Worked in a fast-paced, high-volume restaurant as a member of a team ensuring the highest quality of service for guests. I filled several positions in this role, including front (server) and back of house (expeditor and pantry chef). In the latter role I was formally trained by a team of corporate chefs. As an expo, I was responsible for controlling the flow of goods from kitchen to sales staff, but also served to train new employees according to corporate guidelines. I was also responsible for communicating with staff about quantities remaining for sale, delays in cook time, etc.

Manager for a local recording and talent management company; Responsibilities included facilitating all aspects of the business in addition to ensuring customer retention; Drafted documents for internal meetings weekly and had regular performance reviews Trained cash controller.

Box Office/ Customer Service/ Floor Staff/ Concession