Sarah Hundley
Bourbon and Bones
Scottsdale,AZ
1
Certification
4
years of professional experience
Results-driven hospitality professional with hands-on experience in managing high-pressure situations and delivering exceptional service. Committed to enhancing team collaboration and achieving organizational goals. Proven ability to maintain organized workspaces and create positive patron experiences.
Work History
Restaurant Manager
3 Years 7 Months- Oversee daily restaurant operations to ensure exceptional guest experiences.
- Train and mentor staff on service standards and operational procedures.
- Implement cost-control measures to enhance profitability and reduce waste.
- Coordinate inventory management, ensuring stock levels meet demand without excess.
- Lead team meetings to communicate goals, expectations, and performance updates.
- Schedule staff shifts efficiently to optimize coverage during peak hours.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
Bartender
- Provided bartending services and served drinks to an upscale clientele in a high-end restaurant environment.
- Extensive knowledge of both the food menu and drink menu
- Engage in a culture that prides itself on excellence and discretion
- Maintain a working relationship with reps and suppliers
Lead bartender / Beverage Manager
- Create cocktail program for the speakeasy
- Establish a constant recipe guide for classic cocktails for the entire hotel property
- Order liquor every week and check inventory
- Train other bartenders around the property
- Fostering relationships with distributors and reps
- Maintain a monthly changing barrel-aged cocktail program
Bar Manager / Bartender
- Multiple meetings a week with brand ambassadors and reps
- Create a seasonal cocktail menu that changed every few months
- Work with Chef Kevin Binkley to use the highest level of ingredients
- Implemented a “garden to glass” cocktail menu
Manager / Bartender
- Create a cocktail menu for multiple themes
- Manage a staff of 10, 5 each shift
- Work in a fast paced high volume bar with multiple ingredient cocktails
- Lock up the establishment every night after doing the ledger and daily log
Education
- Communications in Marketing And Public Relations
Skills
Food service background
Passion for customer satisfaction
Relationship building
ServSafe food manager
Menu development
Schedule coordination
Supervisory skills
Team management
Inventory control and record keeping
Customer engagement
Certification
ServSafe Certification
Arizona Title 4 Certification
Timeline
Restaurant Manager
Bourbon and Bones
01.2023 - 08.2026Read More
Manager / Bartender
Kazimierz World Wine Bar
Read More
Bar Manager / Bartender
Bink’s Kitchen and Bar
Read More
Lead bartender / Beverage Manager
Straight Up bar, Hotel Adeline
Read More
Bartender
Ocean 44
Read More
San Diego State University
from Communications in Marketing And Public Relations
Read More
Additional Information
- Multiple education seminars with brand ambassadors and industry professionals
- Published in So Scottsdale magazine for mixology
- Selected as one of 30 people in the country for the Behind the Barrel program
- Selected to attend Portland Cocktail Week
- Bartended under a Diageo World Class winner as well as a GQ Bartender of the Year