* 15 years Bartending Experience
* Extensive Knowledge of Drinks, their ingredients and virtually all types of beverages both alcoholic and non-alcoholic
* Strong Wine History (terminology) education [Food and Wine pairing]
* Liquor Inventory using costs & percentages
* Teaching beginner, intermediate, and advanced bartending skills
* Wedding co-ordination for bar and team bartending expertise
* Floor management- staffing, scheduling & operations
* Excellent Interpersonal, Communication and Decision-making skills
* Adaptability, personally invented over a dozen un-patented beverage combinations
EDUCATION
* Currently matriculated in the Massachusetts Teacher Certification program at Bridgewater State College. Course work complete. Massachusetts Certification Test passed April 2000. Provisional with advanced standing.
* Emerson College 1992-1994 Bachelor's In Fine Arts: Creative Writing, English, and Publishing. Emphasis on: Poetry, Composition, & Literature. 3.3 final G.P.A.
* Fisher College 1990-1992 Liberal Arts Associates with concentrations on Paralegal, History, & Independent Study. 3.8 G.P.A.
* Panama Canal College 1987-88 (General, Drama, Journalism) 4.0 G.P.A.
* Balboa High School, Republic of Panama 1987 (General, Journalism, World Literature and Drama)
EXPERIENCE
* Bartender, Michael Anthony's Restaurant & Catering, Shelter Island, NY May 2000 - Present
* Bartender, The Dory, Shelter Island, Summers 2002 & 2003
[Assist up to 500 customers during a nine-hour time period in a fast paced, high-volume environment]
* Bartender/Server - Vox Populi, Guiseppie�s, Bar-Code- Boston Ma. August 1999 through Spring 2003 [all restaurants owned and operated by Boston Brewing Co.- Joe Quatrocchi proprietor]
* Bartender, The Lodge, Mt. Charleston -Nevada Spring 2001
* Bartender/Server - Marketplace Caf�, Fanueil Hall -Boston Ma. March 1992-June 2000 [floor, bar, functions]
SUMMARY OF QUALIFICATIONS
* Fifteen years experience in bartending focusing on quality customer care.
* Leadership skills demonstrated through team work participation.
* Troubleshoot bar inventory issues, ordering supplies regularly to maintain appropriate inventory levels crucial for effective customer and managerial needs.
* Problem-solve and negotiate a diversity of customer service issues by assessing problem situations and using conflict resolution. Passed TIPS certification Las Vegas, Nevada 2001.
* Managed up to 22 shift associates including wait-staff, bussers and bartenders; selected to train all new employees via formal training program. Hire, train, and supervise bar staff of six in accordance with company policies, procedures, health and safety regulations, and customer service skills.
* Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations.
* Recognized for cultivating long term, stable staff with team-player philosophies.
* Opened new restaurants on several occasions from design through function.
* Cultivated promotions and headed print ad-campaigns.
* Successful honest professional -qualified by fifteen years of visible achievements in the food service/hospitality industry. Offering a tradition of performance excellence reversing distressed operations, enhancing visibility in market place and generating high-dollar profits.
REFERENCES UPON REQUEST
