London, England, United Kingdom
I work as an assistant bar manager at Louie London which at the moment is one of the top venues in central London, with four bars in a six floor building, two restaurant bars and a lounge cocktail bar with a terrace named The Alligator Bar and at the top floor the speakeasy bar. I started out in Louie as a Bartender and worked my way to becoming Assistant Manager. Louie is a fast paced environment that requires a lot of skill and understanding of clientele.
I worked as a manager for Dirty Martini before I decided to change companies. My role included the opening and closing of the venue, staff hiring, security sheets, stock take, spec tests, weekly rota, suppliers orders, customer service / complaints and staff safety. It is of the highest importance for me to make sure that everyone respects the standards of the company.
I was promoted to head bartender in Covent garden which was the busiest venue of all the Dirty Martini companies, with a lot of staff to manage. It allowed me to better my skills with customers and to train the staff efficiently, as in this venue there was always a new experience to deal with and having the correct approach is key. My roles included Dirty Martini cocktail designer, venue standards, customer service, stock take, suppliers orders, staff training, spec tests, cashing out and closing the venue.
Fresh Kills bar 'was a small cocktail bar located in Williamsburg by the river side of Brooklyn. I worked there for two months after my training to practice and become more efficient behind the bar. My role was a mixologist to make cocktails, make all the preps (bitters, syrups, dehydration, garnish), be creative to mix those to create balanced cocktails plus the cocktails in the menu, bar standards and customer service.