1. 400 Pronghorn Loop
College Station, TX 77845
Phone (720) 225-7006
E-Mail:
Jamesabaca@hotmail.com
James (Jim) Aaron Baca
Objective To secure a position in a growing company that would leverage my
ability and desire to work with people and capitalize on my liquor
knowledge, customer contact, and restaurant management skills.
Work experience February 2015 to July 2015 The Viewhouse DTC
Manager/Bar Manager
The Viewhouse is one of the highest grossing restaurant/bars in the
Denver area. My responsibilities included: training, opening and closing
paperwork, ordering and receiving bar products, supplies and
beer/liquor, weekly inventories, the scheduling of multiple departments
and day to day execution of parties and volume.
January 2011 to February 2015 The Summit Steakhouse
Bartender/ Bar Manager
The Summit Steakhouse is a Four Star Steakhouse in Aurora. I was
responsible for deciding which liquors, beers, and wines to carry, writing
drink menus, booking nightly entertainment, and counting bar inventory.
As both a manager and bartender, I was responsible for ensuring that
each customer that walked through our door had an experience worthy
of our credentials.
April 2008 to September 2010 Colorado Pub Company
Bar Manager
My responsibilities with Colorado Pub Company included: bar inventory,
running monthly costs, writing drink menus, planning parties, booking
nightly entertainment and liquor promotions, deciding and ordering new
products, and beer tap selection. I also hire and train new bartenders. All
of these elements come together to create a unique twist on a classic
Irish Pub.
2. May 2006 to November 2006 Bennits BBQ
Bartender/ Bar Manager
Responsibilities also include enhancing the customers’ experience in our
bar. This behavior increases our likelihood of repeat business and word
of mouth advertising through providing customers good service. I was
also responsible for daily paperwork and managing all bar and
restaurant staff.
July 2003 to July 2004 Black-Eyed Pea
Manager
My responsibilities included the hiring and training of staff. I was
responsible for the esthetics and delivery of an overall great dining
experience. Bookkeeping, budgets, food ordering, safety and repair to
our location were part of my responsibilities. Great customer satisfaction
is the way I helped grow the business.
May 2002 to June 2003 Texas Land and Cattle
Bartender/ Bar Manager
I trained new employees on polices and procedures of the bar. Ordering
and receiving of liquor along with inventory, figuring out liquor costs.
Responsibilities also include enhancing the firm’s customers’ experience
in dining at the restaurant. This behavior increases the firm’s likelihood
of repeat business and “word of mouth” advertising through providing
customers good service.
January 2000 to February 2002 Ruby Tuesdays Restaurants
Manager
As a manger, I was responsible for the overall financial performance,
quality of service, and the customers’ overall dining experience for the
shifts that I am assigned. Based upon the 10-week training sessions and
continuous education offered by the franchise, I ensured that all aspects
from server conduct, controlling food and bar costs and all other
controllable expenses are in-line with the policies, procedures and
specifications set forth by Ruby Tuesdays. I am also a recognized coach
and mentor to all employees who work at the restaurant during my shift.
My performance bonus is dependent upon the restaurant meeting its
quality of service and financial objectives.
Education
Rocky Mountain Christian Academy (RMCA):
I graduated in 1996. Since RMCA was a home-school program, I was
required to work independently and relied heavily on my ability to read
and comprehend various study materials. GPA: 3.8
Ashford University
Attended classes from 2013 throughout 2015 in Contemporary Health
and Alternative Medicine.
