Employed as a Senior Cocktail Bartender I slotted into 'North American Style' bartending with ease. Quickly learning multiple food and drink menus I was able to dispense elaborate cocktails and drinks to two restaurants from the main bar, including serving a bar top of up to 20 guests at any one time. I was assigned responsibility of all house made preparations ranging from infused spirits, elevated syrups and complicated garnishes.

Recruited for the opening of a new flagship 'Brewpub' for Hospitality giants Redrock, I was tasked with helping create and maintain a enormous bar team for the behemoth venue, upkeeping high service standards and implementing and executing training. This includes educating staff and guests about our custom small batch beers and basic brewing techniques executed by our brewers on site. Not including the day to day running of the venue, I was entrusted with implementing strategic upselling guides for the team to promote the seasonal products we created on site.

Hired to handle stock, manage budgets, hit targets and create a winter cocktail menu. I instantly impacted the variances in stock control by creating and implementing protocols and commanding a complete understanding of the back office system. Using knowledge of COGS I curated a menu that matched brand standards in addition to hitting sales and financial targets. Liaising with local suppliers I was able to create and maintain relationships, taking advantage of offers and discounts.

I was made responsible for a high volume and fast paced but ultimately, underperforming site. I was initially entrusted with motivating the team and enhancing the customer experience. I instantly impacted the venues performance, leading from the front and building confidence and passion for the brand. Tasked with creating and managing events I established a live music night and several sporting events, successfully generating interest through social media campaigns.