Hospitality
Over the years I've worked at various jobs, at various levels within the service industry.
Below is some of my most recent work experience.
What I bring:
Over 10 years of recent experience working in NYC restaurants and bars, from formal cuisine to informal fare, from the meticulous to the fast-paced.
Over 20 years of cumulative experience working in restaurants and bars, including FOH, BOH, and management.
Knowledge, experience, and training with alcohol, spirits, and liqueurs.
Extensive work with craft beers, with Cicerone training and home-brewing experience.
Years of training and experience with wine, in particular wines from France, Italy, and America — West Coast.
Strong passion for and years of experience with various cuisines including, but not limited to, American, European, and Asian, from traditional to Nouvelle, Modern and Fusion.
Prior experience with various facets of restaurant management including, but not limited to, bar manager, floor/shift manager, assistant and general manager.
Prior experience establishing and maintaining standards of service and food quality, training, hiring, working with labor and food costs, and ordering.
NYC Work History:
Bartender
As Is NYC 2020 — 2022
Served craft beers, cocktails, natural wines, and gastro-pub fare in a popular, fast-paced, high-volume, craft beer bar. Responsible for knowledge of craft beers on revolving draught list, wines, as well as classic and contemporary cocktails. Other responsibilities: resolving issues with service and product quality, directing staff so as to maintain quality, pace, and fluidity of service, and timely updating of all relevant media, while working to establish and maintain a respectful, cooperative, efficient, and productive work environment.
Bartender
The Pony Bar 2014 — 2020
Served craft beers, cocktails, wines, and gastro-pub fare in a popular, fast-paced, high-volume, craft beer bar, HK and UES. Responsible for knowledge of craft beers on revolving draught list, wines, as well as classic and contemporary cocktails. Other responsibilities: resolving issues with service and product quality, directing staff so as to maintain quality, pace, and fluidity of service, and timely updating of all relevant media, while working to establish and maintain a respectful, cooperative, efficient, and productive work environment.
Front Waiter/Captain
Gallaghers Steak House 2013 — 2014
Ensured proper implementation of all aspects of fine-dining service in a successful, historic NYC steakhouse. Responsible for knowledge of menu items, promoting the specialty drinks list, as well as maintaining an extensive knowledge, understanding and appreciation for our extensive wines. Responsibilities included, but not limited to, directing support staff to create a seamless fine-dining experience, the continuous education about our shifting seasonal menu, the particular items, as well as keeping abreast of new wines and their pairings. Left due to family emergency.
Server
Esca 2013 — 2014
Ensured proper implementation of all aspects of fine-dining service in a highly-acclaimed, seafood-focused Italian restaurant. Responsible for knowledge of daily menu items, promoting the specialty drinks list, as well as maintaining an extensive knowledge, understanding and appreciation for Italian wines. Responsibilities included, but not limited to, directing support staff to create a seamless fine-dining experience, the continued education about a shifting seasonal menu, the particular items, as well as keeping abreast of new wines and their pairings. Left due to family emergency.
Bartender, Bar Manager
Inwood Local 2011 — 2013
Served craft beers, cocktails, wines, and gastro-pub fare in a local, fast-paced, high-volume, gastro pub. Responsible for knowledge of craft beers on revolving draught list, wines, as well as building a “cocktail” program within the limits of our license. Other responsibilities: directing support staff, ordering, labor, hiring and training. Left due to change in ownership.
Bartender, Wine Steward
Carne 2005 — 2008
Worked as server, bartender, and “wine steward” in a fast-paced, high-volume, UWS steakhouse. Responsible for knowledge of daily menu items, and the creation and promotion of specialty cocktails, as well as training employees on and maintaining a curated wine list. Other responsibilities: directing support staff to create a seamless dining experience, training new hires, tracking opening and closing paperwork procedures for floor staff, and wine training for all employees. Business closed.
Floor Manager
Henry’s 2005 — 2006
Worked as interim floor manager in a high-volume UWS restaurant. Responsible for knowledge of daily menu items, maintaining the pace and flow of service, resolving issues with service and product quality, events menu development and scheduling, as well as shift paperwork. Other responsibilities: directing support staff to create a seamless dining experience, training new hires, tracking opening and closing paperwork procedures for floor staff, and food and beverage training for all employees. Position was temporary.
Other Relevant Work Experience:
Server
Beppe & Gianni’s, Eugene, OR 2004 — 2005
Server, Floor Manager
Marché Restaurant, Eugene, OR 1999 — 2002
Manager
Kornblatt’s Bagels, Portland, OR 1997 — 1999
General Manager
Denny’s, various locations 1993 — 1996