Jasmine Mann

I'm a foodie turned food critic turned bartender. I draw personification of my favorite local made food and pour your favorite drinks.

(Jan 2025 – Jan 2026) Bartender | AMC Theaters at Flatirons Crossing
I bartended at AMC Flatirons in Broomfield, CO. The job involved multiple tasks including pouring beer, serving wine, and mixing cocktails. I took it upon myself to try as many of the drinks on offer so I could make honest recommendations and upsell customers. My responsibilities included checking IDs, operating the POS, monitoring inventory, and cutting people off. I was often the closing bartender responsible for cleaning, mopping, temperature and expiration date monitoring. As the most knowledgeable bartender, it fell on me to modify recipes and presentations to please customers' palettes while maintaining business ROI. Even though there was a set menu and limited ingredients to work with, I would make any cocktail I could upon request. This included everything from Manhattans without vermouth to and recommending my spicy daiquiri to those who wanted mojitos in the mint free bar. Customers were often impressed with my gregarious demeanor, cocktail knowledge, and ability to customize drinks on the fly. Management was also surprised at my consistently higher than average tip percentage and reliability. I left because after moving I wanted a job with a better commute. 

(Sep 2025—Now) Bartender/Server | Main Stage Brewery
I also was a bartender and server at Main Stage Brewery, a busy Pizzeria and Brewery. As a server I had to do a lot more than pour beer and wine. Being a server at this job required me to take orders in person, over the phone, and online. I further honed my ability to upsell specials, discounts, and make recommendations to patrons around the world. I had to run food, assign buzzers to customers, and bus indoor and outdoor table on top of completing opening, closing, and sidework. As an artist I became known for my fun sandwich board art and became the regular Monday opener as a result. Like all good bartenders, I also had to check I.D., take orders, operated the POS, keep track of inventory, cut customers off before they became disruptive. The busiest shift I worked alone involved serving, beer pouring, food running, and bussing over 150 covers. I also left this job to find one with a better commute. 

(Feb 2022 – Dec 2024) Artist & Food Critic | M J Star Creations
After college I went to work for Amazon and Zillow. I had a lot of disposable income and spent it on exploring food around the Western world. While living in Seattle, I dined at over 200 locally owned and operated eateries in Puget Sound. I also dined across the United States, Mexico, Canada, Virgin Islands, London, France, Northern Italy, Munich, and Amsterdam. I've also tried homecooked and restaurant made Brazilian, Thai, Northern Indian, Japanese, Chinese, Korean, Vietnamese, Russian, Cuban, Jamaican, Ethiopian, Nigerian, Soul Food and more. After I moved to Colorado, I put my food experience to use and became an artist and food critic. Unlike most food critics who write articles reviewing restaurants, I drew personification of specific cocktails, wine, beer, and dishes I thought locals should try. These drawings contained breakdowns of the history, origin, and ingredients, and tasting notes of the featured drinks. I traveled across the state, participating in dozens of art festivals, farmers markets, and culinary events. At the peak of the season, I went to as many as 6 shows a week selling my art prints, coasters, and stationery. At these shows, I singlehandedly converted my 300+ pounds of equipment into a 10-foot by 10-foot canopy gallery in less than 2 hours. I worked in the sun, rain, wind, and snow dealing with temperatures as warm as 102°F to a cold as 5°F. While at these events, I told stories about my art and the food that inspired it, learned about the most popular places and dishes from potential customers, and educated onlookers about the featured dish in each art piece. To date I have over 1,500 orders totaling close to $100K in art and merchandise sales. While working as a critic, I learned the importance of culinary history, descriptive language, and storytelling with respect to food sales. I also got out of my palette's comfort zone as people recommended that I try classic and trendy cocktails I'd usually forgo.




Michaels Custom Framing (Oct 2023 – Jul 2025)
I started working for the Michaels arts and craft store in Longmont the holiday season of 2023. Within a few weeks I was promoted to the back of the Michaels frame shop. Working the frame shop involved multitasking, craftsmanship, inventory tracking, time management, heavy lifting, and providing customer service. There was a lot of talking to customers both happy and unsatisfied over the phone and guiding people towards resolution. I often worked the closing shift, so I’d also have to dispose of trash and leave notes to coordinate with the other framers in the shop. During a shift, I worked on frame production, organized frame equipment and materials, cut glass and mats, built, paperbacked, and wired frames. As I worked on production, customers would come in arrive looking to get posters, canvases, and memorabilia framed. When this happened, I’d have to put production on hold to help these customers or find way to keep them happy and busy as I attended to other matters. When working with a customer, I helped guide them to make a budget friendly design from our hundreds of options before ringing them up at the cash register and continuing work on production.
 

Amador Valley High School 

High School Diploma