Joseph Truscott

• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.
• Enhanced overall guest experience by promptly addressing concerns and resolving issues professionally.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Educated customers on drink options, making personalized recommendations based on preferences or dietary restrictions.
• Facilitated smooth workflow, coordinating with kitchen and floor staff to expedite orders.
• Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
• Kept bar stocked with liquors, juices and garnishes for drinks.

Increased overall company effiency by streamlining operations and implementing managerial strategies.

·Developed and executed strategic plans for business growth and expansion.

· Managed a diverse team, fostering a positive work environment for all employees.

· Implemented cost-saving measures to reduce overhead expenses.

· Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.

· Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with staff costs.

· Developed and implemented strategies to increase sales and profitability.

· Managed budget implementations, employee reviews, training, schedules, and contract negotiations.

· Mentored personnel on management principles, industry practices, and company procedures.

· Formulated policies and procedures to streamline operations.

· Provided thoughtful guidance to personnel in navigating and resolving issues in productivity.

· Reported issues to higher management and worked with them to gain the outcome best suited for the business.

· Logistics Management, overseeing the venues resupply through local and national vendors.

· Manage service operations for the venue.

· Lead teams ranging from eight personnel to thirty was promoted three times.

· zero-six months- promoted to Duty manager. six months-one year- promoted to manager.

· one year- seven years- promoted to general manager.