Certified Google Educator

Presented lessons in several disciplines of science including Genetics, Environmental Science, Physics, Astronomy and Space Science, and Life Science Planned, evaluated, and revised course content, course materials and methods of instruction Led science instruction in a self contained special education classroom Utilized various resources to facilitate higher order thinking questions Supervisor of the Beverly City School Robotics Club Organized robotics demonstration for the Board of Education to highlight student achievement in science and technology

Manage a $3 million top line revenue producing Italian style Trattoria; Supervise a staff of 30+ employees; Coordinated schedule for all front of house staff; Forecast monthly labor hours and cost utilizing past business trends; Responsible for keeping beverage (liquor, wine and beer) inventory on budget; Recruiting, interviewing, hiring and training of new employees; Conduct daily preservice and periodic staff meetings for front of house staff; Increased top line revenue by improving service standards and salesmanship of service staff; Coordinate wine and culinary training seminars; Composed a thorough business analysis on an existing restaurant concept for possible acquisition by the Terra Momo Restaurant Group

Organized, promoted, community outreach events, such as the "Green Expo" for a Sustainable Lawrence (2009-2011), a non profit organization, .

Supervised subcontractor installation of ground water monitoring wells, and temporary well points; Supervised subcontractor excavation and removal of underground storage tanks; Collected ground water and soil samples for the purpose of detection and delineation of subsurface contamination; Researched historical data of commercial and residential property for the purpose of environmental due diligence; Tabulated and plotted lab data for statistical analysis

Managed a restaurant, cocktail lounge, and room service outlet; Supervised a staff of 30+ employees; Coordinated schedules of four departments; Recruiting, hiring and training of new employees; Conducted staff meetings for all front of house employees; Forecasted monthly labor hours and cost utilizing past business trends; Scheduled, coordinated menus and executed large functions

Managed an ~$4 million top line revenue producing and award winning, two meal Asian Fusion restaurant; Supervised a staff of 40+ front of house employees, reviewed and evaluated performance; Conducted staff meetings for all front of house employees; Coordinated schedules of four departments; Scheduled, coordinated menus and executed large functions; Organized and introduced wine and culinary knowledge training courses; Designed a wine and sake list, cocktail menu, lunch and dinner menu; Recruited, hired and trained new front of house employees; Forecasted monthly labor hours and cost utilizing past business trends; Improved pour cost rating and beverage cost through proper training and accountability; Built relationships with clientele to ensure repeat business and drive revenue