Luke Spierin

• Kept bar presentable and well-stocked to meet customer needs.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.

Developed new signature cocktails to support bar marketing brand and increase profits.

• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
• Closed out cash register and prepared cashier report at close of business.
• Implemented drink prep procedures, significantly reducing wasted stock.
• Kept bar presentable and well-stocked to meet customer needs.
• Served high customer volumes during special events, nights, and weekends.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Recruited and trained new bartenders and barbacks to help maintain talented team.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.

• Maintained impeccably clean, attractive and well-stocked bar area.
• Assisted with inventorying beverage stock and bar supplies.
• Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
• Verified drinking age requirements of customers by carefully reviewing photo identification.
• Prepared custom drink orders by accurately measuring and mixing house ingredients.

• Kept bar presentable and well-stocked to meet customer needs.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.

• Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.

• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.

• Kept bar presentable and well-stocked to meet customer needs.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.

• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
• Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
• Operated standard kitchen equipment with focus on safety and sanitation.

• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
• Cleaned and organized kitchen stations to promote team efficiency.