I have over 6 years of experience in the restaurant industry. I have worked in several restaurants and bars, assuming several different roles along the way. I am currently serving at Duke's on 7 while earning a degree in Business Administration through a transfer pathway at Minneapolis Community and Technical College. After completing my associate degree in the spring of 2025, I will transfer to Metropolitan University and finish my bachelor's degree there. MANAGEMENT: Olive Garden- Culinary/Service Professional 2 years, Black Water Lounge- Associate Manager 6 months, Red Lobster- Culinary Professional 1 year.LEADERSHIP: Olive Garden- Certified Trainer for both FOH and BOH 3 years, Red Lobster- Grill Master and Certified BOH trainer 8+ months, Black Water Lounge- Server Trainer 8 months.SERVER: Olive Garden 3+ years, Red Lobster 1+ years, Black Water Lounge 1+ years, Bonefish Grill 6+ months, Currently- Dukes on 7.BARTENDER: Olive Garden- 2+ years, The Flame Nightclub 1-year, Black Water Lounge 6 months, Red Lobster- 6 months, Jack's Place 2 months (seasonal). BOH: Olive Garden- Line Cook, Prep Cook, Backup 3+ years. Red Lobster- Grill Master, Line Cook, Prep Cook, Backup 1+ years. NEW RESTAURANT OPENING: While working at Olive Garden in Duluth, MN, I was sent to Milwaukee for 2 weeks as a Supporting Manager at a new restaurant opening. I arrived the day they opened, and I assisted with creating a culture, implementing standards, teaching and reaching sales goals, strategic planning, conducting interviews, problem solving, and taking care of guests and team members.In addition to my experience listed above, I have also worked in TOGO positions, catering/events as a bartender, server, or manager, and other supporting roles such as barback, and hosting.I am open to all types of business employment moving forward. Through my experience in management and leadership roles I have developed skills that can translate to many other professions. I am people oriented, intuitive, and a natural leader.