Front of House Manager for Drift on Lake Wylie— Chophouse Inspired & Locally Focused.Responsible for the onboarding and development of the FOH staff including hiring, orientations, new-hire training, ongoing training, scheduling, and disciplinary action. In charge of managing individual shifts ensuring that all company standards and policies are exhibited and enforced at all times.

Top server at Michigan' top-rated Chophouse, three years running. One of the most well-known faces of the company, as well as one of the 3 first-hired employees of the company. Responsible for serving, bartending, and management duties, as well as helping with bussing, expo, and hosting when needed. Consistently high guest-check averages through suggestive selling and attentiveness. In charge of dealing with issues of employees and guests alike, finding solutions for complaints. In charge of managing liquor inventory, updating featured cocktails, and keeping a level of cleanliness and standard of excellence in the bar area. Responsible for new server & bartender trainings. Front of House Manager overseeing other servers and support staff and encouraging excellence in work.

Server at highly-rated Chophouse. Responsible for all serving duties as well as assisting other servers when needed. Consistently high guest-check averages and repeat customers. Provided excellent and diligent work.

Summer months server local well-known Italian Restaurant. Responsible for all serving duties as well as assisting other servers when needed. Consistently high guest-check averages and multiple repeat customers. Consistently provided professional, friendly and engaging service. Demonstrated genuine hospitality while greeting and establishing rapport with guests. Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.

August-March server for 4 winters at local well-known pub. Responsible for all serving duties as well as assisting other servers when needed. Consistently high guest-check averages and repeat customers. Monitored guests for intoxication and immediately reported concerns to management. Consistently provided professional, friendly and engaging service. Demonstrated genuine hospitality while greeting and establishing rapport with guests. Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.