Bartender with 10 years of NYC experience creating memorable service in some of the City’s most reputable establishments.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Bartender, Brand Ambassador
Fords Gin
07.2019 - 01.2024
I coordinated tastings at various liquor stores around NYC and other events showing what can be done with their product.
Bartender
Sons of Essex NYC
03.2019 - 07.2019
I came on here to cover weekend brunch bartending shifts and pump out cocktails for
the busy floor as the service bartender .
Bartender
11.2018 - 02.2019
I was a part of the initial opening crew bar staff and gave valuable insights into new bar
procedures and logistics for a unique cinema oriented food and drink service cycle.
Bartender
01.2017 - 08.2018
I came on here and helped facilitate bar improvements, cocktail batching procedures
and drink turn over speed improvements.
Bartender
Electric Room
01.2014 - 01.2016
I sustained high volume, cocktail forward service and helped develop the cocktail menu
in this busy and buzzy spot.
Bartender
06.2013 - 10.2015
I was attached to the multiple cocktail programs at various bars throughout this hotel
property, interfaced with the consistent VIP culture and upheld high expectations of
service.
Bartender
Le Baron, NYC
01.2012 - 10.2013
I maintained the highest sales record and educated junior bar staff in cocktail programs
and bartending technique among regular duties.
Head Bartender
03.2008 - 10.2012
I Created seasonal cocktail menus coordinated special events and their vendors in cocktail
forward, high volume environs.
Bartender
02.2011 - 11.2011
I helped open, design and build the bar at this bespoke cocktail institution.
Bartender
The Standard Grille
04.2006 - 07.2008
Was among opening bar crew for this restaurant, I rubbed shoulders with some of NYCs Startenders
Went from barback to bartender during tenure and received invaluable exposure and education.
Education
Bachelor of Science - Chemistry
University of Colorado
Denver
08.2003
Skills
Cocktail Consulting for seasonal menus and specialty products/ repertoire of 100s of
Cocktail recipes/ Inventory procedures: monitoring, measuring and software (accubar
Beer tap flow meter etc/ revenue protection attitude/ POS systems and back office POS
Familiarity ( altering register menus and pricing)/ Economy of movement for efficiency
Organization, cleanliness/ VIP service and high sales