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Jason Cope



I have 21 years of restaurant and bar experience.   I am very good at high volume, or making small talk with guests.  I am great at reading guests.  I work well under pressure, have lots of experience and references.  I'm always on time, I never call off, and I can not stand around doing nothing.  I am quick with my hands, semi ambidextrous, and can do a small amount of speed flair.

Work History


Bartender and Supervisor

Bourbon and Broad

Responsible for opening and closing the bar, counting the cash registers for all employees, running the daily reports, paying all vendors, musicians, responsible for evaluating new employees, creating our opening and closing duty checklist, creating menu inserts for our daily specials, editing and updating our POS system, and instituted an inventory system that has highlighted many of the accountability issues in the past.

Feb 2014Feb 2016


Dick's Last Resort

Bartenders are required to be trained as servers as well as the bar duties, and pick up random server tables. Every guests receives a verbal tour of the menu, bartenders make every alcoholic drink for the restaurant, and a lot of virgin frozen drinks as well.   Consistently received 100%'s on our secret shopper reports.

2012Jul 2015


Toby Keith's I Love This Bar And Grill

Responsible for dinner service for bar guests, counting the beer and liquor inventory, signing out other bartenders at the end of their shift, evaluating new bartenders, and deciding when to cut bartenders at the end of the night.


May 2013Dec 2013

Cincinnati State

Started off an Environmental Engineer, took some classes towards urban agriculture, ended up 9 weeks away from a restaurant hospitality co-op.  Unsure if I'll go back.

Sep 2000May 2002

University Of Cincinnati A&S

I attended three full years and took classes including psychology, history, Earth sciences, English composition, philosophy, human geography, astronomy, statistics, and economics.


Created a broad base of knowledge regarding beer, wine, liquor, and culinary information as well as standard restaurant/bar operations.

Supervised orientation and training of newly hired employees.

Acquired a thorough understanding of restaurant operations while maintaining policies and procedures.

Operated in extremely high volume settings.

Capable of functional speed flair while bartending to keep guest entertained