Joseph Tavera Email and Phone Number

Managed, assisted and trained in patient care, client services and hospital operations, under the auspices, guidance and apprenticeship of executive medical and business administration. More information to be declared.

During my time at The Supporting Cast and, eventually, at its successor Heart of the House Hospitality, I convened, consulted and collaborated with many professionals and people of importance from a vast array of clientele among several industries, them being: service, catering, hospitality, healthcare, and education. Some of these clients include, but are not limited to: The New York Presbyterian-Weill Cornell Medical Center, Langham Place Hotel, Metropolitan Club, Club 101, Juilliard School of Dance, Pratt Institute, Barney Greengrass, and other counterpart agencies such as Canard, Alchemiq Catering, and the Union Square Hospitality Group at the Robin Hood Foundation Gala in the Jacob Javits Center in Hell's Kitchen and at the Public Theatre Gala at the Delacorte Theatre in Central Park. In addition, on several occasions, I have attended to small corporate events and intimate private residence parties, at times providing substantial advice and/or assistance in set-up and service proceedings, particularly in regards to food, beverage, and liquor management, off- and on-premises.I frequented my services initially at the Langham Place Hotel and then also at the Metropolitan Club. During a transitional period at the Langham, I informally assumed more of an assertive role when it came to cocktail preparation, bar set-up and service, and liquor handling, acquisition and management, in order to better assist my superiors in properly optimizing workplace organization, event performance and client satisfaction.Eventually having agreed to a long-term temporary employment contract with the Food and Nutrition Department at New York Presbyterian-Weill Cornell, in response to the COVID-19 pandemic emergency, serving patients, accommodating dietary needs, and addressing familial and medical staff concerns.Please refer to the Resume attached for more on my Work Experience.

During my time at this small catering concierge, I collaborated with the executive, Joseph Moody, and his associates in servicing some of his company's main clients, such as Forbes Media at their corporate event venue Forbes on Fifth in Greenwich Village and several country clubs in Upstate New York. The functions varied from social to commercial, regular to kosher, and sometimes necessitated cooperation between counterparts from other vendors. Mr. Moody, impressed by my work ethic, invited me to come work with him and his associates at Guy Friday Events whenever the opportunity presented itself. I also underwent my Training for Intervention Procedures (TIPS) certification, at the expense of Mr. Moody and his concierge, with Mr. Alexandre Hary, a licensed trainer and maître'd at Club 101.Please refer to the Resume attached for more on my Work Experience.

When Hurricane Sandy devastated New York City (and New Jersey), at the time, I was studying at New York University and was also residing at Founders Hall, one of the college's many dormitories. During that time, I thought it imperative to do what I could to help in the aftermath. That said, I created The United Disaster Response Initiative, which served as an independent, online-based community relief effort that connected local neighborhood/ community relief efforts with those in need and severely impacted by the storm.[The United Disaster Response Initiative]TO BE CONTINUED...Please refer to the Personal Statement attached for more information on my Hurricane Sandy relief work, in which I go into more depth on the nature of my work and of others, as well as my own experiences and interactions. Relevant links are made available to supplement the information provided.

During my time at The Warehouse, I primarily worked in bar set-up, preparation, service, and maintenance as a bar-back and bartender, as well as a waiter when needed. Though my time was brief, I sharpened my skills behind the bar, in set-up and service.Allow me to explain. In a Bartender's Academy, students are taught to "free-pour" by using pourers and mental counts to account for quantitative proportions, thus allowing for qualitative results in creating well-balanced cocktails as productively and efficiently as possible. But students aren't taught about exceptional cases, such as when catering and banquet establishments simply "measure by eye," which is only sustainable in regard to a single venue with a standard glassware and cocktail equipment. Measuring-by-eye is commonly seen as the most expedient form of service, despite its inaccuracy and imprecision.While working at The Warehouse, I struggled with this dilemma, reason being that the improper preparation of cocktails posed a serious and oft-times overlooked health risk for customers and legal liability for bartenders. As a certified mixologist trained in intoxication intervention procedures, it is my professional obligation to honor classic recipes, care for the craft of new recipes, and control consumption. Over time, I learned how to accurately measure reasonable proportions without the use of jiggers, pourers, or even standard glassware and bar equipment. The technique that I've shown others who've worked alongside me as well as under my supervision is what I'd refer to as "splashing" or "bottlenecking." In utilizing the more-or-less universal dimensions of the spout and the bottle neck, one can measure pours by the quality and quantity of a splash. To bottleneck quickly, one would simply measure said pours while carefully and repeatedly twisting, rising, and bobbing the bottle, somewhat imitating proper wine service etiquette.Please refer to the Resume attached for more on my Work Experience.

My time at Terrace holds as one of the first times I worked in catering, and where my creativity and work ethic matured, where my people skills developed and demonstrated. Starting out as a waiter in typically low-staffed yet high-volume functions with limited resources, resourcefulness and knowledgeability were essential in providing reputable and responsible customer service in a reasonable manner despite working in a demanding, fast-paced, time-sensitive, high-pressure work environment. This was still the case when I was promoted to bartender, after completing my certification in bartending and mixology and my training in alcohol awareness and intervention procedures, fundamental in garnering credibility, controlling consumption and resolving conflicts.Unlike most, when I started bartending, it was an independent affair aside from partners. I brought my own bar equipment as well as a few essential cocktail ingredients, and have continued ever since. I coordinated with liquor management and attending maître'd about functions at hand. I gathered all supplies and materials to stock the bar, including but not limited to: beers, wines, liquors, liqueurs, mixers and glassware. Aside from an extensive cocktail knowledge, I also crafted new recipes to capitalize on the audience and limits of the bar stock (such as the Mexican Límonada, a beer cocktail now comprised of citrusy Mexican beer, fresh-pressed lime juice and raw agave nectar); prepared special batches to appeal to popular favorability (such as the Sangria Cocktail, an imitation comprised of red/ white wine, fruit liqueurs, champagne, sour mix and bitters); and carefully crafted virgin cocktails to accommodate non-alcoholic audiences in a nondiscriminatory manner by simulating real experiences (such as the Virgin Margarita).Though tense, time here taught me how to take responsibility for my independence by solving problems on my own.Please refer to the Resume attached for more on my Work Experience.