I started at Tin and Taco as an associate and worked my way up to being a shift manager. My responsibilities are opening and closing, making schedules, making sure all associates are getting the list for today done, stocking and preparing, making to do lists for following days, putting in orders for shipment, and doing inventory.

Working at Shulas was a different feel than gators as it is fine dining so learning how to adapt to a different atmosphere, making sure I’m well dressed and have special menu items of the day memorized, studying the different wines and drinks we carried, keeping my section clean, preparing and stocking items we need for later shifts, putting together and taking care of large business party’s, serving at big events at the hotel. Sadly the dining got shut down due to COVID19.

My job at gators I became accustom to juggling many tasks at once, communicating with the kitchen, other servers and customers in always ensuring the customer was well taken care of and well informed, as well as prepping, stocking making sure the people coming in after me are well prepared.I also was acknowledged on two separate occasions as Employee of the Month.

Working at American Eagle I opened and closed the store doing procedures as in handling registers, making change, dropping off deposits, helping and associating with customers to make sure they have the best experience. I regularly worked on packing and prepping to ship our stores online orders.