Nicholas Andrews

Beginning as a pizza linecook, I was quickly promoted to kitchen manager where I currently maintain staff and schedule, as well as maintaining product ordering. I work every position in back and assist with front of house duties as well.

I was a meat/prep cutter, I made sure all the ingredients were always fresh and topped off, aswell as assisting with any customers that needed extra information.

Started as a manager, performed interviews, maintained staff scheduling and food ordering.

I worked in the fast paced cocktail lounge where I tended to large groups of people, I would coordinate with other servers, finding the most efficient ways to handle a consistent business.

I was a primary and occasionally solo server to group events/private parties.

I started as a bar trainee, and opted to work whatever position possible in order to expedite my bar experience. I learned how to mix cocktails properly and I was trained in every position at the restaurant including supervising roles.

Maintained liquor stock and ordering, was responsible for serving tables as well as bar area. Trained other employees in bar tending.

I served and waited on tables, and provided excellent customer service throughout the shift. I worked mornings, midday(swing), and also graveyards. As the server you are also your own host/busser.

I started as a server, but opted for cross training in order to further my ability in helping customers know their order. I served tables during the day and worked kitchen on graveyard shift, 2/3 years I was there.