Personally managed a Headquarters platoon of twenty one Soldiers. Over saw all administrative tasks using Microsoft Office within the unit of one hundred and thirty Soldiers in a garrison environment. Planned and executed platoon training events including battle tracking, supply discipline, property accountability, and personnel management. Maintained a Bradley Fighting Vehicle and three Soldiers in a combat environment for a period of fifteen months in combat without any incidents of any sort

Scheduling and management of fifteen employees, reservations, supervision of field & equipment maintenance, daily opening and closeout reports, ordering and receiving, and oversee all cash control.

Responsible for three line service food stations to include handmade pizzas, soups, salads, appetizers and desserts for a dinner service high volume restaurant chain in two states. Stations included two deep fryers, one oven, six burner sauté station, wood fire pizza oven, 4 bane marie kettles and three cold food service stations.

Responsible for the preparation, plating, and service of banquet, catering, and party preparation of all food for parties and events for a Golf and Country Club. To include hors d’oeuvres, salads, entrees and desserts. Supported the main service line for breakfast, lunch, and dinner services of three main restaurants within the club house. Ran the weekend "Golfers Grill" service on the club house patio. Serving, Salmon, Chicken, Steaks, Sausages, Hamburgers and various weekly specials