K. Teresa Canada

PO Box *****, Baltimore, MD ****6-0435 443-***-**** (cell) ac98gn@r.postjobfree.com

OBJECTIVE: To continuously serve guests with alcoholic and non-alcoholic beverages upon request. Constantly getting and feeling professional pleasure, as well as personal satisfaction, to please their palates with the variety of items available to serve and to fulfill any and all taste demands. Catering to the unique, providing the best service possible and expediting most expeditiously, assures me that they will keep coming back and I make sure that they know my name for that special, personalized and courteous service. It is my honor and duty to always repeat the same customer service performance to one and all. My ideas are to someday become self-employed as a traveling on-site mixologist, servicing private residents, as well as business establishments with unique bartending expertise. I usually tell my customers that “I don’t serve a drink that I can’t drink myself” because I make sure to accommodate everyone as if I were on the other side of the bar.

SKILLS: Bartending experience acquired since October 1988, in the Food & Beverage industry, as a bartender/mixologist and server with skills to include concocting beverages upon request and on special order for the utmost customer satisfaction, utilizing recipes, which are requested regularly, as well as memorizing their ingredients and the proportions to make appetizing beverages promptly and efficiently. Bartender skills include setting up and breaking down food and beverage stations starting from scratch to the very end, with minimal supervision and basic equipment. Completion of the liquor count sheet, manage inventory distribution and consumption, in order to properly bill clients. Utilization of other skills involving the MICROS (cash registering software) is also present. Bartending education also received from the Baltimore Bartending School – BBS, (now defunct). I have also created a checklist of items that will complete most bar scenarios efficiently, as well as the ability to prepare ice cream, pub bar drinks and Smoothies made with various combinations of ice cream, fruit and flavored liqueurs (i.e., Strawberry Shortcake, Ice Cream Sandwich, Dream Sickles and Peaches and Cream.

TRAINING

VOCATIONAL TRAINING & EDUCATION Baltimore Bartending School ID#2001 (Issued 3/09/2007)

CERTIFICATION TEAM Certification for Alcohol Awareness (Exp. 1/31/2020)

EMPLOYMENT

12/16 – Present Coastal Hospitality, 101 W. Ridgely Rd, Suite 6A, Lutherville, MD 21093, Contact: Gabby or Gavin 443-***-****, 443-***-****, 855-***-****

Bartender: Referred to various clients at different, historical venues located at businesses and residential environments throughout Maryland to perform bartending services, as contracted. In some cases, the bar had to be built from scratch, which I learned in 1988 and I am very capable of picking up to 50 (fifty) pounds without assistance. Being born and raised in Baltimore, there are many places that I have not visited, but I welcome the opportunity. I learned the bartending basics in October 1988. The bar had to be disassembled, all items restored to their original location. Choice libations were concocted for each client’s varied tastes demands, as requested. I have a sheet, which I devised in 1988, which is very helpful when we were assigned to off-premise locations that indicated the tools, stock, liquor, display containers, and every little thing that consol[dates and comes together to complete the full-service bar. Utilization of excellent customer service etiquette is mandatory for me, since I learned the basics, in October1988. The bar had to be disassembled and all items restored to their original location. Choice libations were concocted for each client’s varied tastes demands, as requested. I thoroughly enjoy the creativity that comes with developing spur-of-the-moment drinks for each patron, as needed, especially when you have a full bar and are not limited to beer and wine, Nonetheless, I can still utilize the resources available to satisfy any and all palates, which I still have some options for that one (1) guests that needs that special item to complete their drink preference. Also, consumption sheets are required for billing of the client and depending on the contract specifics. Now, most of the venues have the portable bar setup, which is conducive to my breakdown and get out on time or additional charges will be charges each client by the hour.

I was taught to ever never tell the guest “no” and my response would be “let me check with management to see what we can work out. With that being said, I let management work. An honest attempt speaks volumes and it is what I would have wanted done for me. (I probably would have had that special ingredient in my purse to eliminate any additional duties for the many other guests to be accommodated, had I known in advance. I enjoyed working with the staff because it was definitely a “we” and “we” worked together to accomplish the tasks contracted to ensure return customers and the client may seek you out personally due to the service delivery, be it good, bad or indifferent.

6/17 – 5/18 Bartender Centerplate, Baltimore Convention Center

1 W. Pratt Street, Baltimore, MD 21201, 410-***-****

Bartender – Fill Texas tankers with alcohol, beer, wine, sodas and other various mixers to accommodate the contract requirements. Roll tankers to the various sites pre-established, displayed and indicated by the floor plan. Breakdown, remove excess product not consumed during event schedule and complete consumption sheet.

12/05 – 10/15 Bartender Food Staff

127A W. Read Street, Baltimore, MD 21202, 410-***-****

Resume of K. Teresa Canada

Page 2

Bartender – Set-up and breakdown bar from scratch, make drinks according to the needs of each guests, set-up and breakdown bar after event hours. Complete consumption sheets and ensure that your time sheet has been completed by the designated contact person for agency payroll.

1/02 – 12/02 & The Forum Caterers

10/93 – 12/93 4210 Primrose Ave., Baltimore, MD 21215, 410-***-****

Bartender – Set-up and breakdown bar from scratch, make drinks according to the needs of each guests, set-up and breakdown bar after event hours. Complete consumption sheets and ensure that your time sheet has been completed by the designated contact person for agency payroll.

7/99 – 10/03 Innovative Gourmet

11 E Gwynn Mills Court, Owings Mills, MD 21117, 410-***-****

Bartender – Set-up and breakdown bar from scratch, make drinks according to the needs of each guests, set-up and breakdown bar after event hours. Complete consumption sheets and ensure that your time sheet has been completed by the designated contact person for agency payroll.

9/99 – 10/03 Classic Caterers

99 Painters Mill Rd., Owings Mills, MD 21117, 410-***-****

Bartender - Set-up and breakdown bar from scratch, make drinks according to the needs of each guests, set-up and breakdown bar after event hours. Complete consumption sheets and ensure that your time sheet has been completed by the designated contact person for agency payroll.

9/96 – 1/01 Ambrosia Caterers

1312 Eastern Ave., Baltimore, MD 21231, 410-***-****

Administrative Assistant & Bartender – Answer phones, take orders for delivery of upcoming events, deliver orders for carry out, decorate set-up and break down buffet, bar, dessert and food stations after event. Utilize bartender skills during scheduled events; cater to bridal party as needed, payroll, and miscellaneous recordkeeping.

9/88 – 1/97 Martin’s West Caterers

6821 Dogwood Road, Baltimore, MD 21244, 410-***-****

Bartender – Setup up area for “Pub Bar” drinks made with ice cream, fruit and various flavored liqueurs for guests of drinking age. I utilized strawberry liqueur for the Strawberry Shortcake, Oreo Cookie pieces and Crème de Cocoa and Peach Schnapps for Peaches and Cream. Of course, the blender cups were kept separate for drinks to be served to minors. Also, I devised a checklist for efficiency because there were so many things required to process and complete each drink order and to ensure that all equipment required was available. Also utilized on the liquor bar to accommodate overflow guests as required.

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