Ben Lacasse

Tasked with supporting a staff group of 2-5 individuals per day through a 6 to 8 hour breakfast service, while also effectively communicating with staff to ensure efficiency. Prepared food consistently and quickly during kitchen hours. Worked closely with restaurant and other kitchen management to ensure proper ordering of supplies and plan schedules accordingly. Required to clean kitchen equipment daily to sanitation standards.

Assisted in opening Flagship’s Palma Phoenix location, a high volume bar in Phoenix’s Roosevelt Row. Primary task was to serve and mix cocktails for a 30-seat bar-top while maintaining serving standards to all guests during an 8 hour period. Worked and communicated with every level of staff to ensure a fun and safe drinking environment for customers in a fast-paced bar. Worked with other bartenders and leads to improve house cocktails and craft seasonal cocktails. Trained new hired bartenders. Received employee of the month twice.

Provided bartending and serving services at a bar located in the Scottsdale botanical garden, focusing on customer service and maintaining high standards in a service-oriented environment.