venue to local patrons.

Venus Ultralounge at the Venetian | 2003-2004

• Served as Assistant to General Manager at former tiki-themed ultralounge at The Venetian.
• Managed all club reservations via phone and online reservation portal.
• Booked large party reservations and upsold entertainment packages to visiting groups.
• Liaised with Human Resources, IT and various departments within ARK Restaurant Group, maintained calendar for General Manager, and performed various clerical tasks needed to maintain efficient back office operation.

• Seasoned, savvy producer, event manager and day-of-event specialist with two decades of high-level experience in the entertainment and hospitality industries.
• As Freelance Producer, managed administrative logistics for large scale live event footprints including concerts, festivals, corporate events, experiential activations, branded events at upscale nightlife venues, and reality television production.
• Supervised many onsite teams including caterers, audio-visual technicians, production assistants, and facilities personnel
• Supported senior leadership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, resourcing, risk mitigation and proposal development for various events
• Detailed Events CV available upon request