Founded and created a d2c e-commerce based subscription company. As the founder of Texas Butchers, a subscription-based online platform that delivers high-quality meats to customers across the state, I combine my passion for entrepreneurship with my expertise in product marketing and customer satisfaction. I have over 10 years of experience in the hospitality and entertainment industry, where I honed my skills in managing teams, budgets, operations, and customer relations.I launched Texas Butchers in 2020, with the mission of providing a convenient, affordable, and sustainable alternative to traditional meat suppliers. Since then, I have grown the business to serve over 500 subscribers, generate over $1 million in annual revenue, and partner with local farmers and ranchers. I oversee all aspects of the business, from product development and branding, to website design and logistics, to customer service and retention. I am always looking for new ways to innovate, improve, and expand my venture, while staying true to my values of quality, integrity, and service.

Training Manager ​ Oct 2018 – Present•Managed a high volume entertainment venue, that grossed over $15 million in yearly revenue with a staff of over 400 associates. In charge of planning, staffing, and the scheduling of eight different hiring events which netted Topgolf of over 100 new associates. Managed all hiring, onboarding, and the training of all new associates. Supervised the continual development of our current associates by updating training materials and implementing new training processes. Helped manage the development of eight hourly managers and worked closely with them to help get themselves into a salaried management position. Hospitality Manager ​ Apr 2016 – Apr 2018• Built and maintained strong relationships with vendors. Motivated the staff with contests and sales techniques to increase the spend per visit from $57.23 to $62.47.Developed multiple managers and associates on the understanding of COGS, inventory, and ordering. I managed all liquor, beer, wine, and beverage purchasing. Crushed a yearly budget of 20% cost of goods sold with a 18.7%. I also handled all invoicing and all inventory managment to keep spoilage and loss at 98%. I held multiple staff training to increase knowledge of all products. Event Manager ​ Dec 2014 – Apr 2016• Identified and mentored four event managers and helped develop two into salaried managers. I supervised a team of fifty event ambassadors and four event managers. Helped oversee strategic scheduling and proper staffing for all private events. I worked closely with the sales team and operations team to plan and execute all events. Guest Services Manager ​ Oct 2014 – Dec 2014• Managed inventory with clubs, club repair, and retail. I created a contest to get our Guest satisfaction at over a 4.5. I helped run successful Topgolf tournaments, multiple leagues and a Kids academy. I mentored and identified multiple Guest Services Shifts Leads and oversaw Guest Services scheduling and all staffing needs.

August 2012 – Present Uncle Julio’s Restaurant (Floor Manager/Kitchen Manger) Chicago/Austin • Working 60 hours a week managing the front of house and back of house; which include overseeing all departments of the restaurant. • Kitchen manager duties include assessing food quality, purchasing/ordering, inventory management, spoilage and loss, labor cost, labor control, and proper scheduling• In charge of record and collect; counting money, balancing banks, forecasting sales. • Guest relations and problem solving.• Coaching/mentoring other employees, and training new employees and managers. • Head floor manager, which includes hiring, promoting, terminating, and scheduling.• Day to day job includes motivating, selling, disciplining, planning, teamwork, organizing, and customer service.