I gained a lot of my knowledge and experience while working for Walt Disney World and Texas Roadhouse. These companies instilled in me qualities that I use every day with customers and my staff. Throughout my journey in the hospitality industry, I have done every position from a server, front of house manager, part of a team that launched a new restaurant concept, kitchen manager, and to an assistant general manager. I pride myself on my work ethics and the values they go with it. I always have weekly meetings with the front of house and back of house where they share their ideas on how they can help make the restaurant operate even more efficiently. I encourage all my staff to challenge themselves by learning new positions, taking courses, and reading books to help empower them to become the best versions of themselves. When an employee makes a mistake instead of becoming angry at them, I use it as a chance to teach them ways to avoid that situation from occurring again in the future. I have over ten years of experience utilizing Microsoft Office, several different scheduling applications, programs used for payroll, and a few applications for sales forecasting and labor tracking. I have over six years of being fully responsible for the profit and loss percentages and making sure to cut back on high food cost and high labor percentages. I was able to reduce food and liquor by twenty percent in a single quarter by overseeing the food and alcohol weekly inventory and identifying wastefulness. I also helped to write menu that is still featured today at the restaurant. I thrive off having to accomplish several high priority tasks at the same time and categorizing them appropriately. I believe the most important part of running a successful company is having excellent communication at all times.