Mia Slark

• Served over 1,000 customer during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Kept bar presentable and well-stocked to meet customer needs.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Followed strict recipes and drink measurements to minimize product used.
• Upheld strict regulations for safe alcohol service and food safety.
• Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.

• Inspected facility daily for overall cleanliness and to check supply quantities for reordering and restocking.
• Supervising 30 staff members
• Supervised events from start to finish
• Maximied cost-effectiveness by complying with budget, labor and revenue benchmarks. including sales reports up to $60,000
• Implemented and enforced safety policies and procedures to manage risks and prevent accidents and mishaps.
• Monitored budget and expenditures, keeping facility within budget.
• Working effectively in fast paced environments

Key Responsibilities

• People Management
• Events Management
• Managing all customer complaints and requests
• Managing team through high stress/time poor environment
• Training new staff on people skills, bar skills and till systems
• Managing stock levels
• Paying attention to details when completing tasks

• Completed bar opening and closing procedures.
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
• Implemented drink prep procedures, significantly reducing wasted stock.
• Improved customer service by resolving issues quickly and accurately.
• Handled cash accurately and prepared nightly deposits.
• Closed out cash register and prepared cashier report at close of business.
• Worked with the venue owners to prepare and create new products to add to both bar and restaurant menus, by maintaining a high level of customer service to meet customer wants and needs
• Purchased supplies according to expected demand.

• Kept bar presentable and well-stocked to meet customer needs.
• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• 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.

Key Responsibilities

- Table service
- Customer interaction

- People Management
- Events Management
- People skills, till system skills, pull pints, organizing parties.