Rufus Yanes

As manager I would open and close the store, take care of FOH and BOH needs, inventory, check outs, etc.

As bartender I would set up and close the bar, stock and prep, had a section as well as took care of the servers drinks at the well and my bar top.

• Executed efficient beverage mixing and serving during peak service periods.
• Cultivated and sustained comprehensive expertise in wine and cocktail selections.
• Facilitated training sessions for new staff on bar procedures, drink recipes, and customer service standards.
• Monitored and enforced compliance with health and safety regulations in food handling and alcohol service.

I started off a crew member and within three months went from that to night manager to general manager. Being with Planet Sub paved my way into the food and hospitality business.

I managed my own store and looked over another location and opened one on campus in Lincoln, Nebraska.

My duties as manager were inventory, pay roll, hiring, promoting, training, etc.

• Supervised daily bar operations, ensuring exceptional customer service and efficient workflow.
• Developed and implemented innovative cocktail recipes, enhancing drink menu variety and customer satisfaction.
• Trained and mentored junior bartenders on best practices for mixing drinks and maintaining cleanliness.
• Managed inventory control processes, optimizing stock levels and minimizing waste through effective ordering strategies.