GEORGE

PELLETIER

*** ** **** **., *** *

FORT LAUDERDALE, FL 33304

603-***-****

ad1huy@r.postjobfree.com

EDUCATION

MA ENGLISH

UNIVERSITY OF CALIFORNIA

(UCLA), LOS ANGELES

BS SOCIOLOGY

UNIVERSITY OF CALIFORNIA,

SAN DIEGO

REFERENCES

FRED MANHECK

OWNER CELEBRATIONS

CATERING

603-***-****

MARK GIBSON

LEAD BARTENDER, THE WRECK

BAR – B OCEAN HOTEL

978-***-****

OBJECTIVE

To obtain a position as Bartender/Server with a goal of offering top customer service and satisfaction while developing a strong and loyal clientele for the bar/restaurant. SKILLS & ABILITIES

I have extensive experience in all aspects of bartending; creating delicious craft cocktails, creating drink menus, wine knowledge and service, experience with small and large business and private events as well as conducting inventory of all liquor and bar related items, requisitioning, and restocking while overseeing bar operations. I also have experience in a high volume environment and I am TIPS Certified.

EXPERIENCE

BARTENDER/BAR MANAGER, EVENT COORDINATOR

CELEBRATIONS DISTINCTIVE CATERING, MANCHESTER, NH

MAY 1, 2010 – SEPTEMBER 27, 2023

As off-site bartender/bar manager, my responsibilities included all areas of bartending; cocktail creation, overseeing bar operations including inventory, requisitioning, restocking, while scheduling coverage, staffing, and hiring employees. As an event consultant, I worked with prospective clients and coordinated weddings, major corporate events and other private functions while fostering guest relations - reporting directly to the owner/president of Celebrations. NEWS EDITOR/BUREAU CHIEF, THE TELEGRAPH, NASHUA, NH JANUARY, 5 2008 – AUGUST 15, 2020

I wrote an award-winning humor column, "The Last Retort"; covered and wrote live theatrical and concert events articles; contributed regional Arts and Entertainment stories and content as well as writing book and music reviews.

BARTENDER/SERVER, JOE ALLEN, MIAMI BEACH, FL

MAY 1, 2005 - MARCH 20, 2008

Both as a Bartender and Server, my responsibilities included all aspects of bartending and public dining including functions such as intimate weddings to private events. This historic restaurant is unique; the Miami Beach location became the hot spot for celebrities in South Beach creating a high volume, fast-paced atmosphere that required expert timing, coordination and execution in a high- profile dining environment.

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