Blake Meyer

• Extensive experience in maintaining a high standard of section waiting in upscale dining environments.
• Providing fun, dynamic, and knowledgeable wine service, putting guests at ease and getting back to what really matters, delicious wine and personable service.
• Promptly meeting guests wants and needs while keeping service structured and supporting staff whilst maintaining a deep knowledge of menu items and specials.
• Working within a team environment and helping to build culture, rapport, standards and consistency with the goal of improving everyday and looking after staff.

• Curating a successful beverage offering and 100+ bottle wine list, focusing on Italian and Australian minimal intervention wine, highlighting an array of smaller producers and alternative varieties.
• Managing stock ordering and organisation, monthly stocktakes and maintaining positive supplier relationships. Ensuring sharp costings and pricing, upholding suppliers to pouring discounts.
• Providing and maintaining a high standard of food beverage service, effectively communicating weekly wine trainings with staff on our beverage offering to provide a higher standard of service.
• Implementing a rotating weekly by the glass and cocktail special, keeping staff learning and interested in beverage.
• Successfully activating a new bar space, curating and detailing the bar, glassware and beverage design and ethos, providing an intriguing wine and high end cocktail offering in a quick turnaround.

• Opened a New Venue from scratch, created streamlined operations and curated the vibe for the restaurant, bar and service.
• Managed staff scheduling, hiring, and training to ensure a high level of service quality at all times.
• Collaborated with marketing team to promote the venue through social media campaigns, resulting in increased brand awareness.
• Swiftly problem solved a myriad of major building, venue and stock/consumables issues as they arouse and oversaw repairs and maintenance.
• Ensured smooth execution of events by coordinating logistics, catering, audio-visual equipment, and other essential services.
• Negotiated favourable contracts with suppliers to reduce costs while maintaining high-quality products and services for events.

• Creating a focused and collaborative cocktail and beverage menu that aligns with the venues direction.
• Designing drinks that are easily replicable and efficient to make in a high volume (200+) environment.
• Performing monthly stocktakes and minimising waste and overspends.
• Maintaining a high standard of customer service by training staff, overseeing operations and resolving issues.

Head Bartender - Untitled Richmond - Feb Sep 2022

Bartender - Ugly Duckling - Mar/Sep 2022

Bartender - The Lincoln - April 22 to Feb 23