High volume inbound sales where our job was to sell a vacation to a guest who already has received and invitation for a promotion. Very straight forward, very rewarding job where it felt like you were never pressuring the guest to make the commitment.

TOPGOLF is a very different atmosphere from what you could expect from a restaurant. We identify ourselves as an entertainment facility. We provide a golf driving range with targets for our guests to play, and we serve great food and drinks. In occasions we try to go above and beyond for our guests. The staff is a phenomenal group of people, who treat each other as family. Team work is a huge part of our belief.

At Fogo de Chao we would welcome guests into a fine dinning experience, explain to them how the whole system worked, present the meats and try to enrich their experience with a gigantic menu of drinks and wines. Fogo de Chao gave me the opportunity to train staff, learn how to coordinate any party bigger than 150 up to a whole closed venue for an event and they also taught me how to work as a team. Its team base service, and the tip was also pooled, which meant that we had to hold each other accountable for always improving and doing better. Several times I would jump in the desert station and create eatable arrangements, messages, whatever was necessary to go above and beyond.

At The Melting Pot a tradition of great service and of celebration of occasions was carried by me and our crews in both the Gas Lamp San Diego location; and at the Sand Lake location here in Orlando. It is a fondue restaurant that originated here in the Orlando area and for years it has been providing one of the most romantic and celebratory experinces one can ever have at a restaurant. Guests would come in, often in pairs, celebrating their love, bringing flowers and chocolates to the table. There would be bigger parties of up to 10 people with 3-4 "burners" in the table as well, but often couples. This experience lasted anything from 1 to 2 hours, so I really spent time with my guests. At first, the server would arrive, explain the menu and the concept of the 4 courses. Once they have agreed on something, I come around and start making their cheese, follow by a salad, followed by the cooking of vegetable and raw proteins, followed by chocolate dessert. Due to the nature of fondue, this restaurant had a lot of rules and guidelines we had to follow. Cross contamination procedures, teaching the guests about the burner and the boiling water pot just two feet from their faces, how to handle the raw meats, propper storage of ingredients and imaculate hygene procedures was what we needed to follow through with every guest at every table. This job also gave the opportunity to train, and to make eatible arrangment for guests that have gone viral in the web page of the company.