• Internship consisting of three rotations over 90 days: Build room/Onboarding, Microsoft 365, and Help Desk.• Work specifically with PSA Software, Time coding, RMM Tool, Security, Migrations, WDS, Azure BDR, and PC Builds.

After 20+ years in restaurant and hotel management I decided to make a career change and returned to school to study Cyber Security.

• Manage banquet operations for the Sheraton/Westin Hotel Complex with a banquet revenue of approximately $17 million per year. • Oversee the execution of all event logistics ranging from 6 – 2000 attendees. • Supervise 200 banquet employees including servers, bartenders, and banquet attendants. • Attend pre-event meetings to understand group needs, set appropriate expectations and gather critical information to communicate to the banquet event team. • Maintain a strong working relationships with culinary, sales, human resources, stewarding, engineering, housekeeping, front desk, restaurant, and security teams. • Provide new and ongoing training to banquet employees to ensure highest standards and safety are maintained.

• Implement all logistics for events, including setting up meeting and dining spaces, serving guests, bartending events and checking in with client VIPs to ensure a positive experience.• Awarded the “Above and Beyond” award by the Kansas City Area Restaurant and Lodging Association.

• Managed all employees throughout shift for a hotel based restaurant.• Assisted Food and Beverage Director with inventory, drink promotions, and helping to create new procedures and forms.• Provided excellent customer service as a supervisor, server, bartender, banquet bartender, and room service. Developed repeat business by establishing lasting relationships with guests.

• Managed all employees throughout shift for a high volume restaurant.• Maintained labor percentages and product usage throughout shift to maximize profitability.• Assisted and performed all human resource duties, including hiring and training of all new employees.• Maintained and update all employee files, created weekly schedule for FOH, and create employee incentive programs based on GEM reports.

• Managed all front of the house employees, including servers, server assistants, bartenders, and hosts for high volume, eclectic themed restaurant.• Handled monthly inventory and vendor relationships and controls ordering through a descending budget to ensure the timely and cost-effective purchasing of beverages, liquor, beer, small wares and controllables. • Developed and executed a strategy to decrease front of the house controllables and other expenses by 10% within two months by creating a customized descending budget.• Monitored and input information to produce P&L reports.• Maintained strong labor and product usage percentages throughout shift to maximize profitability.• Managed all repair and maintenance projects within the restaurant. Collected bids and oversee projects for all repairs of building and equipment.• Performed all human resource duties, including hiring and training all new employees. Created weekly schedule for 45+ employees.• Created, developed and implemented written procedures including employee training manual, forms, check-lists, and incentive programs.