Hunter Hankinson Email & Phone Number

United States

Chandler, Arizona, United States

Recreo was a fun, downtown craft cocktail bar and restaurant with a main bar inside, and a separate stand-alone bar on the back patio. I cut my teeth in bartending here, and learned to design my own specialty cocktails on the fly on busy nights. I also selected fresh herbs from our garden to muddle or garnish for cocktails. I made an effort to connect personally with every bar guest. My experience there included high-volume bar-crawls, as well as under-staffed nights where I’d work the main bar solo on a busy Saturday night, and I believe stepped up to the occasion.

Chandler, Arizona, United States

Cooper’s Hawk is a semi-formal winery and restaurant with a wide selection of scratch made food and proprietary wine. Duties included formal bottle presentation and opening at the table, presenting decanters, and recommending food and wine, as well as selling wine memberships.

Gilbert, Arizona, United States

I waited tables and served beer in a fast-paced, casual setting. Oftentimes I would end up handling up to 9 open tables at a time. This was my baptism in fire into the world of serving, and I came out on top as one of the leading servers there.

Sun Lakes, Arizona, United States

The country club was my introduction to food service. I started out bussing tables, and soon started expediting. This role involved making toast, portioning sides, tracking orders as they came up, traying food, communicating between servers and cooks, keeping the expo line up to food-safety code, and often running food. This was often an extremely high paced environment and got me accustomed to handling myself calmly and efficiently in high-stress situations. I also helped out setting up for large banquets, between 80 and 350 people, as well as serving and bussing food plates for multiple courses, and non-alcoholic beverages full. In the smaller, one man banquets, I would also wash dishes for the event.

Gilbert, Arizona, United States

I made an effort at Gordon Biersch to work as many positions as I could, as I wanted to more deeply understand the inner workings of a restaurant, and I wanted to bolster my experience for potential management positions. My duties there included hosting, bussing, expediting, food-running, and taking phone and internet orders. Oftentimes, I would double up on bussing and food-running and effectively handle both for busy Friday and Saturday nights.