Derek Fecteau

• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
• Improved customer service rankings by resolving issues quickly and accurately.
• Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
• Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
• Recruited, hired and trained staff on bar practices, serving practices , cooking practices and customer service standards, and productivity strategies, providing 71% improvement over prior onboarding process.
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
• Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
• Implemented drink prep procedures, significantly reducing wasted stock and maintaining 3 minute cocktail time with high end craft cocktails.
• Oversaw food preparation and monitored safety protocols.
• Developed unique events and special promotions to drive sales.
• Coordinated with liquor representatives to get special allocated bottles , funding for bar equipment , garnishes and training for staff to learn about each product from the Master Distillers of that product. Also created tasting dinners inviting these Distillers out to talk about their products with our guests and pair their spirits with our food.
• In my time there we were featured in Whiskey Magazine twice. One for a cocktail I created and another for our bar program and spirits list.
• maintained and built a social media presence the restaurant and took all photos of food and drinks.

• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• Served high customer volumes during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Obtained cash bank and stocked service bar to prepare for operation.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
• Applied knowledge to create innovative cocktails, enhance flavor profiles and expertly pair food and drinks.

• Prepared classic, modern, and unique cocktails for each customer.
• Maintained quality of garnishes, juices, and other perishables by preparing new stock daily.
• Stored supplies according to bar policies and health code requirements.
• Mixed unique and interesting cocktails for customers, including bar specials.
• Assisted with inventorying beverage stock and bar supplies.
• Created attractive bar displays by strategically arranging bottles and glasses.
• Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.
• Applied knowledge to create innovative cocktails, enhance flavor profiles and expertly pair food and drinks.

More Info: This bar was rated in the top 50 list 2 times. The top 50 bar list is a list posted once a year of the top bars in the world and Raised By Wolves is widely considered one of the best cocktail bars in the world. I was very blessed to be able to work here and learn from the people I did. Unfortunately I left because the commute was a lot more me. I had to wake up several hours before my shift and take the train from OC to SD every day I worked.

• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Correctly calculated inventory and ordered appropriate supplies.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Kept bar presentable and well-stocked to meet customer needs.
• Served high customer volumes during special events, nights, and weekends.