Rebecca Votel

I work both as part of a team and independently at Louisville's oldest tavern, which has been in continuous business for over 50 years. Outlook is a no-frills neighborhood bar, with weekly specials and monthly events. I work both afternoon and closing shifts, duties include reconciling money, deposits, and stocking inventory.

Ocean Beach's neighborhood institution on Voltaire Street, Lucy's Tavern has cemented itself as the type of bar where all guests are treated like family and a fiercely loyal group of regulars are family. A bustling bar with pool tables, several TV screens for sports, and a "come one, come all" ethos. I worked independently during afternoon shifts four days a week and managed the day-to-day operations of the bar. This included ordering, inventory, staff education, creation of specials and events, social media and promotions. Reconciled all monies and weekly bank deposits.

North Park's iconic dive bar, Live Wire featured one of the city's best draft beer selections with many sought-after and rare finds and a spirits list that toed the "craft-dive" concept. A lively, vibrant neighborhood crowd and regulars who have been imbibing at this establishment for nearly 30 years. I worked independently on one opening shift and part of a team for one closing shift weekly.

San Diego's original craft cocktail bar and restaurant, Starlite's legacy is also entwined with it's longevity- running 13 years strong. The bar program is focused on classic & culinary influenced cocktails and a strong whiskey list, featuring rare and sought-after American whiskies. Starlite caters to a diverse crowd of locals and tourists and features one of San Diego's best late night kitchens.

Named Minneapolis Star-Tribune's "2018 Restaurant of the Year", In Bloom was a creation of James Beard-nominated Chef Thomas Boemer. Culinary program was executed entirely on a 20 foot hearth, everything was prepared solely on wood burning flames. Menu could be described as New American, with many classic French and Italian influences. The bar program featured classic and house-created craft cocktails with an extensive and ambitious natural wine list. High volume and full fine dining service at the bar; this was also one of the most challenging positions I've worked.

A small, intimate bar space located in downtown Oakland with a focus on classic and craft cocktails. The Miranda was also home to several DJ nights and events, such as First Friday. The bar program featured a inventive house cocktails, with a small list of well-curated beer and wines.

Introduce our brand, portfolio of 11 SKUs/spirits, philosophy and point of view to the masses of Southern California. Built and maintained genuine relationships with account buyers/managers, distribution, other suppliers and in general immerse myself into the spirits and bar culture of my territory. I built our brand from a relatively unknown status to 250 on/off premise accounts and over 1,100 points of distribution, with a heavy focus on menu placements and on-premise activations. Other duties included, but not limited to; distributor work withs, staff trainings and public tastings/education/sampling, producing events, marketing and social media, account support and GSM presentations.

Vegan, doom metal and Amari focused cocktail bar in the heart of the South Park neighborhood in San Diego. Before my departure, I obtained a lead position in spirits/cocktail education for the bar staff. I was also a mentor to the younger bartenders- a role in which I thrived.

High volume in every sense of the expression, Coasterra was one of the most challenging bars I’ve ever worked. The bar program was heavily influenced by all agave spirits and included an extensive wine list to pair with Chef Deborah Scott's culinary creations.

A beautiful classic cocktail bar and fine dining restaurant nestled in a busy corridor of downtown Louisville. With a back bar of over 350 spirits, we could execute nearly every classic and modern classic cocktail known. Sister property of The Franklin Mortgage & Investment Co. of Philadelphia.

A lively, fun, and dive-y neighborhood bar/restaurant with two concepts; a tiki/tropical themed rooftop bar & lounge and an American whiskey and live music focus downstairs. Crowd was often described as "undefinable", we catered to any and everyone.

Louisville's own bourbon mecca, with over 140 labels of Kentucky-only distilled whiskies on the back bar. This is essentially where I learned how to bartend; everything from shaking and stirring to using Kold Draft and developing cocktails. During my tenure here I acquired management duties including but not limited to floor management, training staff and reconciling money nightly.