Patxi's Resturant
Patxi's Pizzeria has a collection of polished upscale dining destinations in California. They serve handcrafted quality cuisine, in a remarkably welcoming and cosmopolitan atmosphere. In August 2015 they announced their newest opening of Patxi’s Bon Air, Greenbrae in Marin County,CA.
I was hired as a Bartender in July 2015 just prior to the grand-opening and was employed with them up until my resignation in October of 2017.
My position as Bar Supervisor included but was by no means limited to:
-Creating an effective employee schedule maintaining coverage at peak times and minimizing labor costs.
-Capitalizing on opportunities to advance daily operations and mixology knowledge, enhancing customer service with refined bar staff expertise.
.-Merging productivity initiatives while complying with restaurant policies and procedures.
-Both motivating and disciplining employees, also implementing a new frequent patron appreciation program, which increased worker morale, and lowered liquor costs.
Opening restaurants was something I enjoyed and in turn was quite familiar with. I was able to see impediments within the newly established restaurants system. Aswell, I became an intermediary for both management and staff members alike when communicationbarriers arose. All the while management and staff were learning to adapt to new adversities and personalities that inevitably came with any opening of a new business in the hospitality industry.
It was in my primal nature to liaise, coach, and influence in accordance at any applicable moment, for a more harmonious and functional environment. Although at the time there was no position within the company that delegated such tasks.
I recognized a few weaknesses I may be able to aid in, so I got to work, and soon created a Letter Of Proposition, and Plan Of Action.
I Requested a meeting with the GM, Restaurant Director, and the Owner to personally deliver the Letter Of Proposition, and discuss my ideas for a plan of action. At the meeting, I expressed my thoughts to implement a position specifically designed and tailored to meet their bartenders ever growing needs, The shortage of properly trained bartenders, and the essential need for a presence behind the bar (at all times). Someone who possessed certain supervisor qualities and could perform specific Management duties. Thus also relieving the current management of quite a considerable workload. I expressessed my concern and felt more support was greatly needed.I however, did not just elucidate the vastly growing problem, but offered a solution!
A role in which a qualified, more experienced bartender possessing management skills can take on a the leadership role. This role I believed would bring order and balance between the FOH/BOH management, and the quite often disconnected staff who ran the bar without clear direction according to how they saw fit.
Only days after giving my manager this letter proposing a position I had myself designed, no more than six months after being hired, I was offered the position! I was then reintroduced to our staff as the new Bar Supervisor. A position in which I carried out until I concluded my work at their establishment a few years later!
