Emmitt Reed

Produced polished and attentive service in a fine dining environment. Continued education in sake, Japanese Spirits, and food pairings to enhance guest dining. Upheld serving standards in a 5-table waiting area while efficiently serving at a 12-top bar.

Bartender at Momotaro (2026-06 – Present)

• Produced polished and attentive service in a fine dining environment.
• Continued education in sake, Japanese Spirits, and food pairings to enhance guest dining.
• Upheld serving standards in a 5-table waiting area while efficiently serving at a 12-top bar.
• Helped team members navigate difficult situations in a high-pressure environment.

Barista at 8th & Roast (2026-02 – 2026-08)

• Onboarded new hires on daily procedures and espresso equipment.
• Built seasonal menus and educational classes with head of shop operations.
• Managed weekly and monthly inventory needs.
• Deepened knowledge of coffee, terrior, and tasting notes through work with the roastery.

Bartender/Server at Frankies (2025-09 – 2026-02)

• Administered timely service across multiple positions including serving and bartending.
• Attended daily lineups to produce exceptional wine parings across the menu.
• Developed seasonal cocktail and mocktail menus.
• Efficiently paced out three and four course meals to enhance guest experience.
• Served PDRs and buyouts for larger parties.

Opening Bartender at Sho Pizza Bar (2025-04 – 2025-11)

• Served as opening team member for Sean Brock’s Sho Pizza Bar.
• Established FOH systems for a new restaurant with the GM and AGM.
• Curated beverage menu, along with selecting spirits for the well and back bar.
• Trained new servers and bar staff on general operations.
• Maintained quality of cocktail program in a high-volume setting.

General Manager at Alebrije (2024-03 – 2025-02)

• Collaborated with owner and CDC to launch brick-and-mortar restaurant while continuing to operate high-traffic taco trucks.
• Oversaw staff across both FOH and BOH.
• Upheld inventory and quality control for taco trucks and restaurant.
• Organized layout and flow for FOH and dining room efficiency.
• Adjusted to restaurant needs across various positions.