Hired on as a Seasonal Sales Associate in 2007, moved up to a Store Manger position in 2010, and then up to field management as a Store Manager Mentor in 2014.

-Assessed the needs of 300 to 800 guests per day, and provided real-time solutions to any issues that presented themselves.-Effectively managed a kitchen staff of 10-15-Ordered an average of $15,000 a month in perishable goods, using multiple vendors, and minimizing spoilage.

-Created daily specials to use excess product in an exciting manner to help drive profits.-Worked as part of a team of 3 to prepare for and then execute a fine dining menu for an average of 80 guests a night.-Managed food cost for the menu, and worked on improving our overall sales and profit margin by adding and subtracting items.