Trevor Alberts

• Ambassador to Central Region (IL, WI, MN)
• Formed strong bonds with distributor partners (Breakthru Beverage) to drive commercial success, cocktail placements and staff trainings
• Built strong bonds with key accounts and decision makers throughout the Chicago Market
• Helped execute national and local events such as “A Journey Through Sound” at Tales of the Cocktail ‘23 and On-Premise programming for Lollapalooza

• Day to Day bartending and food service in high volume restaurant focusing on detailed fine dining

• Day to day bartending and operations for 2 cocktails centered venues

• Day to day bartending and operations for cocktail centered venue

• Served as Ambassador to set account list designated by TEAM
• Worked in tandem with distributor partners to increase on-premise sales through trade advocacy
• Lead brand education in coordination with activation managers to strengthen brand awareness
• Personally executed and achieved yearly KPI goals set by TEAM including 90 vodka category trainings, hosting 30 branded trade dinners, and other programmed trade activities sanctioned by the brand team

• Hired as opening manager for a new concept for the hotel brand
• Created entire cocktail menu of 20 drinks, keeping in mind brand partnerships
• Selected unique serving vessels and stylized garnishes for individual and group cocktails served at venue
• Managed a team of bartenders and support/prep staff

• Hired as part of opening bar team
• Co-designed 6 menu cycles of 20 drinks for 6 menu cycles
• Assisted in event programming with hotel including special cocktail menus for events and DJing events if necessary

• Day to Day bartending and food service in high volume restaurant focusing on detailed fine dining

• Led cocktail development for the hotel’s 2 beverage outlets in coordination with the hotel’s brand partnerships and beverage directors from food and beverage partners
• Managed a staff of bartenders and support staff
• Managed hotel’s liquor inventory

• Hired for opening team for cocktail focused music venue with capacity of 300 people

• Assisted in floor operations for a restaurant of 175 seats and full-service bar and lounge
• Assisted in the service coordination of private events

• Bartended as led day to day operations for bar with capacity of 120
• Assisted in the curation of new cocktails for menu cycles
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