After close to two years as Assistant General Manager at the 112 eatery I was promoted to General Manager as also took on the role as bar manager. Once again, I wear many hear and my roles are never ending. My promotion included the processing of payroll, generating profit and loss reports, running the wine program, developing the first cocktail program since the the restaurant's opening in 2005, managing liquor and wine cost--all while still managing the front of the house, greeting guests, managing seating and timing for the entire restaurant, expediting large amounts of food from kitchen to table--ensuring top quality and presentation, listening and responding to guest feedback, and many more things that seem to pop up daily. I love the fast pace and energy of this industry which translates into a genuine love what I do.

In May 2013 I was promoted to Assistant General Manager at the 112 eatery. (I began serving at the 112 eatery in May of 2012 and was promoted to supervisor in January of 2013 with my promotion to Assistant GM shortly after). As assistant GM my roles are never ending. I manage the front of the house, greet guests, manage seating and timing for the entire restaurant, expedite large amounts of food from kitchen to table--ensuring top quality and presentation, listen to guest feedback, and oversee scheduling. I love the fast pace and energy of this industry which translates into a genuine love what I do.

Responsibilities include: *Greeting guests in an efficient and personable manor, staying up to date and knowledgeable on regular wine and menu item changes, delivering food, wine, and cocktails, timing courses, remaining organized and able to split and edit bills, completing assigned side work during shifts, staying self motivated during slow periods to stay busy and contribute to the restaurant, training new servers.

Responsibilities include: *Greeting guests in an efficient and personable manor, selling and upselling specific food and beverage items including weekly features, delivering both food and drinks as well as serving wine table side, timing courses, remaining organized and able to split and edit bills, completing assigned side work during shifts, staying self motivated during slow periods to stay busy and contribute to the restaurant, training new servers.

Responsibilities included:*Helping costumers and answering questions, working with customers to create special orders, assisting the owner in candy making, filling and rotating product, inventory, cleaning, creating window and in store displays, representing Knokes Chocolates at food and chocolate shows.