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.
