Experience

Crust Simply Italian Restaurant & Catering
• United States
• Food & Beverages
• 1 - 100 Employee
• AGM

  • Apr 2022 - Present


Nick & Jimmy’s Bar and Grill

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Sep 2009 - Present

  As the General Manager of an upscale restaurant, it is my responsibility to ensure complete customer satisfaction through means of high food quality and exceptional service standards. My responsibilities also involve large event planning & execution, human resources, menu development, cost analysis/ordering, accounting/bookkeeping, and social media marketing. As the General Manager of an upscale restaurant, it is my responsibility to ensure complete customer satisfaction through means of high food quality and exceptional service standards. My responsibilities also involve large event planning & execution, human resources, menu development, cost analysis/ordering, accounting/bookkeeping, and social media marketing.



Yanni's Mediterranean

• Hospitality Manager

  • May 2004 - Sep 2009

  At Yanni’s, my responsibilities outside of management included those of a professional server and bartender. Quality standards were very high, and we regularly catered to the NM state governor, judges, doctors, and movie stars; even the Obamas were guests at Yanni’s. At Yanni’s, my responsibilities outside of management included those of a professional server and bartender. Quality standards were very high, and we regularly catered to the NM state governor, judges, doctors, and movie stars; even the Obamas were guests at Yanni’s.



Quarters

• Retail Apparel and Fashion
• 1 - 100 Employee

• Lead Trainer, Bartender, Server

  • Nov 2000 - Apr 2004

  My positions at Quarter’s required for me to maintain a high level of professionalism and efficiency within a large scale, high volume local restaurant. I was also in charge of training new employees, cost analysis, ordering, and maintaining good relationships with vendors and customers alike. My positions at Quarter’s required for me to maintain a high level of professionalism and efficiency within a large scale, high volume local restaurant. I was also in charge of training new employees, cost analysis, ordering, and maintaining good relationships with vendors and customers alike.