Storyteller - Raconteur - Pirate - Magician - Orator - Snake Oil Salesman - Entertainer

Presenter of Curiosities from around the world.

Experience with SCUBA, wildlife viewing and sailing tours.

Independent and contract scuba instruction. CPR and First Aid Instruction.

Walking Tour Guide Licensed by the City of New Orleans.

Seasonal Employment 2016 Peak at SDF1 Fulfillment Center. Receiving, Recieve Sort Line, Stow, Shipping Induct Line

Seasonal Employment at Kachess Lake Campground. Guest service, boat ramp and check-in.

General Manager – Chief of Staff – Operations Consultant – Boat Captain – Divemaster – SCUBA Instructor Full service Dive Shop, PADI 5 Star Dive Center and Charter Operation with 2 boats running charters AM / PM along the South Florida Coast and Bahamas.

Manager – Boat Captain – Divemaster – SCUBA Instructor – Gas BlenderFull service Dive Shop, PADI 5 Star Dive Center and Charter Operation with 3 boats running charters AM / PM along the Kona Coast of Hawaii.

Responsibilities included: Management of high volume video rental and retail sales; oversight of 2 managers and 10-12 staff. Worked with DM and RD to revive this failing location and developed store to be consistently in top 3 district producers within 9 months.

Responsibilities included: Merchandise purchasing and inventory rotation; Customer Service on all levels including front line sales, staff training and community relations; Merchandising of all product; Computer setup and administration of POS, inventory control and Quickbooks; all aspects of Human Resources including staff development, payroll and scheduling; all Accounting including accounts payable and receivable, daily cash handling, credit card processing and tax liabilities; all negotiations including lease, vendors, special event setup and government permits.

Study of Renaissance Fencing provides both a theoretical and practical view of swordsmanship as developed throughout western civilization from the sixteenth century through the late eighteenth. This class strives to allow the student the experience of hands-on practice with weapons comparable to actual swords used within the historical period.

Responsibilities included: All aspects of food production for 7 restaurants, P&L management, cost control, budget design and implementation, staffing, ordering, menu design and training. Oversight of 16 managers, 10 supervisors and 30-50 hourly employees.

Responsibilities included: Management of all store operations. $9.5 million annual store sales with 9 managers, 11 supervisors and 50-75 hourly employees. Full music/video department and Starbucks Cafe.

Store Manager Training Position responsible for 12 Department Managers including merchandising, Starbucks cafe, shipping/receiving, all in-store human resource duties, budget goals, hands on implementation and supervision of daily store operations. $11 million annual store sales and the largest facility on the West Coast with up to 150 hourly employees depending on season. Full music/video department and Starbucks Cafe.

Merchandising and customer service in a small bookstore.

Responsible for supervision and book keeping at a two facility resort accommodation. Oversight of up to 5 employees and property operations. Setup and implemented multi facility computer system

Responsibilities included: Food production, quality control, budget planning, staffing, training and menu design for mountain-wide operations at seven lodges, one year round upscale facility, and a banquet/catering department. Personnel management varied by season 100-200 during winter, 10-50 during summer.

Responsibilities included: Management of full bar, dining facility, retail, repair, and Guest Services. Customer Service, product ordering, quality control, budget goals, supervision of 25-35 employees in retail, repair, guest services and restaurant.

Training position for advancement to General Manager. Responsibilities included: hands on experience in remodel of Boulder Lodge Facility into a new Cantina style motif, staff selection and training, menu design, implementation of full bar, P&L goals, cross department supervision, Product purchasing and merchandising, Systems Management, Safety and Compliance.

Menu design, staff selection and training, ordering, bar management, front desk, bookkeeping, reservations, housekeeping supervision, scheduling, events for up to 350 persons, maintenance, and employee housing all fall into this hands on position.

Responsibilities included: Supervision of large volume lines and banquets on a six restaurant resort property, high quality specialty dish preparation, personnel management, and stock control. Direct oversight of 9 Room Chefs, 16 Leads and 65-125 employees.

Production supervision and quality control of a large volume line, recipe design and implementation of signature products in a high-end hotel restaurant featuring upscale seafood, beef, and southwestern style cuisine.

Certified as corporate trainer in Broiler, Prep, Seafood Bar and Sauté. Nationwide travel to facility locations for store openings, training, and menu implementation.