Bartender Customer Service
Resume:
Jason Lewis
Los Angeles Ca ****8
********@*****.***
Objective:
To be employed as a bartender in a busy establishment with heavy traffic, quality food, and a strong attention to detail.
Work Experience:
SoHo House, West Hollywood, CA 2022-present. At SoHo House I first helped in the opening and set up of their brand new 34th worldwide location. Now open, I’m responsible for working at one of three bars on any given night with a couple different menus (depending on bar) and a multitude of specialty cocktails.
Stella Barra, Santa Monica, CA 2021. At Stella Barra I was responsible for operating at one of two bars on any given night. One, a wine bar where I serve up to 10 guests at the bar as well as 5-7 tables. The other, a 30+ seat bar where I also make all the drinks for the servers of the restaurant
Foundry & Lux, South San Francisco, CA 2016-2020. Bartender. At Foundry and Lux I was the first bartender hired and was the longest standing FOH member on the staff. We are a large venue with space to accommodate parties up to 500 people. I have run every aspect of the bar from set-up to break down and everything in between. I have created numerous cocktails for the menu as well as came up with a "last drop" concept in which I take product that isn't selling and create a cocktail with it to help move through the inventory so that we can replace it with a better seller. Daddy-O, New York, NY 2016, Bartender. I was employed as a bartender responsible for making drinks that ran the gamut from classic cocktails to one of our 20 specialty drinks at this crowded late-night West Village staple filled with regulars and industry folk.
Wild Edibles, New York, NY. 2011-2016. Server/Bartender For the 5 years here, I was employed at one of the largest wholesale seafood distributors in the tri-state area’s flagship restaurant. It was a small establishment (32 seats) that was known for its attention to detail and care while maintaining both a loyal staff as well as loyal regulars. Between serving drinks and knowing the insides and outs of the menu, it was truly an amazing experience to have worked at.
Oceana, New York, NY 2009-2011, Captain I was a captain at the (then) Michelin Star rated Oceana seafood restaurant which to this day is one of the most successful restaurants with the heaviest of foot traffic, not just in Midtown Manhattan, but in all of NYC. Fast paced, attention to every detail and top notch customer service from the time of arrival until you wish them a good evening and look forward to their return.
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