Experience

Pomegranate Hospitality

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Support Staff

  • Feb 2019 - Present

  Located on Magazine Street in New Orleans, Saba offers Israeli cuisine with influences from the greater Mediterranean region, including Italy and North Africa. As support staff I am required to possess menu knowledge in order to describe dishes to guests, as well as demonstrate capability in a variety of positions including expediting food, maintaining a clean and orderly dining room, barback skills and proper communication among the staff and with the guests. Located on Magazine Street in New Orleans, Saba offers Israeli cuisine with influences from the greater Mediterranean region, including Italy and North Africa. As support staff I am required to possess menu knowledge in order to describe dishes to guests, as well as demonstrate capability in a variety of positions including expediting food, maintaining a clean and orderly dining room, barback skills and proper communication among the staff and with the guests.



Cane & Table

• Greater New Orleans Area

• Barback

  • Oct 2018 - Feb 2019

  Located in the French Quarter in New Orleans, Cane & Table offers a more modern take on the Tiki style of cocktail. I made all syrups used in cocktails for the bar, made fresh juice daily, assisted bartenders in making and serving drinks, kept bar clean and stocked with appropriate plate and glassware, closed bar. I left to work for Pomegranate Hospitality at Saba. Located in the French Quarter in New Orleans, Cane & Table offers a more modern take on the Tiki style of cocktail. I made all syrups used in cocktails for the bar, made fresh juice daily, assisted bartenders in making and serving drinks, kept bar clean and stocked with appropriate plate and glassware, closed bar. I left to work for Pomegranate Hospitality at Saba.



Dickie Brennan & Co.

• United States
• Restaurants
• 1 - 100 Employee

• Front Waiter, Captain

  • Nov 2017 - Aug 2018

  Located on Canal Street in New Orleans, at Palace Cafe I had the pleasure of serving guests from around the country and the world. Many Brazilians dined with us as tourists or for business, and it was exciting to speak with them in Portuguese to guide them through our menu. I even would do this for Brazilians not seated in my section! Our menu included many classics of New Orleans Creole cuisine as well as new, innovative dishes and specials. As a fine dining restaurant, we were expected to project and maintain an air of competence, warmth and accommodation. Front Waiter - Greeted tables, provided guests with beverage menu, guided guests through beverage selections including cocktails, suggested food and beverage pairings, beer and wines lists, performed wine service, guided guests through dessert selection, cleared table Captain - Managed tables, guided guests through food selections, suggested food and beverage pairings, managed cash and credits cards, managed front waiter, guided guests through dessert selection, cleared table Show less



Grassroots Campaigns

• Political Organizations
• 100 - 200 Employee

• Lead Canvasser

  • Oct 2017 - Dec 2017

  Led group activities and exercises to practice and refine our ability to engage with the public. Achieved goals set by Field Directors. Managed field crew, determined location, rotation and break time. Assisted fellow canvassers on the street. Documented canvassers' donation information, turned in documents to Field Directors. Led group activities and exercises to practice and refine our ability to engage with the public. Achieved goals set by Field Directors. Managed field crew, determined location, rotation and break time. Assisted fellow canvassers on the street. Documented canvassers' donation information, turned in documents to Field Directors.



Batture

• Greater New Orleans Area

• Bartender

  • Aug 2017 - Dec 2017

  Cajun/Creole restaurant with Italian influences. Popular cocktails include the sazerac, mint julep, mojito, streetcar and martini. Opened/closed bar, made drinks, kept bar clean and stocked with appropriate plate and glassware, served tables, maintained menu knowledge, performed wine service, cleared tables. Restaurant closed in late 2017. Cajun/Creole restaurant with Italian influences. Popular cocktails include the sazerac, mint julep, mojito, streetcar and martini. Opened/closed bar, made drinks, kept bar clean and stocked with appropriate plate and glassware, served tables, maintained menu knowledge, performed wine service, cleared tables. Restaurant closed in late 2017.



Double Dogs

• Greater Nashville Area, TN

• Waiter

  • Apr 2017 - Aug 2017

  Small chain bar and grill with locations in across Kentucky and Tennessee. Simple menu with standard American fare such as hamburgers, hot dogs, hot sandwiches and soups. Also features a full bar with an extensive beer list. Great management and staff, I was sad to leave but decided it was worth it to live in New Orleans. Small chain bar and grill with locations in across Kentucky and Tennessee. Simple menu with standard American fare such as hamburgers, hot dogs, hot sandwiches and soups. Also features a full bar with an extensive beer list. Great management and staff, I was sad to leave but decided it was worth it to live in New Orleans.



Chauhan Ale and Masala House

• United States
• Hospitality
• 1 - 100 Employee

• Waiter

  • Sep 2016 - Mar 2017

  Indian-fusion restaurant located in downtown Nashville, TN. Innovative menu of traditional Indian dishes mixed with touches of various cuisines, from Mexican to Japanese. House cocktails also reflect a wide range of influences, using Tennessee's rich whiskey culture as a base and combining it with flavors and ingredients the world over. I left over issues regarding the opening of a second restaurant next door which led to an overstaffing problem and a lack of hours for newer hires. Indian-fusion restaurant located in downtown Nashville, TN. Innovative menu of traditional Indian dishes mixed with touches of various cuisines, from Mexican to Japanese. House cocktails also reflect a wide range of influences, using Tennessee's rich whiskey culture as a base and combining it with flavors and ingredients the world over. I left over issues regarding the opening of a second restaurant next door which led to an overstaffing problem and a lack of hours for newer hires.



The Runcible Spoon

• United Kingdom
• 1 - 100 Employee

• Waiter

  • Jun 2012 - Aug 2016

  Casual restaurant and café that has the distinction of being the state of Indiana's longest continually operated coffee roaster. Once an enclave exclusively for hippies and artists it now has a broader appeal, having undergone several renovations and expansions, while continuing to provide the left-field atmosphere for which it has always been known. I actually worked there on two separate occasions, before and after my travels in Brazil. I first worked there from June, 2012–November, 2013 while I was finishing my undergraduate degree, and again from April–August 2016, before I moved to Nashville, TN. Show less



Sabores da Bahia

• Itacaré, BA, Brazil

• Waiter/Bartender

  • Dec 2015 - Mar 2016

  Locally-owned restaurant in the small, tourist town of Itacaré, Bahia. Serves traditional Bahian dishes such as "bobó de camarão" and the famous "moqueca." As the only English speaker in the restaurant I was tasked with serving the non-Brazilian tourists, but at that point my Portuguese was good enough to where I could serve a Brazilian table with little to no difficulty. I left when I decided it was time to return to the United States. Locally-owned restaurant in the small, tourist town of Itacaré, Bahia. Serves traditional Bahian dishes such as "bobó de camarão" and the famous "moqueca." As the only English speaker in the restaurant I was tasked with serving the non-Brazilian tourists, but at that point my Portuguese was good enough to where I could serve a Brazilian table with little to no difficulty. I left when I decided it was time to return to the United States.



Easy2Speak Language School

• Itacaré, BA, Brazil

• English Teacher

  • Nov 2015 - Mar 2016

  Followed lesson plans, invented instructional activities, instructed children and adults, led group activities, took students out of the classroom to practice real-world situations, graded homework. I left to return to the United States. Followed lesson plans, invented instructional activities, instructed children and adults, led group activities, took students out of the classroom to practice real-world situations, graded homework. I left to return to the United States.



Little England Language Course

• Rio de Janeirio, RJ, Brazil

• English Teacher

  • Feb 2014 - Nov 2015

  A course program that connects Brazilians looking to learn or improve their knowledge of the English language. I taught students ranging from beginners to advanced speakers, in groups and one-on-one. All of my students were adults. The course material was made to be engaging and challenging, with topics ranging from travel to health care to familial relations and criminal justice. I believe that through these dialogues with my students, I learned as much from them as they did from me. I left when I moved from Rio de Janeiro to a small town in the state of Bahia, Itacaré. Show less



Turkuaz Café

• Bloomington, Indiana Area

• Waiter

  • Oct 2011 - Jul 2012

  Small, locally owned Turkish restaurant. As my first restaurant job, this place will always have a special place in my heart. Great food, all made by the owner, Shafik, and his wife who, although being Afghans, learned to cook Turkish food while living in Berlin. I left because the owner wanted to hire his son as a waiter instead of me, but I had already begun working at the Runcible Spoon where I had more fun and made more money. Last time I was in Bloomington I visited Shafik and he told me that he plans to sell the restaurant, which I was sad to hear. Show less



WFHB Community Radio

• Bloomington, Indiana Area

• Community News Editor

  • Jan 2012 - May 2012

  I checked wire reports and rewrote them for our station's broadcast, followed up on reporting done by other journalists to finish stories and write them for radio, and produced an interview/profile of a local artist who was to show an exhibition about his battle with brain cancer. I volunteered at the station for just one semester, I left once the summer started and began to work full time at my first restaurant job. I checked wire reports and rewrote them for our station's broadcast, followed up on reporting done by other journalists to finish stories and write them for radio, and produced an interview/profile of a local artist who was to show an exhibition about his battle with brain cancer. I volunteered at the station for just one semester, I left once the summer started and began to work full time at my first restaurant job.