Rhys Jeffrey

Hired on for the seasonal Miracle on 2nd bar pop-up, and was asked by ownership to stay on full time as a bartender.

• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.

• Contributed to a positive work environment through effective teamwork and communication with colleagues.

• Followed alcohol awareness procedures for preventing excessive guest intoxication.

Had the opportunity to work in several food and beverage outlets including Wyld, Wyld Terrace, Fireside, and Sakaba

• Bar Lead at Wyld Terrace in its first year of operation to create a high end apres cocktail menu, and champagne menu including Dom Pérignon 2000 P2, 10, 12, Krug 167th Edition, Veuve Clicquot La Grande Dame 08, 12.

• Created custom seasonal cocktails as well as menus for Wyld, Wyld Terrace, Fireside, and Sakaba

• Consistently generated between $50,000 and $80,000 in daily sales between a staff of 3 bartenders and 4 servers.

• Worked with security personnel to identify over-intoxicated guests and ensure they still had a positive and safe experience upon exit.

• Helped with inventory and requisition to order supplies and stock.

• During COVID-19 was sent to St Regis Aspen during the Month of December due to staff shortages to help out Velvet Buck and Mountain Social Bar and Lounge

Was asked by ownership to go on a Task-Force at Four Seasons Vail to assist, train,and serve at Flame Steakhouse, Remedy Bar, as well as Macallan Speyside Bar.

• Helped design and integrate cocktails into our seasonal cocktail menus.

• Worked closely with the accounting department, to help maintain beverage costs as well as equipment and machinery to save costs in the future.

• Worked with our sales team, to create personalized menus for private events as well as weddings.

• Handled difficult and inappropriate guests with grace and professionalism.

• Supervised and trained servers as well as bartenders appropriately while helping to create training modules for new servers and server assistants.

• Presented and explained specials offered; was the top seller of chef specialty dishes in fall 2022.

• Created a welcoming and positive environment for guests and associates; received Employee of the Month in September 2022.

• Part of the opening team for the Four Seasons Nashville property.

• Well-versed in the extensive menu of Michelin Star chef Nello Turco to make recommendations based on guests’ preferences, allergens, and wine and food pairings.

• Followed proper plate, wine, champagne, etc. presentations and overall fine-dining procedures.

• Provided exceptional upscale and memorable experience according the hotel’s standards of service for guests including VIP members

• Developed and implemented craft cocktail menus, wine lists, and multiple-course food menus.

• Worked with the Regional Director of the Missouri Restaurant Association to train front-of-house staff in a fine dining outlet.

• Conducted private wine tastings, tequila tastings, and bourbon tastings explaining the spirit history, origin, and palate.

• Created a cost-effective menu that was innovative and sustainable.

During COVID-19, I was sent on a Task-Force to Four Seasons, Jackson Hole due to Four Seasons, Denver being closed and renovated. I worked in all food and beverage outlets.

• Adapted to diverse customer needs, providing personalized service that increased guest satisfaction.

• Ensured accurate cash handling and processed transactions swiftly, contributing to restaurant's financial accuracy.

• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.

• Maintained clean and organized dining areas to uphold restaurant hygiene standards.

Had the opportunity to work at Edge Steakhouse, with the focus on prime cuts and dry-aged meats as well as a raw bar featuring hamachi, crudos, shrimp, sea urchin, and a rotating selection of oysters.

• Proficient in crafting a wide variety of classic and signature cocktails, with a focus on presentation and flavor balance.

• In-depth understanding of premium wines, spirits, and craft beers, enabling informed recommendations to guests.

• Committed to providing high-quality service, creating a welcoming atmosphere, and ensuring guest satisfaction at all times.

• Skilled in managing high-volume orders and maintaining accuracy during peak service hours, ensuring timely delivery of beverages.

• Successfully contributed to the bar menu by creating innovative cocktails that enhance the dining experience.

• Assisted in tracking inventory levels, ordering supplies, and minimizing waste to optimize bar operations.

• Utilized upselling strategies to promote featured drinks and increase overall revenue for the establishment.