RESUME

646-217-1717 | Higginsdesignco@gmail.com | Roxbury, NY 12421

SUMMARY

Detail-oriented and highly adaptable hospitality professional with 4+ years of experience in guest services, private events, F&B service, retail sales, and luxury destination hospitality. Along the way, his expertise has grown to include building meaningful relationships with clients, being a knowledgeable guide for guests, and creating experiences that support business sales and marketing goals. 

WORK HISTORY

Bloom Room | Delhi, NY | Sales Associate | Aug 2026 – Present

• Providing personalized customer service in a boutique retail dispensary sales environment, guiding customers through product selection focused simultaneously on the customers individual needs and business sales goals.

• Increased September 2026 average order value by 25% through upselling, consultative sales, and targeted product recommendations.

• Onboarded 30 new customers to rewards and email marketing programs, supporting customer retention, retail sales, and ongoing engagement.

• Managing accurate inventory intake, manifests, invoices, counts, cash handling, and store transactions. Maintaining full compliance with METRC and the New York Office of Cannabis Management (OCM) transaction, inventory space management, and security guidelines. 

• Supported the promoting and communication of retail product deals, vendor pop up events, and in-store deals | business information. Processed product returns, client feedback, and conflicts as needed.

Klocke Estate Distillery | Hudson, NY | Front of House | April 2025 – Aug 2026

• Roles: Dining Room Server — Lead Bartender — Event Captain 

• Cross-trained into 3 dynamic roles, supporting fine dining, beverage service, private events, and luxury distillery tasting room operations averaging between 100–200+ guests per day. 

• Delivered highly personalized service to Klocke Estate VIP clients, investors, Excelsior club members, and high profile restaurant guests. 

• Coordinated with general management, culinary, event, and front of house teams to support timely transitions of reservations, event timelines, and food service logistics. 

• Supported the execution of small scale events, averaging between 15-50 guests per evening, such as: private dinners, cocktail parties, and KE members club events, adapting service approaches to the unique needs of each client. 

• Communicated detailed knowledge of distillation, fermentation, spirits, wine regions, cocktails, food, and estate products to engage guests and generate sales revenue. 

• Collaborated with Klocke Estate sales and marketing team, designing seasonal food and beverage menus, and off-premise print and digital sales marketing materials. 

Freelance | Hudson, NY | Marketing Design Assistant | January 2025 - June 2026

• Designed a 18 page sales and marketing book for Klocke Estate’s full spirits portfolio, organizing product information, tasting notes, pricing, photography, and brand information into a print ready document.

• Redesigned the Spring 2026 full food and beverage menu and developed small format outdoor beverage placards for the Summer 2026 menu

• Helped support website page development by gathering media assets, photography, and logos for featured media publications

Full Moon Resort | Big Indian, NY | Event Bar Manager | July 2023–June 2025

• Oversaw beverage operations for 100+ events annually, such as: weddings, corporate retreats, and private events. Successfully managed groups ranging from 150-300+ guests per event. 

• Coordinated event beverage logistics including preparation, setup, service coordination, and breakdown across 3+ bar service locations daily. 

• Worked directly with clients to communicate event details, service related issues, and adapting bar operations throughout the event as required. 

• Maintained 100% health code compliance, ensuring all service and inventory areas were clean and organized as per state health safety guidelines. 

• Coordinated with multiple internal departments to ensure resort event spaces, beverage inventory, bar departments staff, and event specific needs were prepared in advance according to Breakdown of Events (BOE). 

• Managed simultaneous multi-day events in a fast-paced environment, managing tight timelines resetting event spaces for the next client. 

• Managed client meetings such as: Food and beverage tastings, pre-event meetings, and post-event meetings. Cataloged client feedback and settled event bar balances. 

• Supervised and coordinated a team of 4 bar staff, assigning responsibilities and coordinating event service logistics during high-volume events. 

• Working software, financial, and administrative skills for inventory management, beverage ordering, point-of-sale, and cost of goods management.