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Bar Manager with seven years across Brooklyn and Hudson Valley. Built and launched two bar programs at award-winning establishments. Calm in a weeded service and sharp on cost of goods.

Heads-down prep, talkative on the floor. Coaches by example. Tracks pour costs weekly and pays close attention to cost of goods and local sourcing.

Move from bar manager to beverage director within 18 months. Sommelier track on the side.

“Serves her grandfather’s Negroni recipe at the bar. Same proportions, same gin, since 1994.”

Sous chef with nine years across Austin fine dining and high-volume Italian. Known for a calm pass, tight prep, and mentoring line cooks on fire and timing.

Leads by example on the line. Writes prep lists the night before and keeps the pass quiet during the rush.

“Keeps a pocket notebook of every 86 and fire drill from the last three years. Still uses it on new menus.”

Lead barista with five years in Portland specialty coffee. Built dial-in and latte-art standards for two growing cafés.

Patient trainer on the bar. Opens with dial-in, closes with tasting notes the team can repeat.

“Judged a regional latte-art throwdown and still pulls practice shots before every shift.”