Nicholas Watson

They brought me on as a salary manger helping to generally manage. Helping develope servers, bartenders, food runners, security. I would help organize banquet events like graduations, retirements, rehearsals etc. I was also in charge of liquor order, helping them minimize over ordering and looking for cheaper/ more viable products to sell. I also help incorporate a new oil filtration system that will help them save thousands down the road. It eliminated having to order oil storage for the oil and eliminating waste (i.e. plastic and cardboard). Overall, I would help wherever it was needed and keeping moral for the team to be able to operate to the best of their abilities. I was also in charge of scheduling music events mainly focused on live acoustic whether it be single, duos or bands.

I was brought on as a server/bartender and showed my interest in management. I took over as the bar manager looking over the liquor and beer orders. One of my tasks was to eliminate/ minimize waste in areas that were avoidable. Helping develope new bartenders and servers as well as helping in the expo window whenever the kitchen needed assistance. There were also meetings with other vendors to help teach the team about the spirits we use, explaining the history, origin and the reason we chose to incorporate them in our menu.

The golf course took on new ownership in 2019 and re-opened. I was simply FOH reinforcements focusing on the quality of service with the golf members while helping with the banquets that would be schedules. Any issues with customers was trusted to be handled by myself in order to let management handle bigger issues. Engaging with the golf members to ensure they keep renewing their membership and keep them coming back.

I started off as host, working my way up through the ranks. I served as a host, busser, food runners, expo, server, and bartender. There was a small period of time where I would help cleaning kegs, help the brewers with the process or even canning the product.