Pre-Covid, I worked on a small management team to facilitate the daily operations of our restaurant, bar, coffee shop, and room service programs. We oversaw a large service staff and ensured that every guest experienced a stellar, curated experience. My favorite part of working with our service staff was running our daily pre-shift meeting, where we would taste new dishes, discuss the evening's service/reservations, taste and learn about wine, and spend a few minutes together before the rush of dinner service.Post-Covid, although our team has become even smaller, we have strived to give our guests the same Carpenter experience, just in a different way. My duties now include preparing espresso beverages and cocktails for both take-out and room/pool service, helping to create a more extensive to-go operation, photographing our new food offerings and retail for our webstore, and assisting in housekeeping and general maintenance.

I assisted our coffee shop manager in many tasks; including inventory, scheduling, hiring, and supervising staff. I was responsible for ensuring that day-to-day operations ran efficiently and created systems and strategies to keep costs down while simultaneously maintaining consistent quality.

I assisted the general manager and ownership in creating their food and beverage program. I oversaw and trained a small staff consisting of baristas and cashiers. Our ethos was rooted in sustainability, creativity, and community. The General was not just a cafe, it was a community hub that hosted community action groups, supported the local art and music scene, and regularly hosted fundraising events. A truly special spot.