Manager Restaurant

Pima Community College TUCSON, AZ

Associates of Business Adm. May 2014

Lindys on 4th - Tucson, AZ (BAR)

Bartender/Manager – Oct 2017 – May 2018

Closing manager and bartender 4 nights per week

Each night: closed bar, managed kitchen, managed servers, secured drop for the restaurant deposit, responsible for drawer count.

Manager open restaurant 2 days per week (bar drawer, manage kitchen, etc.)

Assist with bar inventory and relationship with beverage companies in town.

Pie Tap Pizza Workshop and Bar – Dallas, TX (Restaurant)

Bar Lead – Nov 2016 – July 2017

Opened bar

5 nights and 1 morning prep shifts per week

Worked service well on all high volume nights

Assisted with beverage ordering process

Three Sheets – Dallas, TX (closed) (BAR)

Bar Lead – Aug 2016 – Nov 2016

Assisted with reconstruction of bar program

5-6 nights per week

Handled of inventory for the bar, along with scheduling

Worked all bar wells with mirroring set-up

Proper - Tucson, AZ (closed) (RESTAURANT)

Barback, Server, Bartender, Shift lead - 2013-2016

worked a cocktail, wine, and beer bar for a year on stressful weekend nights

Created two cocktails on the drinks list

Part of a bar nominated for best bar in Tucson weekly best of 2015

Part of a bar nominated for best cocktail list 2015

nominated rookie bartender of the year (2015) USBG

Humble Pie & The Living Room– Tucson, AZ (RESTAURANT GROUP)

Bartender, Bar Manager – Nov 2015- April 2016

PM closing manager

Bar manager

Beverage ordering

Opened restaurant

Kris Vrolijk 859-***-****

Chef de cuisine - Proper

Tafao Faumuina 808-***-****

Manager – Proper

Tre Beck 214-***-****

GM – Three Sheets

Adam Kushner 602-***-****

GM - Humble Pie

Kyle Tynan 214-***-****

Bar Manager – Pie Tap

Tim Cronin 520-***-****

Owner – Lindy’s on 4th

Comfortable with ALOHA POS system serving and manager actions

Comfortable with different wine grapes and regions

Infuse custom homemade bitters

Comfortable with inventory and other bar structure responsibility

Contributed to the open of four restaurant concepts

Looking forward to implementing a structured bar system

I thrive with infusions and house-made syrups/cordials

EDUCATION

EXPERIENCE

REFERENCES

Restaurant Skills and Projects

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