Part of the opening Management Team for the newest Pappadeaux concept in Grapevine, Texas. I am currently in charge of the Bar Department which includes staff selection/training, scheduling, inventorying and ordering. As well I am in charge of Safety (reporting and training) and Uniform ordering and inventory. I was in charge of the Busser schedule as well as helped develop their daily routines in an opening store. I am actively involved with staff development and training which includes monthly Bar Seminars on a variety of subjects and Continuing Education classes involving food knowledge and procedures. On a daily basis I am in charge of between 25-55 employees a shift, managing multiple departments as well as our guests. Actively involved in labor decisions on a daily and weekly basis for both my department and the restaurant as a whole. I continue to learn on an ongoing basis of both managing techniques and food/beverage knowledge.

Worked as a Floor and Kitchen Manager, in charge of restaurant Safety as well as Training.

Working as a Floor Manager.

Work varying schedules, up to 57 hours a week . Received training in all departments of the restaurant, similar to a MIT program.

Worked as a Baker/Cake Decorator/Packager. I was also in charge of training new employees to department standards. Used to help fund my college education.

Had varying duties, from completing inventory and deposit paperwork with Non-for-Profit groups, to helping set up for large events. Along with organizing paperwork and inventory for outside vendors from the beginning to end of each event.

Worked through all departments in the restaurant, started with Dishwasher and ended as a Manager. As Manager I was in charge of up to multiple employees per shift, along with deposits and ordering. I was able to help develop new menu items as well as the restaurant's website.