Dedicated bartender and team leader skilled in mixology, whiskey knowledge, and customer engagement. Progressed from front-line roles to management and specializations with top brands, delivering exceptional guest experiences and operational excellence.
Created diverse cocktails, mastered spirits knowledge, and delivered high-quality beverage experiences.
Provided exceptional service, engaging guests, resolving conflicts, and ensuring satisfaction in hospitality settings.
Led and trained bartenders, coordinated team efforts, and maintained operational standards.
Managed daily bar operations, inventory, and workflow to optimize service efficiency.
Hotel Grand Hyatt Bogotá
EĝpcĀøpj Mìp pμ P«acp áäpáaäaø¾μ aμj ajėaμcpj ³ĝ¾«¾Ğ, Maμapj caì äpìøpä, b««μ, μaμca« c«¾ìμ, aμj cĀääpμcĞ pĝcaμp, OäaμĨpj baäì ¾ä c¾äá¾äaøp pėpμøì aμj äpìøaĀäaμø ìpäėcp, SøäĀcøĀäpj μpĘ aìøä¾μ¾³c pĝápäpμcpì ¾ä Āpìøì
Diageo
Dpėp«¾ápj ¾äaμĨaø¾μ aμj á«aμ³pøäĞ ¾ jìá«aĞì μ c¾³³päca« caμì, Aj³μìøpäpj jìá«aĞ aμj Ęaäp¾Āìp μėpμø¾äpì, ³aμapj ³päcaμjìp ¾äjpäì, Ajėìpj c«pμøì ¾μ ìápca«Ĩpj áĀäcaìpì aμj c¾³ápøøėp ìøäaøppì, C¾μjĀcøpj áĀb«c øaìøμì aμj áä¾pìì¾μa« ìa³á«μì
Rancho MX
Sápca«Ĩaø¾μ μ c«aììc aμj Mpĝcaμ ³ĝ¾«¾Ğ, μėpμø¾äĞ ³aμap³pμø, aμj ¾Āä³pø c¾pp áäpáaäaø¾μ
Escuela Gourmet
Tpacμ ³ĝ¾«¾Ğ, jpėp«¾áμ μpĘ ³pø¾jì, aμj ³aμaμ c¾³³päca« ìø¾c ̈
High School Graduate
English C1
Professional Bartender
Medicine
Molecular Mixology
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Utilized verbal and written communication to engage guests and collaborate with team members.
Celsius Bar
Tpa³ «pajpäìá, μėpμø¾äĞ c¾μø侫, aμj jpėp«¾á³pμø ¾ μμ¾ėaøėp ³¾μø«Ğ ³pμĀì, Eĝcp««pμcp μ ³ĝ¾«¾Ğ μ¾ø ¾μ«Ğ «pì μ øpcμãĀp, bĀø μ øp ab«øĞ ø¾ cäpaøp ³p³¾äab«p pĝápäpμcpì øaø c¾μμpcø Ęø pac c«pμø μ a ĀμãĀp ĘaĞ.
