Selected to deliver cohesive trainings to individuals at all staffing levels. Takes on additional duties as a Mixologist providing customers with a personalized beverage experience. •Guarantees all employees are in alignment with company standards in addition to local and state health codes. •Mentors employees on delivering the most effective customer care to gain repeat business development opportunities.

Handpicked to direct all aspects of daily functions with a focus on training, performance development, and staff management. Guided 12 staff members while operating as the Lead Training Coordinator. •Worked collaboratively with Corporate Trainers to deliver comprehensive trainings to staff members.•Strengthened prior training operations by conceptualizing and implementing long lasting process solutions. •Played an integral role during the execution of a customer promotion initiative entitled Red Robin Royalty. •Instructed team members on the application of company incentive initiatives including The Voice of the Guest. •Provided on-site expertise to numerous Red Robin locations while coaching 100 staff members at a time.•Named Employee of the Quarter and secured academic scholarships due to outstanding performance.

Employed event coordination skills during the administration of table settings, buffet design, table configurations, and canopy suggestions. •Managed small to large events consisting of up to 500 individuals with prominent corporations such as the Make-A-Wish Foundation.

Utilized culinary achievements and credentials to supervise all food preparation and cooking activities. Oversaw all operations carried out by serving and kitchen personnel. •Chose menu items with distinct eye toward quality, variety, availability of seasonal foods, popularity of past dishes, and a likely customer base.

Responsibilities included all aspects of the daily running of a professional kitchen. The duties included ordering, costing, and preparing each menu.•Provided a full service menu for high-end fine dining plated dinners and buffet meals.•Prepared custom cakes, plated desserts, and a variety of baked goods for our daily menu, from scratch.•Interacted with clients on a customer service and personal level, to make their catered event a success