Bartender/Server
Resume:
Charles E. Cortes **** Alta Ave. #** Whittier, CA 90601
**********@*****.***
•Highly-motivated, service industry professional
•Unparalleled customer service skills
•Excellent analytical, critical thinking and problem solving skills
•Performs exceptionally in fast-paced, high-volume situations with a strong ability to execute multiple tasks
•Well versed in company-related POS systems such as DASH and Micros
•Accurate cash-handling
•Highly adaptive; able to provide successful results with minimal training
•TIPS certified
EXPERIENCE
American Property Management Corporation
Radisson Hotel/Banner’s Lounge (Club 201)
02/08 – current Bartender Whittier, CA
Due to my bartending experience, ability to quickly pick up the Micros POS system and instant rapport with guests, I was promoted to full-time bartender within two months time, jumping ahead of the then and still current barback. As with any hotel bartender, my normal day-to-day responsibilities, include, but are not limited to, the set-up and breakdown of the bar, preparing garnishes, cash-handling, making and serving drinks, and serving food with a smile on my face, all the while developing and maintaining relationships with hotel guests, in-house regulars and local frequenters. I have also bartended banquet events for the hotel. Several, of which, were per client requests. More than just a hotel bar during the weekends, Banners Lounge or as more recently known, Club 201 is a fast-paced, high-volume full service night spot. Loud and crowded with patrons ranging from their early 30’s to mid 50’s. Bartending Salsa Night on Fridays, out by the pool or in the club, I personally serve an average of 150-200 guests and sell anywhere from $1500-$3000 in product. I have also introduced a few original drink recipes which have become guest favorites.
02/08 – 04/08 Barback Whittier, CA
As a barback during our club nights, my duties included, stocking liquor storages, wells, and beer coolers and replacing empty kegs and syrups for beverage dispenser. I would also prepare extra garnishes as necessary, wash and replace dirty glasses and constantly maintain cleanliness of the bar throughout the evening. During the week, I was responsible for the receiving and the diligent storing of products, replenishing all necessary storage areas, and maintaining accurate account of inventory. As a barback, I learned a great deal about how the business operates in regards to inventory count, frequency of use of products, pour cost and ordering.
Darden Restaurants
The Olive Garden
08/05 - 02/08 Server/Bartender Vallejo/Whittier, CA
Serving in a high volume chain restaurant was an important key in learning how to deal with the pressures of serving and the importance, of timing, appearance, and attitude and how all that affects the guests’ experience. Originally began my time with Darden Restaurants in Vallejo, Ca. I quickly gained a thorough knowledge of the entire menu, both food and drinks, especially wines and within one year was made a Certified Trainer and “blue card” holder. Within six months of transferring to Whittier, I was promoted to bartender. I learned how to mix traditional and popular drinks as well as the Olive Garden’s specialty drinks, how to set up and break down a bar and daily procedures, including but not limited to garnish preparation, stocking, cash handling and safe deposits.
EDUCATION
North Campus High School, High School Diploma – 1997, 3.85 gpa
Rio Hondo College, fall 2009 - Current6325 Alta Ave. #31 Whittier, CA 90601
**********@*****.***
•Highly-motivated, service industry professional
•Unparalleled customer service skills
•Excellent analytical, critical thinking and problem solving skills
•Performs exceptionally in fast-paced, high-volume situations with a strong ability to execute multiple tasks
•Well versed in company-related POS systems such as DASH and Micros
•Accurate cash-handling
•Highly adaptive; able to provide successful results with minimal training
•TIPS certified
EXPERIENCE
American Property Management Corporation
Radisson Hotel/Banner’s Lounge (Club 201)
02/08 – current Bartender Whittier, CA
Due to my bartending experience, ability to quickly pick up the Micros POS system and instant rapport with guests, I was promoted to full-time bartender within two months time, jumping ahead of the then and still current barback. As with any hotel bartender, my normal day-to-day responsibilities, include, but are not limited to, the set-up and breakdown of the bar, preparing garnishes, cash-handling, making and serving drinks, and serving food with a smile on my face, all the while developing and maintaining relationships with hotel guests, in-house regulars and local frequenters. I have also bartended banquet events for the hotel. Several, of which, were per client requests. More than just a hotel bar during the weekends, Banners Lounge or as more recently known, Club 201 is a fast-paced, high-volume full service night spot. Loud and crowded with patrons ranging from their early 30’s to mid 50’s. Bartending Salsa Night on Fridays, out by the pool or in the club, I personally serve an average of 150-200 guests and sell anywhere from $1500-$3000 in product. I have also introduced a few original drink recipes which have become guest favorites.
02/08 – 04/08 Barback Whittier, CA
As a barback during our club nights, my duties included, stocking liquor storages, wells, and beer coolers and replacing empty kegs and syrups for beverage dispenser. I would also prepare extra garnishes as necessary, wash and replace dirty glasses and constantly maintain cleanliness of the bar throughout the evening. During the week, I was responsible for the receiving and the diligent storing of products, replenishing all necessary storage areas, and maintaining accurate account of inventory. As a barback, I learned a great deal about how the business operates in regards to inventory count, frequency of use of products, pour cost and ordering.
Darden Restaurants
The Olive Garden
08/05 - 02/08 Server/Bartender Vallejo/Whittier, CA
Serving in a high volume chain restaurant was an important key in learning how to deal with the pressures of serving and the importance, of timing, appearance, and attitude and how all that affects the guests’ experience. Originally began my time with Darden Restaurants in Vallejo, Ca. I quickly gained a thorough knowledge of the entire menu, both food and drinks, especially wines and within one year was made a Certified Trainer and “blue card” holder. Within six months of transferring to Whittier, I was promoted to bartender. I learned how to mix traditional and popular drinks as well as the Olive Garden’s specialty drinks, how to set up and break down a bar and daily procedures, including but not limited to garnish preparation, stocking, cash handling and safe deposits.
EDUCATION
North Campus High School, High School Diploma – 1997, 3.85 gpa
Rio Hondo College, fall 2009 - Current
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