Bartender
Resume:
BC Hoffman
Santa Monica, CA *0405
*********@***.***
Profile
A well rounded and experienced mixologist, chef, and hospitality professional always seeking a challenging and involved position in the field.
Experience
Server, Craigs, West Hollywood, CA January - present
Work in a high end quick turnover establishment with high end clientelle and cuisine.
Bartender, Zengo, Santa Monica, CA - August - Present
Work within a brand new establishment, right on the 3rd st. Promenade bringing in an immediate busy clientele base.
Bartender, Old Ebbitt Grill, Washington, DC February 2009 – May 2010
Work within the oldest still standing restaurant and bar in DC. Served within the 3rd highest grossing restaurant in the country, bringing out a large volume of customers.
Bartender, Black Finn, Washington, DC June 2009 – May 2010
Created a specialty drink menu to attract to help allure guests into a new establishment. Helped bring in crowds every night to ensure the new ventures success. Worked to make the transition on weekends from restaurant to nightclub, smooth and busy.
Bartender, Michael Romeo Group, Washington, DC August 2008 – May 2010
Worked in a consistently differing and diverse environment ranging from lounge/restaurant settings, to nightclub settings within the company (Midtown, Fur, Lotus, Tattoo). Constantly kept up to date and informed within meetings and wine tasting’ of new products emerging on the market.
Bartender, Kennedy Center, Washington, DC September 2008 – December 2009
Dealt with customers attending shows who had to be served high end within precise limited time. Served high end figures, ranging from actors, to political figures.
Bartender, Posh, Washington, DC March 2008 – October 2008
Worked with large quantities, and a constant high demand in a high profiled setting.
Bartender, Gordon Biersch, Rockville, MD March 2007 – July 2008
Helped to be a part of making a new store the highest grossing within the company, of over 30 other locations. Balanced cash receipts. Attempted to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Managed inventory control and scheduled food and beverage deliveries. Maintained constant, clean, working area.
Floor Manager, Houston’s, Miami, Fl/Bethesda, MD February 2006 – February 2008
Responsible for maintaining and exceeding sanitation, labor, and customer service standards. Responsible for restaurant operations: Inventory, Training New Employees, Employee Scheduling, Maintaining and Exceeding Customer Service Expectations.
Server/Bartender, Michy’s, Miami, Fl March 2006 – January 2007
Worked as part of a team to provide excellent customer service. Consistently exceed sales goals by effectively managing sections and multi-tasking. Provide excellent patron experiences through phenomenal customer service, evidenced by high number of regular patrons requesting to sit in my section.
Saute Chef/Broiler/Host/Server/Bartender, Morton’s Steakhouse, Miami, Fl March 2005 – Aug. 2006
Performed all associated Prep Work, with the handling of stations and the cooking of food items. Consistently maintain excellent food, drink, and labor costs through planning, purchasing, production, and inventory management control. Learned and worked all facets of the front and the back of house.
Saute/prep/cold station chef/server/bartender, M. Woods, Miami, Fl September 2005 – December 2005
Hands on chef with proven track record in operations, classic and innovative food preparation, marketing, managing, and menu planning
Partner and Co-Owner, C.B.S Events/Urban Fusion Catering, Miami, Fl Sept. 2004 – March 2007
Creator and designer of epicure delights and alcoholic concoctions. Employed by distinguished establishments and clientele.
Assistant Food and Beverage Manager, Sun Cruz Casinos, Dania Beach Fl Sept. 2004 – Jan. 2005
Positioned during financial turnaround, to upscale status. Oversaw renovation of entire a la carte menu and buffet setup. Computerized all restaurant functions and employees schedules. Evaluated daily operations while developing forecast, and strategic planning.
Pastry Chef/Apprentice Butcher, Capital Grille, Washington, DC/ Brickell Ave, Fl June 2002 –May 2004
Maintenance of high quality, high volume desserts, and fine choice dry aged meat cuts. Steam Station over viewer of lobsters, stone crabs, and calamari.
Sushi chef/Server/Bartender, Nikki Beach, Miami, Fl May 2003 – October 2004
Bartender, Club Ménage, Miami, Fl August 2002 – September 2003
Apprentice Sushi Chef, Seven Seas, College Park, MD May 1996 - August 2000
Learned the true art of cooking through sushi, sashimi, and a number of different rolls. In charge of preparing fresh fish into beautiful creations.
Education
September 2000 – June 2004 Johnson and Wales University Miami Fl, Culinary Arts Degree
Skills
Menu planning and design
Knowledge of Micros/macros/windows/mac/aloha/positouch/rainbow
Quality assurance
Training of restaurant staff
Multi Task Oriented
Scott Jason Chidakel (240) 353 - 9997
Thomas Gullo (626) 676 - 1323
Adam Holmes (305) 788 - 2908
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