Lead Bartender at The Spott (2023-01 – 2026-07)
- Tend bar and deliver the highest quality service to our guests.
- Know and explain/serve high end food made from scratch, using fresh, local ingredients.
- Development of cocktails and menus to be paired with the food.
- Train new staff
- Keep Toast POS up to date with menu items, sensible layouts and daily specials
- Lead and oversee the bar team to ensure daily, weekly and monthly tasks are completed and that our standards or service and operation are met.
- Inventory and write order lists for the owner to place.
- Preparation of craft cocktail ingredients(syrups, infusions, bitters etc.)
- Planning and orchestrating private events in our upstairs speakeasy.
Prep Manager, Craft Bartender at Watermark (2021-06 – 2022-10)
At Watermark I was able to save labor and product cost by streamlining preparation techniques and working with the chef to merge vendors and get higher quality products at a lower cost. I was one of the first bartenders to join the Watermarks team as a bartender without having to work a minimum of 2 summers as support staff. I was also promoted to the creative team within 3 months and management within 8 months.
- Tend bar in a fast paced setting while maintaining accurate drink measurements, guest relations/satisfaction and a clean/sanitary work environment.
- Part of the "Creative Team" designated to develop drinks and ingredients for the seasonal and "bible" cocktail menus.
- Maintain the inventory of fresh house-made ingredients(fresh squeezed juices, infused syrups, tinctures, infused spirits, etc.).
- Train new bar staff including bartenders, barbacks and prep associates.
- Bar setup and breakdown procedures.
- Setup, work and breakdown private events such as weddings, networking events, bridal and baby showers and more.
- Closing managerial duties.
- Weekly beer, wine and liquor inventories.
- Daily produce inventory and ordering.
- Work "service bar" and accurately make cocktails for seated guests
- Mandatory use of jiggers, proper mixing tools and techniques.
Lead Craft Bartender at Iron Whale (2020-08 – 2021-06)
- Tend bar and take tables in a fast paced setting while maintaining accurate drink measurements, guest relations/satisfaction and a clean/sanitary work environment.
- Work with management, reps and bartenders to create bi-annual craft cocktail menus and specials menus.
- Creation and Daily preparation of house-made ingredients.
- Help management with weekly inventory and ordering.
- Work with the chef to maintain inventory of fresh ingredients.
- Opening and closing Bar procedures.
- Led the pairing offering program for suggested drink pairings with food menu items.
Lead Craft Bartender at Social 37 (2019-04 – 2020-04)
At social 37 we brought the first true craft restaurant experience to the Toms River area. Through collaborative efforts between the chefs, bartenders and management we were able to cultivate personalized experiences for every guest.
- Tend bar and take tables in a fast paced setting while maintaining accurate drink measurements, guest relations/satisfaction and a clean/sanitary work environment.
- Work with co-bartenders and chefs to produce cocktails for seasonal menus, specials and pairings.
- Create and prepare house-made seasonally fresh ingredients for drink menus.
- Worked closely with the head chef to create paired menu items.
- Weekly inventory and liquor/beer ordering.
- Guide guests through their preferences and menus to create an individualized experience for each person while encouraging a social environment.
- Maintained knowledge of 25 craft beers on tap and the draft system involved.
