As the Sommelier/Server at Juan Jasper, I worked the floor weekly in an intimate and relaxed dining setting. I helped our patrons make selections from our concise, yet ever-changing wine list. I assisted in the wine buying by making recommendations to my superiors and also provided supplemental education to my coworkers.

As a Sommelier at Del Frisco's Double Eagle Steakhouse, I worked alongside the front of house staff to create a remarkable fine dining experience. I helped guests navigate an extensive selection of 1,400 labels and assisted the wine director in both staff education and inventory responsibilities. I maintained up to date knowledge of chef's menu features and quarterly wine offerings while working the restaurant floor.

As the Sommelier for Blue Bridge Hospitality, I performed both service and supervisory duties in an upscale dining environment. I provided supplemental knowledge of an extensive beverage program to both staff and guests. I was responsible for closing managerial duties on a regular basis and working the restaurant floor.

As a Server at Market Restaurant, I was an integral part of a chef-driven fine dining experience. I maintained up to date knowledge of a locally and seasonally inspired menu featuring dishes from a wide gastronomic influence. I made guests aware of changes in the menu and chef’s daily features. I offered dining and beverage recommendations while performing floor service and maintaining organization of all transactions.

As the Sommelier and Wine Director at Shellfish Market, I assisted in the opening of a large new restaurant with a seating capacity of over two hundred persons. I authored the wine menu featuring fifty wines by the glass and an extensive cellar. I stocked, inventoried, and ordered wines from distributors on a biweekly basis. During service I provided recommendations on wine selections and pairings to guests, supporting the waitstaff by retrieving bottles from the cellar, pouring wines, and providing supplemental knowledge. When needed, I was also available to wait tables or bartend.

As the house Sommelier and assistant to the Beverage Director at Sailor Oyster Bar, I helped in the creation of the cocktail, beer, and wine program by meeting weekly with sales representatives and advising my superiors on new product acquisition. I authored the “Reserve Wine List” and worked both as a Bartender and performed front of house managerial duties. I elucidated daily oyster and specialty menu offerings to a diverse customer base, handling cash and credit card transactions.

As the Bartender at Lewnes’ Steak House, I created a multitude of classic cocktails for guests and ran service bar duties for the floor staff. I counseled the largely regular customer base on steakhouse cuisine and beverage options in a fast paced, high volume environment. I was solely responsible for cash transactions spanning the entirety of the restaurant. Being the only Sommelier on premise, I was regularly recruited by the serving staff for table side guidance on the award-winning wine list. (Wine Spectator Two Glass Award of Excellence)

As both a Bartender and Server at Boatyard Bar & Grill, I performed a multiplicity of duties in a variety of roles. Working both the main and “market” bars for brunch, lunch, and dinner shifts, I made a variety of craft cocktails while helping customers to navigate the extensive daily menu offerings. I often worked as a server and handled both cash and credit card transactions while maintaining an immaculate work space.