Helped open and worked for a new wine bar in the Highlands neighborhood of Denver, Colorado called Golden Hour Social Club as the Sommelier/ Assistant General Manager. Opening a wine bar helped me expand my skills and knowledge not just as a Sommelier but as a manager as well. - Created a wine list from scratch focusing on at first the main grapes and regions of the world (France, Italy, Spain) and then branching out to places like Germany, South Africa, Georgia, Australia, Montenegro, Portugal, Chile). - Was fully in charge of the whole wine program - Fully in charge of the flow of the wine bar as well as all operations on the floor and making sure service was flawless. Responcible for educating all staff about every new BTG wine and BTB wine including information like fermentation process, soil, weather, enviroment, grapes, growing practices, terrior, etc. - Regularly attended meetings with wine reps to access different products and how they'd fit into our menu as well as introducing some new wines into our fights -In charge of all wine, food, and produce ordering- In charge of closing night money counting, cash tips, 4 nights of a week- In charge of starting a wine club

Worked for a casual fine-dining Italian restaurant in Denver's River North Art District that specializes in wine from all 20 regions of Italy and fresh farm-to-table Italian dishes. In addition to this responsibility in the wine program, I also acted as FOH manager managing 15-plus people on the service floor. - Responsible for all information and service of and about the wines of Italy and wine in general in the entire restaurant apart from the general manager - As a Sommelier, I learned from the GM who is a WSET 2, Quartermaster level 1 sommelier about 80 different producers and more than 150 different Italian wines - Regularly attended meetings with wine reps to test out their products and broaden my knowledge and palette of wine. - Held weekly tastings for new wines or top sellers to servers and kitchen staff to educate them on the region, grapes, producers, and how to upsell certain wines during different seasons. In charge of closing duties and filling out reports of the nights, detailing sale trends, and end-of-the-night sales and tips, as well as closing the restaurant and locking everything up. - Mindful of cost control and labor costs within a restaurant

Working for an Italian northwest winery as a server and a wine specialist as well as an event server, I assist with not only exceptional customer service but I am trained to have excellent product and wine both domestically and internationally knowledge.● Pushed sales up to 60% and increased wine club memberships througho understanding customers’ unique needs and providing extensive product knowledgeo nurturing relationships with existing customers which led to them bringing in new people into the tasting room● Excelled at working in a fast-paced environment while keeping a focus on the little things that satisfy the patrons of the winery● Established trusted customer base who would come back to me specifically for advice and education on different products● Supported events on the ground such as employee appreciation events, product demonstrations, or business dinners resulting in excellent customer satisfaction

I was responsible for the flow of service in a fast-paced restaurant with a focus on passion, problem-solving, and teamwork.● Collaborated with managers and bartenders to properly execute duties and strive for flawless completion and continuation of service ● Serviced the patrons of the restaurant to strive for the best service they’ve seen in a service industry establishment● Applied multi-tasking and creative problem-solving skills to solve day-to-day challenges of a restaurant business

I worked as an intern at The Center of Southwest Studies on Fort Lewis College campus which is the Anthropology Department's building that houses a large collection of artifacts, relics, southwestern pottery, and many other priceless objects. I work in the archives area of the building so I help right now with the organization, cataloging, of many and any objects that my superior requests me to organize.

I worked as a student archeologist at a field school to excavate a medieval castle owned by the Burkes called Isert Kelly. I learned to analyze artifacts and record them, wash them, troweling, fine troweling, mapping the layout of the trench sites, contexts sheets, washing of non human bones, using a total station, measuring in finds, leveling and measuring the level location of artifacts, understanding of the multiple trenches stratigraphy how to analyze what the artifacts mean in relation to the stratigraphy data.