Amanda Viselli

Managed 500–800 orders nightly while working directly alongside the owner in a high-volume international hospitality environment. Planned daily staffing around event schedules and expected demand, deciding when team members were needed on the floor and adjusting coverage throughout service. Used consultative selling to identify client preferences, occasion, and budget before recommending products and experiences accordingly.

Head Bartender at BAY BAR BEACH CLUB, USHUAÏA IBIZA (2024-05 – 2026-10)

• Managed 500–800 orders nightly while working directly alongside the owner in a high-volume international hospitality environment.
• Planned daily staffing around event schedules and expected demand, deciding when team members were needed on the floor and adjusting coverage throughout service.
• Used consultative selling to identify client preferences, occasion, and budget before recommending products and experiences accordingly.
• Created new cocktail & beverage offerings based on customer preferences, local market trends, and seasonal demand.
• Rehired for three consecutive seasons based on performance and client feedback.

Head Bartender at TIAMO RESTAURANT & COCKTAIL BAR (2025-12 – 2026-04)

• Led the front-of-house team across hostesses, bussers, servers, and bartenders, introducing clearer responsibilities, communication, and accountability.
• Identified gaps in organization and workflow and implemented practical changes to improve day-to-day operations.
• Coordinated team priorities during service, ensuring responsibilities were understood and followed through across different roles.
• Coached team members individually, adapting my approach to different personalities, experience levels, and situations.
• Took ownership of operational issues and worked directly with the team to resolve them rather than allowing problems to remain unaddressed.

Bartender at TIME OUT MARKET MONTRÉAL (2024-11 – 2025-05)

• Served a diverse local and international clientele featuring 13 eateries, five bars, and live programming.
• Supported events, tastings, and promotional initiatives requiring coordination across multiple internal teams.
• Built client relationships through personalized recommendations and Trilingual communication in English, French, and Spanish

Head Bartender & Server at RESTAURANT L'OSSO (2023-12 – 2024-04)

• Applied consultative selling to recommend wine and cocktail pairings based on client preferences, needs, and budget.
• Developed repeat business through relationship building and personalized client service.
• Coordinated between service and kitchen teams to resolve client issues and maintain strong customer relationships.

Assistant Director, Food & Beverage / Head Bartender at RESTAURANT FIORELLA, ST MARTIN HOTEL (2021-08 – 2023-09)

• Promoted from the venue's first bartender to Bar Manager, taking on increasing responsibility for client-relationships, team leadership, events and day-today operations.
• Managed corporate meetings, weddings, and private events from client consultation through execution, serving as the primary client contact.
• Worked directly with clients to understand requirements, coordinate details, and ensure expectations were met throughout the event process
• Built Excel-based inventory and budget-management systems to monitor costs and support business decisions.
• Developed staffing and operational systems based on business needs and forecasted demand to improve organization and consistency
• Led recruitment, onboarding, training, and performance management for front-of-house teams.