Experience

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• Restaurant Consultant

  I maintain a friendly and helpful relationship with numerous restaurants within my community and provide assistance when possible. Frequently that assistance is friendly advice, a suggestion, or even a referral for someone more specifically skilled than myself. I work on a tried-and-true "I've got a guy" economy, and it works in mutually beneficial ways. I maintain a friendly and helpful relationship with numerous restaurants within my community and provide assistance when possible. Frequently that assistance is friendly advice, a suggestion, or even a referral for someone more specifically skilled than myself. I work on a tried-and-true "I've got a guy" economy, and it works in mutually beneficial ways.



Renaissance Properties Management LLC

• United States
• Real Estate
• 1 - 100 Employee

• Real Estate Broker

  • Dec 2019 - Present

  I transition tenants into owners, helping them navigate the process into ownership while respecting the legal responsibilities of existing leases and contracts.

• Leasing Manager

  • Oct 2013 - Present

  I manage all of the leasing for about 200 units, including multiple unit properties and single family homes. I juggle the task of placing the right person in the right property, as well as dealing with the inevitable problems that arise. I write all of the leases, as well as the modifications and addenda to said leases. I also create the secondary documentation sometimes necessary to solve legal problems including lease buy-outs, promissory notes and tenant contracts. In addition to placing tenants, running the associated background checks and credit histories, I also handle most of the evictions and problem solving necessary when the relationship goes bad. Show less



Service Done Safely

• Richmond, IN

• Owner/Operator

  • Feb 2012 - Present

  I run a very small company that does training for servers, bartenders and other restaurant employees. I am certified by Indiana to teach the mandated Alcohol Awareness class that all servers and bartenders have to take before they are allowed to serve liquor. I'm expanding, also, to do sales training to servers to increase personal and company sales. I run a very small company that does training for servers, bartenders and other restaurant employees. I am certified by Indiana to teach the mandated Alcohol Awareness class that all servers and bartenders have to take before they are allowed to serve liquor. I'm expanding, also, to do sales training to servers to increase personal and company sales.



O'Charley's

• Restaurants
• 700 & Above Employee

• Server

  • Oct 2010 - Apr 2016



Peterson's Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Server

  • Jan 2006 - Jun 2007



DIX!

• Syracuse, NY

• Project Manager/Technology.

  • Mar 1999 - Mar 2002

  I was in charge of updating and maintaining all the technology for a small book design firm. I moved them forward by changing the data-stream between them and and their vendors thus saving considerable time between jobs as well as saving thousands of dollars a year in shipping expenses. I was in charge of updating and maintaining all the technology for a small book design firm. I moved them forward by changing the data-stream between them and and their vendors thus saving considerable time between jobs as well as saving thousands of dollars a year in shipping expenses.



Awful Al's Scotch and Cigar bar

• Syracuse, New York Area

• Bookkeeper

  • Jun 2000 - Jun 2001

  Managed books for small high-end bar. Kept neurotic owner's neuroses in check. Subbed in as bartender occasionally. Generally kept an eye on things. Managed books for small high-end bar. Kept neurotic owner's neuroses in check. Subbed in as bartender occasionally. Generally kept an eye on things.



The Mill Bakery and Eatery

• Tallahassee, Florida Area

• Server/Bartender/Trainer

  • Apr 1995 - Jun 2000

  I learned restaurants from the ground up and fell in love with the industry here. I'd probably still be figuring out a way to pull a shift here and there if the location were still open. Also learned how much I like the family-owned business model, despite its flaws. I learned restaurants from the ground up and fell in love with the industry here. I'd probably still be figuring out a way to pull a shift here and there if the location were still open. Also learned how much I like the family-owned business model, despite its flaws.