Louis Sebastien Gamandee

• Maintain High Quality USPH standard.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Assisted servers with specialty drinks orders by preparing on-demand items without delay.
• Implemented quality control initiatives while creating house-made cocktails, juice and preparations to reduce downtime and increase revenue.
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
• Upsold daily specials and beverage promotions to exceed daily sales goals.
• Maximized customer service by training staff, overseeing operations, and resolving issues.
• Followed strict recipes and drink measurements to minimize product used.
• Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
• Explained daily specials and beverage promotions to exceed daily sales goals.
• 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.
• Capitalized on opportunities to advance operations and mixology knowledge, enhancing customer service with refined and current expertise.

Opening of first zero food waste bar in Mauritius for NGO Foodwise and profits made were redistributed to people in need.