Jade Milligan

I started as a server at Boot Hill Pub and was quickly promoted to a bartending position. After two years of excellent service and thriving sales, I was promoted to front of house manager, and also continued to bartend. As manager I guided and helped my employee's thrive and held them to the highest standards to ensure great customer service. I was in charge of reporting inventory, depositing money to the company accountant, and promoting and renting our banquet facilities. I was also required to make sure all liquor was stocked behind the bar and in the liquor room. Due to the more intimate environment, I was able to build great rapport with customers which ensured return business.

As a bartender at Blue Moon I worked in a very fast paced and busy environment. While bartending, I made sure to work with fellow employees to ensure the customer was the number one priority and to make sure excellent service was always the focus. I provided quality mixed drinks, beer, and wine to my customers and made sure to up-sell whenever possible all while maintaining a clean and properly stocked bar. I was required to have adequate knowledge of all menu items, the preparation methods, and contents of each food item offered on the menu. Multi-tasking was a must, as making sure all items were charged to the proper tabs and all items were paid for in full was also a key responsibility as a bartender.