Christopher Makowski

With my development of management in my previous company, I returned to this establishment for management in a face paced environment and develop my training in management. I'm awaiting for the new venue in Shoreditch to open up however I currently cover in the Soho branch.

In this establishment I was assisting management of the bar and floor. During my time in Clapham, I would oversee the following in the venue:

- Training of newly recruited members of the team

- House and Classic cocktail specifications

- Complete layout of the bar

- Shift allocations and runsheets

- Stock and orders for Bar

A year and a half later I transferred to the Islington branch which was more events focused and allowed me more floor orientated to expand on my guest-interaction skills with bookings and organise bookings on the day. I also gained full control over cocktails for which I was notified of incoming changes to contracts, whether new ones or existing ones, and I made seasonal cocktails, menus to upsell and a remake of there full house cocktail and mocktail list.

After my time at Electric Shuffle, I wanted to further improve my knowledge of drinks which landed me in a cosy cocktail bar in Soho. The decor of the venue matched the unique presentation of the cocktails and producing high quality drinks in a fast paced environment allowed my efficiency to further develop. Working in this environment not only allowed me to produce high quality of drinks in quick succession, but improved my general oversight of the bar for setup being perfect each time, key detail to presentation of the whole bar for the guest experience and taking a step into improving operations of the bar for prep and layout.

Starting off here, I was getting a taste of what is was to be a Bartender in terms of making excellent quality of drinks and maintaining efficiency on the bar. Beginning here allowed me access to not only improve my cocktail knowledge, but allowed me to express my flavours and try out my own cocktails which allowed me gain a fine detail for drinks for flavour and presentation for the guest.