Sean Seta

As a bar manager I carried out and overseen tasked that needed to be done at the bar and the floor. I also managed the kitchen staff when needed. I full filled liquor orders and held meetings with all liquor and beer vendors and companies to see what would go good on the bar for that season. I created cocktail menus and wine list. I would get together with the catering director and the food and beverage director to come up with different events for the club, IE, wine dinners, and social gatherings. I would still bartend with the knowledge of mixology, beer, spirits, and wine with the respect to customer service. As lead banquets i would oversea my team while also helping with the event weather that be physical labor, bartending, food running, or bussing but not limiting myself to just those.

Used customer service skills and knowledge of liquor, wine and beer to fulfill every guest with a memorable experience. Stocked the bar for the next shift and cleaned and deep cleaned the bar to health code standards

As a barback i ensured bartenders were stocked and ready to go for a smooth service also opening and closing the bar to standards.

As a bartender developed great relationships and how to work a fast paced bar to where we tried to make every customer leave happy

Deploying over seas to combat zones and ensuring the area of operation was safe guarded from all terrorist attacks. Making sure my team was combat ready at all times