● Part of the site’s opening team that designed our day-to-day and night-to-night operations from the ground up.● My contributions saw me promoted to a newly created management role, with responsibility over day-to-day operations of the bar. Key achievements include:- Created a new sales forecasting spreadsheet to optimize efficiency of our prep team and minimize over-ordering of stock.- Developed brand knowledge and cocktail knowledge cheat sheets for staff that would improve their… Show more ● Part of the site’s opening team that designed our day-to-day and night-to-night operations from the ground up.● My contributions saw me promoted to a newly created management role, with responsibility over day-to-day operations of the bar. Key achievements include:- Created a new sales forecasting spreadsheet to optimize efficiency of our prep team and minimize over-ordering of stock.- Developed brand knowledge and cocktail knowledge cheat sheets for staff that would improve their ability to enhance the guest experience.- Training new staff members through creation of training documents and on the job supervision for new members of staff to deliver as efficiently as possible whilst still providing outstanding customer service.- Oversaw rapid business growth (+58% gross sales year-on-year February 2022 - 2023) whilst also reducing staff wage cost from 35% to 28% during the same period of time.● Independently organized guest shifts in Slovakia and Portugal; liaising with bar managers for advance preparations (ingredient creation, drink batching, glassware and ice delivery), plus coordinating and executing events on the day (assisting seminars, bartending takeovers and educating on-trade and general public about the bar’s approach to flavour and drink design).● Gained unique understanding about applying abstract concepts into the cocktail and spirits world, and how to convey that message through storytelling to our guests.● Established myself as a regular character of London’s high end cocktail community,engaging in as many events as possible and networking with the best bartenders in the most prestigious bars. This high standing has seen me invited to a myriad of industry events, including but not limited to House of Suntory’s DOJO programme, product launch events with Hendricks Gin and Highland Park, and paid work representing Never Never Distilling Company at Junipalooza. Show less

● Contributed to monthly changing seasonal menu with a conscious eye on sustainable practices, as well as being versed in a “flavour wheel” concept designed to give guests inspiration for bespoke drinks.● Implemented a more experimental approach to cocktail design by training other members of staff on advanced techniques acquired from previous jobs.● Supplemented my cocktail skills with trips to Martinborough and Marlborough to expand my wine knowledge and work on refining my nose… Show more ● Contributed to monthly changing seasonal menu with a conscious eye on sustainable practices, as well as being versed in a “flavour wheel” concept designed to give guests inspiration for bespoke drinks.● Implemented a more experimental approach to cocktail design by training other members of staff on advanced techniques acquired from previous jobs.● Supplemented my cocktail skills with trips to Martinborough and Marlborough to expand my wine knowledge and work on refining my nose, palate, and articulation of flavour. Show less

● Trained in an extensive range of classic cocktails and on the finer technical aspects of hospitality, with focus on executing drinks and service to a perfectly consistent standard.● Researched and created my own private whisky/whiskey tasting sessions for groups of 6-10 people - a 2 hour guided journey around the world, balancing educational content with engaging hosting.● Performed brand work with Campari, designing and delivering drinks for an educational event, as well as… Show more ● Trained in an extensive range of classic cocktails and on the finer technical aspects of hospitality, with focus on executing drinks and service to a perfectly consistent standard.● Researched and created my own private whisky/whiskey tasting sessions for groups of 6-10 people - a 2 hour guided journey around the world, balancing educational content with engaging hosting.● Performed brand work with Campari, designing and delivering drinks for an educational event, as well as contributing a seminar section on the future of bartending, delivered to 50+ bartenders.● Assisted Never Never Distilling Company when they launched their gins in NZ through our bar, facilitating their industry tasting at our venue and executing the following takeover in the evening.● Placed 2nd in NZ regional finals for The Perfect Blend 2019 by Beam Suntory for my submission “Coq au Vin” - a New York Sour variation that included every part of an egg and chicken (smoked chicken infused Bourbon, lemon juice based stock from the bones, whole egg, dissolved/dehydrated egg shell to get calcium carbonate for rimming the glass, and a woven feather coaster).● Developed highly scientific approach to drink design, with staff R&D sessions dedicated to learning the properties of our ice, developing perfect shaking and stirring techniques specific to said ice, and workshopping classic recipes into our own “perfect” iterations..● Nominated for Emerging Front of House Person of the Year at Wellington Hospitality Awards 2018, and part of the team that won Outstanding Cocktail Experience of the Year for the bar overall. Show less

● Assisted in development of drinks for a weekly changing themed cocktail menu, both leading the design of new drinks and collaborating with the team to refine and perfect their ideas.● Developed understanding of curating balanced cocktail menus and working within strict thematic guidelines to create innovative cocktails with clear motivation and raison d’etre.

Fast paced, high volume cocktail bartending in a restaurant environment.

“Paying my dues”, mostly running high volume event bars.