Tasty drinks, delicious food, and even better service, The Banshee is an Irish themed pub located in the heart of downtown Chico. Keeping up with the constant demand especially during lunch and dinner hours can be as challenging as finding an open table. Our kitchen is renowned for its quality and variety, and has even been featured by Guy Fieri on his Food Network series, Diners Drive-ins and Dives. Additionally, our late pub hours and meticulous cocktails attracted scores of local and visiting patrons to immerse themselves in a staple of the downtown Chico Culture.

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- Presented in classrooms of up to 100 students about the benefits, challenges and options for studying abroad including country and program.- Set up and run information/Country specific tables at events like Wildcat Welcome, Study Abroad Fair, Choose Chico.- Posted on social media and host Lockdown Live segment discussing tips and experiences from study abroad while maintaining a safe social distance.- Worked independently and as group to accomplish goals, raise awareness and prepare anyone and everyone interested in studying abroad for the experience of a lifetime- Interacted with student body to raise awareness and educate about benefits of studying abroad, as well as mitigate any and all concerns.

- Created, communicated and executed A.D.A.M. strategy to eliminate Unsaleables across 14 C-Stores.- Tracked and recorded project data, compiled into coherent Powerpoint, presented at Regional and National Intern Report Outs.- Project was stales and unsaleables, reducing Percentage to less than .4% of total sales volume through proper sales mix, fixing schematic or rotating product for FIFO organization.- Exposed to realistic job expectations through shadowing (Ride alongs) and collaboration with District Sales Leaders, Route Sales Representatives and Key Account Manager. - Volunteered at Project Surf Camp in Morro Bay, CA helping youth with special needs learn how to surf.

Ticket Scanner: Engage and infect Headliners with enthusiasm! Preparing them to enter the event of a lifetime while also scanning wristbands to prevent forged ticket-holders from entering and preventing ticket swapping.Surveyor: Roam event grounds interacting with Headliners to provide a WOW experience, whilst collecting information on 12 question logistical survey to get feedback and help create better and more cohesive event experience in the future.Passport Lounge: Responsible for overseeing passport lounge for Insomniac Passport Holders, providing information, snacks, beverages, facilitating artist meet and greets and functioning as security, all while creating a positive and safe environment for not only Headliners but also my team.

- Worked on a team of 6 to set up and open the brand new Cycle Gear in Chico, CA.- Build rapport, qualify and ensure customers get the safest, and most comfortable products that fit within their price range and maximize their riding experience.- Identify and special order bike specific parts or gear from sister stores or other Cycle Gear affiliates.

- Ensured only produce that met Hi5’s high standards were packed into customer boxes.- Ensured correct fruit was packed into customer boxes (organic or conventional).- Delivered customer orders to local businesses and homes in a timely manner without damaging the produce.

- Ensured tennis string is pulled to correct customer tension and is woven properly with respect to string desired string pattern.- Managed to weave 40 feet of cable in an average of 12 minutes.- Collected selected products and packaged into respective customer order then shipped.

- Assisted in coordination of Salinas and Woodland Crop Trials.- Inventoried literature, submitted invoices and expense reports.- Irrigated, fertilized, transplanted and managed on site garden.- Forecasted sales and other documents using Microsoft Word and Excel.

Starting as a crew member, I was responsible for providing an excellent guest experience and contributed to high throughput by demonstrating proficiency in every position in the restaurant: grill, line, cashier, prep and linebacker.After 6 months I was promoted to Kitchen Manager where my responsibilities included taking inventory and placing food orders. I was in charge of the Back of the House which included grill and prep and responsible for ensuring the quality of the food met California as well as Chipotle's high food safety standards. I also helped Morgan Hill as well as San Luis Obispo achieve the elite Chipotle status known as Restauranteur. After opening a brand new Chipotle in Arroyo Grande, California, training an entirely new staff and getting the store up and running, I was promoted to Service Manager where my responsibilities increased to interviewing, on-boarding and training new hires, maintaining customer relations, efficiently running shift while being mindful of labor, and checking cash checkouts and making change orders.