Xander Eutsler

• in my free time im a volunteer firefighter working towards my EMT certification. purely for the community service and my passion for first response, not used as a form of income.
• Evaluated areas after containing fires to identify and suppress hot spots.
• Collaborated with other emergency responders on scene to establish adequate fire suppression.
• Carried out fire inspections to identify fire hazards and recommend corrective measures.
• Diagnosed and located hazardous materials and other sources of fires.

I manage the planning and execution of operations covering departments such as Site Operations/Emergency medical/Food & Beverage/Security and Heavy Machine acquisition and operations.

With teams ranging from 5-85 crew members and department heads. for the following individual concerts and or music festivals.

• Beyond Wonderland
• Above & Beyond, Gorge WA
• EDC, Las vegas & EDC, Orlando
• Bumpershoot, seattle
• Suenos, Chicago
• Lollapalooza, Chicago
• Salmonfest, Alaska
• Sacred Acre, Alaska
• BOO, Seattle
• Homer Harborfest, Homer AK
• Lumen Field, Seattle WA
• T-Mobile Stadium, Seattle WA

• Coordinated daily mountain operations to support guest service standards and team efficiency.
• Monitored staffing needs and adjusted schedules to maintain coverage across resort departments.
• Supported safety compliance by reinforcing procedures and addressing operational risks promptly.
• Reviewed guest concerns and resolved service issues to improve overall visitor experience.
• Built Schedules for multiple profit centers.
• Trained front-line employees on service expectations, procedures, and resort systems.

• Responsible for day to day operations for the glacier peak lodge encompassing 2 restaurants and a cafe.
• Collaborated with other departments to establish productive and timely completion of projects.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
• Enforced quality assurance protocols to deliver ideal customer experiences.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.

• Implemented drink prep procedures, significantly reducing wasted stock.
• Oversaw food preparation and monitored safety protocols.
• Closed out cash register and prepared cashier report at close of business.
• Developed unique events and special promotions to drive sales.
• Recruited, hired and trained staff on bar practices, customer service standards, and productivity strategies, providing [Number]% improvement over prior onboarding process.

At valley shine distillery I got to exercise my bartending muscles with weekly rotating craft cocktail flights and utilizing house made spirits for every drink, along with all in house and locally sourced additions including house made syrups, foams and garnishes.

Along with riding out the beginning of the pandemic by switching to a take out model with diy craft cocktail kits and mass producing hand sanitizer for our local first responders and customers.

The Kannery grill is owned by two chef restaurateurs that were coming up on their second season of business at their newest venture a fine dining seasonal restaurant centered around local Alaskan flora and fauna. they were having difficulties hiring the correct front of house staff and maintaining the level of service to match the quality of food. due to recommendations from other establishments i had managed they sought me out. after a few meetings i presented a sales training plan for the season and after a very busy and effective summer we had set the expectations and culture in the front and back of house to equal nothing short of success.

In attempts to expand my portfolio outside of restaurants and bars i sought out a liquor distribution position landing at bills & Avalanche distributing. they were trying to expand their liquor and craft beer catalog along with their territory in Alaska. they gave me a 60 day trial period in which i grew their territory by %40 their year over year sales by %20 and negotiated a record amount of brand partnerships. my time with them was not only educational and fun but extremely beneficial to my passion for managing and growing business in food and hospitality, and understanding the relationship between restaurants the products they sell and in turn the craftsman and distillers they help flourish.

As the front of house manager, I was responsible for day to day operations. including:

• Hiring and managing a successful sales team
• Scheduling
• Daily deposits, and the correct operation of the POS systems
• Inventory and maintenance of par levels
• Overseeing all opening and closing duties, making sure such duties are completed correctly and that cleanliness and maintenance are enforced
• Enforce and monitor all health, safety, and sanitation standards in their area
• Handle guest complaints
• Work closely with the Back of House Manager to provide a seamless experience
• Ordering of all beer liquor and glass wear
• Managing bartenders pour accuracy and maintaining A 20% poor cost
  

Being new to bar tending and food service i was very lucky to get the opportunity to train and work with the fine dining professionals at Orso's.

They gave me the chance Prove myself as a lunch server, and in a short time i had moved to dinners and then became part of there bar staff handling the creation of high end and complex beverages while maintaining the service expected at a fine dining establishment. by the time i left Orso's to return to the peninsula i had been offered the lead bar tending position for the summer. the care and quality i became a part of sparked a passion for wine beer and spirits that has lead me through my front of house career.