High volume local Dive Bar. Voted best Après. 20 employees. 10-20k daily sales

Large scale beverage operations. Hospitality, Ordering, Inventory, Event Setup & Breakdown for large scale music and sporting events across the country. 30k + daily sales per outlet, 20-50 employees per outlet.

Contributed to a variety of roles in a multi-venue ski resort. Proving adaptability in a variety of roles and willingness to do what it takes to contribute to overall business success. 30k + Daily sales per outlet, 20-40 employees per outlet.

I worked as an event bartender for this locally owned & inspired catering company. During my time in this role, I gained experience in executing small to large scale events. I was able to create and execute specific cocktail recipes while taking care of very important guest needs, with high expectations. Prepping, set up, bartending and breakdown of events were all experiences that I was able to gain knowledge and experience in.

High Volume Sushi concept. 15 cocktails, Asian and local inspired beer, wine & cocktail list. 20 employees 15k daily sales.

Historic 200 room lodge in 200 room hotel in remote location. 400+ Guests per meal period in elevated dining atmosphere.

Management of tasting room & Pizza staff. Team training and education in hospitality, rum production & Hawaiian agricultural history. 15 Employees. 20k Daily Sales.

Consultation on pre-opening and daily operations of coffee & cocktail bar program with event buyout emphasis. Built 100 wine list, 100 cocktail list, rotating cocktails. 40 employees. 30k Daily Sales.

Yauatcha is a fine dining Chinese food restaurant with an extensive craft cocktail program. I was a member of the opening team and had a very extensive training program and gained great knowledge & experience during this time. We used all fresh Asian & local ingredients, made in house, including an in house specialty ice program. In addition to attending to guests desires with the highest level of service, I took on additional responsibilities as the lead. I was responsible for most bar management duties. Such as: zoning, organization of bar, daily ordering, budgets, inventory, training new staff, menu development & additional management support on the dining room floor. I was also in charge of many large scale cocktail event planning and executions. During my time in this role, I gained a great deal of media and press experience doing live TV & radio appearances and printed interviews to promote the restaurant.

1864 is a locally owned and operated craft cocktail bar. The theme of the bar was everything Nevadan, so we put a lot of emphasis on locally owned products and purchasing power through our local economy. It was a small bar so my role was maintaining every position while working. I worked as the bar back, bartender and manager while on duty. I was responsible for doing all of my own prep work, serving and maintaining the bar and managing guest relations as well as maintenance situations. I also took on additional role as a social media planner for our social media pages during this role.

Z bar has a wide array of fresh fruits and vegetables as the focus of our program was on fresh cocktails. We had a wide array of specialty beers and spirits, so we continually practiced up-selling liquors based on product knowledge. I was also in charge of running & executing all social media channels & promotions for the Z bar. bar so my role was maintaining every position while working. I worked as the bar back, bartender and manager while on duty. I was responsible for doing all of my own prep work, serving and maintaining the bar and managing guest relations as well as maintenance situations. I also took on additional role as a social media planner for our social media pages during this role

As head bartender of Sapphire Lounge, I was responsible for overseeing all daily procedures of the bar, maintaining liquor orders and inventory, and creating all new menu items. Before running Sapphire, I was the head bartender in the Stage at Zone 21 (at Harrah's Reno) in a high-volume club environment. I also worked as a gaming bartender on the casino floor and the VIP Lounge bartender with some of our most revered and long-term guests.

Custom tailored outfits & costumes.

I worked as a seasonal bartender in a fast paced cantina. As a bartender I had key opening and closing duties. It was my top priority to get order for food and drinks for the bar while service the servers at the service well also. It was a position that I took to put myself in a new territory of food service within the hospitality industry. I chose this position for the summer season to expand my food knowledge and feed my love of agave spirits.

have worked at all the gaming bars within the property and worked in a fast paced environment as a bartender for the pool parties at The Beach Bar during summers. I also worked as the service bartender pumping out drinks for up to 10 cocktail servers at a time with high volume and accuracy. I always strived to maintain a high quality customer service while maintaining the bars cleanliness and productivity as well.