Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Sebastian Dizais

Melbourne

Summary

Looking for 25-30 hours a week as a casual employee, or provided there is an opening, a contracted role. I have the ability of great social adaptability regardless of the dynamic and am generally quite easy going. I am also really looking to have more contributions towards finalizing cocktail menus, as I do see the importance in expressing one's own creativity. However, my depth of bartending knowledge is still increasing, and there is still a lot I would like to see and learn.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Venue Supervisor

Copycat Bar and Restaurant
Elsternwick
10.2024 - Current
  • Experimenting with mixology and micro-mixology, formulating cocktail recipes to mastering. However, still with beginner knowledge.
  • Broader understanding of spirits and flavor combinations.
  • Ability to perform as a middle to high end service section waiter as well as bar-tend at a fast pace and in a high-quality manner.
  • Spirit and wine stock ordering for the venue.
  • Section allocation for FOH staff.
  • Handled complaints efficiently by listening attentively to customers' concerns and taking appropriate measures to address them.
  • Maintained business procedures as an acting Venue Manager for 3 weeks over a busy period including Cash-up.

Bottle Shop Attendant

The Harp of Erin
Kew
05.2023 - 06.2024
  • Knowledge of spirits, RTDs and beer.
  • Minimized product loss with proper rotation and handling of bottles, cans and cases.
  • Tracked sales data using POS systems to identify trends in customer buying patterns.

Cellar Door Attendant

Lightfoot Wines
Bairnsdale
09.2019 - 09.2023
  • In depth knowledge of food and wine parings. Understanding flavor complexities in grape varietals, including the differences in wines from different regions in Australia. As well as understanding and interpreting the weather and how it will affect the flavor and quantity of bunches come harvest.
  • Experience in winemaking, from harvesting, adding correct yeast ratios as well as determining what yeast is best to use depending on the varietal. Tracking Baumé over the fermentation period. To draining, filtering and finally barreling.
  • Discussing wine to patrons from scent to initial flavor during a tasting.

Bartender

The Grand Terminus Hotel
Bairnsdale
10.2022 - 06.2023
  • Opening and closing a front bar.
  • General bar maintenance: cleaning post mix guns, adjusting beer taps and their signs, resetting POS systems and restocking.
  • Serving at a fast capacity in a busy venue: Pouring beers, making vodka and all other spirit basics.
  • Putting food orders through, with any dietary requirements or meal customizations as well as providing cutlery.

Education

Bachelor of Business - Business Administration

Swinburne University of Technology
Melbourne, VIC
08-2028

Bachelor of Design - Architecture

Swinburne University of Technology
Melbourne, VIC

High School -

Gippsland Grammar
Sale, VIC
10-2021

Skills

  • Customer service
  • Problem solving
  • Multitasking
  • Conflict resolution
  • Financial reporting
  • Quality control
  • Staff supervision

Certification

  • Victorian RSA
  • Basic First aid
  • Advanced Resuscitation
  • AUSCHEM Chemical handling
  • Victorian White Card

References

References available upon request.

Timeline

Venue Supervisor

Copycat Bar and Restaurant
10.2024 - Current

Bottle Shop Attendant

The Harp of Erin
05.2023 - 06.2024

Bartender

The Grand Terminus Hotel
10.2022 - 06.2023

Cellar Door Attendant

Lightfoot Wines
09.2019 - 09.2023

Bachelor of Business - Business Administration

Swinburne University of Technology

Bachelor of Design - Architecture

Swinburne University of Technology

High School -

Gippsland Grammar

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Sebastian Dizais