David Robertson

Being a professional musician and operating a creative company. Maintains exceptional time management and organizational skills, works well individually as well as collaboratively with groups and diverse communities, cultivates a positive attitude, enjoys socializing with the public, keeps meticulous records, has an extremely sharp memory and has worked extensively with for-profit industries.

Bartender at Mott St (2026-06 – Present)

Currently a barback/bartender hybrid. I essentially carry out all tasks behind the bar.

Bartender at University Club of Chicago (2025-11 – 2026-02)

Responsible for providing exceptional table service and beverage service to our membership clientele throughout multiple venues within the club.

Bartender at Timothy O'Toole's Pub (2026-01 – Present)

As a bartender I was tasked with preparing and serving alcoholic beverages as well as maintaining a well put together bar. There I also hold the same responsibilities as a server and other FOH positions at times.

Bartender at Eataly Chicago (2022-03 – 2025-10)

At Eataly Chicago I’ve been tasked with knowledge of Italian cuisines and wines & spirits as well as standard fine dining service. As a bartender there I maintained all of the responsibilities of a server as well as the traditional roles of a bartender and barback.

Server at Shiftgig (2017-03 – Present)

Catering company staffing private events at Chicago museums, universities and hotels. I am responsible for bar inventory and cocktail development as well as the setup/breakdown of dining rooms and service stations. I provide attentive and efficient service during high-volume banquet event and execute synchronized service during sit-down dinners.

Bartender at Parson's Chicken & Fish - Logan Square (2021-05 – 2021-11)

As a bartender I was tasked with preparing and serving alcoholic beverages as well as maintaining a well put together bar and was also tasked with the batching of featured cocktails and the preparing of ingredients for all beverages. There I also held the same responsibilities as a server and other FOH positions at times.f I am now proficient with the POS system TOAST.

Bartender at Eataly LA (2017-10 – 2020-04)

Opened Eataly LA in Fall 2017 as a server at La Piazza and transitioned into a bartender position the following Fall. I was tasked with knowledge of Italian cuisines and wines & spirits as well as standard fine dining service. As a bartender there I maintained all of the responsibilities of a server as well as the traditional roles of a bartender and barback. Due to COVID-19 I relocated back to Chicago from Los Angeles.

Server at Park Grill (2017-04 – 2017-09)

A high-volume, outdoor grill offering casual respite in the middle of Millennium Park, serving innovative street style food. I executed thorough menu knowledge to effectively sell to and educate guests. As a server I was able to creatively pair food and drinks. I also assisted in organizing teams for banquet events and maintained service stations as well as dining areas.

Bartender at Sophie's (2014-01 – 2017-01)

Located in the heart of the Magnificent Mile, serving classic American Bistro. I was able to work my way up from Server Assistant to Lead Bartender and help craft signature cocktails to be featured on our menu. I maintained a high-end clientele in an intimate restaurant setting. I also received training from Clicquot Champagne.

Server Assistant at Chuck's Manufacturing (2013-04 – 2013-10)

A glitzy and Midwestern bite-bar located at the base of the Hard Rock Hotel. I cleaned and arranged tables as well as the entire FOH and BOH. I delivered food to customers in a timely fashion and also supervised the maintenance of sanitation stations.

Busser at The Walnut Room (2012-10 – 2013-01)

The Walnut Room is a family-friendly Chicago holiday staple, serving elevated comfort food. There I cleaned and arranged tables as well as the BOH service station. I presented pre-dinner cuisine and maintained code enforced sanitation.

Political Science – Harold Washington College (2008-01)