josh nebenzahl

 With over ten years of experience in the hospitality industry and my passion for providing meaningful and memorable experiences for guests, I am confident I would be a great candidate for the role. 

Bartender, Taco Flats -Clarksville

Austin, TX- May 2024- October 2024

• Neighborhood craft cocktail bar, with menu seasonally changes. 
• Responsible for opening/closing, batching, training and juicing.

Service Team, Hestia 

Austin, TX- January 2024- May 2024

• Memorize & convey two daily changing menus one being a tasting menu and wine pairing
• Wanted to refresh myself on working in a fine dining tasting menu environment 

- Assisted in most all stage and training of new staff 

Lead Bartender/ Sommelier, Sushi|Bar ATX

Austin, TX- December 2021- December 2023

• Created and maintain the beverage program, including 5 different wine and sake pairings 
• Develop and implement Service standards for the omakase, and FOH training guide 

- Assist in the transition of ownership as well as developing SOP’s for future openings 

Harvest Intern, Kelly Fleming Winery

Calistoga, CA-  August 2019- December 2019

- General harvest duties, field sampling, pump overs, processing fruit, racking & additions

Assistant Manager & Sommelier, Caruso’s Restaurant

Santa Barbara, CA  -March 2019- August 2019

• Develop and implement opening standard operating procedures 
• Assisting the hotel property in wine education, purchasing, cost of goods and development of wine program. 

Assistant General Manager, Cotogna Restaurant

San Francisco, CA — October 2018 - March 2019

• Help maintain service standards and help train staff 
• Assist as a floor Sommelier and assist in inventory and product education 

Assistant General Manager, Coqueta Restaurant

San Francisco, CA — August 2017- October 2018

• Responsible for the beverage program, consistently holding a COGs in line with budgeted projections, as well as offering staff educational development courses.
• Manage invoices, payroll and assist our events sales departments 

Assistant Manager & Sommelier, Redd Wood Restaurant

Yountville, CA  September 2015- February 2017

• Responsible for running the in-house brew program, producing over 20,000 gallons/yr 
• Assist in increasing wine sales and developing and continuing partnerships with wineries 

Assistant Manager, Napa Valley Grille

Westwood, CA September 2014- September 2015.

Certifications 

The Sake Education Council, Certified Sake Professional - July 2022

Court of Master Sommelier’s Intro Level 1 Certification - February, 2014

EDUCATION

Loyola Marymount University, BA in History