BARTENDER

Dan Barringer

EXPERIENCE

EVENT BARTENDER, THE PARAMOUNT GROUP, CHICAGO, IL — AUGUST 2023 - PRESENT BARTENDER, LETOUR RESTAURANT, EVANSTON, IL — DECEMBER 2023 - JUNE 2023 AGM, REMINGTON’S, 4 STAR RESTAURANT GROUP, CHICAGO, IL — JULY 2021 - APRIL 2022 Assisted in all aspects of restaurant management, focusing on hospitality, controls, SOP’s, labor plans, scheduling, special events and private parties.

BAR MANAGER/BARTENDER, JOE’S SEAFOOD, PRIME STEAK & STONE CRAB, LEYE; CHICAGO, IL — 2001-2020 Established and maintained efficient systems, procedures and standards on recipes, zoning, training, execution, server etiquette, bar tender protocols, cost controls, sanitation, safety, opening/closing processes, steps of service, managing inventories and created cocktails. Replicated the program in Las Vegas, 2004. DIRECTOR OF OPERATIONS, CO-FOUNDER, DISH FUNCTIONS CATERING; CHICAGO, IL — 2008-2019 Directly managed all aspects of off-premise catering and party planning, including sales, site visits, menu planning, bookings, staffing, equipment planning, rentals, food purchasing, prep, sanitation, FOH service, BOH execution, budgets and proformas. Drafted a restaurant concept and business plan.

FOUNDER, BARRMANDAN, INC; CHICAGO, IL — 2007-PRESENT Consultant; cocktail and n/a drink developer.; producer of special events; creator of BarrManDan’s Chicago Style Bloody Mary Rim / All Purpose Seasoning; currently developing a retail marketing strategy GENERAL MANAGER, ITALLIANI’S, EMERGING BRANDS; SCHAUMBURG, IL — 1998-2000 Maintained customary GM duties with a heavy focus on FOH operations in this chef-driven concept, while maintaining P&L interests; worked with the team on developing a new banquet program; recognized for improving service and raising sales. DIRECTOR OF RESTAURANT OPERATIONS, OMNI HOTEL; JACKSONVILLE, FL — 1996-1998 Responsible for coordinating, supervising and directing all FOH aspects of the restaurant, room service and bar outlets; worked closely with the F&B Director and Executive Chef to maintain high quality products and service levels. AGM, RED LOBSTER; CHICAGO, IL — 1994-1996

Hands-on position involving helping prep and line cooks, servers and hosts when necessary. Gained an appreciation for solid food purchasing and staff scheduling systems. Enjoyed becoming a go-to person to help other stores. ACCOUNT MANAGER/REGION MANAGER, PHOTOGO, PRINT TECHNOLOGY; CHICAGO, IL — 1990-1994 Managed accounts in the 35 millimeter film photo-finishing industry, coordinating sales demonstrations, training, installations, troubleshooting and technical support.

ASSISTANT F&B MANAGER, HOLIDAY INN UNIVERSITY CENTER; TALLAHASSEE, FL — 1986-1990 Worked the front desk, room service, concierge, porter, bellhop and banquet departments. Promoted to Assistant Food & Beverage Manager to supervise the restaurant, kitchen, room service, lounge and banquet facilities. EDUCATION

Lake City Community College, Lake City. FL- AA, 1985; Florida State University, Tallahassee, FL - 1986-1987 completed coursework towards Business BA

SKILLS

• Love to get creative to make beverages better, different and special

• Very organized and detail oriented

• Appreciative of diversity, human rights and giving people opportunities to grow

• Realize that taking care of people starts within the organization and ends with the guest

• Conscious of community significance

• Believer in “four walls” marketing

• I care

1722 W. FARRAGUT AVE., #1 CHICAGO, IL 60640 773-***-**** ad3b3o@r.postjobfree.com