Experience

The Second City

• United States
• Entertainment Providers
• 200 - 300 Employee

• Server

  • Jul 2017 - Present



The North Face, a VF Company

• United States
• Retail Apparel and Fashion
• 700 & Above Employee

• Sales Associate

  • Sep 2016 - Sep 2017

  My responsibilities at The North Face include customer care, keeping up the cleanliness of the store, and handing phone calls. My responsibilities at The North Face include customer care, keeping up the cleanliness of the store, and handing phone calls.



Panera Bread

• United States
• Restaurants
• 700 & Above Employee

• Associate Trainer

  • Jan 2016 - Jul 2017

  At Panera Bread I have experience in cash handling, food production and employee training. As an associate trainer, it was my job to ensure all new-hires were on track and learning how to carry out their new jobs properly. At Panera Bread I have experience in cash handling, food production and employee training. As an associate trainer, it was my job to ensure all new-hires were on track and learning how to carry out their new jobs properly.



Aramark Refreshments

• Food and Beverage Services
• 700 & Above Employee

• Associate

  • Aug 2014 - May 2015



SnowBalle Shoppe

• Tupelo, MS

• Assistant Manager

  • May 2011 - Sep 2014

  SnowBalle was a small food service facility where I was in charge of a few employees. I had opening and closing duties. (Cash handling, scheduling, supply orders, etc.) SnowBalle was a small food service facility where I was in charge of a few employees. I had opening and closing duties. (Cash handling, scheduling, supply orders, etc.)



Harvey's

• Tupelo, MS

• Host/Server

  • Jan 2011 - May 2014

  At Harvey’s I started as a host where I handled busy Friday and Saturday’s to ensure all guests were seated properly and distributed evenly throughout the serving staff. I was then promoted to being a server/quality control. Quality control acted as a bridge between the kitchen staff and serving staff. At Harvey’s I started as a host where I handled busy Friday and Saturday’s to ensure all guests were seated properly and distributed evenly throughout the serving staff. I was then promoted to being a server/quality control. Quality control acted as a bridge between the kitchen staff and serving staff.