Experience

Berry-It Inc

• United States
• Utilities
• 1 - 100 Employee

• Human Resources Assistant

  • Aug 2021 - Present

  Assists HR department with all activities related to HR. As an assistant I must keep track of employee information, including employee's name, address, job title, compensation or tax withholding information and benefits. I assist with documentation concerning grievances, terminations, absences, and performance reports. I assist with recruiting, hiring and training new employees. I post job openings, gather information from applicants, verifies prior employment, contacts references and informs applicants of hiring decisions. I must answer employee questions concerning the company. I assist with ideas of how we can improve the company morale and culture. I perform clerical duties and maintain departmental records and files.



Shake Shack

• United States
• Hospitality
• 700 & Above Employee

• Restaurant Manager

  • Jun 2021 - Jul 2021

  As a Restaurant Manager, I (along with the team of Managers) am responsible for helping to lead and drive the daily operations of your Shake Shack location. I manage the kitchen and dining room to ensure a positive guest experience. I oversee all hourly team members and I am responsible for all administrative and leadership functions to ensure a smooth operation. As a Restaurant Manager, I (along with the team of Managers) am responsible for helping to lead and drive the daily operations of your Shake Shack location. I manage the kitchen and dining room to ensure a positive guest experience. I oversee all hourly team members and I am responsible for all administrative and leadership functions to ensure a smooth operation.



PIADA ITALIAN STREET FOOD

• United States
• Restaurants
• 100 - 200 Employee

• Food And Beverage Supervisor

  • Aug 2020 - May 2021

  As a food and beverage supervisor, I assist the manage with every day responsibilities to ensure the best hospitality is provided to our guests. To provide the best quality care, supervisors must ensure all shifts are set up for the day by managing food prep, taking inventory, conducting regular product quality tests, and quality cash handling. As a food and beverage supervisor, I assist the manage with every day responsibilities to ensure the best hospitality is provided to our guests. To provide the best quality care, supervisors must ensure all shifts are set up for the day by managing food prep, taking inventory, conducting regular product quality tests, and quality cash handling.



Purdue University

• United States
• Higher Education
• 700 & Above Employee

• Student Supervisor

  • Jan 2019 - May 2020

  As a supervisor at Purdue Dining and Catering Cary Knight Spot Restaurant, my role is to primarily to lead and inspire a team of associates to ensure they exceed in their service roles of providing customers with a great experience. I also have to complete managerial tasks like supervision of service, training, disciplinary investigation, and maintain a high level of communication and leadership skills in the kitchen. As a supervisor at Purdue Dining and Catering Cary Knight Spot Restaurant, my role is to primarily to lead and inspire a team of associates to ensure they exceed in their service roles of providing customers with a great experience. I also have to complete managerial tasks like supervision of service, training, disciplinary investigation, and maintain a high level of communication and leadership skills in the kitchen.



French Lick Resort

• United States
• Hospitality
• 300 - 400 Employee

• Food And Beverage Supervisor Intern

  • May 2019 - Aug 2019

  The Supervisor is responsible for assisting the Assistant Manager by overseeing the operation and staff of the restaurant to maintain the highest level of standards and efficiency. The Supervisor is responsible for assisting the Assistant Manager by overseeing the operation and staff of the restaurant to maintain the highest level of standards and efficiency.



Levy Restaurants

• United States
• Food & Beverages
• 700 & Above Employee

• Stand Lead

  • Aug 2018 - May 2019

  As a stand lead I must supervise non-for-profit organizations at different concession stands and portables. While supervising I must frequently take temperatures of food, fridges, and freezers. I must also calculate total sales at the end of a given work day. I must be diligent in problem solving as there is no perfect day. As a stand lead I must supervise non-for-profit organizations at different concession stands and portables. While supervising I must frequently take temperatures of food, fridges, and freezers. I must also calculate total sales at the end of a given work day. I must be diligent in problem solving as there is no perfect day.



Carmel Clay Parks & Recreation

• United States
• Recreational Facilities
• 1 - 100 Employee

• Food Service Supervisor

  • May 2018 - Sep 2018

  As a Food Service Supervisor my main responsibilities included guiding a team of concession kitchen staff to provide excellent customer service while maintaining safe kitchen practices. I had to check temperatures of food, fridges, and freezers regularly as well as take inventory on given work days. Also, I must manage daily sales by being accountable of all tills in food services.

• Lifeguard/Swim Coach/Swim Intructor

  • May 2016 - Aug 2018



Olive Garden

• United States
• Restaurants
• 700 & Above Employee

• Hostess and Hospitality

  • Oct 2014 - Jul 2016

  As a hostess, I had to ensure guests were greeted with excellence and ensured their time at the restaurant was pleasant. I had to check in parties and present them to their designated tables. While answering the phone I had to maintain an empathetic tone to ensure a quality response. I also was utilized as a floater in the kitchen. As a hostess, I had to ensure guests were greeted with excellence and ensured their time at the restaurant was pleasant. I had to check in parties and present them to their designated tables. While answering the phone I had to maintain an empathetic tone to ensure a quality response. I also was utilized as a floater in the kitchen.



YMCA of Fishers

• Lifeguard/Swim Instructor

  • Feb 2014 - Jul 2016