. Responsibilities include: staff schedule, menu design/development, delegation of duties to department heads, control of labor costs, customer relations, nightly settlement of paperwork/closing, lead nightly staff meetings, weekly manager meetings. Working directly with Chef Georges Perrier on promotions and marketing

. Responsibilities included: Event planning and organization (weddings, bridal showers, pharmaceutical dinners, company luncheons, and birthdays), composing special menus, collaborating with host, rental companies, the Chef, and service staff.

Assistant Sommelier (December 2006-January 2008). Worked under M.O.F. 1994 Christophe Tassan (French Master Sommelier). Responsibilities included: wine list development, wine by the glass program, ordering, assisted customers in wine selection, created customized wine flights and pairings, led discussions in wine dinners.

0499.Captain. Responsibilities included: staff scheduling, customer relations, floor management, server floor plan for optimal efficiency, server duties, closing sidework.

Scheduling, overseeing service, customer relations, shift line-up,closing paperwork