Our concept is simple and unique… we only have ONE LOVE – quality chicken finger meals! At Raising Cane’s® you get an exceptionally high quality product served quickly and conveniently. We can do this because we offer a limited menu. The specialized systems developed by Raising Cane’s® allow us to maintain a level of quality unmatched in the industry. Our commitment to this concept will not allow us to compromise our quality, cut corners or clutter our menu with new products that do not fit our core menu offering.The Vision​To grow restaurants all over the world and be the brand for quality chicken finger meals, a great crew, cool culture, and active community involvement

Hopdoddy was created to express the perfect union of burgers and beer: Handcrafted Beer (Hop) + (Doddy), the nickname given to the native cow in Aberdeen, Scotland. At Hopdoddy our passion is to bring you the freshest available, all-natural ingredients. Daily in-house we grind hormone/antibiotic free black angus beef, bake our own buns from scratch & cut our own Kennebec Fries.

Flix Brewhouse by Galaxy is America’s Cinema Brewery - the only first run movie theatre in the world to incorporate a fully functioning microbrewery. By combining these concepts, Flix delivers to your theatre seat three of America’s great loves - craft beer, great food and the latest movies! All six of our stadium seating “dining rooms” are outfitted with the latest high-definition digital projection and sound technologies, wall-to-wall curved screens and feature our revolutionary Easy Glider moveable table top. We brew six beers of our own and offer 42 other draft beers for guests to enjoy. The Flix Mix lobby bar and cafe is open seven days a week to public, no ticket required, so you can come in and grab a bite to eat or have a locally brewed beer anytime!

As co-founder/ consultant, I helped create the initial layout of the front of house. Helped design the layout of the bar. I also created the opening beer/wine & spirit list. Hired all management positions and hourly team members for opening.

All Austin Locations)Close and Volume Shifts at Georgetown as well as at Austin Locations. (on call MGR)In charge of creating bar specials and inventory for Georgetown

Helped found Georgetown's first Restaurant Association, currently has 14 members Provide various services for the Restaurants of Georgetown (Co-Op Marketing, Event Planning, Charity Work, Team Consulting)Organization dissolved due to restaurants closing.

Georgetown's first true fine dining establishment. Offering a selection of over 200 wines to an exquisite menu from a full scratch kitchen by Chef James RamseyManage the restaurant two-three days a week. Work various jobs around the restaurant the rest of the week. (Server, Bartender, Line Cook, Food Expo)

Casual yet elegant Italian cuisine. Fan favorites from house made Lasagna to Pork Lombardo. As a line cook, worked the flat top, salad station, grill.As a bar tender, handled weekly inventory.

Closed the restaurant two-three nights a week. In charge of bar inventory.Organize and create Bar Specials Plan Live Music Events

Wildfire opened its doors in August of 1997. The restaurant has since developed into thriving establishment primarily due to its committed staff and regular customers. Wildfire is best known for its large oak log burning grill and smoking applications with apple, hickory and mesquite wood - which gives the menu items a unique flavor. We use the power of the flame and the smoke derived there from as the nucleus of the menu, hence the name "Wildfire". The overall menu has a Texas/Southwestern theme and encompasses a wide variety of steaks, poultry, seafood and game meats that will please even the pickiest of diners.Wildfire offers three dining areas to its customers - a nonsmoking dining room, a bar/dining area in which smoking is permitted and a banquet room that seats up to 42 guests. Wildfire has been featured favorably in many popular publications such as: Time, Texas Monthly, Texas Highways, Southern Living, Austin Chronicle, as well as newspapers across the state.- Restaurant's utility man. Worked predominantly as a Food Expo and Line Cook.- As main food expo, handled training of other expo's and server's and plate presentations.

Required to type at 12000 words per hourTyped at a 95% or above correction rate.Entered Car utility and warranty information five hours a day.

Sorted through check's for five First Texas Bank locationsHandled bank balances and check's for all banks

- Taught and coordinated a summer basic tennis program.- Taught two different classes for different age groups. One was for 5-9 year old kids and the other was for 10-16 year old kids.- Taught basic fundamentals, rules and sportsmanship