Digital Content Creator, Photographer, Videographer, Live Streamer, Audio Designer, Graphic Designer.

I offer plans, advice, training, and support for improving all aspects of the restaurant. I spend time observing how the restaurant is currently run. This involves eating the food, interacting with the staff, seeing how the kitchen operates, and looking at the numbers. I get to know the establishment from the inside out. Then I offer suggestions on making changes to the menu, interior design, brand and concept if necessary, spending patterns, and treatment of customers. I train management and staff to make sure they have the necessary tools to carry out the improvement plan. After the plan is under way, I continue to check in regularly to see how the restaurant is doing.In many other cases I'm brought in at the earlier stages, before a new restaurant even opens its doors. In this case, I'm starting from scratch and working with the owners to develop the original concept, food selection, ambiance, and daily operations of the business.

Bartender at Henley Modern American Brasserie which is the latest restaurant from the James Beard award winning Chef RJ Cooper. Inside the adjacent to the Kimpton Aertson hotel and Aertson Midtown Apartments.

Director in charge of the Beverage Program for a 160 room boutique hotel in the heart of Downtown Nashville. Located in historic Printer's Alley, The Hotel Indigo Nashville includes 160 rooms, a 78 seat Bar & Lounge, and 5 event spaces with capacities ranging from 12 people to 300 people. I oversee all the Front of House staff, handle all purchasing, and keep track of sales, Inventory, and P& L. I developed the wine and cocktail programs based on the hotel's prohibition era style, put the inventory systems in place, and programmed the Micros P.O.S. to the businesses specifications. I have hired and trained the staff for the Bar & Lounge known as "The District Bar & Kitchen", as well as trained some of the banquet staff. I helped design the Menus and even helped our Executive Chef with some menu development on his lunch and dinner menu.

Tending bar and serving for the finest of Fine Dining establishments...

In Charge of: Menu Development; Inventory; Staff Training; Ordering; Negotiating with sales reps; Planning Specials; Help with marketing; Event Planning; Bartending; Floor Management; Staffing; Scheduling; P&L; Market Trend Analysis; Menu Cost Analysis; & Business Performance Analysis

Setting up Bartending Competitions, Teaching Cocktail Labs, and Conferencing with the Brand about what they expect of Bombay Sapphire

Sales, Customer Service, Inventory, P & L, Shipping and Receiving, Hiring, Firing, Training, Stocking, Personnel Development, Scheduling, Time Management, Opening, Closing, Technical Support, and Cleaning

I Served in Casual Dining, Cocktail, and Banquet Styles, Provided Customer Service, Sales, Cleaning. I was an Artist Liaison, and Training to work behind their bar.

My job entails: Making sure the live entertainment started on time and remained on schedule; setting up and tearing down the stage; staging the bands; making sure all musicians were well represented in the main mix; making sure each entertainer had the mix they needed on stage; and engineering.

Description of Responsibilities - I am in charge of all aspects of the companies Internet Radio division. I oversee everything from D.J.'s to advertising sales, music selection to scheduling, as well as all engineering, on all 4 stations. I design marketing strategies and station promotions, plus I developed the technology to take our stations on remote broadcasts. I also was in charge of most of the merchandising for the entire company.I'm in charge of everything that goes on with all 4 radio stations that are a part of Slackin Brackin Productions' "A.D.D. Radio Network". I designed the model that all of our Recording and Broadcast studios are built on, I oversee all Live Broadcasts, I write the programs that all our studios use for broadcasting, I developed the SIP soft phones so that our stations use to take calls live on the air, and I helped develop the different programs for mobile device platforms that enable listeners to tune in from their Smartphones.

My job entailed: making sure food was prepped; cooking orders as they came in; managing the other cooks in the kitchen to make sure an order all came out at once; Keeping order time down; making sure the kitchen was clean; and scheduling.

Songwriting, Performing, Booking, Scheduling, Driving, Accounting, Graphic Design, Managing

My job entailed: Cutting Meat; Merchandising Meat; Cleaning the Meat Department; putting together a customers Custom order; Customer Service; Stocking; Inventory.

Description of Responsibilities - My job entailed: Sales; Music recommendations; Customer service; Stocking; Inventory; and Maintaining and extensive knowledge of the music industry.