The Beatrice Inn, owned by Executive Chef Angie Mar, is a celebrity-centric, upscale New American Chophouse with Rustic French flair. As a server, due to our VIP clientele, there is an exceptionally high standard for professionalism, personal appearance, attention to detail, knowledge of wine, and for personal education on Chef Angie Mar’s cuisine. This was my first experience working with a Maitre D’, Sommelier, and renowned Chef de cuisine, which has been an opportunity for consistent education and restructuring of the hospitality industry.

-Prepare front of the house and service stations for service before beginning pre-meal(during which extensive notes and memorization are expected to guarantee exceptional service to customers with no excuses).-Greet customers in a timely manor with a positive, warm, and professional demeanor. -Clearly and Efficiently deliver daily menu additions verbally, table-side, to guests upon their seating while also informing them of the unique flair of monthly wines, cheeses, beer, and cocktail. The rest of my duties are usual waitstaff duties within Semi-Formal Fine Dining Restaurants, consisting of comprehensive Food and Beverage Knowledge, TIPS Certification, Table-Side Wine Presentation, Up-Selling, Menu Memorization, Multi-Tasking, Excellent Communication Skills and Hand-Writing, familiarity with Valet service, and above average Math Skills.

The Pickle Shack is a rustic vegetarian and vegan pub with carefully sourced, pickle-centric eats and seasonal beer. P.S. has provided New York serving experience in a fast paced environment that has helped to refine my skills bussing, serving, hosting and bartending in a NYC context while also enlightening me on my career potential.

-Experience with handling and preparing Raw Meals based on Nutritional Benefits and Flavor Interaction-Extensive familiarity with the restrictions of Vegetarian, Vegan, and Gluten-Free Diets, Allergies, and other Food related Sensitivities-Able to work Alone without supervision for long periods at a time without losing focus-Drive and Creativity are a necessity for following local and National eating Trends in order to stay on par with or ahead of the Whole Food and Organic Industry to provide Nutritional, Local, and Organic Food that is Contemporarily Styled, Individually Inspired, Fresh-Daily and Pre-Packaged for customer convenience

My duties included, but were not limited to, measuring location for a fence on the customers property, informing the customer on options for style, security, and projected life-time of the fence, fence and shower enclosure construction, take-out and removal of existing dilapidated fence, and re-installation or installation of new fence with precision in overall property aesthetics.

- Responsible for setting up and closing down various sections of the restaurant - Provide superior table side service expected out of a fine dining restaurant while remaining respectfully casual- Responsible for educating self on current food trends, wine and beer preparation and taste, and ingredients of our menu I provide the best possible service I can as a server, always keeping in mind that service to others is the highest purpose.

- Clear runways for skiers and snowboarders - Assisted clients with ascending and descending the lifts - Help assist injured skiers and snowboarders- Manage four lifts with a crew of three employees at each- Run safety checks on machinery daily - Close down the lifts at the end of each day

- Responsible for helping manage and educate young adults with learning disabilities on basic culinary skills and life skills- Responsible for educating myself on current perspectives of helping specific disabilities- Train students on proper safety, sanitation, and regulations of the food service industry- Help students properly prepare simple foods for distribution based on their ability

I started as a cashier, moved up to food prep, then to assistant chef, finally to manager. As manager I was responsible for:- Making orders for the restaurant - Assisting in event planning, preparation, and execution - Helped hire and train employees - Assisted with media coverage, renovations, and the building layout- Created an employee manual to assist training employees and educating them on their rights as an employee- Responsible for closing down the restaurant each day and cashing out the drawer- Managed two-five employees daily by overseeing the line, timing orders, and regulating portions after fully training and assigning positions to seasonal and new employees- Dealt with dissatisfied customers efficiently and effectively