I am a detail-oriented people person with a passion for wine, spirits, beer, and hospitality. I am a Certified Sommelier currently studying for my Advanced Sommelier exam, which I passed the Service portion of. In my current position as Sommelier for The Winery Restaurant and Wine Bar, Newport Beach, I am responsible for floor sales, staff training, assisting with inventory management, winemaker dinners, special events, private event tastings, as well as assisting with all aspects of floor operations. The restaurant has a 650 bottle wine list focusing on California wines, but with all major global regions represented. While Sommelier/ Wine Director for Taps Fish House I made all decisions for both by the glass and by the bottle choices for all TAPS Fish House locations, as well as The Catch. I designed organized, planned, and executed all aspects start to finish for all Wine Dinners at TAPS Fish House & Brewery. I have over 7 years of serving experience in a high-traffic resort, opened three different restaurants, including fine-dining Carthay Circle Restaurant and Lounge. I enjoy serving and making people's experiences in fine-dining special. Food pairings with both wine and beer are a particular joy of mine. I spent just over a year as a Shift Lead and Trainer for Bottle Logic Brewing in Anaheim, winner of a gold medal at the Great American Beer Festival in its first year of operation. I was part of the opening team for Taps Fish House and Brewery, Irvine, where I was promoted to management within 6 months, learning all aspects of restaurant management including cost control, P&L review, scheduling, guest recovery, etc.