· Prepped bar mise en place, including fresh juices, hand crafted garnishes, infused drinks, etc. · Built guest relations through efficient yet quality service· Crafted signature cocktails and other drinks to spec in full view of bar guests, while maintaining bar cleanliness and organization· Served guests using Firebirds "wow" style of service· Responsible for opening and closing the dining room and supervising other servers with their sidework· Helped train new team members behind the bar and in the dining room

· Met all steps of service during guest experience while still maintaining individual identity· Worked with a great team of bartenders to build up guest relations and maintain a strong base of regulars· Opened and closed the bar and/or dining room to specifications· Prepared fresh squeezed juices, cut fruit and other bar mise en place on a a daily basis· Assisted Bar Manager with weekly inventory counts· Achieved certified trainer status with the company· Maintained in the top 3 for highest Per Person Average in the restaurant as a server

· Assisted family with the opening of new restaurant· Organized kitchen for max efficiency during dinner service· Created prep lists, order guides, and established pars for accurate purchasing· Prepared mise en place for dinner service· Worked the line during dinner service including, but not limited to, sauté station, fry station and grill

· Managed all aspects of a busy, $3M+ bakery and café· Placed and checked-in orders, including SYSCO, daily produce and bread orders, while controlling costs· Developed an effective training program for new employees· Hired and trained new staff to offer excellent customer service in a high-volume setting· Effectively scheduled over 40 employees while meeting labor budget· Implemented new ideas and policies to cut costs and meet daily and monthly budget goals· Established pars and guidelines for prep staff to ensure freshness and availability of products· Developed successful new menu items that are now used company-wide· Oversaw a busy catering department, including marketing, invoicing and accounts receivable· Mentored and coached assistant manager, catering manager and shift supervisors· Led by example and provided emergency coverage of any station as needed

· Performed daily opening and closing procedures· Interacted with customers while taking orders· Prepared sandwiches, soups, salads, quiche and specialty coffee drinks· Purchased fresh produce daily

· Efficiently executed a modern French inspired Mediterranean menu· Prepared sauces and Amuse Bouche for dinner service· Prepared grill and sauté items alongside Sous Chef and Executive Chef/Owner during dinner service· Worked pantry and fry station during dinner service

· Garde Manger: determined pars, prepared necessary items, worked station throughout dinner servicepreparing hot/cold appetizers and salads· Line Cook: prepared necessary mise en place for station, cooked and plated all appetizers and entrees· Prep: prepared beef, chicken and vegetable stocks, assisted meat and seafood lines, completed extensiveprep for busy Sunday brunch service· Catering: prepared hors d'oeuvres for on premise catering

· Line Cook: executed an innovative menu with Mediterranean, Caribbean and Asian flair· Prep: meat and seafood, sauces, garnishes, vegetables· Pantry: Prepared scratch-made desserts and sauces, plated during dinner service· Purchasing: shopped for produce at local farmers’ market, placed meat, seafood and bread orders· Monthly cooking classes: assisted in cooking presentations, executed and plated demonstrated dishes· Catering: cooked, plated and served a variety of food at both on and off premise events

· Purchased and delivered all food product for multiple locations· Hired and Trained staff to open and close concession· Prepared all orders a la minute to desired specifications in full view of clientele· Kept a high standard of cleanliness in kitchen· Managed payroll for staff