Dmitriy Davydov

• Worked as a seasonal hire as both a server and bartender in an upscale restaurant focusing on local ingredients with warm service.

Mixologist duties:

• Creating a new cocktail menu every 4 months (with the seasons), using on spot crafted syrups and juices.
• Manage alcohol inventory (Beer-Spirits-Sake-Wine).
• Monthly Alcohol sales analysis report.
• Assured maximization of produce to reduce waste and loss.
• Handle section in addition to bartender duties.
• Maintain clean, organized and attractive bar.

Assistant manager duties:

• Take care of ordering dry goods and supplies.
• Produce closing report at end of shift & close restaurant.
• Keep POS updated.
• Take care of other managerial duties when needed (schedule FOH staff - Handle daily brief meetings -Ensure customer satisfaction - Train new staff).

• Take care of a section (20-25 customers) in a high-end environment, catering to special demands and ensuring excellent service in accordance with establishment diamond program standards of service.
• Prepare signature and classical cocktails according to the mixologist standards and recipes while taking care of patrons in lounge area.
• Continuous learning of new wines with guidance from a renowned sommelier (wine list consisting of 600+ references).
• Continuous learning of new food menu (changing every season & special events menus).

• Started as Head Server in a culinary school restaurant and served customers while simultaneously helping F&B students with their serving techniques.
• Gradually became a manager when there was no instructor (Maitre d') and no students and handled all aspects (Inventory - Complaints - Serving - Bartending- Reservations).

*This was an on and off job due to varying school scheduling for service days and Covid lockdowns.

• Take care of a section (between 20-30 customers),ensuring proper and rapid service in a busy and high-turnover breakfast restaurant.
• Prepare smoothies and shakes in addition to running plates and bussing tables.
• Produce an end of shift report and handle own float.

• Ensure proper Mise En Place for plate runner station.
• Bring the orders to the right customers without holding them too long at the pass.
• Debone and plate entire fish tableside.

• Set up of the restaurant.
• Serve water and clear plates during service.
• Reset tables.