• Working closely with the General Manager, reporting and cost, inventories accountability • Managing daily operations and all product controls, training overall productivity • Contributing to sales incentives and staff morale by building teamwork and accountability while locally introducing products to businesses to increase revenue • Improved food efficiencies, labor productivity to meet the standards each year to meet the budgeted goals of the company with increasing initiatives from Corporate. • Effectively rolled out new menu items by execution and training of new menus

• Managing daily operations and all product controls, training overall productivity • Contributing to sales incentives and staff morale by building teamwork and accountability while locally introducing products to businesses to increase revenue • Improved food efficiencies, labor productivity to meet the standards each year to meet the budgeted goals of the company with increasing initiatives from Corporate. • Effectively rolled out new menu items by execution and training of new menus

• Promoted and trained to be a supporting leader for the company as they were re-structuring • Scheduling, maintaining labor initiatives to meet financial goals. • Team building incentives, product quality and execution • Achieving • Overseeing the training for new Managers within the region and working closely with team members to achieve the goals of the company while working in an environment that is lead by everyone with one vision and goal “the guest.”

(Seasonal internship to learn the aspects of banquets by understanding another part of hospitality during a 4 month period, while working and going to school full-time) • Working as a support for the banquet service team and Country Club Members • Banquet server- set-up, breakdown, on-site execution and service protocol