Cocktail bartender with menu development experience, as well as a host and front of house manager with a fine dining background
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Cocktail bartender with menu development experience, as well as a host and front of house manager with a fine dining background. A passionate and creative mind with strong leadership skills, attention to detail, and awareness of industry trends worldwide. Keen to assist on all levels of an organisation, an able to work independently. Looking to join a restaurant, a cocktail or a wine bar that is intentional in its offerings, encourages learning and is aiming to uphold high standards.
Assistant Manager/Bar Lead - The Captain Darling - Edinburgh
(2026-04)
As an Assistant Manager for a fast-paced venue, I am a key holder who runs the shifts, handles reports, checklists, fire safety and finances, and acts as the bridge between the kitchen and the front of house. Working closely with the General Manager, together we set the standards, train the staff and shape the venue creating a welcoming atmosphere for both the guests and the team. Diffusing complaints, fixing errors, and keeping the pacing of the service on track is part of my day to day, as well as being thoroughly familiar with the food menu, the wine list and the cocktail list.
As the bar lead, I also train bartenders, curate the cocktails and the spirits list, calculate the GPs and do a weekly stock count.
Head Bartender - Nipperkin and NIJU - London
(2025-06 - 2026-01)
Led a bar team situated across two floors: the dispense bar at the NIJU restaurant and the Nipperkin cocktail bar, setting standards and ensuring consistency throughout.
Key responsibilities included training bar staff, conducting trial shifts and interviews, overseeing the rota, breaks, openings and closings. Both bars heavily relied on upselling food, wines, and stock outside the current menus. Was in charge of everything bar-related, such as updating specs, calculating GPs, creating buttons, checklists and allergen matrixes. Was the face of the bar both in service, hence spent most of the time on the floor, and when it came to media opportunities.
Head Bartender - Fantômas (Chelsea Spirits Ltd) - London
(2024-09 - 2025-06)
Bar manager's right hand in charge of brand collaborations, seasonal specials, SMM liaison and most of the orders. First in command in his absence, opening, closing and running the bar, handling complaints, making sure all tasks are completed in a timely manner, the standards upheld and the service smooth. Responsible for the dining experience of the bar counter guests, familiar with all the menus, wines by the glass and pairings. Up to date with allergen awareness and first aid training.
Bar Manager - Henri (Experimental Group) - London
(2024-02 - 2024-09)
Created a signature cocktail menu currently used at Henri, as well as numerous brand activation and London Cocktail Week specials. Placed all bar orders, calculated GPs, curated a spirit list. Hired and trained the bar team, did the weekly rota and monthly stocktake, created checklists, recorded all the bar invoices. Trained the floor staff on cocktails and spirits, liaised with suppliers and negotiated brand collaborations.
Head Bartender - Never Really Here - Edinburgh
(2022-11 - 2023-12)
Heading a menuless cocktail bar created bespoke, perfectly balanced drinks. Guests were asked to place an order based on a desired flavour profile, an abstract concept, or a particular food or drink. Constantly created new forms and flavours to work with while maintaining a zero waste concept. Trained and supervised staff, provided the owner with updates and order lists for stock and equipment. Was a keyholder, opening and closing the bar on every shift.
Head Bartender - Fiend by Chris Denney - London
(2022-03 - 2022-09)
Cocktail Bartender - Fiend by Chris Denney - London
(2021-11 - 2022-03)
Learned classics and signatures, made them flawlessly and quickly, often implementing roundbuilding. Was in charge of opening the bar and doing prep. Greeted guests upon arrival and took steps of service according to whether they were restaurant or solely bar guests.
Occasionally stepped in as a barback or a sommelier. Cleaned and closed the bar at the end of the night. Upon promotion did stocktake and placed orders for spirits, equipment and garnishes, conducted trial shifts and trained new bartenders, completed Trail App at the end of each shift.
Planned private events from bespoke menus to extra orders, staff and spendings.
Host/Reservations Manager - Eve Bar by Adam Handling - London
(2021-07 - 2021-10)
Greeted guests upon arrival and allocated seating, was the first point of contact for requests and complaints. Managed all bookings via OpenTable and DesignMyNight and liaised with their representatives if required. Updated the guestbook, charged no-show fees, provided customer data and statistics for reports.
Was in charge of the bar e-mail account, responded to enquiries and handled private hire requests. Worked as a team with the Frog restaurant to ensure guests of both venues are being looked after throughout. Took orders, explained the menu, served guests and took payments, closed the floor at the end of the night.
