Tristan Beavers

• Developed 2 creative specialty cocktails for seasonal menus, generating buzz among customers and boosting sales revenue.

Ask me about the Banana Walnut Old Fashioned or the Hazelnut & Oak Manhattan!

• Maintained cleanliness and organization of bar area, adhering to health and safety regulations.
• Resolved conflicts and handled difficult situations with professionalism, ensuring guest satisfaction.

• Coordinated and executed private events including weddings, celebration-of-life gatherings, corporate functions, and private parties from setup through breakdown.
• Worked closely with kitchen and bar staff to time food service and cock-tailing for large groups, ensuring smooth pacing and guest flow.
• Assisted with event logistics, including room setup, table layouts, service coordination, and post-event breakdown in fast-paced environments.
• Trained 4 new servers on menu knowledge and service protocols.

• Delivered world-class, luxury dining service in alignment with The Breakers’ strict hospitality standards and brand expectations.
• Provided high-level wine service and elevated table service for resort members, VIPs, and high-profile clientele in a fast-paced environment.
• Maintained extensive knowledge of resort operations, amenities, and menus, providing confident, informed guidance to guests and members.
• Upheld impeccable personal presentation and grooming standards, remaining guest-ready and service-focused at all times.

• Provided table service in a high-volume sports bar environment, supporting large guest counts during peak shifts.
• Worked extended shifts during COVID-19 staffing shortages, handling heavier-than-normal sections and responsibilities.
• Assisted with closing duties nightly, including side work, cleaning, and reset for the next service day.
• Developed core serving skills including order accuracy, time management, multitasking, and guest communication under pressure.

• Managed dine-in and takeout orders simultaneously in a fast-paced, family-owned restaurant environment.
• Coordinated order accuracy and timing for complex multi-item plates, including multiple taco varieties, garnishes, and sides per guest.
• Served as the primary liaison between kitchen staff and food runners, ensuring efficient flow and consistent quality during peak service.
• Maintained organization and accuracy under pressure, helping reduce ticket times and improve overall guest satisfaction.