Experience

Bostonia Public House

• United States
• Restaurants
• 1 - 100 Employee

• Bartender

  • Jan 2019 - Present

  • Providing a high standard of food/beverage service in a fast paced environment. • Keeping up to date with a constantly evolving food & beverage program. • Cultivating a warm and welcoming atmosphere to encourage return guests and fostering relationships with our already established regular clientele. • Maintaining a clean work environment according to standards set out by management. • Providing a high standard of food/beverage service in a fast paced environment. • Keeping up to date with a constantly evolving food & beverage program. • Cultivating a warm and welcoming atmosphere to encourage return guests and fostering relationships with our already established regular clientele. • Maintaining a clean work environment according to standards set out by management.



Zipcar

• United States
• Consumer Services
• 300 - 400 Employee

• Fleet Associate

  • Dec 2020 - Present

  • Field operations maintaining the Zipcar Fleet including cleaning, parts repair, vehicle recovery and location changes. • In Field problem diagnosis and solution recommendations. • Communicating through proper channels to coordinate schedules for vehicle repairs, cleaning and location changes. • Fast tracked learning of Zipcars in house system to get up to speed and become a functioning part of daily operations. • Adhering to company policies on Covid-19 specific sanitizing procedures to maintain safety of Zipcar members. Show less



Whiskey Priest

• United States
• Restaurants

• General Manager

  • Jun 2013 - Sep 2018

  • Oversaw operations of $4 million in annual restaurant sales. • Managed staff of 50+ in peak season including new hire selections, scheduling, staff training on new menus and seasonal offerings. • Implemented new back of house system for inventory, beverage ordering, invoice reconciliation, cost control and payroll. • Weekly inventory count; maintained a liquor cost of 18% in keeping with expectations of ownership. • Beverage orders to par levels and adjusted for projected sales volume in peak season. • Maintaining great relationships with beer/liquor company reps and negotiating deals for sponsorship on Menu printing, advertisement and entertainment budget. • Delivery inspection and invoice reconciliation. • Continuous refining of menus and bar layout to maximize profitability, speed, and efficiency for the business. • Reimagined restaurant layout to maximize floor and function space to increase sales and create smoother flow of traffic during busy periods. • Crowd control and conflict mediation focused on de-escalation and positive resolution. • Booking yearly entertainment schedule of Bands/DJs. • Daily/weekly cash reconciliation and business banking interactions. • Daily building inspections for both safety and aesthetic purposes. • Ensured all licenses, permits, and inspection reports were up to date and the business adhered to all state and local laws regarding restaurant operations. Show less



SoHo Bar & Restaurant

• Ireland
• Hospitality
• 1 - 100 Employee

• Senior Bartender

  • Mar 2011 - May 2013

  • High volume cocktail bar, often acting as sole cocktail bartender. • Instructed a team of 10 staff in procedures and providing breaks. • Inline for management position but decided to emigrate to America • Maintained a high standard of cleanliness and order. • Exceeded expectation in sale volume. • High volume cocktail bar, often acting as sole cocktail bartender. • Instructed a team of 10 staff in procedures and providing breaks. • Inline for management position but decided to emigrate to America • Maintained a high standard of cleanliness and order. • Exceeded expectation in sale volume.



Staionhouse Bar & Grill

• Bartender

  • Sep 2007 - Mar 2011

  • New York/Italian style fusion concept • Part of a team that opened a new location and within 2 years was very highly reviewed by Irish food critics. • Creating weekly cocktail specials and upselling guests on food specials/wine and cocktails. • Maintaining high standards of cleanliness. • New York/Italian style fusion concept • Part of a team that opened a new location and within 2 years was very highly reviewed by Irish food critics. • Creating weekly cocktail specials and upselling guests on food specials/wine and cocktails. • Maintaining high standards of cleanliness.