Research Assistant Bartender
Resume:
Searcy, AR *****
adro2y@r.postjobfree.com
THOMAS C. THOMPSON
OBJECTIVE To obtain a bartender, server, or management position at an upscale restaurant and bar, and to be a part of a passionate, successful team of food and beverage industry professionals in the Memphis area. SKILLS & ABILITIES Intuitive guest service with the goal of creating memorable dining experiences, using suggestive selling, solid wine and liquor knowledge, and a wide range of experiences in different types of venues, from neighborhood, boutique establishments to fast-paced bar environments. Ability to multi-task while maintaining high standards of service, cost control procedures, and awareness of opportunities for improvement. Ability to establish rapport and build relationships with guests using a long-term results-oriented approach emphasizing superior guest service. EXPERIENCE BARTENDER/SERVER, COLTON’S STEAKHOUSE AND GRILL March 2018 - present
In addition to typical bar and service duties, created seasonal cocktail menus, recommended high-end wines to cater to nearby medical professional community, and established portion control standards. Audited alcohol pricing structure to align with local market conditions. Made training videos for wine service and cocktail preparation. SERVER/BARTENDER, NAPA CAFE
August 2017 - February 2018
Serviced both bar guests and a floor section simultaneously in a fine-dining neighborhood restaurant in East Memphis. Explained menu specials and offered recommendations on food and wine pairings. Advised management on new wine selections. Served both corporate and special occasion banquet parties in private dining areas. SERVER/BARTENDER/MANAGER, MESQUITE CHOPHOUSE
October 2013 - February 2017
Served guests as bartender and server at two different locations of casual, fine-dining prime steakhouse in Germantown and Downtown Memphis. Suggested wines and bourbons to add to inventory to accommodate regular clientele. Acted as manager-on-duty as needed, including supervising staff, interacting with guests, and being responsible for daily accounting procedures using Aloha and EDC reports. SERVER/BARTENDER, RIZZO’S DINER
August 2012 - December 2013
Provided exceptional food and beverage service to guests in an intimate, neighborhood casual dining restaurant in South Main area of Downtown Memphis. Presented changing Page 2
daily menu items made from locally sourced foods. Served private parties, as well as regular clientele. Worked as part of a small, cohesive and talented service staff. SERVER, BLUEFIN SUSHI BAR AND LOUNGE
October 2008 - July 2012
Held server captain position, being responsible for training new server hires and ensuring proper and efficient service during shifts. Acted as liaison between service staff and management. Advised staff on selling new menu items, as well as promoting liquor knowledge. Supervised and executed large, private party dining. BARTENDER, EP’S DELTA KITCHEN
April 2007 - October 2008
Opened and closed various bars within large, high-volume night club on Beale Street in Downtown Memphis. Prepared and served beer and cocktails in a speed-bar venue. Built relationships with both locals and tourist guests. Responsible for processing payments and handling monies. Kept bar clean, organized, and stocked. EDUCATION UNIVERSITY OF MEMPHIS – MEMPHIS, TENNESSEE – BA HISTORY, BS PSYCHOLOGY Undergraduate GPA 3.8. Dean’s List for seven consecutive semesters. Served as Research Assistant for Learning and Memory lab. Coursework in Industrial and Organizational psychology.
REFERENCES BRAD STRONG
General Manager, Mesquite Chophouse
MICHEAL PATRICK
Chef/Owner, Rizzo’s Diner
DAVID NESSLER
Managing Partner, Bluefin and EP’s Delta Kitchen
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