Originally a part of the opening team as head bartender, I was in charge of putting systems into practice behind the 3 public bars as well as the 2 private event bars. Moving into more managerial duties I helped with ordering, rota, onboarding, and day-to-day overseeing of a 30 person Bar team as well as a portion of the floor and kitchen teams.

Starting as a kitchen server, I worked my way through nearly every position on the floor until I ended up behind the bar. Here is where I have developed the skills and qualities that make for a future leader.

This was my first taste into the bar world, and truly where I fell in love with bartending. During this time I studied about spirits, bartending, and hospitality as a whole.

As part of my externship, required for my Associates degree, I worked closely with the Executive Sous Chef of the hotel to learn how the different operations work within the company. There were four different operations at this location that I was rotated between.

High-school job involving cleaning, prepping, and preparing pizza dough, sauce, and pizzas.