Record Label/Music Management Intern With Photography Experience
Cait Pfeiffer
Los Angeles, CA
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Goals
After getting my start as a bartender in Los Angeles, and further pushing myself in other cities such as Seattle where I took on management level responsibilities and positions, I wish to take what I’ve learned and explore another passion--music. I want to learn how records are made, and how live shows are produced. I would like to also learn how A&R operates and what it takes to create and maintain an image and sound for a band, specifically in the metal genre. I eventually see myself in music management.
Education
California State University, Long Beach
August 2010-May 2015
Long Beach, CA
Bachelor’s degree in Anthropology. Achieved President’s List for academics from 2010-2015. Maintained 3.783 cumulative Grade Point Average while simultaneously bartending late nights in LA. Graduated Cum Laude.
Certifications, Skills, and Achievements
Digital Photography (portraiture) experience on Canon 5Dmkiii
Adobe Lightroom knowledge
MAST 12 (Alcohol Certification) and Food Handlers certification in both Washington and California
BarSmarts Wired graduate
Completion of the Julian Cox cocktail training class (2015)
Volunteer for Lush Life in which I aided the founder by hosting large scale events in both Oregon and Kentucky (Barback for Camp Runamok, PDX Cocktail Week)
Work Experience
The Mountaineering Club, Graduate Hotel
Bartender
May 2019-September 2019
Seattle, WA
A core member of the opening team for the best rooftop bar in the city’s U-district, owned and operated by LA’s own Marc Rose. Serving the college clientele and hotel guests created possibly one of the highest volume bars I’ve ever worked in, and one of the best learning experiences for volume + food with quality. A handful of cocktails on draft, a few built, and many batched, we crushed through service like animals with grace. I worked some of the more lengthy shifts for this bar, closing four to five nights a week. Knowledge of R-Power POS.
The Hart + The Hunter, Pali Hotel Seattle
Interim General Manager, AGM, Lead Bartender
October 2018-June 2018
Seattle, WA
A vital member of the opening leadership team for this Southern-meets-PNW style restaurant inside a boutique hotel at the market. A six seat bar and a seventy seat restaurant with room service. A few of my responsibilities as the interim general manager during periods of turnover included overseeing staffing, maintaining the bar program, ordering and inventory for the hotel, and programming for events. I trained two different general managers during their onboarding at the hotel. As the lead bartender, I created the beverage menu, set up the mini bars in the hotel rooms, and prepared batches for service.
Percy’s & Co.
Bartender
January 2018-October 2018
Seattle, WA
An apothecary themed bar on the bustling main strip of Ballard Avenue, seating approximately 150 guests. Creole food as well as an extensive list of classic cocktails. On weekdays, I drove the guest experience at the bar top, and on Friday and Saturday nights I worked the service well in which my responsibilities extended to the restaurant. Speed and accuracy are demanding here, and taught me how to efficiently execute service, particularly with multi-ingredient cocktails. Experience with Breadcrumb POS.
Break Room 86
Bartender
October 2015-January 2018
Los Angeles, CA
An all ‘80s, high-volume, hotel, cocktail bar and night club. As the bar director and the general manager’s right-hand, I assisted with ordering, creating menus, batching in large quantities and managed the bar on nights when our bar director was not present. On Friday and Saturday nights, four bartenders stood behind their wells, prepared for a busy night with 700+ guests, live performances, and karaoke. Speed is perhaps the greatest skill I gained here, as I was the designated service well bartender, serving VIP’s, seated guests, and large parties for special events. In addition, I maintained the largest real estate of bar top space and simultaneously served the most guests in my well. Experience with Micros POS.
Angel’s Envy Brand Ambassador
December 2016-December 2017
Los Angeles, CA
Part time brand work with a growing whiskey brand made in Kentucky. Sold to on premise accounts, and conducted staff trainings a minimum of once every month. Maintained brand and account relations, created menus for events I planned that featured the product (often-times philanthropic) and was conversant in the knowledge of whiskey production for both bourbon and rye products. Consumer events, pairing dinners, and achieving new distributions at accounts were just a few tasks I completed each month. Monthly goals were outlined in reports which I created and shared with my regional manager. Experience with Expensify and Zoho.
Eveleigh
Bartender
June 2014-June 2016
Los Angeles, CA
Beginning as a bar back, I worked diligently to earn a promotion to be a bartender by my second year. Apprenticing under the bar manager, Dave Kupchinsky, I worked directly with him practicing technique and completed weekly tests on both signature and classic cocktail recipes. I also aided the bar manager with inventory. The Eveleigh was named best restaurant bar in Los Angeles by LA Weekly, and was nominated for a spirited award at Tales of the Cocktail two years in a row. Experience with Micros POS.
References Available Upon Request
Cait Pfeiffer
Los Angeles, CA
------------
------------
Goals
After getting my start as a bartender in Los Angeles, and further pushing myself in other cities such as Seattle where I took on management level responsibilities and positions, I wish to take what I’ve learned and explore another passion--music. I want to learn how records are made, and how live shows are produced. I would like to also learn how A&R operates and what it takes to create and maintain an image and sound for a band, specifically in the metal genre. I eventually see myself in music management.
Education
California State University, Long Beach
August 2010-May 2015
Long Beach, CA
Bachelor’s degree in Anthropology. Achieved President’s List for academics from 2010-2015. Maintained 3.783 cumulative Grade Point Average while simultaneously bartending late nights in LA. Graduated Cum Laude.
Certifications, Skills, and Achievements
Digital Photography (portraiture) experience on Canon 5Dmkiii
Adobe Lightroom knowledge
MAST 12 (Alcohol Certification) and Food Handlers certification in both Washington and California
BarSmarts Wired graduate
Completion of the Julian Cox cocktail training class (2015)
Volunteer for Lush Life in which I aided the founder by hosting large scale events in both Oregon and Kentucky (Barback for Camp Runamok, PDX Cocktail Week)
Work Experience
The Mountaineering Club, Graduate Hotel
Bartender
May 2019-September 2019
Seattle, WA
A core member of the opening team for the best rooftop bar in the city’s U-district, owned and operated by LA’s own Marc Rose. Serving the college clientele and hotel guests created possibly one of the highest volume bars I’ve ever worked in, and one of the best learning experiences for volume + food with quality. A handful of cocktails on draft, a few built, and many batched, we crushed through service like animals with grace. I worked some of the more lengthy shifts for this bar, closing four to five nights a week. Knowledge of R-Power POS.
The Hart + The Hunter, Pali Hotel Seattle
Interim General Manager, AGM, Lead Bartender
October 2018-June 2018
Seattle, WA
A vital member of the opening leadership team for this Southern-meets-PNW style restaurant inside a boutique hotel at the market. A six seat bar and a seventy seat restaurant with room service. A few of my responsibilities as the interim general manager during periods of turnover included overseeing staffing, maintaining the bar program, ordering and inventory for the hotel, and programming for events. I trained two different general managers during their onboarding at the hotel. As the lead bartender, I created the beverage menu, set up the mini bars in the hotel rooms, and prepared batches for service.
Percy’s & Co.
Bartender
January 2018-October 2018
Seattle, WA
An apothecary themed bar on the bustling main strip of Ballard Avenue, seating approximately 150 guests. Creole food as well as an extensive list of classic cocktails. On weekdays, I drove the guest experience at the bar top, and on Friday and Saturday nights I worked the service well in which my responsibilities extended to the restaurant. Speed and accuracy are demanding here, and taught me how to efficiently execute service, particularly with multi-ingredient cocktails. Experience with Breadcrumb POS.
Break Room 86
Bartender
October 2015-January 2018
Los Angeles, CA
An all ‘80s, high-volume, hotel, cocktail bar and night club. As the bar director and the general manager’s right-hand, I assisted with ordering, creating menus, batching in large quantities and managed the bar on nights when our bar director was not present. On Friday and Saturday nights, four bartenders stood behind their wells, prepared for a busy night with 700+ guests, live performances, and karaoke. Speed is perhaps the greatest skill I gained here, as I was the designated service well bartender, serving VIP’s, seated guests, and large parties for special events. In addition, I maintained the largest real estate of bar top space and simultaneously served the most guests in my well. Experience with Micros POS.
Angel’s Envy Brand Ambassador
December 2016-December 2017
Los Angeles, CA
Part time brand work with a growing whiskey brand made in Kentucky. Sold to on premise accounts, and conducted staff trainings a minimum of once every month. Maintained brand and account relations, created menus for events I planned that featured the product (often-times philanthropic) and was conversant in the knowledge of whiskey production for both bourbon and rye products. Consumer events, pairing dinners, and achieving new distributions at accounts were just a few tasks I completed each month. Monthly goals were outlined in reports which I created and shared with my regional manager. Experience with Expensify and Zoho.
Eveleigh
Bartender
June 2014-June 2016
Los Angeles, CA
Beginning as a bar back, I worked diligently to earn a promotion to be a bartender by my second year. Apprenticing under the bar manager, Dave Kupchinsky, I worked directly with him practicing technique and completed weekly tests on both signature and classic cocktail recipes. I also aided the bar manager with inventory. The Eveleigh was named best restaurant bar in Los Angeles by LA Weekly, and was nominated for a spirited award at Tales of the Cocktail two years in a row. Experience with Micros POS.
References Available Upon Request