Roneer Nichols

Head Bartender

Red Lobster

01.2005 - Current

Closed out cash register and prepared cashier report at close of business.
Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
Trained Number new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
Followed alcohol awareness procedures for preventing excessive guest intoxication.
Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
Boosted bar profitability, mentoring team members on routine procedures and productivity strategies.
Managed bar at special events, leading team in providing coordinated service for weddings, business meetings and social gatherings.
Followed strict recipes and drink measurements to minimize product used.
Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
Developed specialty drinks to work with menu changes, sustaining customer interest and solid bar revenue.
Crafted special drink and cocktail menu items for seasonal offerings.
Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
Implemented drink prep procedures, significantly reducing wasted stock.
Handled establishment social media accounts, increasing customer traffic and bolstering business.
Obtained cash bank and stocked service bar to prepare for operation.
Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
Developed new signature cocktails to support bar marketing brand and increase profits.
Kept bar presentable and well-stocked to meet customer needs.
Adhered to state laws regarding alcoholic beverage services and customer regulations.
Served high customer volumes during special events, nights, and weekends.
Upsold menu items to customers, driving up per sale revenues and maximizing profits.
Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.