The Inn at St Johns is a luxury boutique hotel with four ballrooms, 22 meeting rooms, 118 hotel rooms with $8M in food sales a year. Executed ala carte and buffet services for corporate, family and fundraiser events for 5-400 guests. Served ala carte breakfast, lunch and dinner service for the Five Restaurant with a capacity of 70 people.

The Balsams Grand Resort Hotel was rated 100% by "Conde Nast Magazine"; featuring a 450 seat restaurant, 200 seat ballroom and three meeting rooms with $6M in food sales a year. As a server, performed table d'hote service and focused on specialized cuisine, wine and guest service for an outstanding guest experience. Supervised the buffet & banquet prep department and coordinated with kitchen staff for the preparation and execution of daily restaurant buffets for breakfast and lunch and corporate and social events.

Detroit Athletic Club is ranked in the top ten private clubs in America according to "Club Leaders Forum Magazine". Responsible for greeting and seating members, answering phone and customizing seating preferences/requests for dinner events. Assigned daily tasks to servers, controlled seating chart, handeled roomservice orders and deliveries for members.

Supervised 48 employees under the United Auto Workers Union for the Tower Cafeteria. She was involved with the implementation of new production systems and focused on stock organization, inventory software procedures and menu planning to achieve lower costs for ARAMARK. Coached employees on sanitation procedures and importance of temperature control for state inspections. Reviewed applications, conducted interviews and new employee orientation for union employees in multiple cafeterias

Created dessert menus and prepared desserts and bake goods for ala cart restaurant service, restaurant buffets and banquet service.

Latitude: Created & prepared plated desserts for ala carte service.Too Chez: Prepared cold food appetizers and entrees for ala carte service and responsible for creating daily cold food entrée specials.

La Difference was a find dining Kosher Restaurant specializing in cuisine with no dairy products following kosher laws. Created charcuterie products with no dairy and pork and preparing them for appetizer presentations.

Oakland Hills Country Club is a five star country club and home to multiple PGA Championships and the 35th Ryder Cup in 2004. Jennie was a garde manger chef for the 2001 Grand Opening of the new building. Her specialty was cold food entrees and appetizers for the ala carte and banquet dinners. Also prepared assorted salads and sandwiches for outdoor food outlets.

The Golden Mushroom was a four star Restaurant best known for continental cuisine, wild game dishes and innovative use of wild mushrooms. Prepared cold food appetizers and entrees for the restaurant and catering events. Later, moved into pastry production prepared desserts and baked goods.

Sales associate for women's clothing and responsible for meeting daily quotas and active in store contests. Also, responsible for the visual merchandising and following the floor layouts by the corporate headquarters.