Megan Nail
Denver
Summary
Skilled bartender and server specializing in mixology and responsible alcohol service. Demonstrated success in managing large parties while maintaining a welcoming atmosphere and delivering exceptional service. Strong focus on positive guest interactions and satisfaction.
Overview
5
5
years of professional experience
Work History
Bartender/ Server
Oskar Blues Fooderie
Denver
10.2024 - Current
- While currently working at Oskar Blues, I am trained in both serving and bartending.
- Bartending at Oskar Blue's consists of memorizing our cocktail spec sheets, using jiggers, and other forms of measurement tools to make sure every cocktail goes out with the same unique, consistent flavor each and every time. Being that we are partially a brewery as well, it is my job when bartending to have knowledge of all of our 47 taps (with many being rotational), and helping guide our guests to find the best draft for them by describing the style of the beer, along with the flavor notes, which are local, and sometimes letting guests try small samples if needed to help make the perfect choice. While bartending, it is also my responsibility to give our guests the utmost hospitable experience at our bar top, while making drinks for our servers' tables, and keeping the bar clean at all times. I am also responsible for making all of our garnishes when needed, as well as sour mixes, simple syrups, etc. Recently, we have also started doing monthly rotating cocktails for different holidays and seasons. With that, I also help come up with creative signature cocktails we could offer our guests, and learn the specs for them each rotation.
- As a closing bartender, we are also trained to be able to completely lock our restaurant at night if we are the last in the building. Closing consists of also making sure all the side work is done (including anything the servers did not complete) to ensure it is a smooth opening for the opening bartender the next day. While closing, we also have to lock all of our doors, turn off the lights, set our security system, and confirm that the key is put back into the lock box for the openers.
- Serving at Oskar Blues has a lot of similarities to the responsibilities of a bartender, minus the cocktail-making factor. With serving, the main difference is food running for your own tables, or helping to run food for the bartender or other servers if needed, and bussing every table as they leave to ensure the restaurant floor stays presentable and clean. I am also responsible for rolling the silverware, restocking plates, napkins, cups, sauces, etc. as needed.
- The unique aspect of Oskar Blue's is that we do not have a host; therefore, there are no sections or seating rotations. I am very well trained and conditioned to be able to take large volumes of parties at once, sometimes up to 13 tables at a time, for example. With these situations of having many tables at once, I am still able to give every guest and party a warm, hospitable experience, and I have many reviews from guests confirming so.
Host/ Server
Mellow Mushroom
Denver
07.2024 - 03.2025
- Hosting at Mellow Mushroom consisted of keeping a smooth rotation going for the servers to ensure that no one was overly busy, and so our kitchen would not receive too many orders all at once. Hosts were also responsible for taking to-go orders over the phone, ensuring online orders and DoorDash orders were packed correctly, given to the right guests, and running food and bussing. As a host at Mellow Mushroom, it was my job to create the kind, caring, and fun atmosphere we stood for at our restaurant. Before the restaurant closing, I was also the lead host trainer.
- Serving here consisted of knowing the menu to ensure guests were catered to with all of their dietary needs, such as memorizing and being well aware of our vegan or gluten-free options, helping parties create their own pizzas, and communicating with the kitchen for special requests. At Mellow Mushroom, we also commonly had very large parties, such as school and work events; at one point, I took a 60-top table myself and ensured everything went smoothly for the event, cultivating the kind and caring energy we strived for.
Full-Time college Student
Trinity Valley Community College
Athens
12.2022 - 12.2024
- The gap in my work history is due to the fact that I took some time off from working to begin my degree in Psychology, with a double minor in art and philosophy. I chose to start this degree work because, in the future, I am planning on becoming a crisis therapist or joining clinical counseling to assist younger adolescents, as well as work with children and adults who have mental disabilities or mental health concerns. My general mission is to help give people the life they want or deserve, with a good support team behind them to do so. While in this era, I was taking 15-18 credit hours per semester, and I was able to receive a 3.9 GPA after 60 credit hours. While at this college, I was also on the Dean's List consistently for two years before moving. I am still currently in college, but I am taking this semester off to better establish myself in Denver and give myself a tiny break.
Server
The Cheesecake Factory
Allen
03.2022 - 09.2022
- Serving at The Cheesecake Factory included cultivating a calming, upscale atmosphere for my guests to enjoy a meal, whether it be with their families, for a business meeting, or just a simple girls' night out. When working there, I was also trained to memorize the entire 50-page food menu, along with the lengthy cocktail menu. With memorization of the menu, I was also able to suggest our best-selling plates, help guests customize an entrée to their exact wants, or, because it is such a long menu, simply help my guests find something they would enjoy. While making sure my parties were well taken care of, I was also responsible for bringing out any bread, plates, etc. For the table, along with their drinks and refills. Though working here for a short amount of time, I became one of the lead servers to take larger parties of up to 20 people by myself. I ended up putting in my two weeks' notice at The Cheesecake Factory to go to college in Athens, Texas, and to be closer to family at the time.
Host/To-go/Server
Olive Garden
Prosper
12.2020 - 03.2022
- While working at Olive Garden, I first started in the To-Go department, which included job codes such as Expo, prep, taking orders over the phone, and packing, as well as confirming that the orders had everything needed for a happy guest experience. With to-go as well, I was also responsible for doing server checkouts at the end of their shifts, along with handling cash payments for servers and our to-go team.
- Hosting at Olive Garden, I was responsible for keeping the restaurant in a steady flow to ensure a smooth lunch and dinner service, and to cultivate a warm, family-style welcome when guests came into the restaurant. With hosting, I also created the servers' sections for each shift and was put in charge of deciding when we are able to make cuts for the afternoon/evening. If we were busy, in order to keep our guests having an enjoyable time, I would support our staff by bussing, running food and drinks, and helping to take orders.
- Serving at Olive Garden included greeting our guests within 45 seconds with a warm, welcoming hello, as well as creating a unique experience for everyone you had the pleasure of taking care of (e.g., birthdays, anniversaries, holidays, etc.). While serving as well, my job was to follow our steps of service, which included, after greeting the guests, bringing drinks, breadsticks, making the soup and/or salads for them, and ensuring their space was cleansed of any dirty plates, cups, napkins, etc. I was also responsible for the refills of salads and soups anyone would request. Lastly, with this serving job, I thoroughly went through the menu with everyone, explained anything guests had questions about, and gave recommendations to provide guests with an amazing meal and time, overall.
Education
Bachelor of Science - Clinical Psychology
MSU Denver
Denver, COSkills
- Food and beverage service
- Food safety and handling
- Front-of-house display design
- Upselling strategies
- Dining crew efficiency
- Guest interaction excellence
- Aloha and Toast POS proficiency
- Hospitality management
- Mixology expertise
- Bar cleanliness maintenance
- Responsible alcohol service practices
- Judgment and decision-making skills
- TIP certification
Timeline
Bartender/ Server
Oskar Blues Fooderie
10.2024 - Current
Host/ Server
Mellow Mushroom
07.2024 - 03.2025
Full-Time college Student
Trinity Valley Community College
12.2022 - 12.2024
Server
The Cheesecake Factory
03.2022 - 09.2022
Host/To-go/Server
Olive Garden
12.2020 - 03.2022
Bachelor of Science - Clinical Psychology
MSU Denver