“That’s Myrony” Podcast (My+Irony) is a show where we & our guests share unbelievable myronic stories which make us ask “are these just coincidences or something greater?” If you have an experience you can’t explain...chances are “That’s Myrony” ;)

I have a 4 & 8 week program to help people who may feel lost in life find the awareness within themselves to transform their lives all with a little myrony :)

SpotOn helps restaurants & small businesses to compete & win with intuitive software, point-of-sale systems and payment solutions.

Natural sales acumen and other inherent sales abilities allowed me to set record breaking rookie sales numbers in which I averaged 11 cars a month. I excel in working well with people and customer satisfaction. In the time I was there, I was awarded the greatest “Wow Moment” three times. Doing whatever was necessary to make my clients happy is second nature for me.Position ended due to move to California.

I worked at the Social Safeway in Georgetown which is the flagship store in the countryas a Wine Steward/Sommelier. My main responsibilities were to help customers withrecommendations, assisted in pairing wines and cheese for store tastings that took placeeach week and maintain the inventory. The average weekly sales for the Wine and BeerDepartment were an impressive $90,000 a week and grew to a solid $110,000 average duringmy time there.

My responsibilities at The Oceanaire, one of the best rated fine dining seafood restaurants in Baltimore, are similar to what I have listed for 821 Restaurant. The only major difference is I can now include managing, along with purchasing and maintaining the liquor, beer and wine inventory for a high volume ($4 million+) corporate restaurant.

I was General Manager and Co-Owner of one of Delaware’s finest restaurants that was also one of the few establishments that received 4 out of 4 stars. It was a beautiful fine dining restaurant that sat 80 guests in the main dining room, a large private dining room that sat 60 guests and a dine in wine cellar that sat 8 guests. The restaurant closed in May, 2008 due to the economy so I decided to make a fresh start where there were opportunities to grow by moving to Baltimore. Originally I started at 821 as the Dining Room Manager in February 2002 and later promoted to General Manager in May 2003. I became Co-Owner in December, 2004. Responsibilities include managing the entire restaurant by always knowing what other events were taking place besides the reservations in the main dining room. This included private parties where we hosted many rehearsal dinners, birthdays, anniversaries and a couple of weddings. We also did a few outside catering jobs each month so I am very familiar with banquets and catering. My other responsibilities included overseeing the staff of approximately 30 employees; overseeing the day to day operations which includes meeting existing budgets for employee wages and wine, liquor, and beverage sales; assuring all jobs and tasks have been completed; accounting nightly revenue; making managerial decisions in regards to customer service matters and inventory; enforcing safety and security at all times; training, disciplining and scheduling staff; implementing new ideas and systems.