Nicola Del Giudice

I worked as a barback

• Acquired foundational skills in food and cocktail garnish preparation.
• Developed proficiency in various service methods.
• Served high customer volumes during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Kept bar presentable and well-stocked to meet customer needs.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.

• Gained methodical and speedy preparation and service of cocktails.
• Managed a high volume of customers.
• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Followed strict recipes and drink measurements to minimize product used.
• Verified drinking age requirements of customers by carefully reviewing photo identification.
• Maintained impeccably clean, attractive and well-stocked bar area.

• Quickly became the most requested and appreciated bartender.
• Managed garnish, liquid sugar, sweet and sour preparation.
• Oversaw the gear and warehouse for distillates.
• Adapted seamlessly to varying work paces and situations.
• Prepared custom drink orders by accurately measuring and mixing house ingredients.
• Assisted with inventorying beverage stock and bar supplies.
• Mixed unique and interesting cocktails for customers, including bar specials.
• Helped management plan and serve bar menu exceeding customer expectations.
• Built relationships with vendors to manage orders.

I worked at private events and friends' birthdays.

• 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.
• Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
• Developed new signature cocktails for increase profits.