Recently served as Task Force Director of Food and Beverage at Sage Lodge in Montana. Manage all Front of House operations for 3 locations. Including but not limited to hiring, training, scheduling, MOD, P&L Review for F&B, Housekeeping, Room Setup, and Repair and Maintenance teams.

Oversee front of house operations

Make drinks at 450 ft

This annual show features over 800 musicians from 15 area schools, ranging from Elementary to University. Served as primary contact for all participants as it pertains to participation, scheduling, and program development. Compose and design stage direction and movement planning for an over 2 hour non stop performance, from pre-performance to final curtain. When our primary performance venue, the University football stadium, was unavailable served as point person for implementation of shift in venues. Consulted on planning for live streaming.

Management and strategic planning of all aspects of the Student Adjudicated Performances, more that 900 entries over 4 days. Worked directly with the Executive Director to develop new goals and strategies for the Festival. Expanded existing partnerships to over 100 music merchandisers to increase In-Kind sponsorship and donations. Reviewed and hired over 50 professional adjudicators annually. Assisted in recruitment and training of the over 400 volunteers need each year to run the event. Developed multiple community outreach programs. Maintained Annual Giving Database. Reviewed and edited all communication, including Grant Proposals, Event Programs, Brochures, Posters, Radio Ads, to make sure they were organized and easy to understand. Served as the Primary Teacher for a University Short Course on Event Management. Hired and trained crew leads for ground transportation. Secured and managed setup of over 20 performance and clinic sites around the community and campus.

Manage all aspects of Customer Service. Hiring and training all staff. Maintaining legal standards in accordance with the laws of the State of Idaho. Menu developments, product evaluation, and maintaining cost analysis to keep desired profitability. On shift supervision to ensure quality, service, a clean environment, and a safe, positive environment. All scheduling. Manage inventory levels. Oversee all special event nights, oversee talent management, equipment rental, staffing and researching new ideas to keep them fresh and exciting.