PROFESSIONAL BARTENDING RESUME

"TO SHAKE OR NOT TO SHAKE, THAT IS THE QUESTION"

KYLE DEAN BAUER

7352 24th Ave. NW Seattle, WA 98117

Cellular: (206) 940-5537

Email: trueblue7072000@yahoo.com

Objective: To be a Better Bartender, practice & evolve the craft, in the Seattle area.

RELEVANT EXPERIENCE

The BalMar - Cocktail Lounge

Seattle, WA

thebalmar.com

Bar Back-Busser/Bartender-Server/Closing Manager on Duty 12/07/06 to 08/12/09

Employment Description:

-Excelled as a barback, working with the Ballard News Tribunes 2007 Best Bartender in Ballard, Joe Zara

-Cultivated a true passion for spirits and service, while providing attentive, efficient, and thorough support to the current bartending/serving staff.

-Developed extensive product knowledge and the ability to educate customers. Taught a private cocktail class for 11 people.

-Learned, became proficient with, the working mechanics of a bar (stock, tools, maintenance, operation).

-Established comfort, confidence, and a high level of skill performing within the rhythms of an award winning, high-profile, service and style orientated cocktail lounge.

-Refined hyper-socialization & profiling skills working as doorman/bouncer.

-Promoted to trivia/lunch bartender after a year of hard work and success.

-Promoted to full-time evening bartender and closing manager, working fluently with fellow service staff Fri & Sat nights, tending the bar, providing support to all FOH duties, and acting as closing manager Sat, Sun, & Mon.

-Trained hired/employed staff members (Barbacks, Bussers, Servers, & Bartenders)

-Conceptualized and drafted the current cocktail menu, with a personally created cocktail addition. Strengthened improvisation skills with recipes to suit specific customer tastes & preferences.

Reason for Leaving: Resignation to pursue and expand bartending/serving career

Partial List of Job Duties:

-Cleaning and maintaining a readily available supply of various glassware

-Bussing, organizing, and washing a supply of dining utensils and plates

-Stocking and accounting for an inventory of Wine, Spirits, Bar Supplies, and Bottled Beers

-Examination and preparation of bar fruits, juices, herbs, spices, minerals, and their containers

-Working close with the kitchen to deliver an extensive food menu to customers

-Operating and maintaining a working P.O.S. computer system (Dinerware), adjusting fresh sheet

-Efficient, artful, & accurate execution of over 25 menu cocktail recipes, creation of new cocktails

-Utilization of knowledge on over 100 bottles to create customer awareness & interest

-Counting and balancing tills in excess of $1,000 cash, securing nightly bank in bar safe, locking the bar

-Generation of personal sales up to $1,500, Serving tables along with the bar

-Responsible for, operated, a $650 till and accounted for C.C. tickets, other bar records

-Responsible for daily petty cash expenditures, vouchers, cash control

-Awareness and accommodation of private parties of up to 100 people

-9 months of directing subordinate staff member labor as a Manager (Fri., Sat., Sun., & Mon.)

-Controlled atmosphere and pace, using various digital tools, with a variety of music.

-Involved with promotions and clientele retention.

The Night Kitchen - All-Night Boutique Bistro & Lounge

Seattle, WA

nightkitchenseattle.com

Dishwasher/Prep Cook/Menu & Organizational Consultant 10/01/09 - 01/10/10

After leaving the BalMar, I realized my biggest weakness as a bartender was my lack of understanding of the culinary arts. This being such an important aspect of appreciating night life and restaurants, I set out to learn the mechanics and language of the kitchen/BOH. My restaurant organizational skills were employed to establish structure and my talent as a Mixologist allowed me to create an original cocktail menu for the bar. I helped paint and clean the unopened restaurant, ran around Seattle as a purchasing agent to keep the opening running smoothly, kept the dish pit clean, and did prep work. I attended the Stumptown roasting facility espresso training, learned how to pull a great shot, and was taught the flavor nuances of coffee.

Reason for Leaving: I helped open a quality restaurant, something I would like to do for myself in the future. I had a family emergency to deal with and left a week after opening day. I successfully accomplished what I set-out to do here, dealt with my personal life, now, I feel like getting back to my passion and what I do best, being a better bartender.

EDUCATION

Seattle Community Colleges (2000-2005) Attended & Graduated with an A.A. degree from Seattle Central Community College; also attended North & South campuses. 3.0 GPA.

West Seattle High School (1995-1999) Graduated with a Diploma. 3.2 GPA.

Email address

trueblue7072000yahoo.com

Phone number

206-940-5537