-worked private dining events.-operated in both server and bartender positions.-prior to the coronavirus pandemic and our temporary closure, I was able to generate healthy sales, promote positive teamwork engagement, and make meaningful connections in the community.

-on average, I sold between $2-2.5k per shift.-managed a 6 to 8 table, 28 seat section.-trained incoming staff.-performed all necessary fine dining steps of service while managing extremely high volume.-served between 45-75 covers a shift-communicated effectively with FOH team and BOH team to ensure a seemless dining experience for all guests each season.

Taught kids across Tennessee how to code and apply their knowledge to Minecraft.

--part of the opening team and a designated trainer.--memorized and verbalized any off-menu features to guests.--attended weekly wine and spirits classes.

--worked alongside the chef in developing seasonal cocktails to pair alongside menu.--managed 12 seat bar and the well, as a single bartender.--made bitters and tinctures in house and was responsible for their production.

--attended weekly wine classes provided by Fleming's.--worked private dining events.--memorized any off-menu items and the ingredients of all of the menu items.

--part of opening team and worked alongside James Beard award-winning chef Sean Brock.--detailed understanding of daily-changing menu.--