Hired originally as a bartender/server for the Winter 22' season. The majority of the bar staff had been trained at The Rose under my tutelage. Because these bartenders and manager had such a firm grasp on the bar program, I had adjusted my position to focus more on FoH serving. With an incredible review and guest track record I was offered the "Lead Server" in July of 2023; taking on more responsibility in the form of Fine Dining etiquette, service, as well as sales strategies for the entire restaurant. While maintaining high standards of my personal service I was also tasked with ensuring that existing FoH employees as well as new hires were trained with appropriate knowledge befitting a fine dining restaurant.

Bartender at local sports bar tasked with maintaining high volume, to order cocktail service, alongside quick order food service. Often tasked to do so as shift leader or sole bartender. 85+ Seats in house, this sports bar was often full from happy hour until the last of restaurant service members finished their drinks at last call. As a bartender at Eleanor's, you were not just responsible for drink service, but the entire service from start to finish; oftentimes completing host, managerial, server, and even custodial responsibilities.

Bar Manager for craft cocktail, late night, and venue based bar during normal operations as well as redesign for Covid conscious service and parameters. Responsible for 100+ seats during day to day operations I was also in charge for providing service during show nights, oftentimes with 500+ guests. Fast and friendly craft cocktail service that was once known to take 25-30 minutes to get a drink has been changed to 8-10 minutes per order even on the busiest nights. Other responsibilities included menu design, inventory management, personnel management (10-16 employees on staff), day to day operations and floor management. Education was conducted by myself and usually included a 1-2 hour session every month to help increase sales revenue as well as train any and all who had whimsy to be a bartender.

Bartender at Jackson Lake Lodge. Designated as the roaming bartender for banquet and events, fine dining restaurant, as well as employee bartender.

Lead Bartender at locally owned Fine Dining restaurant, Postero. Sole bartender for 150 seats in house +16 for private dining. Responsible for cocktail creation as well as daily execution as the only bartender in the restaurant. Made use of the small cabinet of liquors through use of slow and rapid infusion techniques, as well as advanced culinary techniques to create craft cocktails on a small budget.

Lead Server and Bartender for flagship restaurant of reimagined Disney Springs, Morimoto Asia. The first restaurant of a collaboration between Disney, Patina Restaurant Group, & Iron Chef Morimoto's newest concept; pan-Asian inspired cuisine and cocktails set in the high volume setting of Disney Springs in Orlando, Florida. Being a part of the inaugural FoH staff we were trained for 6 weeks on the vast cuisine and beverages that we would come to offer at Morimoto Asia. Of 300 new hires, I constantly tested in the top 3% on menu, general, and applied knowledge of food and beverages served. Before opening in September, was promoted to Lead Bartender though it was my first experience as a professional bartender. Responsible for 645+ seats in house as service well with a large cocktail, beer, wine, and nihonshu/shochu menu as well.

Serving position at Fine Dining seafood restaurant, Oceanaire Seafood Room, under Landry's Hospitality. Located on I-Drive in Orlando the business was at the heart of convention culture. Responsible for providing fine dining service and knowledge for groups from 1 through 30 guests on any given day. Constant rotation of menu and fresh fish led to an ever changing dynamic that allowed me to truly understand the role of front-wait/back-wait positions. Trained in proper steps of service, it has been employed in my daily skillset.

NCGS, Incorporated is a full-service international CRO managing clinical trials since 1984 in drug, biologic, device, diagnostics and consumer products. NCGS provides full-service or strategic sourcing needs focused on risk mitigation. NCGS is a WBENC certified diversity supplier.NCGS has supported the development or expanded labeling of 29 approved products and has ZERO 483s. NCGS clinical teams are first in class, highly- tenured professionals - 10+ years’ experience; A team remains throughout the trial- Turnover rates are discernibly different at<3% annuallyFULL SERVICES INCLUDE:• Clinical Operations and Monitoring• Fully Integrated Remote Access Systems- e-RBM: Risk-based monitoring- eTMF: TMF Migration, Consolidation- ePROc: Patient Reported Outcomes- eCLIN: CTMS• Medical Monitoring & Clinical Safety • Quality Assurance & Regulatory Compliance• Medical Writing• BiostatisticsQC Specialist- QC the regulatory documents of Pfizer clinical trials.- Data acquisition and upload to Pfizer portals such as ELARA/PTMF/DMV/Right-TrackII.- Review submission of the regulatory documents and keep track of all submissions.- Thorough reviewing of IIP (Investigator initiation package) documents for site initiation.- Ensure sites are running as per ICH-GCP and regulatory guidelines.- Training to the subordinates. Make suggestions to the company for the betterment and improvement. Thorough reviewing of investigators, sub-investigators and site staff regulatory documents and submission.Tasked with training employees to index clinical documents from a current repository to an electronic master file, performing quality control check of electronic regulatory documents given a set of predefined criteria, and use of GCP (Good Clinical Practices) guidelines. Additional duties included identifying, analyzing, and correcting issues in Standard Operating Procedures (SOP’s) as well as company policies leading to increased efficiency on average of 230%.

Locally owned Pizza restaurant located in West Ashley and James Island in Charleston County, SC. After a short period of time was raised from store associate to Assistant Store Manager. Assistant Store Manager responsibilities included but were not limited to making food to order, handling the cash register, inventory, cleanliness of the store, as well as training and delegation of tasks to subordinates (team of 5-10). During time as Assistant Store Manager both locations had increased customer satisfaction ratings from 65-75% to an average of 96%. This was done on volunteer basis, offering a discount on next purchase for completion of the survey.

Triangle Char and Bar, winner of the "Westie Award" and Charleston's "Best Sunday Brunch", is not only one of the highest rated restaurants in Charleston but a major part of the community. This includes catering and participation for such events as the Avondale 5K Run and the Charlie Post Classic 5/15K run. Everyday work included cooking food at a high volume restaurant to order as requested by the customer. Also responsible for prepping the necessities for each day including but not limited to food, inventory, dry goods, and cleaning of the kitchen. Excellent ratings by managerial staff and no demerits during time working there.

Locally owned Pizza and Subs shop in Simpsonville, SC. Began working directly with the owner at the time of opening and soon graduated from delivery driver to lead line chef. After many months of excellently rated customer service, increase in productivity from subordinates, and multiple employee of the month achievements, I was moved to a new storefront in Greenville, SC, as Manager. During this time, I was responsible for managing store while the owner was absent, delegating jobs and duties to other employees, preparation of all foods as well as delivery to customers. Simpsonville storefront retained highest rated customer service of all similar restaurants in the area during my time there as well as the newer Greenville location.

Starting as a hobby that soon became out of control, Duck Alley had meager beginnings in a flea market located in Greenville, SC. After only 7 years the store had expanded it's inventory by twenty-fold, moved locations to the beautiful Saluda, NC, as well as constructing its own storefront by the Historic Train Depot located on Main St of Saluda. Responsible for stocking, inventory management, inventory records, wholesale purchasing, and in-store customer service. Achieved Lead Sales Associate, giving the responsibilities of training and delegating subordinates while maintaining the highest rated customer service.

Assisted full-time Technical Director in building props, sets, lighting as well as maintaining the theater. Included shows "Criminal Genius" by George F. Walker, "Reefer Madness" by Kevin Murphy, "Metamorphoses" by Mary Zimmerman, "Flight of the Lawnchair Man" by Larry Walters, "Big Love" by Charles L. Mee, "Macbeth as You Like It" assorted works by Shakespeare, "Freakshow" by Carson Kreitzer, "Urinetown" by Mark Hollmann, and "An Evening of Short Plays" assorted works from various writers. Upon request, photos of these sets, props, and lighting can be produced.

The program, which will feature authors, artists, designers, and scientists, will center on the fictional "shared worlds" participating students create. To build these worlds, participants will have overview classes in many disciplines, including history, religion, and science - many taught by Wofford College professors and instructors, and professionals in the fields of writing and art.Assisted professors in creating schedules as well as planning and executing creative activities for campers aged 13-17. Created original lesson plans and conducted within a classroom setting in concordance with teachers and guest speakers. This included lectures on creative writing techniques, research methods, and editing.

Stocking, Inventory, Inventory Control and Customer Service. Charged with training and overseeing employees from multiple stores in the region. Excellent rated customer service while also retaining highest rated Associate in the Southeast region for six months. This commendation was based on sales of preorders, percentage of sales using the PowerUp rewards program, as well as reviews done voluntarily by customers and coworkers.