Mixologist - Hudson and Nash / Bayfront Hilton, CA November 2008 - Present • Hudson and Nash, a California themed restaurant and bar was opened to spark and drive new business for the Hotel. I was part of the opening team which included my unique style of cocktail menu development and mixology. I am currently engaged full time at this exciting “Fun Dinning” restaurant.• Have worked as a mixolgist in all 3 high volume bars, which cater to over 400 guests on average per day/night.• Train and mentor incoming staff, streamlining the onboarding process to be quick and efficient with a low attrition rate. • Extensive work with inspiring executive chefs, a well-respected advance sommelier, an efficient management staff and thousands of hard working employees from the Hilton Bayfront’s opening to present day. • Assisted in creating trend leading beverage programs and menus for the three main food and beverage outlets, including a popular infusion cocktail adventure. • Team player with strong leadership skills and detailed focus on guest relations and employee morale.

Manager - Hennessy’s Tavern, CA March 2007 - November 2008• Enthusiastic leader with proven ability to develop and implement business strategies, sales, and marketing skills to acquire new guests and retain existing ones through referrals and establishing long lasting relationships. • Skills included entertainment bookings, event planning, marketing, networking, inventory management, book keeping, problem solving and team building.• Lead a team of 25 to assist with driving the overall profitability of the restaurant through excellent customer service and ensuring day-to-day customer satisfaction.

Classic Mixologist - Whaling Bar at the La Valencia Hotel, CA May 2004 - Nov 2005, April 2007- March 2008• Defined and established extensive fine dining and classic mixology skills in a world-renowned and highly regarded four-star environment. • Established outstanding high-end classic cocktail mixology, tableside flambé techniques and the ability to up sell to an elite clientele.• Created a fun and energetic atmosphere to increase loyal client base and local tourism.

Server - Tommy Bahamas Tropical Café, AZ May 2006-April 2007• This unique, high-end, beach vibe restaurant specializes in the art of relaxation.• Great food, steel drums and little umbrella shaded rum cocktails set the atmosphere of this high volume establishment.

Manager - The Red Kilt Grill & Pub, AZ April 2006 - April 2007 • Independent closing manager responsible for operational efficiency, server and bar cash outs, nightly inventory, informative managerial logs, micros programing and public relations. • Provided vision and motivation to over 30 employees in this exciting restaurant that specialized in fine wine, flair bartending and a youthful clientele base.• Analyze the organization, identify deficiencies, potential opportunities and develop innovative and cost-effective solutions for enhancing competitiveness, increasing revenues, and improving customer service offerings.

Bartender - Lahontan Golf Club, CA Nov 2005 – April 2006The Lodge is the cornerstone of the Lahontan community with its picturesque views, exceptional fine dinning and its extensive wine list that focused on high end Northern California wines. Bartending at this incredible location greatly inspired my knowledge of Napa and Sonoma wines.

Bartender - Roppongi Restaurant and Sushi, CA Sept 2004 – Nov 2005High volume restaurant and Bar. This was the top Asian fusion restaurant in San Diego at the time.

Server - The Olive Garden, AZ August 1998 - May 2003