BARTENDER | Sear & High Velocity - Atlanta Marriott Marquis - Atlanta, Georgia
(2025 - 2026)
Beverage operations across two high-volume dining and bar outlets inside one of Atlanta's largest convention hotels.
- Pour Cost & COGS Control — Protected gross profit margins across two outlets by analyzing pour costs against standardized recipes, enforcing measured pours, and reconciling usage against sales to pinpoint variance.
- Inventory, Par Levels & Vendor Receiving — Maintained tight beverage control through daily counts, FIFO rotation, demand-based par levels, and vendor delivery checks — reducing spoilage, stock-outs, and idle capital on the shelf.
- Menu Engineering & New Menu Launch — Led development of seasonal and signature cocktail offerings for new menu launches, building custom drink specifications and costing each recipe to balance guest appeal against COGS targets.
- 40+ Cocktail Compendium — Standardized quality by authoring a 40+ recipe compendium of signature and classic cocktails with precise specs and presentation standards, driving consistency, faster training, and predictable cost.
- Upselling & Average Check Growth — Increased average check size through consultative recommendations, premium spirit upgrades, and wine and cocktail pairings, turning first-time guests into repeat clientele.
- Labor & Multi-Station Efficiency — Supported labor cost control by covering multiple stations during peak volume and executing tight opening and closing procedures, sustaining speed of service without additional staffing.
- Oracle MICROS & Financial Accuracy — Safeguarded outlet revenue through accurate POS entry, disciplined cash handling, and daily bar financial records feeding shift reporting and the outlet P&L.
- Compliance & Team Training — Enforced liquor-law and safety compliance — ID verification, responsible service, and sanitation — while coaching newer team members on recipe specs and five-star service etiquette.
FOOD & BEVERAGE ASSOCIATE | Bar Service - The Ritz-Carlton Atlanta - Atlanta, Georgia
(2024 - 2025)
- Five Star Employee Award Nominee — Nominated by the Director of Food & Beverage for exceptional service delivery and guest satisfaction in a luxury five-star hotel environment.
- Gold Standards & 5-Star Etiquette — Delivered anticipatory, personalized bar and beverage service to The Ritz-Carlton Gold Standards, reinforcing the brand's guest-loyalty culture on every shift.
- Premium Beverage Operations — Mastered premium beverage standards and fine-dining bar service sequencing.
- Cross-Team Coordination — Partnered with service and culinary teams to keep guest experiences seamless.
MANAGEMENT TRAINEE | Food & Beverage - The Ritz-Carlton Bal Harbour - Bal Harbour, Florida
(2024 - 2024)
- Rotational F&B Training — Trained across F&B outlets at a luxury oceanfront hotel from the leadership side.
- Shift Leadership — Assisted managers with pre-shift briefings, openings, closings, and floor supervision.
- Cost & Inventory Controls — Supported inventory counts, par level reviews, and beverage cost tracking.
- Service Recovery — Resolved guest concerns to Ritz-Carlton Gold Standards, building lasting guest loyalty.
MANAGEMENT TRAINEE | Food & Beverage - Taj Bengal - Kolkata, India
(2023 - 2023)
- Multi-Outlet Rotation — Rotated through restaurants, bar, banquets, and in-room dining operations.
- Banquets & Events — Supported event setup and service, coordinating timing with culinary teams.
- Taj Brand Standards — Delivered guest service to Taj standards for a high-profile domestic and international clientele.
MANAGEMENT TRAINEE | Food & Beverage - The Oberoi Grand - Kolkata, India
(2023 - 2023)
- F&B Operations — Trained across outlets at a heritage luxury hotel in fine-dining service and etiquette.
- Oberoi Standards — Applied detail-driven Oberoi service standards and back-of-house hygiene procedures.
