Experience

Sovos Brands

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

• • Mar 2020 - Present

  I manage incoming orders from all of our customers on three different brands. Each brand has it's own distribution model and partners that each had their own siloed set of processes for successful shipments. This spans multiple temperature classes and categories of products from breakfast, baking, frozen, dinners and sauces. This requires close attention to detail as well as a functional working relationship with our customers and their buyers.

• • Aug 2017 - Mar 2020

  Shipping operator/clerk; customer service representative; safety steering committee chairman



Perry Park Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Waiter

  • Mar 2017 - Jul 2017

  I was tasked with learning and building relationships with 300+ private members and their families to provide a dining/catered experience that met the board appointed expectations of a “fine” dining experience. I was tasked with learning and building relationships with 300+ private members and their families to provide a dining/catered experience that met the board appointed expectations of a “fine” dining experience.



AC Ice Company Inc

• United States
• Food Production

• Bagged ice vendor

  • Apr 2015 - Jun 2015



Papa Johns

• United States
• Restaurants
• 700 & Above Employee

• Shift Manager

  • Oct 2012 - May 2014

  I started at Papa John's as an in-store pizza topper and dough thrower, as I gained competency with the duties of being a cashier I took on a shift leader position. I started at Papa John's as an in-store pizza topper and dough thrower, as I gained competency with the duties of being a cashier I took on a shift leader position.



The Perry Park Country Club

• Perry Park Country Club

• Bar-back and restaurant maintainer

  • Jun 2012 - Aug 2012

  I worked weddings in the summer setting up events, serving events food and drinks, and taking down and cleaning up after events. I was also expected to be able to "float" between stations so that I could restock outdoor bars and refill buffets or dessert tables. I worked weddings in the summer setting up events, serving events food and drinks, and taking down and cleaning up after events. I was also expected to be able to "float" between stations so that I could restock outdoor bars and refill buffets or dessert tables.