Emma Clarisse Freira

• Prepared and served alcoholic and non-alcoholic beverages according to customer requests.

• Recommended suitable food pairings with cocktails to enhance customer experience.

• Learned and applied cocktail mixing techniques using equipment such as carbonation devices, centrifuges, and thermomixes.

• Assisted in creating cocktail recipes incorporating spices, original ingredients, and homemade liqueurs.

• Supported daily business operations including opening and closing procedures, ePOS usage, reservation management, and till closing.

• Maintained bar and restaurant ambience through music and lighting adjustments.

• Maintained health and hygiene standards in all areas.
• Supported fine dining service presentation and quality standards.
• Assisted with greeting and reservation organisation for customer and artist arrivals.
• Prepared restaurant setting before opening based on performance of the night.
• Conducted thorough cleaning, sanitising, and stock replenishing during bar closing duties.
• Created mixed drinks and poured wine, beer, and non-alcoholic beverages within target service timeframes.

• Adopted cost-effective practices in organising tasks without compromising on quality or attendee satisfaction levels.
• Managed logistics, ensuring seamless execution of live events. Including floor team, bar staff, engineer, security, musicians, guests.
• Maintained health and safety regulations.
• Developed themes for various live events that captured audience interest.
• Public speaking.
• Enhanced event visibility by creating and implementing comprehensive marketing strategies.
• Oversaw timely set-up and breakdown of stages, lighting systems and sound equipment; ensured prompt completion without any glitches.
• Built and nurtured positive relationships with performers.
• Supported technical and staging activity, preparing venues according to live event specifications.
• Led logistical planning of live events to deliver agreed performance schedules.
• Coordinated event staff workflow and delegated tasks to maintain seamless flow of events.
• Bar service and organisation management.
• Beverage menu Elaboration
• Stocktake
• Staff hiring and Training
• Monthly team meeting organisation for optimal communication and improvement.

• Bar management, team training, stocktake, budgeting.
• Built loyal customer base by creating welcoming environment with personalised and quality service.
• Designed and setted up a tiki rum bar.
• Sought out and implemented methods to improve service and team performance.
• Developed seasonal cocktails recipes paired with food menu with strict cost controls to maximise restaurant profits.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Grew restaurant profits through improved marketing and staff development initiatives.

• Daily Opening and closing of the business.
• End of day report.
• Bar setting and organisation.
• Delivery reception.
• Customer beverage service.