Experience

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  Wolfgang Puck Catering

  • F&B General Manager Shrine Auditorium & Expo Hall
• 

  Wolfgang Puck

  • United States

  • F&B General Manager @ Shrine Auditorium & Expo Hall

    • Jul 2016 - Present
    • United States
• 

  Compass Group USA

  • United States
  • Food and Beverage Services
  • 700 & Above Employee

  • Assistant General Manager

    • Jan 2019 - Mar 2020

    Due to the 2020 Pandemic

  • Manager

    • Jul 2016 - Oct 2019

    Manager F&B in a Concert/Club setting.

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  Hostar International, Inc.

  • Project Trainer/Customer Care Support

    • Mar 2015 - Jun 2016
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  Blues-Music Hall

  • cleveland/akron, ohio area

  • Bartender House

    • May 2006 - Jun 2016
    • cleveland/akron, ohio area

    Live NationHouse of Blues, Cleveland OhioBartender, Waitress, Pastry Chef 2006 – Present• Trainer for 4 out of 7 years still employed, held 5 titles throughout the venue and was employee of the month twice for demonstrating superior hospitality and creating a great environment for staff and guest...

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  The Ferry Cap & Set Screw Co.

  • Lakewood ohio

  • Quality Foreman

    • Mar 2011 - Mar 2015
    • Lakewood ohio

    Manage the Non Conforming Products/Process• Process NCMs in IQS Software• Work with Quality, Engineering and Operations to disposition NCM parts• Work with Production Planning, Operations and other departments as needed to move disposition parts on to scrap, rework or sort.• Manage movement of ma...

• 

  Ferry Cap

  • Lakewood Oh

  • Customer Service Rep

    • Mar 2011 - Nov 2013
    • Lakewood Oh

    Doncaster’s CorporationFerry Cap & Set Screw Company, Lakewood, OhioAccount Manager and Customer Service Agent, 2011 - Present• Plan/forecast orders with customer and multiple department’s to ensure orders are processing to schedule.• Communicate with over 15 outside vendors and support sched...

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  House of Blues

  • Cleveland/Akron, Ohio Area

  • Bartender/cocktail waitress

    • Mar 2006 - Mar 2011
    • Cleveland/Akron, Ohio Area

    •Trained 6 employees over the course of four years and reduced employee turnover by 30% by referencing a training guide and always being available for questions and having a great attitude.•Increased sales by asking questions about customers needs and maintain a competitive attitude which increas...

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  House of Blues-Foundation Room

  • Pastry Chef

    • Jan 2007 - Nov 2010

    •Created seasonal dessert menu in high volume restaurant which increased ordering volume of desserts and added 15% value to check averages, thus heightening sales for overall venue and creating a more complete dining experience.•Produced amazing wedding cake in four hours due to the dropping of t...