https://www.henofthewood.com/

• Diligently describe the constantly changing menu items in detail in order to create a memorable dining experience.• Constantly work on crafting delicious cocktails that pair well with the dining menu.https://www.instagram.com/miserylovescovt/https://www.facebook.com/pages/Misery-Loves-Co/243619998984131?fref=ts

Responsible for harvesting fall organic vegetable harvest.

I volunteer with any and all farm work. Cultivating, irrigation, weeding, and harvesting on a local organic vegetable farm. www.pitchforkfarmvt.com. https://m.facebook.com/PitchforkFarmVT/

•Quickly learned complex point-of-sale system; features and benefits of appliances and electronics; and utilized previous hospitality experience to create a pleasant customer experience. •Increased personal sales though selling extended service protection, enthusiastically promoting company financing options, installations, and key features of elite brands.•Earned customers’ trust by following though on every detail of a sale, including delivery and installation of complex electronics and appliance systems in customers’ homes. •Excelled in sales and promoted to manager in training position within 6 months of being hired because of leadership capabilities.

•Managed large outdoor area catering to more than 1000 people per day while enabling team to achieve a 10% increase. •Hired to train all service staff members in Relais & Châteaux standards of service. Relais & Châteaux is a global fellowship of individually own and operated luxury hotels and restaurants.•Continually trained staff in wine service knowledge, techniques, and etiquette, which enabled Castle Hill Inn to achieve the Wine Spectator “Best of” award for the 10th year in a row.Info on press & history of CHI:http://castlehillinn.com/about-castle-hill-inn/kudos/http://www.forbestravelguide.com/newport-rhode-island/hotels/castle-hill-innhttp://www.relaischateaux.com/castlehill#.Vbp7C7eEf_Qhttp://tmagazine.blogs.nytimes.com/2015/07/10/rhode-island-best-clambake/?_r=0

• Managed all daily operations including controlling beverage, food, and labor costs, supervising a management staff of four including sous chef, sommelier, bar manager, office management, all party planning efforts, and a staff of 30. • Responsible for all P&L reports and reported directly to investor and chef/owner on weekly progress and improvements. • Completely revamped and retrained entire front of house staff in order to achieve extremely high standards of service while maintaining a unique and friendly dining experience for our guests. • Responsible for all front of the house operations while receiving several awards from top NJ restaurant publications including NJ’s top 25 best restaurants, progressed to number 20 in 2014 Opinionated about dining blog top 100 best restaurants in US 2014 from 23 in 2013 and 35 in 2012, Wine Spectator Best Award of Excellence 2012 and 2013. Chef Anderson was Semi Finalist as Best Chef Mid-Atlantic Region at the James Beard House 2012 and 2013. More info on press:http://elementsprinceton.com/press.phphttp://njmonthly.com/articles/restaurants/the-top-25-restaurants.htmlhttp://www.nytimes.com/2010/05/09/nyregion/09dinenj.htmlhttp://www.nj.com/entertainment/dining/index.ssf/2008/11/princetons_elements_filled_wit.htmlZagat Ratings Food: 25 Service: 24 Decor: 24

• Promoted to GM to oversee entire overhaul and full $250,000 renovation of restaurant from previous ownership to comply with new Manhattan based company standards.• Implemented an entire overhaul of internet based beverage inventory management system, called Binwise, that involved extraction of data from point of sale system and depletion of current inventory on a daily basis. • Rewrote wine list and adjusted pricing structure to offer a wider range of selections, which effectively raised sales overall 17%.• Implemented marketing strategies for increased revenue in party planning, off-site catering, and in-house cooking classes.• Given "Excellent"​ rating from New York Times, 4 Star rating from Cody Kendal in The Star Ledger, NJ monthly Top 25 Restaurant 2007 - 2011More info on press: http://www.duemarinj.com/news_and_events/newshttp://www.nytimes.com/2008/12/14/nyregion/new-jersey/14dinenj.html?_r=1&http://www.nj.com/entertainment/dining/index.ssf/2008/10/due_mari_firstrate_food_ambien.htmlhttp://njmonthly.com/restaurantreviews/due-mari.htmlZagat Ratings: Food: 26 Service: 24 Decor: 24

•Worked closely with Chef Michael White and fellow proprietors in the opening of the Altamarea Group’s first project in NJ. •Actively involved in opening a brand new establishment from remodeling and rebranding former space.•Created and wrote all company training programs for all positions, responsible for all hiring and firing of employees, all staff scheduling, executed payroll, explained all health benefit packages, followed and enforced all company standard HR regulations.•Managed wine, beer, and liquor inventories as well as created cocktail program, and selected all wine pairings.•Supervised all shifts, including, handling all guest relations, ensuring and organizing flow of service, and assisting service staff.•Collaborated with many well-respected importers, domestic producers, and the executive chef in the creation, advertisement, and menu development with wine pairings of all wine events and dinners. Due Terre closed it's doors in January of 2012 to expand Altamarea group's more casual brand, Osteria Morini.More info on press and internet blogs:http://njmonthly.com/restaurantreviews/due_terre_enoteca.htmlhttp://www.nytimes.com/2010/08/25/dining/25White.html?pagewanted=allhttp://www.hqchannel.com/dueterre