Luke Sarazine

-Daily collaboration with the General Manager and the shift managers to ensure that the business was functioning properly

-Created the schedule each week for the entire staff

-Collaborated with the General Manager and the business owner on strategies to improve the business

-Collaborated with the marketing manager to improve our digital footprint and targeting new demographics through social media, flyers, and word of mouth

-Cultivated a craft cocktail menu that fit the current trends and fads in the market of 21-35 year old drinkers, but also would still appeal to older clientele as well

-Created daily drink specials that fit the demands of the market and increased the volume of the bar on weeknights

-Interviewed, hired, and trained new employees

-Collaborated with the General Manger to book events such as bowling parties, birthday parties, wedding after-parties, corporate mixers, etc.

-Set up the facility for private events, set up catering stations for the events, and directed staff working the events to ensure that each party would run as smoothly as possible

-Served craft cocktails in a high volume, fast-paced environment

-Counted money at the end of each shift and would make a daily journal entry of the sales and the tips the staff was earning

-Assisted the management with bar prep for craft cocktails

-Set up the facility for special events including weddings, corporate mixers, concerts, fraternity and sorority events, and other various full facility rentals

-Served craft cocktails at a very high volume with some events exceeding 400+ attendees

-Efficiently broke down and cleaned the bar to ensure that the entire facility was clean and ready to set up for the next event taking place

-Performed opening and closing duties, daily prep work, and cultivated a fun atmosphere for the staff and for the customer

-Handled cash on a daily basis

-Served craft cocktails at a very high volume

-Memorized the food menu to minimize time taking orders at the bar and also enabling me to make suggestions on the fly in a very busy environment

-Reported to the brewery early in the morning to grab any supplies needed for the accounts I was visiting that day, as well as loading my cooler up with beer samples

-Planned a route for each day to be able to efficiently visit current and prospective accounts

-Built relationships with beer buyers at package stores, restaurants, bars, and growler shops and kept in correspondence via phone call, text, and email

-Collaborated with distributors to land the product in new accounts

-Visited in between 12-15 accounts per day in the Greater Atlanta Area

-Successfully was able to land new accounts during the Covid-19 pandemic when half of the city was shut down and a multitude of business could not do face to face meetings

-Organized Beer Dinners where I would meet with a restaurant, they would use several of our beers to pair with a multi-course dinner, and I would speak in front of the restaurant about each beer and how it would pair with each dish

-Organized Tap Takeovers where an account would purchase multiple kegs of our beer and I would arrive on a pre-coordinated evening and buy customers a few rounds and talk about the beer and the brand

-Kept a daily journal of my meetings so I could efficiently keep track of the progress made with certain accounts

-I assisted in helping open the business by helping with the construction and assembly of the bar and restaurant area

-Collaborated with the other bar manager to create a popular craft cocktail menu and cultivated a fun atmosphere for the guests

-Served cocktails and food in a high volume, fast-paced environment

-Performed opening duties including unlocking the restaurant, setting up the facility for service, ensuring the staff was prepared, processed shift changes; and closing duties including ensuring the staff performed their closing sidework, cleaning the bar and restaurant, counting money and tipping out the staff, and ensuring the security system was on and the doors were locked

-I collaborated with the management staff to increase the productivity of the staff, coordinating special events, and creating craft cocktails and drink specials

-I managed at all three of the bars within the parent company (On the Rocks Bar, Moonshine Bar, and 1785 Bar & Grill)

-I trained staff for all three locations and built positive relations with all of the staff

-Performed opening duties including unlocking the bar, setting up the facility for service, ensuring the staff was prepared, processed shift changes; and closing duties including ensuring the staff performed their closing sidework, cleaning the bar, counting money and tipping out the staff, and ensuring the security system was on and the doors were locked

-Worked in a very fast-paced, high volume environment that included private parties and events with over 500 guests

-Duties included daily sidework, bar prep, setting up the server station, and making sure the restaurant was clean and ready for service

-Memorized an extensive food and cocktail menu

-Made suggestions to customers on daily specials

-Worked in a fast-paced, high volume environment

-Trained new servers and bartenders

-Counted cash drawers before and after each shift to ensure accuracy in the transactions taken during the shift