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Masa Bojanic

CONTACT INFORMATION
Enthusiastic and ambitious young professional,
always aiming to improve. Independent and reliable
EMAIL
to handle all bar tasks while serving customer needs.
masa.bojanic10@gmail.com
Positive and easy to work with. Used to fast-paced
PHONE work environment. 
00 382 68 439 477

EXPERIENCE

LANGUAGES
Bartender  *Prepared variety of hot and cold beverages
"Iberostar Grand daily 
Montenegrin Perast"  *Helped and improved bar managing, as
Native Perast, Montenegro well as overall organization and sanitary
English April-2019 - conditions 
November-2019 *Organized bar inventory and storage
Pro cient
procedures to keep stock within optimal
Spanish
levels and meet expected customer
Basic demands 
*Operated ef ciently in high-volume setting
to prepare and serve drinks 
*Assisted servers with specialty drinks orders
SKILLS by preparing on-demand items without delay
Bar Manager *Managed resources and inventory 
"Pekara" *Ensured that quality standards are always
Quick learner
Nikšić, Montenegro met 
Performing under pressure
March-2018 - *Strategized plans to increase bar revenue
Resolving issues
December-2018 through innovative promotional concepts,
Creating work tactics
specialty drinks and customer-focused
Menu memorization
events 
Responsible alcohol
*Prepared variety of hot and cold beverages 
service
*Served and decorated desserts 
Preparing garnishes
Ordering bar supplies
Handling dif cult Barista *Got to know coffee and tea serving culture 
customers "Akademia Bar" *Performed latte art 
Positive attitude Nikšić, Montenegro *Sanitized equipment and counters regularly 
Attending multiple January-2017 - *Evaluated quality problems, identi ed and
customers November-2017 resolved issues 
Fluency in English *Listened carefully to customer requests and
Highly reliable created personalized beverages, which
improved sales 
Creative mixology

EDUCATION

High School
Diploma
Gymnasium "Stojan
Cerović"
Nikšić
2018
English language Still attending
Faculty of Philology
Niksic

BIRTH DATE

21.06.2000.

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