I was responsible for updating the food and wine menu everyday. I would do all the food and wine receiving. Checking to make sure they didn’t miss anything in our order or give us too much of something. I would keep track of all the invoices and document all the expenses. Payroll would be done weekly and I did all the calculations, insuring accurate pay. I conducted interviews for new hires and designed a training program that helped them feel comfortable and confident during service. I also created a weekly cleaning schedule that made the restaurant sparkle. Making sure to get all the places that can be sometimes overlooked and designed to pass health inspection.

I started as a server at Andiamo. Creating a custom experience and providing recommendations with their dietary restrictions and allergies in mind. Teamwork was a huge part in the dynamic of the restaurant. We would run food for each other, help with resetting tables, offer our advice on pairings, and consistently refill waters when needed. I eventually was moved up to Assistant Manager where I would open the restaurant for dinner service and close once service was done. I was a familiar face since most of our guests knew me and was on a first name basis with most of them. Once Aviary had been purchased by Hearth & Counter Hospitality, I was transferred down there to help with the transition.

Kemuri Tatsu-ya is modeled after an Izakaya. Which is a place in Japan where you go to get small plates and drinks. Kemuri Tatsu-ya has a very high standard of food and beverage knowledge. It was mandatory to learn all the ingredients in every dish and every allergy. The same attention to detail was applied to the drinks. Kemuri Tatsu-ya had a wide selection or premium Sake and Japanese and Texas whisky. They would have monthly Sake and Whisky classes and we would learn in preshifts before service. The menu would change almost monthly and would premier new items with new techniques. The amount to learn was always increasing and made us better servers.

Lee's Almost by the Lake was a friendly neighbor hood restaurant. We did burgers, pizza, phillis, gyros, fried catfish, etc. I manned the grill and the fryer and would rotate to the line periodically. I still talk to the owner quite frequently.