Bartender
Resume:
Encinitas Ca, *****
*******@***********.***
Jeff Horine
Bio
Food and beverage did not find me, I came to realize the hospitality in my blood and key to my creativity while food and beverage was the plan B to pay for school. Being a San Diego native, fewer presently can proudly say, the pandora’s box is that I have the knowledge of local history while being able to intertwine into stories and experiences behind a well-crafted cocktail or heart on my sleeve nature of a surfer that may be saltier than 90’s bartenders. Bartending for nearly nine years, the joy of crafting well made cocktails, mock-tails, and anything in between, I have in recent years embraced the hereditary hospitality gene stemming from my grandfather. Recalling stories told during my childhood, as the GM of the Palmer House, my goal is to train, teach, create menus of varying experiences through various avenues to place the San Diego on par with other major cities of hospitality. SKILLS
• Batch cocktails to specs of the signature cocktail menu to ensure consistency with techniques including; fat washing, infusions, milk punches, scaling for seasonal business demands, balancing cocktails, R&D of unusual liquors
• Consistent self study education to pursue further goals in the beverage industry
• Compliance with local guidelines regarding alcohol sales, consumption, identification
• Creating beverages in collaboration with local ingredients utilizing seasonal offerings, pairing select items EXPERIENCE
BARTENDER, HYATT ALILA MAREA BEACH RESORT-VAGA, ENCINITAS, CALIFORNIA—2023-2024\ ASSISTED LEAD BARTENDER WITH BATCHING COCKTAILS AND MAINTAINING CONSISTENCY ACROSS STAFF SUCCESSFULLY CREATE AND TRAIN SERVICE STAFF ON DRINKS APPROVED BY BEVERAGE DIRECTOR FOLLOW HYATT SERVICE STANDARDS WHILE IN SERVICE
BARTENDER, WESTIN 20 TWENTY RESORT AND SPA, CARLSBAD, CALIFORNIA— 2022-2023 ADAPTED TO ENVIRONMENT/OUTLET LATERAL EMPLOYMENT PLACEMENT THROUGH SUMMER SEASON. CHANGED PERSPECTIVE GIVEN LEADERSHIP FROM SUPERIORS TO MATURE IN PERSONAL DEVELOPMENT, WORK ETHIC, IMPROVE PERSONAL GUEST RELATIONS IN AN UPSCALE ENVIRONMENT. CONTINUOUS EDUCATION AFTER HOURS “OFF THE CLOCK” TIME TO BRIDGE LEARNING GAPS GIVEN LIFESTYLE DECISION.
SUPERVISOR/LEAD SERVER,VIEWPOINT BREWERY DEL MAR, CALIFORNIA — 2017-2018. Transitioned from a seasonal hire to welcoming the unforeseen growth and learning from stretching capacity in a leadership/ management role for the first but not last journey. Executed safe accuracy nightly for the daily sales/ cost analysis, in addition to effectively dispersing commissions for team members during normal business hours while adhering to guest suggestions and improvements
BARTENDER, BRIGANTINE SEAFOOD & OYSTER BAR, DEL MAR, CALIFORNIA— 2014-2021 Developed my character, follow through, routine and positive attitude of bartending during my time employed. Started as a bus boy and showed determination of a goal to achieve that job I set out and learned every position in between, to appreciate and understand my on this revolving door of an industry. BARTENDER-NIGHT LEAD, DUKE’S CARDIFF OFFICE, CALIFORNIA — 2019-2021 Thoroughly placed routines in systems for other members of the red-eye crew to confidently fulfill any requests from patrons of the debauchery arts. Comparison of sales to volume metrics blindly recorded in conjunction with owner's requests and evenly distributed for complete team unit.
Education
Mira Costa Community College, Encinitas, California— AA economics, 2015 University of California San Diego, La Jolla, California- In Moral Review References
Bill Gross Torrey Pines Lodge General Manager Emeritus 858-***-**** Steve George Westin Resort and Spa F&B Director Dylan Shea Hyatt Alila Marea Beverage Director ****************@*****.*** 631-***-****
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