Jack Wilkes

• Designed beverage menus.
• Assisted in the day-to-day operations within budgeted guidelines.
• Developed ongoing training initiatives to improve beverage knowledge of serving employees.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Oversaw selection, ordering and inventory controls of liquor, beer and alcohol program.
• Managed bar staff and worked on in-service training.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire venue.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.

• Developed non-alcoholic pairings for over 24 different courses.
• Managed section whilst making drinks and non-alcoholic pairings for restaurant.
• Prepped bar for multiple complex beverage offerings
• Incorporated guest and management feedback to deliver unparalleled service and consistently hit profit targets.
• Coordinated wine selection and restocking for cellar with over 200 labels.
• Increased sales significantly by upselling higher-end products to customers.
• Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
• Managed cellar and beverage storage maintenance to prevent inventory spoilage.
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.
• Represented establishment professionally with guests and earned consistent repeat and referral business.

• Developed non-alcoholic pairings for over 24 different courses
• Assisted Beverage Director in pairing wines for over 24 different courses
• Worked across two venues managing beverage service and menu curation
• Incorporated guest and management feedback to deliver unparalleled service and consistently hit profit targets.
• Coordinated wine selection and restocking for cellar with over 400 labels.
• Increased sales significantly by upselling higher-end products to customers.
• Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
• Managed cellar and beverage storage maintenance to prevent inventory spoilage.
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Maximized customer service by training staff, overseeing operations and resolving issues.
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Bussed bottles and glassware to maintain clean bar area.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.
• Represented establishment professionally with guests and earned consistent repeat and referral business.

• Developed beverage menus for both Bistro Blackwood and Orana
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Maximized customer service by training staff, overseeing operations and resolving issues.
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

• Created food and beverage menus
• Maximized customer service by training staff, overseeing operations and resolving issues.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

• Maximized customer service by training staff, overseeing operations and resolving issues.
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Bussed bottles and glassware to maintain clean bar area.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

• Opened and managed a 900 person capacity venue as apart of Fringe Festival that developed into a permanent venue
• Maximized customer service by training staff, overseeing operations and resolving issues.
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
• Consulted with managers to organize special events and promotions.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Closed out cash register and prepared cashier report at close of business.
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

• Worked in the Lui Bar at Vue De Monde
• Cocktail creation and menu development
• Trained and guided team members to achieve high service standards and performance outcomes.
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

• Assisted in managing a 250 person capacity venue
• Maximized customer service by training staff, overseeing operations and resolving issues.
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Bussed bottles and glassware to maintain clean bar area.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

• Assisted in managing a 1000 person capacity venue, overseeing seven bars in a multi level building
• Maximized customer service by training staff, overseeing operations and resolving issues.
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Bussed bottles and glassware to maintain clean bar area.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

Charcoal Lane combined a world renowned restaurant, specialising in seasonally driven native flavours, with a comprehensive training program for Aboriginal and Torres Strait Islander young people; connecting them to food from this land, cultural experiences through the restaurant and catering operations, and one another.

The program supported more than 300 Aboriginal and Torres Strait Islander young people to gain both hospitality training and professional experience within a supportive developmental environment.

• Assisted in opening Charcoal Lane in 2009
• Developed bar orientated training programs alongside Mission Australia
• Maximized customer service by training staff, overseeing operations and resolving issues.
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

• Assisted the management team in opening Maha in 2008
• Helped design and create the beverage program alongside the Beverage Director
• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Bussed bottles and glassware to maintain clean bar area.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.

• Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
• Adhered to alcohol policies and procedures and complied with local and state laws.
• Acknowledged guests even when busy and anticipated and responded to guest needs.
• Maintained neat, clean and professional appearance to meet business dress code policy.
• Operated and closed down bar station according to sanitation regulations and safety standards.
• Bussed bottles and glassware to maintain clean bar area.
• Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
• Prepped menu items to serve guests quickly resulting in high levels of customer satisfaction and excellent feedback.
• Maintained sufficient inventory to meet business operation needs.