Mikhaela Acuna-Stevenson

Provided exceptional service in an extremely high volume, fast paced seasonal restaurant on the Merrimack River. Handled a consistent range of $4,000 to $6,000 in daily individual sales during the height of summer days. Performed extensive morning side work, opening duties, and maintained restaurant cleanliness and readiness throughout service. Provided smooth guest experiences during peak hours, especially during weekends with live music events that drew in increased foot traffic for pre and post entertainment dining. Proficient in using Aloha POS for payment processing and order entry.

Worked solely and consistently as a bartender. Dealt with large volumes of service between the thirty seat bar and the two hundred and thirty seat restaurant. This magnitude generated efficiency and promptness in getting service drinks made while simultaneously seeing to the needs of guests with exemplary service. Worked as part of a very small bar staff team highly dependent on one another to provide efficient service on a day in and day out basis. Sales as a team of two regularly reached $8,000 during peak summer weekend days in downtown Newburyport. Established an exceptional regular guest presence. Spearheaded all prep work made from scratch and lead seasonal menu changes. Maintained organization, cleanliness, and stocking behind the bar at all times.

Worked at this establishment filling both the position of server and bartender based on the needs of the building. Partook in menu creation that presented the opportunity to utilize unique techniques and recipes. Worked as a team to be successful in keeping batched liquors, syrups, and made from scratch prep properly and consistently made.

Worked part time as a bartender. Was part of a large and efficient bar team as the restaurant was open for breakfast, lunch, and dinner seven days a week. Tended bar for many various events such as live music, themed parities and trivia nights and saw a consistent regular guest prescence.

Began as a server and quickly began bartending within a year. Learned the basics of bartending in a very fast paced and high volume environment. The volume that came with late night live music created a necessity for speed and efficiency and presented the opportunity to properly exhibit and advance the necessary skills. Day to day restaurant service required a strong knowledge of house craft cocktails and further strengthened the learning of basic drink mixing. Worked private events regularly.