Mersadia Patrick

Bar Manager with experience leading teams of 9–15 staff in high-volume hospitality environments. Reduced beverage waste by 10% and increased sales by 3% within three months through inventory control and team coaching. Skilled in beverage operations, sanitation compliance, scheduling, cost control, and guest experience management. Seeking to contribute beverage leadership expertise within a cruise ship environment.

Bar Manager - Tap Room

(2024-03)

• Supervise 9–15 bar and service staff; manage operations serving 50–100 guests per shift.
• Reduced beverage waste by 10% through improved inventory tracking and stock rotation.
• Increased sales by 3% in three months through upselling and service performance coaching.
• Manage scheduling, opening/closing procedures, and daily operational accountability.
• Oversee beverage ordering, par levels, cost control, and sanitation compliance.
• Resolve guest concerns promptly to maintain high satisfaction levels.

Floor Manager - Flaming Grill & Supreme Buffet

(2023-02 - 2024-03)

• Supervised front-of-house operations serving 200+ guests daily.
• Improved guest experience by optimizing staff rotation and service flow during peak hours.
• Streamlined communication between front- and back-of-house teams to enhance efficiency.
• Maintained strict sanitation and safety compliance across service areas.
• Handled real-time guest service recovery and complaint resolution.

Manager - B&C; Pet Care

(2020-08 - 2022-12)

• Managed daily operations including scheduling, inventory control, and staff supervision.
• Maintained operational records and ensured sanitation and safety standards.