The restaurant and bar I called home for 15 years has recently closed. It was eight bittersweet weeks of memories, tears, and goodbyes.
It was also eight weeks of, “So what’s next for you?” and “Are you going to be okay?”
Every bartender has a shelf life, and I had already been working on a game plan for my future. So when I reassured the inquirers that I would be okay, I was confronted with, “Good. You’re too smart for this business.”
What do you think I DO for a living??
I count, calculate, evaluate, and record the bar’s weekly ending inventory and costs including variances and costs of goods sold. I actually helped to design the Excel program that monitors all the restaurant data including inventory costs, expense reports, and invoices. I order product and receive weekly invoices for all bar products including beer, wine, liquor, and dry storage goods. I work with vendors to implement new product and to keep our wine and drink menus current. I help to hire, schedule, and oversee a staff of ten bartenders and close to fifty servers including their new hire paperwork, training, incident reports, write-ups, and terminations. I organize training data, cleaning schedules, and staff meetings. Oh, yeah. And the restaurant averages about $6 million a year. The bar alone brings in on average about 22% of that number. During my time at this job I obtained an Associate’s Degree in Accounting, a Bachelor’s Degree in Business Administration, and two professional certifications in Transcription and Paralegal Studies. I also paid for half of my wedding myself, traveled internationally three times, and bought a house.
So I’ll make you a deal. You don’t underestimate my level of intelligence, and I won’t overestimate your level of tact.