I began as a banquet server; which entailed room set-up and serving a group of 3 to 4 guest's tables throughout the event. Within 6 months I was given more responsibility by being put in charge of set-up and running the cocktail and Viennese hours. Within a year I was placed in a Captain position; which entails reviewing the contracts and ensuring that the room is set per requests. Organizing the staff into teams and assisting the Maître d'. After 6 years I was placed in a Maître d' position; which requires overseeing the functions and making sure that the guests' needs are met, resolving any issues and coordinating with multiple departments to ensure the smooth and successful completion of the celebration.