Open to opportunities

Mussa Charles

@mussacharles

Message

I am a creative bartender with strong mixology and high-volume hospitality experience.

Tanzania

Message

What I'm looking for

I’m seeking a bartending role in a fast-paced hotel or resort where I can lead a team, craft signature cocktails, boost revenue, and mentor staff while delivering exceptional guest service.

I am a creative bartender with four years of experience working in high-volume bars and luxury resorts in Zanzibar, Tanzania. I developed two craft cocktails that were added to menus, created a custom cocktail that increased permanent customers by 10%, and organized events that raised bar revenue by 20–30%.

I consistently maintained customer satisfaction above 90% and boosted bar profitability by 50% at a private island resort while mentoring 15 team members. I handle cash management, staff scheduling, nightly closing procedures, and thrive in fast-paced hospitality environments where I can design drinks, train staff, and drive sales.

Experience

Work history, roles, and key accomplishments

Head Bartender

Bawe Island

May 2024 - Jan 2025 (8 months)

Led bartending operations and staff scheduling with labour-cost considerations, mentored 15 team members and boosted bar profitability by 50% while maintaining customer satisfaction above 90%.

Team Leadership Scheduling Cost Control Mentoring Customer Satisfaction

Bartender

Emerald Zanzibar Spa & Resorts

Jun 2023 - Apr 2024 (10 months)

Served an average of 560 customers during peak hours with high accuracy and increased repeat customers by 10% through a signature cocktail; collaborated within a team of 6 bartenders to maintain service standards.

Customer Service Menu Development Teamwork Beverage Ordering Inventory Management High Accuracy

Bartender and Room Services

Riu Hotels & Resorts

May 2021 - May 2023 (2 years)

Provided excellent customer service at events of 80–350 patrons and managed cash while crafting cocktails in a high-volume environment; developed 2 craft cocktails added to the menu and organized pub-themed parties that increased bar revenue by 20–30%.

Cocktail Development Event Management Customer Service Teamwork Menu Development