Bartender, Management

Juan Romero

305-***-**** ********@*****.*** Miami Beach, FL

Professional Summary

Dynamic hospitality professional with over 9 years of experience in bar and restaurant management, specializing in team leadership, menu development, and operational efficiency. Holds an MBA from Florida International University, with expertise in cost management and strategic planning. Fluent in English and Spanish, adept at delivering exceptional customer experiences and driving revenue growth in fast-paced environments. Proven ability to train and supervise high-performing teams while optimizing inventory and service standards. Education

Master of Business Administration

Florida International University, Miami, FL

Bachelor of Arts in Political Science

Florida International University, Miami, FL

Associate Degree

Miami Dade College, Miami, FL

Skills

- Hospitality Management: Team leadership, training, scheduling, inventory control, cost management

- Technical Proficiencies: Microsoft Office (Word, Excel, PowerPoint), POS systems (Toast, Aloha), data entry

- Customer Service: Interpersonal communication, conflict resolution, guest satisfaction

- Languages: Fluent in English and Spanish

- Menu Development: Cocktail creation, wine pairing, specials design Professional Experience

Greystone Hotel, Miami Beach, FL

Lead Bartender August 2021–Present

- Spearheaded bar setup for hotel opening, collaborating on cocktail menu design and implementing dark spirit-centric offerings.

- Deliver exceptional service to hotel, restaurant, and walk-in guests, enhancing customer satisfaction through personalized menu recommendations.

- Innovate menu pairings with wine and cocktails, streamlining operations and boosting upsell opportunities by 15%.

- Train and mentor 5 bartenders, ensuring consistent service standards and adherence to brand protocols.

Radisson Hotel, Miami Beach, FL

Bar Supervisor/Manager March 2020–June 2021

- Supervised 10+ staff members, including servers, bartenders, and runners, optimizing shift schedules and improving team efficiency.

- Developed and implemented a bar menu, standardizing recipes and reducing waste by 10% through precise inventory management.

- Managed nightly cash reconciliation, sales reporting, and tip distribution, ensuring accurate financial records.

- Crafted alcoholic and non-alcoholic beverages, maintained bar inventory, and coordinated restocking to support seamless operations.

Backyard BBQ & Brew, Surfside, FL

Front of House Manager August 2017–December 2019

- Led a team of 15 servers, bartenders, and runners, conducting training and interviews to build a cohesive workforce.

- Designed seasonal bar menus and specials, increasing beverage sales by 12% through creative offerings.

- Oversaw dining room operations, inventory of alcohol and produce, and nightly cash drops, maintaining compliance with financial protocols.

- Streamlined expo line during peak hours, reducing order wait times by 5 minutes and improving guest satisfaction.

References

Available upon request

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