• Promoted to number one sales volume deli after five months with company• Selected to Niemann Foods Leadership Academy for training to become Store Director• Responsible for training and developing newly hired deli managers and students of Leadership Academy• Consistently surpassed company financial and operation goals• Chosen regularly to test and provide feedback on new product offerings for the company• Developed a culture of professionalism, accountability and customer service• Maintained and ordered diverse product selection to continue business growth strategy• Maintained high standards for department quality ensuring customer satisfaction and repeat business• Mentored two previous assistant managers to take over departments of their own

•Championed location in better utilization of Cast Deployment System•Assisted Leadership Team with rollout of signature service all day•Developed cultural representatives to transition into signature service•Assisted in development and execution of highly visible New Years Eve and special event concepts to increase sales goals of over thirty percent•General Teller entrusted with location daily funds in excess of eight thousand dollars

•Monitored show quality and cleanliness of the location. •Piloted and instructed 15 day class series focused on the restaurant podium.•Monitored and coached cast members on service and quality standards.•Implemented college program arrival, departure and recognition process.•Collect feedback from guests to ensure we are meeting and exceeding their expectations.

•Responsible for completing all HACCP procedures for the Front and Heart of House of the Restaurant. •Promoting and fostering teamwork amongst the frontline cast within the location•As a member of the safety committee responsible for the implementation of best practices as well as education for the cast on preventative measures. •Reinforcement of the Walt Disney World Policies and Procedures in partnership with the leadership team.•Monitored show quality and cleanliness of the location•Monitored and adjusted staffing levels of the area as directed by the leadership team•Ensured that service excellence behaviors are being performed within the areas on a daily basis.•Selected to for a cross utilization opportunity as a Coordinator at Tony’s Town Square Restaurant•Prepared meals for guests with Special Diets and Allergies

•Chosen to perform relief coordinator duties for all areas within the complex•Selected to be a general teller which is responsible for the all daily funds and financial reporting for the location. •Trained in all roles within the complex including culinary, seating host, and server.

•Responsible for training tools for new beverage menu rollout•Coached and developed 23 shift cast members including servers, bartenders, and host/hostesses •Directed food and beverage operations for highly visible sports themed restaurant seating 240 guests•Demonstrated skill managing private events featuring ESPN U College Football Awards and Atlantic Dance Hall New Years Eve celebration