Petyo Dimitrov

This experience and this venue allowed me to create a NoWaste-based drink list, where I had the task of lowering costs andmaximizing profi ts. Local with great turnout with even more than300 seats per day.
In this job I was responsible for:

• Take drink orders during busy times, prepare special drinks, andserve them professionally and quickly.
• Interacted with guests and made them feel as comfortable aspossible.
• Follow all product control measures including inventorymanagement and loss prevention measures.
• Explained daily specials and beverage promotions to exceeddaily sales goals.

• Organised work space from the scratch.
• Get an exclusive contract with alcohol distribution companies.
• Responsible for operation, Event function, relationship withguests.
• Managed customer service by training staff, overseeingoperations and resolving issues quickly.
• Tend to a 10 seat bar top and 15 table layout, as well
• asaccommodate larger parties of 75 or more in our hall.
• Created recipes and compiled a custom drink list of over 10different cocktails.

This experience allowed me to learn a different culture and way ofworking, I grew above all at an organizational level thanks to thelarge infl uxes of the place.
I had the role of manager in the absence of the owner, and I hadthe pleasure of passing on my knowledge and guiding the young guys in our exciting work.
I was in charge of taking inventory of the Bar and ordering neededand missing supplies. I managed the administrative operationssuch as accepting payments and managing receipts; I used themanagement systems for the registration of receipts and orders.
I set up and took care of the Bar area, organizing the layout of theline in a functional and aesthetically pleasing way.

• Basic preparation of alcoholic and non-alcoholic cocktails andlong drinks.
• Monitoring of bar stock levels and timely replenishment ofitems in order to ensure constant availability.
• Experimentation of new personalized combinations for eventsor at the request of customers.
• Food and drink recommendations based on a solidunderstanding of individual customer needs and preferences.
• Completed regular bar inventories and daily requisition sheets.