Sarah Morrissey
Queens,NY
Summary
Spirited Beverage Director with 12 years of extensive knowledge of bartending and the making of classic and modern drinks and managing high-demand services. Adept at training workers for excellence, profitable drink menus and new trends. Successful at event planning and upselling products and consistently maintains excellent inventory while expanding goals and limited waste.
Successfully managed diverse beverage programs, enhancing customer satisfaction and driving revenue growth. Demonstrated leadership and strategic planning skills, fostering team collaboration and adapting to market trends.
Overview
15
15
years of professional experience
Work History
Beverage Director and Assistant General Manager
Le Veau D'Or
05.2024 - Current
- Increased beverage sales by developing and implementing innovative marketing strategies.
- Continuously monitored market trends to remain current on emerging flavors and techniques in the ever-evolving beverage industry.
- Coordinated with event planners to provide exceptional service for private parties and corporate functions.
- Developed comprehensive training materials that increased bartender proficiency in both product knowledge and customer service skills.
- Fostered a positive team atmosphere that encouraged collaboration among staff members.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Purchased beverage stock and handled all inventory needs.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained highest standards for beverage quality and service.
- Designed creative cocktail recipes that became popular among guests, driving repeat business.
- Designed beverage menus.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Managed all day-to-day operations within budgeted guidelines.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Managed bar and wait staff and directed hiring program.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Managed inventory effectively, reducing waste and improving cost efficiency.
Beverage Director and Assistant General Manager
Le Rock
03.2023 - 05.2024
- Increased beverage sales by developing and implementing innovative marketing strategies.
- Continuously monitored market trends to remain current on emerging flavors and techniques in the ever-evolving beverage industry.
- Coordinated with event planners to provide exceptional service for private parties and corporate functions.
- Developed comprehensive training materials that increased bartender proficiency in both product knowledge and customer service skills.
- Fostered a positive team atmosphere that encouraged collaboration among staff members.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Designed creative cocktail recipes that became popular among guests, driving repeat business.
- Designed beverage menus.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Managed all day-to-day operations within budgeted guidelines.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
Beverage Director
Ernestos
05.2019 - 02.2023
- Created Craft Cocktail Program and cocktail list with emphasis on Basque products and Spirits .
- Curated list of Basque and American Cider, local and Spanish Beer.
- Curated in depth list of Vermouth, Amaro and Sherry.
- Serve in seasonal, Chef driven and ever changing Basque Menu.
- Served and specialized in Natural French and Spanish wine.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Delivered in-depth training to workers in cocktail preparation, spirit knowledge and proper presentation of said products and customer-facing roles to promote strong team performance.
- Maintained exhaustive knowledge of all classic cocktails and modern cocktails, including flavor profiles, proper way to build rounds, glassware, syrups and garnishes.
- Served as shift manager, handling opening and closing duties including creating closing excell spread sheets for tasks and money handling.
- Planned service for special events, including drink lists, inventories and servers.
- Excellent communication and working business friendship with multiple Vendors and specific brands and brand representatives.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Created training program for all FOH staff including in depth training in Cocktails, Spirits, Fortified Wine, Sherry and steps of service.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
- The Beverage program at Ernesto's has been written up by such publications as PUNCH Drink, Thirsty, Liquor.com, Infatuation, GQ, Eater, Grubstreet, Imbibe and Bon appetit.
Bar Manager
Frenchette
11.2017 - 05.2019
- Created in depth French inspired modern and Classic Cocktail list.
- Implemented quality control initiatives while creating house-made cocktail , juice, syrups and batches and preparations to reduce downtime and increase revenue.
- Curated Spirits lists with Emphasis on Calvados, Armagnac, Cognac, Sweet and Fortified Wines, Brandy and Amaro.
- Served intricate and daily changing Chef focused French menu.
- Served and has expertise in Natural Wine.
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
- Shrunk inventory costs through proactive evaluation and adjustment of vendor relationships.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Closed out cash register with accuracy and prepared cashier report.
- Increased profits with enhanced inventory oversight and strategic pricing adjustments.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Assisted servers with specialty drink orders by preparing on-demand items without delay including mocktails.
- Conducted monthly inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders.
- Maximized customer service by training staff, overseeing operations and resolving issues.
- Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies, providing [Number]% improvement over prior onboarding process.
- Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
- James Beard Award Winner of " Best New Restaurant"
- Won Eaters "Best New Restaurant' award
- Received 3 Stars from Pete Wells and The New York Times
- Cocktails used in 2019 Oscar Pre- Party and Oscar Dinner
- Cocktail program has been written up in such publications at PUNCH Drink, New York Times, New York Post, Eater, Liquor.com, Imbibe, Conde Nast and Grubstreet.
Bartender
Amor Y Amargo
09.2017 - 03.2018
- Worked as a Bartender in a highly specialized Amaro Bar that focuses mainly on Bitters, Amaro, Aperitif and Fortified wines.
- As a two member bar team, set up, break down and services had to be completely seamless and organized, bar staff worked as bartender and serving simultaneously.
- Poured and prepared mixed drinks for customers nightly and created new libations drawing in clientele.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
- Reduced inventory losses by managing beverage inventory.
- Increased bar revenue through development and marketing of featured cocktails.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
Bar Manager
Pig Bleecker / Pig Beach
10.2016 - 11.2017
- Implemented quality control initiatives while creating house-made cocktails, juice and preparations to reduce downtime and increase revenue.
- Opened Pig Bleecker a 65 seat casual- fine dinning restaurant with emphasis on local ingredients, home made pasta and american barbecue. Created modern new american cocktail list , curated spirits list and local beer list.
- Opened indoor bar for Pig Beach 1,000 plus seat American barbecue restaurant and gutted and re - vamped 3 outdoor bars and one indoor satelite bar. Curated modern new american craft cocktail list including frozen drinks, curated spirit and beer list for all bars.
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
- Shrunk inventory costs through proactive evaluation and adjustment of vendor relationships.
- Developed unique events and special promotions in our satelite bar and main out door room with custom cocktail lists, beer and spirits.
- Increased profits with enhanced inventory oversight and strategic pricing adjustments.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Assisted servers with specialty drinks orders by preparing on-demand items without delay.
- Conducted weekly inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders. Also conducted weekly inventory of beer stock.
- Crafted popular cocktail menu for customers preferring liquor and spirits to wine.
- Maximized customer service by training staff, overseeing operations and resolving issues.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies.
- Maintain positive relationship with Vendors and brand representatives.
- Written up in such publications as New York Times, Eater, Liquor.com.
Head Bartender
Dear Irving And Raines Law Room
03.2014 - 11.2016
- Served and created craft, new american and classic cocktails in high volume and stylized setting
- Created and contributed to many seasonal cocktail menus for both bars.
- Created Bar- back program as a training tool for both bars.
- Poured and prepared mixed drinks for customers daily and created new libations drawing in clientele.
- Boosted bar operational efficiency and profitability by mentoring team members on procedures and productivity strategies.
- Developed specialty drinks to work with seasonal menu changes, sustaining customer interest and solid bar revenue.
- Completed monthly stock inventories to identify and address issues negatively impacting controls.
- Collected and authorized payments of guests.
- Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
- Taught staff how to deliver outstanding service to every customer without sacrificing profit objectives.
- Implemented drink prep procedures that reduced wasted stock.
- Assisted servers with specialty drinks orders by preparing on-demand items without delay.
- Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
- Kept bar presentable and well-stocked to meet all customer needs.
- Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
- Trained new bartenders at both bars on all aspects of job, including drink preparation, up-selling techniques, maintaining customer relationships, garnish preparation and sanitation regulations.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
- Performed event coordination for larger parties and gatherings.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
- Performed opening and closing duties of establishment, including printing sales reports, setting up bar for next shift, counting cash drawer and taking inventory.
- Written up in such Publications as, New York Times, Thirsty, PUNCH drink, New York Post.
- Dear Irving was nominated for "Best Bar Design" "Best High Volume Cocktail Bar" and "Best Bar Team" by Tales of the Cocktail in 2014.
Bartender
Karasu
05.2016 - 10.2016
- Specialized in Japanese and modern American cocktails.
- Specialized in Sake and Soju.
- Specialized in Japanese Beer.
- Specialized in Japanese Whiskey.
- Served craft cocktails in seasonal Izakaya restaurant.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Poured and prepared mixed drinks for customers daily and created new libations drawing in clientele.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Trained bartenders and barbacks and scouted and auditioned performers for various special events.
- Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
- Handled cash on daily basis, which built trustworthiness and loyalty with owners.
- Managed accurate register and produced daily sales reports backing up inventory usage numbers.
- Received beverage orders nightly from wait staff and delivered beverages to guests while keeping up with bar orders.
- Assisted in preparing dining room for special upcoming functions, including decorating and generating and printing out special group menus.
- Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
- Developed new signature cocktails to support bar marketing brand and increase profits.
- Written up in such publications as, New York Times and Eater.
Bartender Shift Manager
The Beagle
11.2012 - 04.2015
- Created and served Classic and Modern Classic Cocktails with emphasis on Mezcal, Amaro and Sherry in stylized setting
- Served seasonal and ever changing British inspired new american pub style cuisine.
- Served small and special menu called "Pairing Boards" where appetizer sized dishes are served with half cocktails or half servings of spirits.
- Served small but curated natural wine and cider list.
- Was in charge in the creating and production of specialty ice
- Created Bar- back program for staff.
- Oversaw and monitored all cash drawers and reconciled drawers against cash register reports at close of business.
- Supervised and trained staff on preparing and delivering drinks, handling food and money and setting up bar at beginning of shift and breaking down at end of shift to facilitate operations.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Poured and prepared mixed drinks for customers daily and created new libations drawing in clientele.
- Created balanced shift schedules to keep bar reasonably staffed during peak periods and maximize earnings for bartenders.
- Scheduled parties, banquets or sporting events and allocated optimal staff and resources to properly execute.
- Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
- Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
- Set up bar for operation, obtained cash bank and stocked service bar.
- Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
- Applied excellent organizational and multitasking abilities to handle simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
- Recruited and trained bartenders and barbacks and scouted and auditioned performers for various special events.
- Assisted servers with specialty drinks orders by preparing on-demand items without delay.
- Known for large involvement in Sherry Week
- Nominated for "Best Restaurant Bar" by Tales of the Cocktail in 2011
- Written in such Publications as, New York Times, GQ, Eater, Imbibe and Star Chefs.
Bartender
Boilermaker
08.2014 - 01.2015
- Poured and prepared mixed drinks for over customers daily and created new libations drawing in clientele.
- Prepared Classic and Modern classic cocktails along with large house cocktail list in casual setting.
- Served New American seasonal menu from 3pm to 4 am.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Set up bar for operation, obtained cash bank and stocked service bar.
- Closed out cash register with accuracy and prepared cashier report.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Developed new signature cocktails to support bar marketing brand and increase profits.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
- Assisted servers with specialty drinks orders by preparing on-demand items without delay.
- Decreased waste by creating and following strict recipes and measurements for drinks.
- Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
- Set up glassware, liquor and other necessary supplies for special events.
- Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
Bartender
Dutchkills
11.2012 - 04.2014
- Created and specialized in the making of Classic and Modern Classic cocktails with a heavy demand for in depth knowledge of the history of cocktails and the ability to create "Bartenders Choice" cocktails in a high volume and stylized bar.
- In depth Knowledge of Spirits and Spirits training.
- Trained under Sasha Petraske and Richard Boccato.
- In depth Knowledge of specialty ice, carving giant blocks of clear ice into large cubes for "on the rocks cocktails" thin sheets for "breaking ice" for stirred cocktails and perfect rectangles for "long cocktails"
- Used Clinebell large ice machine and ban saw and chizzle to break down 6 foot blocks of ice.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Poured and prepared mixed drinks for customers daily and created new libations drawing in clientele.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
- Managed accurate register and produced daily sales reports backing up inventory usage numbers.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Assisted in preparing dining room for special upcoming functions, including decorating and generating and printing out special group menus.
- Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
- Developed new signature cocktails to support bar marketing brand and increase profits.
- Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
Bartender
The Standard Hotel
08.2009 - 04.2010
- Poured and prepared mixed drinks and cocktails for customers daily and created new libations drawing in clientele in high volume restaurant.
- Served New American creative bar menu.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Set up bar for operation, obtained cash bank and stocked service bar.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Developed new signature cocktails to support bar marketing brand and increase profits.
- Implemented drink prep procedures that reduced wasted stock.
- Maintained accurate cash drawer per shift.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
- Assisted servers with specialty drinks orders by preparing on-demand items without delay.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
- Set up glassware, liquor and other necessary supplies for special events.
- Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
Education
Completed Program - Spirits
Bar Smarts
01.2014
Bachelor of Arts - Music Business
Pace University
New York, NY05.2010
Skills
- Payroll understanding
- Classic and Modern Cocktails
- Menu planning
- Quality control
- Beverage Trends
- Cocktail Menu Creation
- Sherry and Vermouth
- Natural Wine
- Training Programs
- Inventory and Ordering Procedures
- Custom Ice
- Staff training and development
- POS system proficiency
- Payroll
- Event planning
- Beverage cost control
- Creative cocktail design
Accomplishments
Winner of the James Beard Award, "Best New Restaurant" when Employed at Frenchette as Bar Manager.
Cocktails were used in Pre- Oscar Party in 2019 and Oscar dinner in 2019.
Winner of Clairin Cocktail Competition 2018.
Participant in Speedrack 2016 and 2017.
Participant in Sherry Cocktail Competition 2017.
Contributer to PUNCH drink.
Contributer for FeverTree Sodas and Tonics.
Participant in Pineau Acadamy.
Cocktails were published in such books as - "Im Just here for the Drinks" by Sother Teauge. "How to Drink French Fluently" by Camille Ralph Vidal and Drew Lazor." New York Cocktails" by Amanda Schuster.
Personally written up in such publications as - PUNCH Drink, Imbibe, Thirsty, Liquor.com, GQ, New York Times and Eater.
Distillery Visits- Wild Turkey, Michters, Old Forrester, Four Roses, Heaven Hill, Willett, Jim Beam, Montenegro, Suze, Clairin, Pierre Ferrand, NY Distilling Co., Neversink, Rhum JM and Spring 44.
Timeline
Beverage Director and Assistant General Manager
Le Veau D'Or
05.2024 - Current
Beverage Director and Assistant General Manager
Le Rock
03.2023 - 05.2024
Beverage Director
Ernestos
05.2019 - 02.2023
Bar Manager
Frenchette
11.2017 - 05.2019
Bartender
Amor Y Amargo
09.2017 - 03.2018
Bar Manager
Pig Bleecker / Pig Beach
10.2016 - 11.2017
Bartender
Karasu
05.2016 - 10.2016
Bartender
Boilermaker
08.2014 - 01.2015
Head Bartender
Dear Irving And Raines Law Room
03.2014 - 11.2016
Bartender Shift Manager
The Beagle
11.2012 - 04.2015
Bartender
Dutchkills
11.2012 - 04.2014
Bartender
The Standard Hotel
08.2009 - 04.2010
Bachelor of Arts - Music Business
Pace University
Completed Program - Spirits
Bar Smarts
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