Day to day management of staff in two different restaurant venues. All beverage ordering, inventory management, pricing, and menus. Organizing various events throughout the year that are beverage related be it beer or wine dinners, and other tastings. Working with Groups Sales to make sure that all of the numerous events we host every year go off as planned. Some scheduling, payroll, menu development.

-Started as Culinary Externship in April 2008 and hired on as full-time employee in July 2008-Line leadership position w/ moderate responsibilities over peers-Breakfast, lunch, and dinner a la carte service and banquet services-Swedish and Norwegian influenced cuisine w/ French culinary basis-Seasonal menu w/ a daily four course prix fixe feature-Special Culinary events (Food and Wine events w/ guest chefs and cooking classes)-Average anywhere from 10 - 250 covers for banquets, and 20 - 150 covers for a la carte service.-95% from scratch cooking.

-Employed here due to shortage of students at certain times-3 - 4 course Prix Fixe menu-Student prepared, classical French cuisine-Service and set-up tasks-Supervisor of students during dinner service-Classical Wine service-Tableside service -Reservation and Hosting responsibilities-Various teaching responsibilities-Some managerial tasks as well as expeditor tasks

-Grill/Broil Position w/ prep tasks-Anywhere from 75-150 covers an hour-Fast paced, high stress position

-Garde Manger line work as well as prep tasks-3-4 course Banquet/wedding service-Sunday Brunch buffet-Special events such as wine tasting dinners, as well as themed dinners-95 - 100% from scratch cooking kitchen