Experience

Berkshire Hathaway HomeServices Cooper & Co. Realtors

• United States
• Real Estate
• 1 - 100 Employee

• Real Estate Agent

  • May 2021 - Present

  Helping people sell their home and buy their forever home. Helping people sell their home and buy their forever home.



Self-employed

• Real Estate
• 1 - 100 Employee

• Home care cleaning

  • May 2019 - Present



Elior North America

• United States
• Food & Beverages

• Head Of Cash Management

  • Aug 2017 - May 2019

  Responsible for all deposits, petty cash, and beginning/ending cash register counts. Assigned daily task to each cashier according to par counts. Maintained banquet supplies, set-up and break down of all functions, helped to endure food quaility, and guest satisfaction during functions. Responsible for all deposits, petty cash, and beginning/ending cash register counts. Assigned daily task to each cashier according to par counts. Maintained banquet supplies, set-up and break down of all functions, helped to endure food quaility, and guest satisfaction during functions.



Romano's Macaroni Grill

• United States
• Restaurants
• 1 - 100 Employee

• Host/Bartender

  • Apr 2016 - Jul 2017

  Host-Duties included maintaining the front of the restaurant as well as the restrooms, open menu counts, running a wait when necessary, greeting guests, processing all to-go orders, as well as assisting service staff in bussing tables.Bartender-Duties included opening/closing liquor and wine count, ensuring the bar was stocked for each shift, cleaning throughout the shift, serving tables/bar guests, making change for servers, ensuring drinks were made to standard, as well as assisting host/servers as needed.



The Hungry Owl

• Bartender/General Manager

  • Apr 2012 - Apr 2016

  Bartender-Duties included stocking all products for each shift, cleaning coolers, serving tables as well as bar guest.GM- Responsible for all FOH/BOH schedules, labor costs, food costs, inventory, truck orders, equipment repairs, paying bills, finalizing payroll, making all deposits, as well as all hiring/firing. Bartender-Duties included stocking all products for each shift, cleaning coolers, serving tables as well as bar guest.GM- Responsible for all FOH/BOH schedules, labor costs, food costs, inventory, truck orders, equipment repairs, paying bills, finalizing payroll, making all deposits, as well as all hiring/firing.



Applebee's Neighborhood Grill + Bar

• United States
• Restaurants
• 700 & Above Employee

• Front of House Manager- Bar/Host

  • Sep 2011 - Mar 2012

  Scheduling and maintaining budget for building and equipment repair, counting and researching variations in the inventory, maintaining employee morale while coaching them on job position. Scheduled entertainment to ensure the guest enjoyment and repeat business. Responsible for liqour inventory, holding all bartenders accountable for proper pouring methods as well as using the corporate recipes. Maintaining labor percentages based on sales. Scheduling and maintaining budget for building and equipment repair, counting and researching variations in the inventory, maintaining employee morale while coaching them on job position. Scheduled entertainment to ensure the guest enjoyment and repeat business. Responsible for liqour inventory, holding all bartenders accountable for proper pouring methods as well as using the corporate recipes. Maintaining labor percentages based on sales.



Marriott Hotels

• United States
• Hospitality
• 1 - 100 Employee

• Food and Beverage Supervisor

  • Jan 2010 - Aug 2011

  Scheduling hourly employees within budget, holding employees to Marriott’s standards, while insuring all guests’ needs are met. Personalized guest relations pending needs and wants of guests’ before, during, and after all banquet functions. Responsible for P/L of liquor inventory. Provided team with detailed plans to improve guests’ relations using “Guest Satisfaction Surveys” as a basis. Scheduling hourly employees within budget, holding employees to Marriott’s standards, while insuring all guests’ needs are met. Personalized guest relations pending needs and wants of guests’ before, during, and after all banquet functions. Responsible for P/L of liquor inventory. Provided team with detailed plans to improve guests’ relations using “Guest Satisfaction Surveys” as a basis.



Hilton Garden Inn

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage Director

  • Aug 2008 - Jan 2010

  Responsible for all orders: truck, produce, equipment needs, and uniforms. Prepared all schedules for Food and Beverage Department. Responsible for food cost taking a steady decline as well as insuring all bartenders followed correct pouring methods. Worked closely with the sales department to build on-site catering sales. Oversaw all scheduling of banquets from set-up to break down ensuring guest satisfaction and return business. Responsible for all orders: truck, produce, equipment needs, and uniforms. Prepared all schedules for Food and Beverage Department. Responsible for food cost taking a steady decline as well as insuring all bartenders followed correct pouring methods. Worked closely with the sales department to build on-site catering sales. Oversaw all scheduling of banquets from set-up to break down ensuring guest satisfaction and return business.



Red Lobster

• United States
• Restaurants
• 700 & Above Employee

• Lead Bartender/Culinary professional

  • Sep 2001 - Apr 2008

  Lead bartender- maintained cleaning schedule, ensured stocking methods met with actual par needs, and initiated inventory control measures for high loss products. Culinary professional- Hourly manager responsible for kitchen performance. Responsible for beginning par/end of day counts on all prepared items. Processed fresh fish delivery, standard truck delivery, as well as fresh produce deliveries. Maintain labor percentage according to Darden standards. Lead bartender- maintained cleaning schedule, ensured stocking methods met with actual par needs, and initiated inventory control measures for high loss products. Culinary professional- Hourly manager responsible for kitchen performance. Responsible for beginning par/end of day counts on all prepared items. Processed fresh fish delivery, standard truck delivery, as well as fresh produce deliveries. Maintain labor percentage according to Darden standards.