BARTENDER at OTIS RESTAURANT (2024-02 – Present)
- Provide full bar service including cocktails, wine, beer, and bar food service.
- Take and manage food orders at the bar, ensuring accurate and timely delivery.
- Maintain bar cleanliness, organization, and sanitation standards.
- Deliver high-quality guest service in a fast-paced environment.
BARTENDER at SCHILLING RESTAURANT (2022-04 – 2023-04)
- Prepared alcoholic and non-alcoholic beverages in a high-volume bar.
- Provided bar food service coordinated with kitchen staff.
- Maintained cleanliness and organization of bar station.
- Assisted with inventory control and restocking.
BARTENDER at VILLA CEMITA RESTAURANT (2019-08 – 2020-03)
- Served cocktails, beer, and wine in a busy bar environment.
- Provided food service directly at the bar.
- Maintained clean and organized bar area.
- Assisted with closing and opening bar duties.
BARTENDER at BAR FREUD (2015-02 – 2019-03)
- Crafted cocktails and served beverages in a high-volume bar.
- Provided bar food service alongside drink preparation.
- Built strong relationships with regular customers.
- Maintained bar inventory and restocked supplies.
- Ensured cleanliness and operational readiness of bar.
BARTENDER at EDI AND THE WOLF (2017-07 – 2019-03)
- Delivered full bar service including cocktails and bar food orders.
- Maintained fast and efficient service during busy shifts.
- Assisted with bar setup and closing duties.
- Supported overall front-of-house operations.
BARBACK at THE THIRD MAN (2013-02 – 2015-01)
- Assisted bartenders with preparation and service operations.
- Restocked liquor, beer, glassware, and supplies.
- Maintained cleanliness of bar area and equipment.
- Prepared garnishes and basic bar setup tasks.
- Helped with closing and cleaning procedures.
BUSSER / FOOD RUNNER at EDI AND THE WOLF (2011-02 – 2013-01)
- Delivered food orders accurately and efficiently.
- Assisted servers with table service and guest needs.
- Maintained cleanliness and table setup standards.
- Supported restaurant operations during busy service hours.
- Communicated with kitchen and service staff.
- Ensured timely table turnover.
