Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Desiraye Francis-Reed

Baltimore

Summary

Resourceful Lead Bartender known for high productivity and efficient task completion. Specialize in mixology, inventory management, and customer service, ensuring smooth operation of bar services. Excel in communication, teamwork, and adaptability, bringing positive energy and seamless collaboration to every shift.

I am a CMS Level 2 Sommelier currently working towards my Level 3.

Overview

17
17
years of professional experience

Work History

Lead Bartender

Whiskey Blue (Gerber Group)
Atlanta
03.2017 - 02.2025
  • Strong knowledge of classic cocktails and the beverage menu.
  • Stocking of liquor and beer, juicing fruits, cutting garnishes and polishing glassware.
  • Communicated product knowledge to clientele to ensure satisfaction of experience.
  • Careful and honest money handling of staff's tip out.
  • Help promote for DJs, private events, upcoming changes in menu, etc.
  • Curated special event menus, and presented future menu ideas for themed parties.
  • Trained new bartenders on proper pouring techniques, responsible alcohol service policies and legal requirements regarding alcohol sales and service.
  • Managed bar area, cocktail design and menu and handled inventory, regulation compliance, and customer relationships.

Head Bartender

Modern Malt
Syracuse
08.2015 - 10.2016
  • Knowledge of classic cocktails and our specialty beverage menu.
  • Regular bar stocking and daily prep list.
  • Weekly/Daily inventory of liquor, bottled beer, and draft beer.
  • Comprehensive knowledge of all menu items and Chef's daily specials.
  • Proper and honest money handling throughout each shift.
  • Keeping bar staff together and making sure everyone was aware of specials, changes, and general knowledge of the bar expectations.
  • Coordinated with kitchen staff to ensure timely delivery of food orders when requested by guests.
  • Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.
  • Assigned bartenders to specific tasks and duties throughout the shift.

Captain Server/Trainer

The Mercer Kitchen
New York
07.2012 - 08.2015
  • Greet each guest as a first time diner and give them the full JGV experience.
  • Train new employees in Jean-Georges food and dining standards.
  • Demonstrate plenty of teamwork throughout each shift/outside of shifts.
  • Display extensive knowledge of ever-changing dining menu, weekly specials menu, allergy menu, liquor listings, wine menu & specialty cocktail menu.
  • Proper and honest money handling at the end of each shift.
  • Able to upsell all food, wine, beer, etc items.

Server/Bartender/Trainer/Host

Ruby Tuesday
New York
07.2008 - 06.2014
  • Greet each guest as they walk in and/or at your own tables with warm smile.
  • Consistently a Captain for 4-5 nights weekly.
  • Display extensive knowledge of dining menu, weekly specials menu, liquor listings, draft and bottled beer & specialty cocktail menu.
  • Ranked as an essential team member for six years.
  • Consistently has had a tip percentage averaging 20-24%.

Server/Bartender

AOA Bar and Grill
New York
08.2011 - 06.2012
  • Greet each guest in a timely manner.
  • Multitasking between seating the door, filling drinks, ringing in food, delivery of food, and check presenting.
  • Knowledge in kosher cuisine, how things are prepared and served appropriately.
  • Bottle servicing special events.
  • Knowing daily specials, the newest menu items, and specialty drink and craft beer options.

Sales/Sommelier

Three Brothers Winery
Finger Lakes
08.2010 - 06.2012
  • I worked in a winery beginning in the spring through the fall for 2 years.
  • I had extensive training in wine and beer production.
  • I would have to recommend wines and beers for food pairings while keeping personal tastes in mind.
  • Every year, our wines would change so being up to date was very important.
  • It was here where I began to expand my knowledge and eventually obtain my Sommelier certification.

Education

Bachelor of Arts - Broadcast Communications

Syracuse University
Syracuse, NY
01-2011

Associate of Arts - Electronic Media Communications (Radio/TV Broadcasting)

Onondaga Community College
Syracuse, NY
01-2009

Advanced Regents Diploma -

Indian River High School

Skills

  • Classic cocktail preparation
  • Beverage menu curation
  • Inventory management
  • Event promotion
  • Customer relationship management
  • Staff training and development
  • Conflict resolution
  • Time management
  • Cash handling integrity
  • Food service
  • Wine history
  • Proficient in mixology
  • Drink pairings
  • Staff management
  • Foreign language proficiency
  • Aloha/Micros/Future/Toast POS
  • Bar staff training

References

  • Brian Johnson, Manager, Atlanta, GA, (404) 914-3113
  • Ivorie Clare, Manager, New York, NY, (347) 836-0651
  • Seve Robinson, General Manager, New York, NY, (917) 635-0610
  • Ashlyn Huking, Bartender/Personal, Atlanta, GA, (678) 522-7728

Timeline

Lead Bartender

Whiskey Blue (Gerber Group)
03.2017 - 02.2025

Head Bartender

Modern Malt
08.2015 - 10.2016

Captain Server/Trainer

The Mercer Kitchen
07.2012 - 08.2015

Server/Bartender

AOA Bar and Grill
08.2011 - 06.2012

Sales/Sommelier

Three Brothers Winery
08.2010 - 06.2012

Server/Bartender/Trainer/Host

Ruby Tuesday
07.2008 - 06.2014

Bachelor of Arts - Broadcast Communications

Syracuse University

Associate of Arts - Electronic Media Communications (Radio/TV Broadcasting)

Onondaga Community College

Advanced Regents Diploma -

Indian River High School

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Desiraye Francis-Reed