Tynan Roberts

• Worked in all roles from host and floor to extremely high volume dispense bartending with the ability to change/cover another role seamlessly.
• Provided both a casual and comforting style of service whilst maintaining a very high level of service fine-tuned to an array of different customers needs including suggestions of both menu and classic cocktails.
• Supervised and trained new bartenders on drink preparation, sequence of service and service standards as well as backbar and spirits knowledge.
• Developed cocktail menus and encouraged menu research and development.
• Stock receivals, batching and general prep.
• End of night sales and service reports.

Bad Frankie was where I was taught to bartend properly, working under my first real mentors in the industry and learning how to create a more intimate experience for customers and put forward properly balanced drinks.

• Worked exclusively with an all Australian backbar and botanicals.
• Menu development including researching and foraging for local and native ingredients.
• Performed opening and closing of the venue consistently, working 3 out of 5 of my weekly shifts completely solo.
• Whilst running solo services I was not only providing high quality cocktails but also doing so whilst ensuring customers were properly hosted and whilst maintaining comprehensive table service.
• Preparing and ensuring par levels for successful weekend services.
• Here I found an appreciation for community and enjoyed fostering community amongst local patrons as well as local hospitality workers.

• Worked/ran a small yet immensely high volume cocktail well.
• Cocktail menu development.
• Worked with a team of 25+ bartenders, waitstaff and kitchen staff.
• Worked/served high volume lunch, dinner and late night services.
• Hosted/managed smaller and larger private functions alone and with a team.
• Received, logged and organised extremely large stock orders.