 Built daily and weekly marketing schedules to increase sales via social media, in person, and email Continuously use daily reading materials, leaders, and training to elevate myself as a travel professional Design and book dream vacations based on clients budgets, wants, needs, and personalities

 Oversaw daily, weekly, and end of month metrics while analyzing systems to increase profit and output Trained leaders on how to develop 60+ team members to create a strong cohesive team Analyzed daily sales flows to determine labor efficiency and profit margins

 Managed, trained, and developed an ever changing team of 5 individuals Developed monthly inventory sheets, to accurately track sales and food cost Created SOPs to increase efficiency between leadership, hosts, and the kitchen

Sold office supplies door to door for businesses in the Raleigh NC area. Learned about sales etiquette, tools, and how to overturn objections.

 Member of Opening Team Ensured top notch sanitation requirements to comply with state, federal, and local codes Helped create a positive environment and cohesive team Responsible for completing monthly inventory

Strive everyday to maintain a positive work environment, AAA and Forbes standards, and continuously exceed guest expectations. I train new cast members on different stations and maintaining Forbes and AAA standards and expectations. I am a demonstrated leader amongst my peers using honesty, efficiency, and a focus on teamwork to guide myself and others.

I created, organized, and executed new menu items and specials while decreasing food waste and spoilage by using products on hand. I would go out to the dining room to talk with the guests to ensure they had an exceptional experience.

It was my responsibility to organize and delegate daily food preparation out to coworkers. I received and sorted daily product orders using proper food handling procedures. Lastly, I taught and trained new employees in the standard operating procedures of the kitchen.

During my time at the Dalton Cafe I increased revenue by 90%. I achieved this by advertising using word of mouth, social media, and print; guest feedback on the restaurant, their experience, and the food; as well as providing excellent guest service. While here, I organized a deep clean and a face lift of the restaurant to increase curb appeal. It was also my responsibility to cost out menu items and promote daily specials.

While on internship I worked at Le Cellier Steakhouse and the EPCOT Food & Wine Festival. I gained the experience of working in a fast paced environment serving around 400 people a night. I learned a sense of urgency, efficiency, and how to be an effective worker in a kitchen.

I learned the basics of customer service while serving and helping the customers. I gained a basic understanding of operating a cash register and how to serve 5-7 tables at a time.

I learned how to operate in a limited space, as well as expanded my knowledge of prepping and preparing meals. Lastly, I acquired the appropriate training of cleaning a flat-top.