Nathan Calderwood

Dynamic hospitality leader with over 25 years of experience in food and beverage operations, team development, and strategic planning. Proven ability to enhance guest satisfaction and lead high-performing teams in fast-paced environments. Adept at inventory control, cost reduction, staff training, and cross-functional collaboration. Passionate about creating memorable guest experiences through operational excellence and innovative beverage programs.

Assistant General Manager at Sol Mexican Cocina (2024-02 – Present)

• Perform weekly sales forecasts—accurate within 4% of monthly actuals—to align staffing needs, improve product ordering precision, reduce waste, and strengthen overall restaurant efficiency
• Oversee daily operations and conduct daily store walk throughs to ensure all aspects of store are in order and safe
• Collaborate with marketing and events teams to execute successful onsite/offsite events
• Developed and led tequila education program for staff; installed new equipment and redesigned bar layout for improved efficiency
• Maintain highest alcohol sales average amongst all Sol restaurants with a monthly average of 36%
• Conduct weekly inventory audits; ensure recipe compliance and identified discrepancies in corporate tracking systems to maintain a 16.8% or below liquor cost

Beverage Director / Bartender at Adrift (2023-03 – 2024-01)

• Participated in promotional pictures of my cocktails and myself featured in Denver Westword and Denver post
• Designed and launched a juicing program that reduced product costs by 50% and minimized waste
• Created seasonal and event-specific cocktail menus, including all specialty syrups and infusions
• Developed training materials to standardize beverage preparation and improve product consistency
• Managed inventory levels and introduced new products to reduce overall cost and improve guest offerings

Bartender at Linger (2018-05 – 2023-09)

• Delivered high-quality service in a high-volume environment, ensuring timely and accurate drink preparation
• Participated in quarterly training sessions focused on service standards and beverage knowledge
• Collaborated with management to maintain batch quality and recipe accuracy

Bartender / Server at Blue Sushi Sake Grill (2014-10 – 2018-05)

• Created seasonal cocktails featured company-wide
• Supported inventory management and communicated supply issues to leadership
• Trained staff on sake and alcohol knowledge, contributing to improved guest engagement

Marketing, Graphic Design, Sales at Breakaway Restaurant Solutions (2013-01 – 2013-12)

• Designed marketing materials for digital and print media, managed website and social media presence
• Built and maintained CRM systems and client relationships

Trainer / Expediter / Server at Chuy's (2009-06 – 2014-10)

• Trained new hires and maintained communication between front-of-house and kitchen teams
• Ensured product quality and guest satisfaction through collaborative service

Co-founder & Co-owner at Bespoke Beverage Services Ltd. (2016-01 – 2017-12)

• Provided custom event bartending services for weddings, corporate events, and private parties
• Designed tailored cocktail menus and advised clients on alcohol planning

Bachelor of Business Administration in Marketing – University of Texas at Arlington (2010-05)