-Managed a mixed-age advisory through social-emotional learning, academic skill and content focused lessons and activities-Created, developed, and supported individual students' inquiry-based projects, personal learning plans, and graduation portfolios-Led a variety of interdisciplinary seminars, place-based learning opportunities, and experiential learning expeditions

-Developed relationships with guest to provide tailored experiences.-Coordinated large parties with teammates as lead or supporter.-Expedited flow of service throughout a large floor section.-Recognized and anticipated guests needs and requests.

-Guided learning experience using LEGO-based STEM lessons.-Fostered creativity and problem solving through educational play.-Taught fine motor skills, spatial/relational thinking, sequencing, and teamwork with positive reinforcement. -Responsible for classroom when lead teachers were absent.

-Provided uncompromising hospitality through guest-centered interactions-Assisted in training of new staff and ongoing beverage education.-Completed Introductory Sommelier Certification with the Court of Master Sommeliers-Possesses mastery of the menu, cocktail and wines by the glass lists. -Adapted to the needs and pacing of any guest through an acute ability to read people.

-Assisted servers in their section, and facilitated service in the restaurant as a whole. -Possessed in-depth knowledge of the food and drink menus, sourcing, and technique. -Commanded and prioritized tables with mastery of responsibilities including setting up and stocking service stations, maintaining water levels, executing bread and mignardise service, presenting after dinner menus, clearing expired courses and resetting table settings, turning tables, running food, and performing closing duties. -Promoted from Kitchen Server to Back Serve.

-Developed relationships with guests to provide personalized service. -Maintained complete knowledge of all food and beverage menu items.-Assured proper handling of VIPs in order to protect privacy and confidentiality. -Performed all sequence of service duties according to 21 step program. -Participated in banquet service as well as special events in the Pump Room.

-Manage employee productivity-Ordering and Maintaining Inventory and Food-Service Back-stock-Hiring and firing process including New-Hire training-Communication with local vendors and merchants via phone, email, and in-person interaction-Servant-leadership

-Oversaw daily operation of the store-Responsible for monitoring inventory-Cash handling, balancing, and deposits-Primary trainer and operator for the store

-Initiated interactions with customers-Provided knowledgable answers and suggestions for interested customers-Watch Care and Maintenance-Keyholder responsible for opening and closing the store