I returned to BTG Wine Bar upon my move back to Salt Lake City, and resumed my former position of bartender. I am responsible for pouring wine and making cocktails for all guests as well as building and maintaining rapport with neighborhood regulars.As a trusted member of the staff, I contribute to seasonal beverage menu changes, and promote favorites on the menu to our guests to ensure a pleasurable dining experience. Additionally, I am equipped to answer questions regarding over 70 different wines with appropriate food pairing suggestions. Communication is essential here with two separate kitchens, and the quality of service is reliant upon the front of house and back of house working together to fire and time courses appropriately.

I was employed by two restaurants in the Bruce Carey Restaurant Group: Bluehour and 23HoytI was originally hired as a Bartender & Floor Supervisor at both locations between the dates November 2018-February 2019, and was swiftly promoted to Assistant General Manager of Bluehour in January of 2019.As the bartender and floor supervisor, my daily tasks included fulfilling drink orders on the service bar while simultaneously caring for my own customers at the bar top, staying up to date and educated on the seasonally rotating food and drink menu, addressing customer concerns in lieu of a manager on duty, supervising opening and closing procedures, such as, responsibility of the till balance, reviewing server checkouts and money handling, input of numbers for daily accounting drops, and updating food and drink menus.Upon my promotion to Assistant General Manager of Bluehour, in January of 2019 my duties shifted to an increased responsibility while still maintaining much of my daily tasks listed above.I oversaw day to day operations of the restaurant while ensuring a positive guest experience. Employee development was a priority, establishing performance expectations with ongoing feedback while supervising delivery of consistent high quality food preparation and elevated service, and simultaneously brokering communication between front of house and back of house staff to ensure a smooth flow of the floor. On the back end, I optimized profits and took charge of inventory, supplies, and ordering of alcoholic beverages while monitoring compliance with state safety and hygiene regulations. Additionally, processed payroll and monitored daily labor costs to maintain profitability.

Originally hired as a barback and food runner, I was promoted to Server & Bartender in October 2017.In the support role, my duties included stocking ingredients for the bar, preparing syrups, and polishing glassware, and when needed, helping servers with running food, bussing tables, and fulfilling side work requirements. Upon my promotion, I focused on educating myself on wine pairings, food knowledge, and how to properly assist guests with navigating the 70 wines on the menu to pair with their meal.

In Epic Brewing's The Annex, I gained experience in hospitality and customer service as a casual dining server and bartender. I ensured the dining room and drink orders were filled while assisting other servers with bussing and orders as needed. Demonstrated extensive knowledge of menu, including drink and food pairing suggestions. Opened and closed the restaurant, including cleaning, table setting, side work, and inventory and restocks throughout the shift.

Guided students through data collection on a creek environmental evaluation studies. Conducted study sessions and translated scientific processes and concepts to novice. Graded assignments and papers.