Mark William Juhas

I had to regroup with the onset of the Pandemic so I decided to fall back on the many skills I've acquired over the years, including carpentry, repairs, painting, installations, light electrical and plumbing, etc, etc. I've supported myself booking these types of projects and doing delivery gig work for the last few years.

Frequently picked up bar shifts with this large catering company for large events such as conventions (Sales Force, etc)and concerts (Greek Theater, etc). This required setting up and breaking down bars and pouring drinks in high volume for hours on end.

This was my steady job from my return to California until Covid shut things down. Maintained the bar and inventory. Created seasonal cocktail menus. Provided food and drinks for the 12-seat bar as well as acting as service bartender for the wait staff and dining room guests. Picked up serving shifts as needed. Set up and operated bars in the adjacent Craneway Pavilion for events such as the Oakland Philharmonic concert and fireworks over the bay on July 4th, private banquets, concerts, trade shows, etc.

Provided service in all of the bars and dining venues at this world-class resort. Provided service in the Princess Lounge/main dining room, Rosebrook lounge veranda bar, The Cave Speakeasy, The Bretton Arms Inn Dining Room, and anywhere needed. Also set up and serviced bars for private events such as conferences and weddings here.

Spent a year in Argentina in order to explore the country, immerse myself in the culture and become proficient speaking Spanish. Taught English in Buenos Aires to support myself.

Mixed drinks, poured wine, and also waited tables in this intimate Southwest and Latin American themed family run gourmet bistro. Maintained an extensive tequila selection and an excellent, rotating wine list. I learned a lot about food preparation and presentation from the chef-owner here.

I learned to brew craft beer at this popular microbrewery under the wing of the brewmaster. Made a variety of specialty ales and lagers. Also marketed and distributed the product. Picked up shifts behind the bar in the restaurant upstairs from the brewhouse and also waited tables.

Quickly appointed bar manager of this pub and restaurant. Oversaw all aspects of operation including creating seasonal drink menus, purchasing inventory, accounting, maintenance of bar equipment and, of course, serving the public and wait staff.

Assisted the vintner at this Hudson Valley winery. Worked in the vineyard throughout the season tending to the vines, harvested and processed the grapes in the fall, maintained winery equipment, bottled wine and tended the tasting room.

Served drinks and food at this large comedy club, nightclub and Mediterranean restaurant combination in what is now the Emeryville Marketplace.

Fresh out of bartender's school, I was hired at this high volume steakhouse to tend the public bar and the high volume service bar. My first professional bartending experience.