Samantha Kreis

• I was responsible for creating the schedule and making sure everyone was allowed equal amounts of work time.
• I developed great relationships with all the distributors and handled the ordering of all the beer weekly.
• I trained new bartenders in the hopes that they would feel comfortable enough to handle the bar during busy and slow times.
• Once a week, or when the owners were away, I handled the money bags and tills. Making sure the drawers for both shifts were on point, handling credit card tips, and other forms of payouts for the customers.
• I helped with event planning and even created my own, which is still going strong four years later. Loaded cocktails. I had to create the menu for what I would serve on top of the beverages. Cook and set up all said food. Brunch was another idea I suggested we start doing. I came up with the times, drink specials, helped with the food specials, and with the menus.
• Cleaning the bar was another responsibility I had: rails, bottles, soda guns, and coolers.
• Keeping the inventory stocked and rotated.
• Maintained a fun and welcoming environment for all who visited, and built a solid client base for repeat customers.
• Helped create the weekly food specials and maintained all special boards weekly for advertisement.
• Created weekly or monthly drink specials for holidays, events, or the season.

• Served high customer volumes during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shifts, preparing cash drawers, and taking inventory.
• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Created all the weekly food specials, all mostly from scratch. Home-cooked meals.
• Put away food stock when deliveries showed up.
• I served beverages, took food orders, cooked food orders, served the tables, and handled the closing of all the sales by myself.
• I handled the inventory for all the food and dry products. Made sure we ordered when needed, and did not run out of stock.

This was my very first job that I got when I was a freshman in high school. I worked in the kitchen as a cook, worked my way up to manage the kitchen, and also did a bit of bartending. My responsibilities included:

• Preparing and handling all food the safe way.
• Training any and all new kitchen staff.
• Creating all the weekly food specials, typing them out, printing them, and putting them out.
• Using their system and pricing out all of the food specials to ensure we stayed within our profit margin.
• Dusting and oiling the lanes. Making sure the bowling area was clean and sanitized.
• Stock the bar when it is needed.
• I served customers beverages when I became of age.