Experience

Blanco

• United States
• Restaurants
• 1 - 100 Employee

• Manager

  • Mar 2022 - Present



LGO Hospitality

• United States
• Restaurants
• 1 - 100 Employee

• Front Of House Manager

  • Jul 2020 - Mar 2022

  I am a manager in a high-volume restaurant with 50+ FOH employees. I am responsible for opening and closing duties, ops and write the schedules for the restaurant. I am a manager in a high-volume restaurant with 50+ FOH employees. I am responsible for opening and closing duties, ops and write the schedules for the restaurant.



Hyatt Regency

• United States
• Hospitality
• 700 & Above Employee

• Front Of House Manager

  • Mar 2018 - Mar 2020

  I had the experience of working in 3 different outlets with different staff in each one. I wrote schedules, assisted with payroll, hiring, training, and oversaw service. While there, I opened a new restaurant, which gave me the opportunity to help write a bar menu, and make training plans for the staff. I had the experience of working in 3 different outlets with different staff in each one. I wrote schedules, assisted with payroll, hiring, training, and oversaw service. While there, I opened a new restaurant, which gave me the opportunity to help write a bar menu, and make training plans for the staff.



Ruth's Chris Steak House

• United States
• Restaurants
• 700 & Above Employee

• Server/Bartender

  • Jun 2015 - Mar 2018

  I served guests in a fine dining atmosphere where I was able to utilize my multi-tasking skills while ensuring the guests had an amazing experience. I opened and closed the restaurant both as a server and a bartender. I served guests in a fine dining atmosphere where I was able to utilize my multi-tasking skills while ensuring the guests had an amazing experience. I opened and closed the restaurant both as a server and a bartender.