I am in charge of all aspects of daily F&B operations; to include hiring, training and inventory management. During my time with the company, I have been apart of successfully opening a new concept restaurant, along with running a full service banquet department and a separate brand required breakfast outlet. I was also charge with the season opening of another bar and grill located inside of a resort property. Across all outlets, I've been able to effectively manage costs/expenses to achieve budgeted expectations. I've taken part in developing seasonal food/drink menus, centralizing around ingredients local to Virginia. I was also tasked with developing new training procedures to be compliant with outlet SOP’s and hotel brand standards for F&B operations.

I started with Friday's as a server, working my way to being a bartender within the first year. Along with working in store as a bartender, I eventually became a part of the NSO (New Store Opener) Team. This brought me to different locations around the Southeast Region to open new restaurants, while maintaining the standards set forth by TGI Friday's. This included implementing training regimens, while coordinating with in store management/corporate management to evaluate, train, motivate and supervise employee's of new stores in preparation for opening to the public. My focus surrounded the bar operations, but also included all FOH operations and associated tasks.