-Located in the MFG Corporate Office for the majority of the week, working on finding the 2023 Average, Median and Total wine bottle sales for every MFG concept (Q1-4 & YTD), Creating cocktail list comp. sets, updated current cocktail and wine ists, building charts and graphs to find Beverage COGS for all MFG concepts.-Experienced how MFG works with different distributors to acquire their Wine, Liquor, N/A Bev, and Beer for every concept.-Helped with large shipments of wine inventory and accounting for stock of the cellar at the Seagram Building which contains all beverages for The Grill, The Lobster Club and The Pool (Event Space).-Trailed the Head Sommeliers at Carbone, Torrisi, and The Grill 1-2 times per week.-Worked as a bar back at Parm Mulberry & Battery Park.-Collaborated with other interns to create a business proposal to implement a pre-existing concept into a new market. Our idea was Dirty French Steakhouse in Chicago. Collectively, we created a business deck including floor plans, pro forma, organizational plan, marketing plan, hypothetical food costs, food and beverage menus, and more aspects a concept. We presented in front of MFG's C-Suite along with various other MFG employees as well as the rest of the interns.

-I work as a team member for 1st Gen hosting events that occur 2-3 times a year in Syracuse consisting of 500+ people per event. -Create intimate events for Syracuse students to enjoy in off campus venues.-Participate in weekly meetings coordinating location venue, people to DJ the event, ticket sales, security, themes, and how to conduct the event.-Along with coordinating the event, I am one of the resident DJ's.-February 2024 I was apart of the 1st Gen team in London hosting a boiler room style event in Shoreditch.

-Assigned to work at The Manhattan at Times Square located on 51st and 7th Ave.-Ran the Daily Rate Report for the Hotel through Opera PMS.-Updated data daily on ADR and RevPar, and changed the rates of rooms daily based on this data.-Analyzed the yearly growth of the hotel by comparing and contrasting to past years to find improvement or deterioration.-Informed the Complex Director of Revenue Managment daily, on if the monthly goals were being met to reach that months budget.

-Handpick and curate a unique selection of vintage clothing, accessories, and home decor items, while staying on top of fashion trends.-Uploaded items daily to the online store where 15-20% of sales are made.-Managed and curated content for the vintage store's social media account-Helped integrate a larger presence of students that shop at the store. -Maintain accurate inventory records, manage restocking, and conduct regular quality assessments to ensure the highest product standards.

-I worked as a sales associate for Le Pain Quotidien at their 3rd ave location on 44th st. I was stationed at the register assisting customers with their requests from orders to questions and to concerns. I was the first face customers saw when they walked into the restaurant-Helped in the kitchen with preparing pastries and organizing foods-Cleaned and organized the restaurant at the end of the day, put away foods and pastries that could be used for the following day and threw away perishable foods.

-Worked in the office performing day to day tasks ie: Organizing and filling out spreadhsheets, filiing lease agreements/contracts, operating the front desk (answering phone calls from people who are inquiring about specific listings or calling to get in touch with people in the office), and assiting people who walked into the office such as brokers, partners, potential clients, and building staff.-Part time broker showing listings ranging in the Lower East Side, Soho, West Village, Gramercy, Harlem, and the Upper East Side.