Is Casimir Oyelowo-Fenn a real bartender

No. He is invented for this page, and so are Silberkiez Bar and Marzahnhof Hotel. The figures show a shape and describe nobody's bar.

What should a head bartender lead with

Gross profit and stock variance. A bar owner can find somebody who makes a good drink. Somebody who makes a good drink and holds the margin is the hire.

Is stock variance worth a line

It is the most convincing number a bartender has. Monthly count variance from 6% down to under 1% across 300 products says that the stock room is under control, which is where bars lose money quietly.

What did the checker score it

97 out of 100, re-measured on 25 September 2026, with achievement quality 5 points short and readable volume 3 points short. The arithmetic is 100 × 30% for parseability + 100 × 30% for completeness + 92 × 40% for content. The writing check scored it 95, which is 91 of the 96 points that applied to it.

Which design is this rendered in

Bridge, one of the eight layouts in the ATS family and one of the 24 ATS-safe layouts out of 37. This page used to show the document in Keyline and argue that a bar group with an online application was the only case for an ATS-safe layout. The eight were chosen on 2026-09-14 from a measurement: each one exports a PDF whose text layer scores exactly what the pasted text scores, on both test documents, in one column, with the reading order kept and no graphics.

Example · Hospitality

A free bartender résumé example, priced as well as poured

One complete bartender résumé, written out in full in three dated roles. The person is invented. The reading and the score come from the product itself.

ConxfolioPublished 2026-09-13 · updated 2026-09-25

— anyone can build a list. holding the gp is the job.

The bartender example résumé drawn as a complete page in the Bridge design: name, summary, three dated roles with five achievement lines each, education, skills and languages — The example below, drawn by the builder's own renderer in the Bridge design, one of the eight layouts in the ATS family. The picture was taken by pressing this page's own Use this example door and photographing what the editor rendered.

Bar work is creative on the surface and financial underneath, and the résumés usually describe only the surface. This example is written out in full so you can read a page that covers both, then put through the tools here so you can see what a parser stores. The candidate is invented.

The example, in full

An invented person. Not a real document, and not yours.

Casimir Oyelowo-Fenn
Bartender
Berlin, Germany · [email protected] · +49 30 5550 0218

Summary
Head bartender with seven years in hotel and late-night bars, working on cocktail menus, stock control and speed of service. Runs a bar team of 6 through 900 drinks a weekend.

Experience

Head Bartender · Silberkiez Bar, Berlin · 2022 to present

Built a cocktail menu of 18 drinks around 9 spirits and lifted bar revenue by 26% in the first year.
Led a team of 6 bartenders through 900 drinks a weekend and kept the average wait under 4 minutes on a Saturday.
Reduced spirit waste from 8% to 3% of stock by writing measured recipes and counting the back bar every week.
Negotiated 5 supplier contracts and cut the cost of the bar's 30 core products by 14% without changing a single brand.
Trained 7 new bartenders on the menu and the till, and 5 of them still worked at the bar 2 years later.

Bartender · Marzahnhof Hotel, Berlin · 2019 to 2022

Served 400 drinks a night across the hotel bar and 3 function rooms without a single complaint about a wrong order.
Costed 40 drinks against their pour and raised the bar's gross profit by 9 points over 3 years at the hotel.
Managed stock for 300 products and brought the monthly count variance from 6% down to under 1% in 2 years.
Covered 60 hotel events a year for up to 200 guests and set every bar up to the function sheet.
Handled 500 card and cash transactions a week and balanced the till at the end of every shift for 3 years.

Bar Assistant · Marzahnhof Hotel, Berlin · 2017 to 2019

Prepared the bar for 6 shifts a week, cut 200 garnishes a night and restocked every fridge before the doors opened.
Cleaned 900 glasses through the machine on a 10-hour shift and returned every one to the bar polished and ready.
Learned 30 classic cocktail recipes in 3 months and worked the service bar on a Friday without a senior bartender.
Checked 40 deliveries a month against the invoices and returned 9 short cases to the supplier over the first year.
Supported 3 bartenders through 700 drinks a weekend and kept the ice, the fruit and the glassware ahead of the service.

Education
Abitur · Kreuzhain Gymnasium, Berlin · 2011 to 2017

Skills
cocktail preparation, menu costing, stock control, speed service, wine and spirits, cash handling, team training, supplier ordering, hygiene standards, customer service

Languages
German · native · English · C1

Certifications
Cocktail and spirits certificate · 2021

The margin is the argument

Bar gross profit up 9 points over three years after forty drinks were costed against their pour. Monthly stock variance from 6% down to under 1% across 300 products. Spirit waste from 8% to 3% after measured recipes were written and the back bar was counted every week. Those lines are worth more to an owner than any description of a signature drink, and almost nobody writes them.

The costing line names the mechanism, which is what makes it credible. Margin that moves without an explanation reads as a good quarter; margin that moves because somebody costed forty drinks against their pour reads as a person.

Speed is the other currency

Nine hundred drinks a weekend through a team of six, with the average wait held under four minutes on a Saturday. Four hundred drinks a night across a hotel bar and three function rooms, with no complaint about a wrong order. Anybody who has stood three deep at a bar knows which of those numbers they care about, and a venue manager knows what it does to the takings.

The list work sits underneath rather than on top: a menu of eighteen drinks built around nine spirits, bar revenue up 26% in its first year, and seven new bartenders trained on the menu and the till. Creativity that the team can execute is a different claim from creativity.

Skills for a bartender résumé, grouped

Casimir's skills group into drinks, bar business and service. Drinks: cocktail preparation, wine and spirits, speed service. Bar business: menu costing, stock control, supplier ordering, cash handling. Service and team: customer service, hygiene standards, team training. A bar manager reads the bar business group as the one that separates a head bartender from a fast pair of hands.

Cocktail bars, pubs and hotel bars weight these differently, so reorder the groups for the venue. In the free builder, groups are optional: rename them, reorder them or switch them off.

From bar assistant to head bartender

A bar assistant's résumé proves reliability behind the bar: glassware, stocking, busy nights covered. The Marzahnhof roles start there. A bartender adds drinks per hour and the menu items you made.

A head bartender adds margin and people: a menu costed, stock losses cut, staff trained on speed and standards. Put the margin line first. The bullet guide shows the verb, figure and result shape.

How it reads and scores

The import review reads 3 roles, 1 degree, 2 languages and 10 skills before anything reaches the editor. The ATS checker scored it 97 out of 100, re-measured on 25 September 2026, with achievement quality 5 points short and readable volume 3 points short: 100 × 30% for parseability, 100 × 30% for completeness and 92 × 40% for content. The writing check scored it 95, which is 91 of the 96 points that applied here, and the five it did not award are the tense rule. The method behind these numbers is written up once, in how our examples are made and checked.

The Conxfolio import review after the door opened, showing Casimir Oyelowo-Fenn's example read into fields beside the rendered page, with the line saying it is an example — Casimir Oyelowo-Fenn's bartender résumé read into fields, each field beside the line it came from.

The same import review on a 390 pixel phone screen, with the example notice above the accept button — Casimir Oyelowo-Fenn's bartender résumé in the same review on a 390 px phone.

What this example leaves off

No cocktail photographs, no list of spirits brands and no competition placings from six years ago. An owner is reading for margin, variance and speed, and the drinks are assessed at the trial shift.

Venue reputation is left off as well. Having worked at a well-known bar is worth exactly one employer line; the numbers beside it are what say whether you were carrying the bar or standing behind it.

What to change for your own

Change the venue. Cocktail bar, hotel lobby, high-volume club, restaurant bar and event bars all use this shape with different speeds and different margins. Keep the shape: three dated roles, five verb-first lines under each, a figure in every line. Then put in your own gross profit, variance, service times and team size.

Keep the training lines. Keep the certificate with its year. The design gallery holds 37 layouts, and the waiter example, the head chef example and the cashier example sit beside this one.

Write yours beside it

Opens the builder with Casimir's example loaded, saved as its own entry in the Bridge design. Replace every line with your own. Free, no account.

Use this example Check a résumé instead

Questions

Is Casimir Oyelowo-Fenn a real bartender: No. He is invented for this page, and so are Silberkiez Bar and Marzahnhof Hotel. The figures show a shape and describe nobody's bar.
What should a head bartender lead with: Gross profit and stock variance. A bar owner can find somebody who makes a good drink. Somebody who makes a good drink and holds the margin is the hire.
Is stock variance worth a line: It is the most convincing number a bartender has. Monthly count variance from 6% down to under 1% across 300 products says that the stock room is under control, which is where bars lose money quietly.
What did the checker score it: 97 out of 100, re-measured on 25 September 2026, with achievement quality 5 points short and readable volume 3 points short. The arithmetic is 100 × 30% for parseability + 100 × 30% for completeness + 92 × 40% for content. The writing check scored it 95, which is 91 of the 96 points that applied to it.
Should cocktail lists be described: As a count with the money and the training attached. A menu of eighteen drinks built around nine spirits, bar revenue up 26% in its first year, and seven new bartenders trained on it, is a creative claim and an operational one in the same sentence.
Which design is this rendered in: Bridge, one of the eight layouts in the ATS family and one of the 24 ATS-safe layouts out of 37. This page used to show the document in Keyline and argue that a bar group with an online application was the only case for an ATS-safe layout. The eight were chosen on 2026-09-14 from a measurement: each one exports a PDF whose text layer scores exactly what the pasted text scores, on both test documents, in one column, with the reading order kept and no graphics.

Conxfolio is a free set of four career tools: a résumé builder with 37 rendered layouts, an ATS résumé checker that prints its own arithmetic, a cover letter builder that traces every proof paragraph back to the line it came from, and a portfolio builder with 22 authored designs. There is no account to create, nothing is held back for a paid plan, and no language model is used anywhere in the product, so the readers, the score and the letter are deterministic code you can check.