The cocktail paper designs cost $22. They are also great for stationary! If you want them simply click the button to pay through paypal.

Click here to learn everything I need to create a stunning resume for you. If you purchase my resume services then I will send you the "100" cocktail paper designs for free. Again, click here to learn everything I need to create a stunning resume for you. 100% of my clients have experienced a positive experience from my resumes.   I also have bartender business card designs here. To design a card for you is $20 (the business card page will tell you what you get for your money). Bartender biz cards help you drum up business for private parties. And when you get the private party, make sure you have plenty on the bar for their guests so you can advertise yourself even more!

These resumes are meant to grab a manager's immediate attention. They help you stand out from all the other lame resumes and applications stacked on a food & beverage manager's desk. They help you get your foot in the door before everyone else. You can fill in detailed information on the application and most certainly at your interview.

Here they are in a larger format to help you decide. NOTE: #3 & 4 are great for resumes with minimal information. Or if you have minimal info then write long decriptions to fill up the page.

Resume Testimonials

Check out this AWESOME resume design from my friend Darcy over at www.artofthedrink.com. This was the inspiration for the colorful resume #4.

 

Jeffrey Morgenthaler

I also want to mention that I love the job/establishment descriptions in Jeffrey Morgenthaler's resume tips on his bartender resume page. He says, "When you’re filling out the job description for each establishment you’ve worked in, I feel that it’s more important to convey a sense of what sort of place it was, rather than recounting what you did there. Face it, you did the same thing at every job: served customers, worked the cash register, and cleaned. I don’t care. What I want to know as a bar manager is what sort of establishment you worked in, as I haven’t had the chance to visit every bar and restaurant in the country. Was it a dive bar? Fine dining? Nightclub? Let me know. Some of us in fine dining are actually looking for people who come up from high-volume chain restaurants. You never know, so dont’ be shy, and do be as specific as possible."

 

Here are some examples:

Head Bartender • El Vaquero • Portland, OR • 2005 - Present
Head bartender. Tapas and Steaks. Huge menu and an enormous Spanish wine list, complimented by my menu of classic cocktails - with a twist. Priced OLCC catalog, set up Micros POS, trained a hardworking staff of bartenders, barbacks and cocktail servers, and conducted liquor classes for the staff of two restaurants. Fast-paced atmosphere, Disco Night on Thursdays, and a very demanding thirtysomething clientele.

Bartender/Waiter • Marche • Seattle, WA • 2001 - 2005
Bartender/waiter. Buttoned-up black-tie service for the pre-theater crowd. Northwest cuisine done in the French bistro tradition, washed down with bottles of Pinot Noir. Huge French and Pacific Northwest wine list, dessert crowd at ten, open kitchen and bistro-style zinc-topped bar.

Bartender • Chanterelle • Olympia, WA • 2002
Bartender. Full-service, fine continental restaurant. Early crowd, small kitchen, tough German chef, fast pace.

Bartender • The Vet’s Club • Portland, OR • 2000
Bartender. Huge thirty-five seat bar, and the hottest club in town. Late nights, stiff drinks, intense fast pace, two bartenders and a lot of smoky blues.

Bartender • The Tiny Tavern • Portland, OR • 1996-2000
My first bartending job. Four years, five nights a week in one of the toughest bars in town. Famous chili, pitchers of Olympia, loud music and a lot of smoke.

 

 

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