Your hospitality resume, on one card

Bar Manager with seven years across Brooklyn and Hudson Valley. Built and launched two bar programs at award-winning establishments. Calm in a weeded service and sharp on cost of goods.

Heads-down prep, talkative on the floor. Coaches by example. Tracks pour costs weekly and pays close attention to cost of goods and local sourcing.

Move from bar manager to beverage director within 18 months. Sommelier track on the side.

“Serves her grandfather’s Negroni recipe at the bar. Same proportions, same gin, since 1994.”