Matthew Bailey has over 15 years of experience in restaurant management and bartending. He has held positions such as General Manager, Beverage Director, Bar Manager, Lead Bartender, and Kitchen Manager. His experience spans fine dining restaurants, cocktail bars, and casual dining chains across Seattle, Minneapolis, Bozeman, and Oceanside. He has a proven track record of improving operations, developing staff, and creating award-winning food and beverage programs.

1. 2206 221​st​
Ave. W.
Minneapolis, MN. 55405
(612) 382­7963
Matthew J. Bailey
______________________________________________________
Experience
Current ​Brasserie Zentral Minneapolis MN
​Bartender/Server
● Bar tending and serving responsibilities in celebrated and award winning fine dining restaurant.
● Bar opening and closing shifts which include completion of measured and technique driven classic
cocktails, complete understanding of extensive, eclectic wine list and farm and garden to table
seasonal food menu.
● Demonstrate fine dining steps of service each and every shift, including proper wine service,
history and preparation of each dish, time consolidation techniques.
● Utilize wait assistant and bar back roles efficiently, helping to expedite service from the kitchen
and food running.
● Cash handling and reconciliation responsibilities.
2/15­8/15 ​ ​Constantine Minneapolis Minneapolis MN
​Bartender
● Part of new bar opening team for high profile cocktail bar in boutique Hotel Ivy. Participated in
extensive training program including technique, art of the bar, spirits, classic cocktails and
hospitality.
● Opening and closing shift responsibilities with focus on original and classic cocktails, a very high
level of guest service, and knowledge of history, distillation, and flavor profile
● Cash handling responsibilities including hourly tip distribution.
7/13­12/14 ​ ​Open​Range Food and Drink Bozeman MT
​General Manager/Beverage Director
● Complete operational control of Chef driven, farm and garden to table, upscale restaurant. Primary
areas of responsibility are complete financials from P&L reporting and control to deposits and
petty cash reimbursement, development of management team, and insuring complete guest
satisfaction.
● Purchase and manage wine program that consists of over two hundred wines, and will be featured
in Wine Spectators Diners Guide in the month of August.
● Manage inventory of all alcohol purchases with development of Bar Manager role. Assist in
development of seasonal craft cocktail program, insuring accurate costing, pricing, and product
selection.
● Development of Asst. General Manager role, with goals of coaching in the role of GM.
● Fully developed first true craft cocktail program in the Bozeman market, with emphasis on the art
of the bar, classic technique, and creativity. Focus on classic cocktails with a mix of originals
including a few smoked cocktails. Philosophy of the bar, stay true to the craft, use fresh locals
ingredients and make every guests experience memorable.

2. ● Weekly training classes for FOH staff in wine and spirits with emphasis on artisanal producers,
utilizing familiar methods. Regions, history, wine production, spirits distillation, and palate.
● Maintain all FOH equipment; schedule regular maintenance, maintain cleanliness and readiness,
find creative solutions to fix problems.
● Manage all FOH staff during shift, with direction, coaching and guest interaction. Guest recovery.
11/11­01/13 ​Mistral Kitchen Seattle, WA
​Bar Manager
● Unique and celebrated cocktail bar in an award winning fine dining restaurant. After an extended
period of time without a bar manager, I was tasked with essentially getting things in order.
● Started new sanitation and safety initiatives, with a day to day focus. Tasked existing staff with
daily and weekly cleaning duties, began new opening and closing side work program, and a new
approach to controlling waste
● Responsible for all ordering, inventory control, staff levels, training and education
● Began bi­weekly spirit and wine tastings for floor staff with an emphasis on product knowledge
through flavor profile, history, and distillation, which in turn helped to increase sales
● Through close work with Chef/Owner and Chef de Cuisine, created seasonal, local cocktail
program that emphasized the relationship between food and spirits. Helped to create events that
paired cocktails with tasting menus, as well as table side cocktail service
● Continued the celebrated ice program of hand carved sculpted ice behind the bar, and the emphasis
on being an innovative industry leader
● Day to day operations of bar program, including continued development, coaching and leading by
example
8/10­ 12/11 ​Venik Lounge Seattle, WA
​Lead Bartender
● Leadership role in neighborhood craft cocktail bar. Again, tasked with training staff in classic
technique, spirit knowledge, art of the cocktail.
● Worked closely with GM and Owner to implement training initiatives, product selection, and a
seasonal, local approach to cocktails.
● Wrote all seasonal cocktail menus with staff tastings and build sheets, with an emphasis on detail
and consistency.
● Responsible for monitoring bar staff in regards to technique and accuracy, verbiage, and guest
interaction, with on floor coaching and support
● Responsible for closing shifts, all cash handling and daily reconciliation
● Awarded best cocktail bar in South Lake Union by Seattle Met, and featured in The Celebrated
Chefs Cookbook for original craft cocktails
11/09­ 7/10 ​Smith Seattle, WA
​Bar Manager
● Hired to create craft cocktail culture at multiple locations, with implantation of training classes in
technique 101, spirits education, spirits selection and guest interaction.
● Taught classic bar tending technique to a staff of roughly 18 bartenders through four restaurant
locations. Spirit education classes on premise with existing product, using tasting, history, and
distillation process. Met with bar managers to select new spirits that were location appropriate
● Responsible for seasonal cocktail menus with input from BM’s and bar staff
● Continued staff development and performance evaluations

3. ● Responsible for all ordering, purchasing, inventory control, staffing levels and guest retention at
Smith. Bi­weekly meetings with other BM’s to discuss any issues relating to product, par levels,
inventory control, training, etc.
● Monthly Meetings with Owner and Management team with P&L review, performance evaluations,
and overall operations
11/08­ 11/09 ​Barrio Seattle, WA
​Bartender
● Creating craft and classic cocktails with integrity and passion to the craft. Original cocktails using
fresh fruits, herbs and chili’s, spices.
● Extensive spirit knowledge required for original cocktail creation and classic recipes. Have
demonstrated this with help in seasonal menu changes, and daily cocktail specials.
● Demand for high level of guest service, with finer dining steps of service, wine knowledge and
presentation. Have consistently been praised for service standards, resulting in return and regular
guests, as well as positive sales increase.
● Participated in liquor inventory and ordering, helping to set accurate par levels, and maintain
healthy inventory.
● Developed all bartender and bar back side work program including weekly cleaning projects to
insure bar sanitation and cleanliness.
​11/06­ 11­08 Saffron Restaurant and lounge Minneapolis, MN
​Lead Bartender
● Cocktail creation and liquids program. Original cocktails created with an emphasis on
seasonal food menu, utilizing local fresh ingredients also used in kitchen. Two original
cocktails awarded “cocktail of the year” from two different publications.
● Inventory control, all liquids ordering, par levels maintained on a weekly basis. Wine
program with an emphasis on staff development, education of product knowledge, verbiage.
Conducted training classes for FOH staff for spirits, wine, and food pairings.
● Day to day bar operations, including continued development for all staff members.
Maintained high levels of service, consistency and quality control. Worked closely with
Chef/Owner to control waste in FOH as well as BOH, maintain accurate par levels for
perishables, and coordinate liquids and food menu seasonal changes.
● Training and accountability for all bar staff, including scheduling, product knowledge,
technique, consistency, and testing.
​1/06­ 12/06 Masa Minneapolis, MN
​Restaurant Manager
● Service team, service standards, scheduling, and FOH labor. Lead roll in consistent and
improved standards in relation to service in FOH with positive sales as a result.
● Weekly and Monthly P&L reporting / tracking, financial reporting (COS). Successfully
turned in positive financial results.
● FOH training, hourly hiring, training program (one of four accredited with implementation),
quality standards, both existing and new hires. Staffing levels, turnover/ retention, staff
development.
● Guest relations, guest counts, growth in a new store opening. Guest recovery, successfully
took part in growth in all areas of guest relations with new concept and location.

4. ● Note: Masa has been written up in local publications three consecutive times with high marks
in both Service and Culinary areas in the first year of its conception.
​9/05­ 1/06 Zeno Café and Wine bar Minneapolis, MN
​General Manager
● Being the sole manager, and company into a struggling location, my time was spent trying to
get things in order. Put together inventory sheets and budget control measures, set new
service standards and health and safety initiatives. Put together rudimentary P&L to focus on
immediate opportunities. Effectively impacted labor and liquor costs, and discontinued
frivolous spending. However, without any support in regards to furthering business, through
proven measures, the restaurant closed for business without notice.
12/03­ 9/05 Romano’s Macaroni Grill Oceanside, CA
​Kitchen Manager
● Coaching and developing all new BOH team members, setting clear expectations and holding
staff accountable
● Promotion and development of Culinary Key roles (sous chef) for consistent quality control,
monitoring of waste and theft, and continued development of BOH team members
● All aspects of food control. Health code standards, company specs , inventory, ordering,
waste and theft control, food and labor costs with P&L. All equipment maintenance, detailed
cleanliness guidelines, staffing levels and hiring
● Quality control measures­ two daily line checks, health and safety, recipe specs with flavor
profile, shelf life and mis en plas
​ ​Service Manager
● Interviewing and hiring of all service and support staff, controlling training requirements and
progress with trainer feedback and one on one evaluations.
● Staffing levels and scheduling of all FOH team members
● Booking responsibilities for all large parties in house, with custom menus, pricing and
product. Sales building for year over year sales, guest counts and average check.
● Directly impacted P&L and profitability through proper scheduling, labor, hard goods
ordering and control, waste and shift execution.
​9/99­ 12/03 Romano’s Macaroni Grill Various
​Developer Coordinator
● On development (training) team for five new store openings. Taught classrooms for ticket
writing, POS, steps of service, menu and product knowledge.
● Bar developer, bar scheduling and inventory.
● Established in­store training team, implemented team building activities and staff incentives.
● All training of new bartenders, accountability through one on one evals and testing.