-Aparium Hospitality Group - responsible for the operations of 2 of the Hotel venues: Percheron Rooftop Bar and XR Cafe -Managed the staff on floor from opening to closing checklist, cash management and preparing venues for daily reservations-Monitored beverage cost control, weekly inventory and monthly inventory on property -Managed all employee files including attendance, policy and procedure violations -Recruitment experience to fill all FOH positions

-Aparium Hospitality Group - responsible for the operations of 3 of the Hotel venues: Hu. Cafe, Hu Rooftop and Hu. Diner-Operated five outlets during staffing transitions -Floor management of employees, prepping venues for reservations needs- Beverage cost control - Managed Financial oversight

Responsible for overall operations of the Casino Bars Department (beverage) while networking and managing customer services and having oversight/ management of the beverage staff. - Managed 20 employees and tending to all customer service needs - Maintained the beverage department hours and cost relation to staffing required by business levels.-Monitor beverage cost control and business management - Part of the interview cycle, trained new hires and conducted annual performance reviewsPromotion: Lead Supervisor of Club Envy, added managing labor hours and working direct with customers and bookings.

Company reached #2 in "Louisville's Best Places for Mens Shopping" in year 2 of business operations. - Customer service and customer experience - Adhere to company policies and procedures for customer experience and product knowledge- Worked to maintain stocks, floor sales and generation of sales

ECI - nationally recognized hospitality consultant group specialized in restaurants, bars, nightclubs and live entertainment. - Promoted to train 10+ bartenders, assist General Managers and work with VIP customers within first year of tenure. - Responsible for maintaining a productive and efficient bar through all hours of operations.-Overseeing opening and closing procedures, ensuring the employees work in a timely manner preparing the venue for maximum volume as well prepping for the next opening shift.- Point person for GM to lead back bar product placement, track inventory of liquor, beer, wine, and champagne. Assistin overseeing bar operations, delivery of customer service, and generation of revenue.-Train bartenders on drink recipes, Aloha point of sale system, safety standards, and corporate policy.- One of two staff persons chosen to perform weekly inventory of 175 products from back bar and large storage area.-Capture data on excel spreadsheets, and submit to GM.-Worked closely with area liquor reps to meet company requirements for menu pairings and ingredients.