Alisha Vesterby

Accounts Payable Specialist at LM Restaurants
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Contact Information
us****@****om
(386) 825-5501
Location
Cary, North Carolina, United States, US

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Credentials

  • Form 1099 Year End Seminar
    TIR Consulting LLC
    Sep, 2022
    - Nov, 2024

Experience

  • LM Restaurants
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Accounts Payable Specialist
      • Jan 2022 - Present

      Coding invoices, vouchers, expense reports, check requests, etc. Use of Sage accounting software. Handle vendor relationships Match the corresponding purchase orders to incoming invoices with all supporting documentation. Investigate and resolve problems associated with processing of invoices Track unentered invoices Process payments via check and credit card, including mailing payments to vendors. Assist with monthly status reports, accruals, and monthly closings. Reconcile various accounts by identifying errors in posting or omissions by applying appropriate accounting standards Maintains, and distributes accounting documents, records and reports. Show less

  • La-Z-Boy Furniture Galleries
    • United States
    • Retail
    • 500 - 600 Employee
    • Sales Consultant
      • Sep 2021 - Feb 2022

      Build relationships with customers Manage customer backlog Maintain sales standards Continuing education on new and current products Build relationships with customers Manage customer backlog Maintain sales standards Continuing education on new and current products

  • Cellular Sales
    • United States
    • Wireless Services
    • 700 & Above Employee
    • Sales Associate
      • May 2019 - Jul 2021

      Engage with customers Liaise with management Set up and manage business accounts Maintain sales standards and volume Advance technical knowledge of devices sold Engage with customers Liaise with management Set up and manage business accounts Maintain sales standards and volume Advance technical knowledge of devices sold

  • Ruth's Chris Steak House
    • United States
    • Restaurants
    • 700 & Above Employee
    • Executive Chef
      • Mar 2018 - Apr 2019

      Responsible for restaurant financials and results-Budgeting-COGS-Labor -Operating expenses-SalesFinancial statements $5.5 Million in annual gross salesFast paced high stress environmentTravel to assist other locationsConducted food and small wares inventoryHR responsibilities such as performance reviews, hiring, firing, coaching, and training

    • Sous Chef
      • May 2017 - Mar 2018

      Managed inventory and operating expensesHiring and training employeesMaintained restaurant standardsInterfaced with vendors

  • Pinnacle Peak Country Club
    • United States
    • Spectator Sports
    • 1 - 100 Employee
    • Sous Chef
      • Nov 2015 - May 2017

      Yearly budget creation and capital requests HR responsibilities Menu creation and controlling food consistency Inventory and ordering Kitchen financials such as food cost, labor costs, and COGS Yearly budget creation and capital requests HR responsibilities Menu creation and controlling food consistency Inventory and ordering Kitchen financials such as food cost, labor costs, and COGS

  • Encanterra Country Club
    • United States
    • Wellness and Fitness Services
    • 1 - 100 Employee
    • Kitchen Manager
      • Jan 2013 - Apr 2015

      Supervised staff and daily tasksMaintained equipment Performed line cook responsibilities

    • Sous Chef
      • 2013 - 2015

      Assisted in HR responsibilities such as hiring and trainingSupervised a multi outlet operation including three restaurantsWeekly ordering and monthly inventory including COGSTravel to other properties to assist with operations Creation of new menus and daily specials

    • Line Cook
      • Sep 2010 - Jan 2013

      Responsible for preparing all food items for dinner service. Maintained clean and orderly work station. Worked well with the rest of the team. Excelled under the pressure of a fast paced work environment.

  • The Coeur d'Alene Golf and Spa Resort
    • United States
    • Travel Arrangements
    • 100 - 200 Employee
    • Banquet Cook
      • 2010 - 2010

      Oversaw menu production for bi-weekly boat cruises of 40+ guests. Responsible for preparing all banquet food items for events of 100-250 guests. Maintain an immaculate kitchen and work space. Oversaw menu production for bi-weekly boat cruises of 40+ guests. Responsible for preparing all banquet food items for events of 100-250 guests. Maintain an immaculate kitchen and work space.

  • Tomato Street
    • United States
    • Graphic Design
    • 1 - 100 Employee
    • Line Cook
      • 2009 - 2010

      An Italian Restaurant with 50% of business coming from pizza production. Crafted all menu items from scratch on a daily basis for output of 150 nightly covers. Prepared all items necessary on the line for successful execution of menu. Trained new employees to ensure that all items were created consistently. An Italian Restaurant with 50% of business coming from pizza production. Crafted all menu items from scratch on a daily basis for output of 150 nightly covers. Prepared all items necessary on the line for successful execution of menu. Trained new employees to ensure that all items were created consistently.

  • Pizza Schmizza
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Cook
      • 2007 - 2009

      Counter-service local pizza place where all employees were held to a high standard of customer service. Handled every aspect of guest experience from ordering, cooking, to delivery. Trained new employees as well as placed orders for needed items on a weekly basis. Counter-service local pizza place where all employees were held to a high standard of customer service. Handled every aspect of guest experience from ordering, cooking, to delivery. Trained new employees as well as placed orders for needed items on a weekly basis.

  • Valentinos Take N Bake Pizza
    • United States
    • Software Development
    • Cook
      • 2006 - 2007

      Counter-service take and bake pizza and sub shop. Prepared all items needed for successful execution of menu. Opened and closed when owners were not there. Trained new employees to follow standards set by owner. Counter-service take and bake pizza and sub shop. Prepared all items needed for successful execution of menu. Opened and closed when owners were not there. Trained new employees to follow standards set by owner.

Education

  • Washington State University
    Bachelor's degree, Accounting
  • North Idaho College
    Associate's degree, Business Administration and Management, General
  • North Idaho College
    Certificate, Culinary Arts/Chef Training

Community

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