Experience

Lucy's

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Feb 2022 - Present



Proof of the Pudding

• United States
• Events Services
• 100 - 200 Employee

• General Manager

  • Jun 2021 - Present



Aramark

• United States
• Hospitality
• 700 & Above Employee

• Premium Suites Manager

  • Feb 2017 - Sep 2021

• Cadillac Grille General Manager

  • Sep 2018 - May 2021

• Restaurant Supervisor

  • Sep 2015 - Feb 2017

  As a restaurant supervisor, I lead employees to ensure excellent guest experience. I also forecast for future events, control scheduling, and plan future menus with our team. As a restaurant supervisor, I also support other premium departments such as Club and Suites, Courtside Service, and Catering and Events.



Best Beverage Catering

• United States
• Food and Beverage Services
• 100 - 200 Employee

• Banquet Manager

  • May 2016 - Oct 2016

  As a part of the Best Beverage Catering team at the Mann Music Center, I am creating, planning, and executing special events. I schedule staff and lead them to be the best they can be. I, along with my team, develop safety initiatives to ensure the safety of guests and team members alike. As a part of the Best Beverage Catering team at the Mann Music Center, I am creating, planning, and executing special events. I schedule staff and lead them to be the best they can be. I, along with my team, develop safety initiatives to ensure the safety of guests and team members alike.



Restaurant Associates

• Food & Beverages
• 700 & Above Employee

• Cafe Manager

  • May 2014 - Aug 2015

  I was a part of a team where I managed, trained, and encouraged team building. I was also in control of optimized profit by controlling the budget, costs, payroll, and other accounting functions. My day to day operations included plan and executing special events and continually monitoring the restaurant and took appropriate action to ensure food quality and service standards were consistently met. I was a part of a team where I managed, trained, and encouraged team building. I was also in control of optimized profit by controlling the budget, costs, payroll, and other accounting functions. My day to day operations included plan and executing special events and continually monitoring the restaurant and took appropriate action to ensure food quality and service standards were consistently met.



Synergy Hospitality Management

• United States
• Hospitality
• 1 - 100 Employee

• Guest Services Representative and Executive Trainer

  • Aug 2013 - Apr 2014

  In charge of checking in and out guests with the Opera Property Management System. Responsible for ensuring guest satisfaction, controlling pricing and sales of the Pantry Store, and training all of the new team members in the Guest Services Representative position. In charge of checking in and out guests with the Opera Property Management System. Responsible for ensuring guest satisfaction, controlling pricing and sales of the Pantry Store, and training all of the new team members in the Guest Services Representative position.



Aramark

• Lead Club Level Supervisor at Citizens Bank Park

  • Jun 2012 - Aug 2013

  Led employees in the premium food and beverage areas while enforcing health code standards and regulation. Also, set up food merchandising displays, trained employees, and controlled food costs.

• Concessions Supervisor at Citizens Bank Park

  • Apr 2012 - Jun 2012



Widener University

• United States
• Higher Education
• 700 & Above Employee

• Rock Wall Belayer

  • Jan 2012 - Dec 2012

  Responsible for the safety of guests at the Widener University Rock Wall and planning and executing events for guests to enjoy. Responsible for the safety of guests at the Widener University Rock Wall and planning and executing events for guests to enjoy.



Chili's Grill and Bar

• Millville, NJ

• Hostess and Server

  • May 2011 - Jan 2012

  Ensured guest and team members' satisfaction, assisted guests with menu questions and information of the local area. Also, bussed tables and assisted the kitchen when needed. Ensured guest and team members' satisfaction, assisted guests with menu questions and information of the local area. Also, bussed tables and assisted the kitchen when needed.