Terri Bestvina

Started out as a bartender. Left for a couple years when I had my youngest child in 2014 and came back as a bartender in 2018. I assisted the Bar Manager from then until March 2022 when I became the Bar Manager.

Some of my duties include:

• Closed out cash register and prepared cashier report at close of business.
• Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
• Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
• Mentored and trained staff members to ensure exceptional customer service standards.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Maximized customer service by training staff, overseeing operations, and resolving issues.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
• Streamlined inventory management for optimal stock levels and reduced waste.
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
• Developed strong relationships with suppliers, negotiating favorable terms and pricing.
• Enhanced team productivity through effective scheduling and task delegation.
• Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
• Safeguarded compliance with health, safety, and sanitation regulations in all operations.
• Managed financial aspects of the business, including budgeting, forecasting, and reporting.
• Implemented cost control measures to maximize profit margins without compromising on quality or service levels.
• Maintained up-to-date knowledge of industry trends and competitor offerings to stay ahead of the curve in the market space.
• Analyzed sales data to identify trends, adjusting menu offerings accordingly.
• Organized charity events, boosting community engagement and bar visibility.
• Negotiated with suppliers to secure more favorable pricing, enhancing profit margins.
• Upgraded point of sale systems for faster order processing and billing, reducing wait times for customers.
• Monitored financial reports to identify and address areas of concern, improving financial health.
• Enhanced supplier relationships, ensuring timely delivery of high-quality products.
• Fostered positive work atmosphere, reducing staff turnover rates.
• Streamlined bar operations by adopting more efficient scheduling system, reducing staff overtime.
• Managed inventory to reduce wastage, ensuring optimal stock levels for daily operations.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Contributed to a positive work environment through effective teamwork and communication with colleagues.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Kept bar presentable and well-stocked to meet customer needs.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Reduced wait times for drinks by efficiently managing the bar area and prioritizing orders.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Assisted with staff training, sharing expertise in bartending techniques and customer service best practices.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
• Proactively addressed potential conflicts or disturbances among patrons, maintaining a safe atmosphere for all guests.
• Handled cash and card transactions accurately, reducing discrepancies and balancing till at end of each shift.
• Developed loyal clientele by engaging in friendly conversations and providing exceptional service.
• Trained new staff on bar procedures, cocktail recipes, and customer service standards, ensuring consistent service quality.
• Improved team morale and efficiency, leading by example and offering support during peak hours.
• Ensured compliance with health and safety regulations, routinely checking and documenting bar cleanliness and equipment functionality.
• Streamlined bar operations by maintaining clean and organized work area, ensuring efficient service.
• Resolved customer complaints with empathy and professionalism, turning potentially negative experiences into positive ones.
• Fostered culture of teamwork, collaborating with colleagues to ensure smooth operation during high-traffic periods.
• Increased repeat customer numbers, creating welcoming atmosphere and remembering regulars' favorite drinks.
• Managed inventory to prevent shortages, conducting weekly stock checks and placing timely orders.
• Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
• Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
• Verified drinking age requirements of customers by carefully reviewing photo identification.
• Maintained impeccably clean, attractive and well-stocked bar area.
• Kept bar stocked with liquors, juices and garnishes for drinks.
• Assisted with inventorying beverage stock and bar supplies.
• Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
• Prepared custom drink orders by accurately measuring and mixing house ingredients.
• Tracked bar stock levels and promptly replenished low materials to prevent shortages.
• Prepared garnishes by evenly slicing and pitting fruits.

Started out as a Sandwich Artist. Promoted to Store Manger. Transferred to another location to open a brand new store and get them on their feet before going back to my original store.

Some duties included:

• Increased sales revenue with targeted marketing campaigns and promotional offers tailored to the local market.
• Ensured compliance with health and safety regulations, maintaining a clean and safe working environment for employees and customers.
• Improved customer satisfaction by implementing efficient QSR processes and maintaining high-quality standards.
• Developed strong relationships with suppliers, negotiating favorable terms and ensuring timely deliveries of products.
• Streamlined operations for better consistency, optimizing staff scheduling and managing inventory levels.
• Created a positive work culture, fostering teamwork and open communication among staff members.
• Enhanced team performance by providing regular training sessions and conducting performance evaluations.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Tracked food production levels, meal counts, and supply costs.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Reviewed and approved employee schedules and timesheets.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Maximized quality assurance by completing frequent line checks.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Enhanced customer loyalty by developing a rewards program that incentivizes repeat business while also gathering valuable customer insights for future initiatives.
• Implemented cost-saving measures to reduce overhead expenses without compromising quality or service levels.
• Collaborated with district management teams to share best practices across multiple locations within the franchise network.
• Launched new menu items based on market trends and customer feedback to attract diverse clientele.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Purchased food and cultivated strong vendor relationships.
• Coordinated with catering staff to deliver food services for special events and functions.