Alana Linz

During my four years of experience at one of the busiest two-hatted restaurants in the southern hemisphere, I learnt how to deliver high quality service in a high volume, high pressure environment and earned my promotion from a casual bartender to Team Leader to Assistant Bar Manager. My roles included:

• Preparing on-demand drink orders, with a heavy cocktail and wine focus, in a timely fashion and ensuring the delivery of quality beverages (even during peak service for over 200 guests).
• Maintaining a thorough knowledge of the beverages and food offered to be able to answer questions and make recommendations for guests.
• Creating roster schedules which ensure correct staffing for service.
• Training new staff to be able to deliver positive guest experiences to the high standard expected at a two-hat restaurant and to work cohesively within the team.
• Leading a smooth service through efficient task delegation, time management and thorough bar preparation.
• Actively participating in the creation of new cocktails recipes, from experimentation to being prepped and ready to be listed and served.
• Delivering exceptional bar-top service for both beverages and food, giving me additional experience in taking-food orders, allergy handling, course-separation and communicating with kitchens.
• I was also barista trained and participated in hosting duties.

Also a fast paced environment which met the thousands of tourist which visit the famous Circular Quay, Buckley's was another example of a high volume venue where I began working casually and worked hard to earn my promotion to Supervisor. Some unique skills I developed include:

• Overseeing daily operations of the venue, often being the most senior management on duty, ensuring a smooth, non-stop service everyday.
• Staff training for all sections of the venue including bartending, food running, clearing and resetting tables.
• Opening and closing the whole venue, including being trusted to count cash, enter the end of night reporting, creating daily forecasting and targets, and locking up the venue.
• With 24 different craft beers on tap, and more in the fridges, I was trained to be able to describe and recommend beers to suit the preferences of the guest.