Joan Ramos

Bartender with 3+ years of experience and 6+ years in the restaurant industry. Experienced in craft cocktails, wine, spirits, and high-volume service, with a strong focus on beverage knowledge and guest interaction. Comfortable working in fast-paced and upscale restaurants while maintaining consistent service and attention to detail. Bilingual in English and Spanish.

Bartender at NADU Regional Indian (2026-06 – Present)

• Serve as part of NADU Phoenix's opening bar team, delivering polished hospitality for the regional Indian concept originally established in Chicago and recognized by the Michelin Guide.
• Execute a craft cocktail menu featuring Indian-inspired ingredients, spices, and less-common spirits, developing deeper knowledge of cocktail construction and unfamiliar flavor profiles.
• Guide guests through cocktails, spirits, wine, and food pairings tailored to individual preferences, while creating an elevated and approachable experience.

Server/Bartender at Surf City Tiki Hut (2025-02 – 2026-07)

• Member of the opening team for a newly re-launched tiki bar concept following construction, contributing to smooth early operations
• Executed a rum-forward, tiki-focused cocktail menu, with the majority of guest orders centered on classic and modern tiki drinks
• Developed strong familiarity with rum styles, tropical flavor profiles, and themed cocktail execution

Server/Bartender at Mixela (2025-10 – 2026-07)

• Cultivate Delivered personalized service in a small, intimate dining room with a strong emphasis on wine, seasonal menus, and guest engagement
• Supported a frequently rotating wine program, introducing new selections weekly, requiring continuous product learning and confident tableside explanations
• Guided guests through wine, spritz, and cocktail selections based on preferences, food pairings, and flavor profiles

Resort Server at The Westin at Kierland/Antidote (2025-04 – 2025-12)

• Cultivate lasting guest relationships by providing conversational service and personalized attention to a clientele of elevated taste, creating connections and ensuring a memorable dining experience
• Deliver exceptional service flawlessly under pressure, maintaining composure and refined service standards that reflect an upscale atmosphere, serving on a high-volume location
• Enhance guests experience by memorizing origin stories of specialty cocktails, menu items and property details. Maintain spotless table setting and polished presentation in alignment with the brand standards

Hotel Server/Bartender at Barnwood/Great Wolf Lodge (2024-12 – 2025-06)

• Provided an impeccable service by cultivating a welcoming atmosphere and a positive attitude in a family oriented environment
• Handled simultaneous drink orders for large crowds in a fast paced environment while maintaining speed and quality
• Consistently exceeded sales targets by up-selling side dishes and drinks based on guests interests increasing customer satisfaction

Server/Bartender at Rancho De Tia Rosa (2023-05 – 2024-09)

• Upselling appetizers and house cocktails based on the diners interests while quickly developing a relationship with customers, serving up to 7 tables or 30 guests at the same time
• Prepared and served authentic Mexican cocktails and beverages, specializing in margaritas, tequila flights, and specialty drinks
• Helped management and kitchen staff by preparing dishes and greatly reducing orders delivery time while serving 5+ tables at the same time
• Cross-trained in all restaurant positions including kitchen, dishwasher, host and busser, leading restaurant operations when management wasn't available and helping the entire restaurant staff

Line Cook at Canyon Star Steakhouse (2023-01 – 2023-05)

• Prepare and cook high-quality steaks and seafood dishes to order, ensuring maximum flavor and presentation
• Managed inventory and restocked supplies to ensure the kitchen's smooth operation
• Work efficiently and under pressure in a fast-paced environment

Host at Flip Side (2020-04 – 2020-12)

• Greeted guests in a friendly fashion while creating a first good impression and providing casual conversation promoting great dining experience
• Managing reservations and phone calls while keeping a well-organized system to optimize dining flow
• Collaborating with wait staff to address guest specific requirements and managed seating while making sure not to overload the servers and distributing work evenly

Line Cook at Piante Pizzeria (2020-04 – 2020-12)

• Cutting, chopping, marinating, and cooking various ingredients needed for service
• Baking of pizzas, preparation of salads and various other items on the menu efficiently in order to fulfill the demand of incoming orders
• Cleaning work area, washing dishes, sanitizing equipment, and following proper food handling procedures at all times

Cook at Vail Resorts (2020-01 – 2020-04)

• Preparing various items like burger, sandwiches, tacos, grilled chicken among others according to the restaurant's recipes and standards
• Keep kitchen area cleaned and organized in order to ensure efficiency and food safety
• Communicate efficiently with team members to accurately prepare orders and ensure a safe working environment

Bachelor's in Mechanical Engineering in Mechanical Engineering – University ESPOL (2003)

Highschool Diploma in Basic math and physics in Basic math and physics – School "Teniente Hugo Ortiz Garces" (2003 – 2016)