Alisdair Davidson Email and Phone Number

In July 2020 I joined the quarter restaurant as bar staff. I quickly improved my skills in coffee making and speed and efficiency. This combined with my previous knowledge and skills in wine and cocktails I excelled as a member of the bar team. In September 2021, a bar supervisor role was introduced, which I was awarded following multiple candidate interviews. This role was then quickly promoted to bar manager in March 2022. Duties include:• Developing and implementing a stock count, orders and wastage system through excel, which is now used restaurant wide. This has greatly improved efficiency and accuracy across the management team.• Keeping track of GP by monitoring daily costs and forecasting sales. • Building good relationships with local suppliers (e.g., C&O wines and Neighbourhood Coffee). This included organizing training days to improve skills, knowledge and sales across the whole team, and tasting sessions when developing new drinks menus.• Hiring new bar staff and ensuring that they are trained to the standard expected of them by the restaurant. During my post as bar manager, I have personally trained over 10 staff who have gone on to become integral team members.• Developing new seasonal drinks menus every three to six months, while running weekly specials menus. Staying in touch with trends in beers and wine and creating new exciting cocktails while offering classics. This includes menu pricing, liaising with our social media marketer, making checklists for garnishes, creating cocktail specs and instructing the staff.• Upkeep and maintenance of the bar including the coffee machine, ice machine, fridges and glasswasher. This included a major bar renovation in November 2022 which I was heavily involved in the design process of.• Improving then maintaining standards of cleanliness and hygiene on the bar by implementing a cleaning rota and date label system.

• Ordering stock on a weekly basis within a budget.• Creating promotions, such as a gin of the week and a cocktail of the week.• Overseeing two separate bars making sure they both run smoothly during weddings and banquets.• Creating and implementing standards of practice for the bar. • Keeping the cellar clean and organised. This included a weekly line clean.• Continuously updating our drinks list, setting prices and updating the till system.