Michael Donahue

• Served tables food and alcohol in a very high paced, quick turn around restaurant environment.

• Main line cook with two others. Responsible for prepping a heavy load of meats and veggies of all different kinds and cooking on the line for a busy restaurant. Some days over 150 orders. Responsible for cleaning kitchen and upkeeping equipment as well.

• This was my own restaurant. I ran the entire restaurant, both front of house and back of house. Took orders, cooked them and served them. I have had my own restaurant for about four years now and have moved locations 3 times. I did all of FOH and BOH duties including bartending. You can google Main Street Bistro Bisbee to see the Google profile, reviews and pictures of my food and drink creations. I have experience creating and implementing full food and cocktail menus from scratch with drinks and food of my own design and unique flavor and flair.

Mostly served draft beers and house cocktails to a full bar at most times with a large crowd and live music. Made drink specials of my own to add to the menu every now and then. Served hundreds of customers a night.

• Bartended late nights until 2am with a focus on draft beer and quick cocktails as well as ran the restaurant as the kitchen manager. Placed liquor and food orders. Served a 40 seat bar solo.

• Served tables and bartended here for over 6 years on and off. As a bartender, was assigned a seated section in the restaurant as well as over 12 bar seats and always had the highest sales on the floor.