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Millonzi Fine Catering has offered me a couple different opportunities in this industry since i have been with the company. I started off the first six months just assisting in the catering company, serving, cleaning, helping setting up the venue and working with the other servers to make sure the event went smoothly. It was shortly after my hard work and dedication to the company that my boss saw my potential and passion for the industry that I got offered the opportunity to change my title at work to Event Manager. I could not have been more honored or proud to have worked my way up so fast. Through Mr. Millonzi I have continued to increase my understanding of the catering industry and learn both sides of production of an event. As Event Manger I manage weekly events Weddings, Private Parties,Non-Profit Fundraisers and Beach Club catering. I have experience planning and leading my team through events of up to 150 attendees. As well as accommodating guests’ requests for each event including changing floor plans, changing timelines, billing questions etc. My experience in this industry has immensely improved in designing stationary tables, dinner tables, buffet displays and event floor plans for each guests unique event as well as keeping in mind all safety regulations. Through my weekly routine of Banquet Event Orders and going over them in detail in my Sales and Meetings class I have become very proficient at evaluating and executing standard Banquet Orders. Lastly this experience has increased my organization skills, time management, as well as acknowledge my people skills have grown so much since i first started in this industry.

The Pot Au Feu was my first fine dining establishment that started my career path. I started off with assisting the dining room by replenishing water and bread, as well as running salads and soups. I was taught how to provide proper phone etiquette that lead to booking reservations on OpenTable. Through my time here I showed my potential to learn and exceed expectations which lead to the development of my passion for hospitality. Through this teaching I received expertise on how to properly set a formal dining table from utensils, stemware and plating arrangements.Through my fast learning, I was chosen to learn about the value of wine and the importance it has to compliment a meal. From this I attained knowledge of wines through various tastings and pairings through an industry professional which skills I still carry with me today.

Mystic Brewers was a unique job. Here I held the position of Dock Staff where I worked as a team member on the docks. This job was exciting and changing all the time. My team members and I were in charge of answering phones for slip reservations, having proficient communication skills over the radio to arriving boats. We ran the gas dock where we had to learn our basic computer system to handle cash and credit card transactions. At the end of the day we were in charge of making sure the register was balanced and all customer account charges were recorded.