- Was instrumental in launching the museum’s new Floris Tea Room concept- interviewed new staff and planned out their training- figured out steps of service for new dining concept

o Oversee shift operations in three separate venues (Best Café, Amuse, SpecialEvents)o Responsible for day to day operations and direction of staffo Responsible for anywhere from 5 to 20 employees at a timeo Ensure effective opening and closing dutieso Helping employees accomplish their tasks in an effective mannero Anticipating needs of employees, customers, and the business

o Responsible for setting up and maintaining cash bars during weekly happy houro Stocked beer and wine coolerso Ensured all cash bars had adequate stock of beer and wine throughout the nighto Maintained knowledge of beer and wine on menuo Responsible for training of all new employees

o Greeted guests and tended to their needso Responsible for Café upkeepo Handling and preparing food for customerso Responding to customers questions and concerns about menu itemso Handled money and conducted transactions (cash, credit, gift cards, etc.)o Counted money in drawers at beginning of shift to ensure correct amounts

Co-Manager of the Club's Pool Cafe. Responsibilities included:- Managed day-to-day activities and operations- Management and leadership of a team of 15 - Delegation of duties and scheduling for staff- Developed and implemented various special events- Responsible for club inventory- Responsible for opening and closing during event days

Staff for events such as wedding and parties. Responsibilities included:- Worked weddings, parties, and other such events- Helped with setup and breakdown of events- Worked as a bar-back and occasional bartender during events- Worked as a kitchen runner (Plating and Serving dishes)

Server and Line cook at the Club's Pool Cafe. Responsibilities included:- Developed relationships with regular members in order to better serve them- Took orders from members and brought out food to their table- Preparation of food and drink