Paul Smith

• Followed strict recipes and drink measurements to minimize product used.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Closed out cash register and prepared cashier report at close of business.
• Improved customer service rankings by resolving issues quickly and accurately.

• Followed strict recipes and drink measurements to minimize product used.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Improved customer service rankings by resolving issues quickly and accurately.
• Enhanced team productivity through effective scheduling and task delegation.
• Crafted special drink and cocktail menu items for seasonal offerings.
• Organized charity events at the venue which garnered positive press coverage while supporting social causes.
• Recruited, hired and trained staff on bar practices, customer service standards, and productivity strategies, providing [Number]% improvement over prior onboarding process.
• Streamlined inventory management for optimal stock levels and reduced waste.
• Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Upsold daily specials and beverage promotions to exceed daily sales goals.
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
• Managed financial aspects of the business, including budgeting, forecasting, and reporting.
• Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
• Implemented cost control measures to maximize profit margins without compromising on quality or service levels.
• Explained daily specials and beverage promotions to exceed daily sales goals.
• Maintained up-to-date knowledge of industry trends and competitor offerings to stay ahead of the curve in the market space.
• Maximized customer service by training staff, overseeing operations, and resolving issues.
• Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
• Introduced new cocktails to the menu based on market research that became popular choices amongst customers.
• Consulted with managers to organize special events and promotions.

• Controlled costs to keep business operating within budget and increase profits.
• Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
• Achieved departmental goals by developing and executing strategic plans and performance metrics.
• Maintained professional, organized, and safe environment for employees and patrons.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.

• Followed strict recipes and drink measurements to minimize product used.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Closed out cash register and prepared cashier report at close of business.
• Improved customer service rankings by resolving issues quickly and accurately.
• Enhanced team productivity through effective scheduling and task delegation.
• Organized charity events at the venue which garnered positive press coverage while supporting social causes.

• Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
• Spoke clearly and persuasively in positive or negative situations and responded well to questions.
• Greeted guests, escorted to dining tables and provided menu and information about restaurant to encourage seamless flow of service.
• Trained, coached and evaluated subordinates to raise performance to company standard.
• Served as leader of FOH team by assigning duties, work stations and responsibilities.
• Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.

Supervised 7 food & beverage including Diamond Lounge, Club Cappacino, Banquets, Room Service, Banquets, Hight Limit Noodle Bar, High Voltage Grill, EDR.

I have completely open Availability including nights, weekends, holidays, graves, mids, opens.

Thank you for the opportunity!

Paul D. Smith