Ross Calhoun Email and Phone Number

I excelled through several introductory front of house roles prior to moving into the Bar Manager role. As a server, I upheld Frasca’s exceptional standards of hospitality and service, developed and maintained relationships with the community, regularly managed private events and sections drawing $10 -$15,000 of revenue, and attended weekly trainings on wine, spirits, food, and service. I also joined the Employee Resource Committee, spearheading mentorship and staff education programs, and leading presentations on sustainability trends and tactics in the hospitality industry.In January of 2023, I accepted the role of Bar Manager and spent the next 18 months in the role. I was responsible for all ordering, inventory and monthly financial reporting, staff training and education, menu and program design, and nightly service--which required coordinating long-format tasting menus and wine pairings while maintaining cocktail production and guest engagement. I cultivated a community of regulars, developed relationships with new and existing vendors, designed and implemented a new non-alcoholic beverage program, and played an integral leadership role in the team that earned Frasca its first Michelin star and Outstanding Service Award in September of 2023.

Along with Max Ciaglo, I co-designed and managed this project to further understand the migration habits of the flammulated owl. Management included scheduling, grant application and crowdfunding, budgeting, communicating with collaborators, collecting and managing data, and reporting results. We recently published our findings in the December 2020 issue of Ecology and Evolution.Oh, and lots and lots of fuzzy little owls.

I began training at Oak--my first experience with fine dining--as a backwait and quickly moved up to serving. This position required a deep understanding of all menu items, including food, beer, cocktails, and wine, as well as impeccable time maintenance, efficiency, and hospitality. Within a year I became a top server, regularly closing weekends, training new staff, and taking initiative to reorganize the restaurant and establish new cleaning and composting practices.I then mostly gave up my server role and trained as a barback before spending most of the following year as a full-fledged cocktailian bartender. I took over management of the soda program, and just before the pandemic struck, I was promoted to lead bartender. This position required much stricter time maintenance than serving, as well as memorization of cocktail recipes--classic, contemporary, and original--fluent understanding of beverage pairings, and management responsibilities. I reorganized bar storage, consulted on new menu layouts, updated old bar files, digitized the backbar, constructed new cocktails and bitters, participated in various tastings, and led spirit education courses. I was preparing to take over inventory and ordering responsibilities and was under consideration as an assistant general manager before the COVID shutdown.In my two years at Oak, I started from the bottom and methodically worked almost every front of house position before making my way into a managerial, education-oriented service position. I deeply value my time at Oak, and I look forward to continuing to learn about fine food, libations, and hospitality.

I began this first foray into the food service industry as a cashier/runner/busser and moved through meal prep, barista and bar, catering, and management roles over the course of 9 months. I learned a great deal in my brief time with the award-winning bakery/eatery before moving to Boulder and finding exciting new opportunities in the industry.Website:https://www.oliveandfincheatery.com/Recent Features:http://www.westword.com/best-of/2017/food-and-drink/best-sandwich-shop-8921122

As an environmental consultant, I worked on projects including avian mortality monitoring, surveying for Desert Tortoise, Kitfox, Burrowing Owls, and rare plants. These surveys primarily took place at both active and proposed solar energy facilities in southern California and Arizona. Mortality monitoring involves surveying solar collection fields by walking transects, locating mortality specimens, identifying them to species, and collecting various data on location, weather, and physical condition. Some specimens were also collected for later use in searcher efficiency trials.Burrowing Owl (BUOW) surveys entail identifying all viable burrows in a target area and assessing each of these for active use during hours of BUOW activity. Both projects also require diligent note taking and daily data entry.

For ten-week seasons each summer since 2013, I worked as a part of a small crew to study the demography and ecology of flammulated owls under Dr. Brian Linkhart, PhD in the Manitou Experimental Forest.Field work consisted of capturing owls with mist nests and capture poles, banding and measuring birds, collecting blood and feather samples, territory mapping, nest finding, behavioral observation, and vegetation sampling. Office work included data entry, database management, moth identification, and care and organization of equipment. I also worked to manage projects aimed at assessing prey base using black light insect traps and determining nest visitation rates using Radio Frequency Identification (RFID). I additionally performed radio telemetry and assisted in the implementation of both Geolocator and PinPoint GPS location tracking devices for use in assessing migratory pathways, territory size, and local habitat use.This strenuous field position regularly involved long days of hiking or running over steep and rocky terrain (most often off-trail) with heavy equipment. It was also a whole heap of fun spending all day and night in the forest with a consistently stellar crew, pushing the boundaries of human understanding and embracing the absurdity of learning to trick owls into believing that you're an owl too by hooting and running through the woods at night.

As a part of the Tree Project team, I worked to organize community education events and planting days to revegetate degraded urban areas and to teach the benefits of and proper care practices for urban vegetation.Personal responsibilities included producing social media content (Facebook, LinkedIn, Twitter, & Instagram), writing and reviewing grant applications and newsletters, communicating with community advocates and project partners, teaching tree care and planting tips in student sessions, and consulting on project design.http://www.i4es.org/projects/the-tree-project/

I processed orders, sorted and tagged clothing for dry cleaning, spot-checked clean items, then packaged and prepared orders for delivery.Pleasantly fast-paced and detail oriented, but repetitive. Lots of standing.