Stephen Burton

I opened and closed the restaurant on a regular basis. Opening involved arriving early to check OpenTable and offering cuts accordingly, setting up the bar for happy hour, and then bartending until the dinner staff arrived. I wrote checks for servers, bartenders, and musicians every night, on top of assisting with standard FOH closing and cleaning duties, and locking up. Most shifts it's possible to cut at least one person, and depending on who took the night off I either tend bar or wait tables, usually both. I recently moved here and am no longer on the schedule, but I still pick up serving/bartending shifts on the weekends whenever needed.

I was hired as a server, I was bartending almost full-time by the time I left. Whenever one of the managers needed time off, I would fill in and manage the floor, expedite, or do whatever else was needed. Eddie V's calls this position a Service Professional. In the summer of 2022 the company flew me to Plano, TX for two weeks to open and train new hires at a new location.

I trained new servers, regularly worked high-volume brunch, lunch, and dinner shifts, and occasionally worked at off-site events that were being catered by our company.