Bartender with 5 years behind high-volume bars, from craft cocktail lounges to a 200-seat sports bar. Fast and accurate on Toast POS, fluent in classic and craft cocktail builds, and steady through a Friday rush. Consistently rang 1,800-plus dollars in bar sales per shift while keeping waste low through tight pour control.
- Serve a 24-seat bar plus service well for a 200-seat venue on Friday and Saturday nights, ringing 1,800 to 2,400 dollars in bar sales per shift on Toast POS.
- Mix 120-plus drinks per hour during peak rush, holding ticket times under 4 minutes through free-pour speed and a stocked, organized well.
- Check IDs and cut off over-served guests per TIPS training, with zero compliance violations across four Tennessee ABC (TABC) inspections.
- Cut liquor waste roughly 12 percent by tightening pour counts and running weekly inventory against par levels in BevSpot.
- Opened and closed the bar solo on weeknights, counting the drawer, reconciling cash and card sales, and reporting a balanced till every shift.
- Built the seasonal cocktail menu with the GM, costing each recipe to hold pour cost under 22 percent while keeping prices competitive.
- Trained four new bartenders on POS, well setup, and responsible-service protocol, cutting their ramp time to a solo shift in half.
- Maintained a clean, NSF-compliant bar and walk-in, passing every county health inspection during my time on staff.
Bar: mixology, classic and craft cocktails, free pouring, beer and wine service · POS and cash: Toast, Square, drawer reconciliation, card and tip-out handling · Service: speed of service, upselling, conflict de-escalation, regular retention · Operations: inventory and par levels, ordering, pour cost control, BevSpot · Compliance: ID verification, responsible service, NSF sanitation standards
- TIPS Certification (On-Premise), Health Communications Inc.
- Tennessee TABC Server Permit, Tennessee Alcoholic Beverage Commission
- ServSafe Food Handler (food safety), National Restaurant Association