Hired as a cocktail server, and was quickly promoted to bartender because of my dedication to maintain a work ethic that included hard work and a sense of urgency to take care of every guest’s individual needs.

To ensure my guests' had the best possible experience; I utilized my personable demeanor and my nack for mixing fabulous cocktails. I always tried to make each guest's individualized tastes met to create the most unique and enjoyable time possible. My ability for paying attention to detail and listening to every guest's needs was a large part of why my service stood out from the rest.

In charge of operations and floor management as well as providing prompt drink orders for the server's tables (approximately 65 seats at capacity), and taking care of all guests seated at the bar (13 seats total). Consistently doing so, while also striving at building and maintaining relationships of all guests while filling their individual needs by keeping an open positive atmosphere. Skills included excellent mixology with knowledge of drink recipes, and making drink order suggestions for people based on their tastes.

Oversaw operations and used coaching paired with positive reinforcement to improve the staff's productivity and profitability. This coupled with consistent table visits, gave a clearer understanding of guest's needs, and aided with developing knowledge critical for more efficient problem solving. Other duties included writing schedules, keeping inventory, and ordering retail items for use during service. These small but imperative tasks were all factors in adding to the restaurant's overall performance and guest satisfaction.

Big Bar Assistant Manager:Managed a staff of about 25 servers, bartenders, and bar porters. Duties included scheduling, payroll, and keeping up with day to day business needs.Bistro & Bar 151 Assistant Manager:Worked to oversee daily operations in a 300-seat restaurant. Managed a staff of over 35 employees in a union environment. Duties included scheduling, payroll, forecasting, record keeping, and other daily tasks. Worked to ensure service standards with food quality and guest satisfaction.

Spent two months training in all areas of the hotel and got a basic understanding of how all operations run and work together. The remaining four months with a concentration in food and beverage working in the restaurant as well as with banquets to prepare for a management role.

Worked with the catering sales department learning how to book events using the computer system delphi, along with preparing banquet event orders, and also shadowing several other departments.

Worked with the suite and catering manager to prepare catered events while managing a staff to provide a quality catering service.