carlos ruiz

* Creator of all specialty cocktails featuring fresh juices and house made syrups * Staff instructor on drink recipes and execution * Incorporated seasonal house infusions into cocktail list to reduce beverage cost * Started to experiment with different emulsifiers and more progressive methods of mixology * Implemented hand chipped ice program. Trained staff on the thermodynamic principles of chill and dilution

* In charge of setting appropriate silverware for each course * Close attention to wine glass selection for the appropriate wine * In charge of firing food for multiple sections * Also took on food running and bussing positions in times of need * Detailed knowledge of menu, cocktails, and wines

* Managed all aspects of food service operations * Controlled front-end and back-end operations * Assisted in budgeting and cost controls * Managed inventory supply and costs * Trained service staff to enhance customer service * Increased profits through suggestive selling

* Trained service staff * Waited on tables * Made sure staff was presentable for work * Individual attention to customers, such as describing the wines and food for parties

* Head Bartender at farm to table and high volume establishment. * Creator of the Agricola Bar program, it's practices as well as it's approach to mixology which bridges the gap between classic and modern/progressive, from dry martinis and shrub syrups to clarified fruit juices and spherification. * Implemented hand chipped ice program. Trained staff on techniques as well as the thermodynamic principles of chill and dilution. * Utilizing as much as I can from Great Road Farm, which is the restaurants own Farm * Seasonally changing the cocktail list in order to give the freshest of product to our consumer. * Creator of the happy hour program, which created a bigger crowd during the restaurants low time of 2:30 pm to 5:00 pm.