Experience

Meridee Winters School of Music

• United States
• Musicians
• 1 - 100 Employee

• Private Music Teacher/Creative Consultant

  • Sep 2009 - Present

  • Teach private in-home music lessons using various methodologies, and different modes of right-brain instruction, providing and preparing engaging lessons for many learning styles – such as games, activities and technology • Work closely with school director to create new curriculum, lesson books and materials to be used by 40+ teachers for the school’s 500+ students• Assist director in putting on shows; in charge of budgeting, purchasing, designing, creating and assembling stage décor and head numerous other responsibilities in order to put on a successful event • Cater and plan many office meetings with locally sourced ingredients, preparing all items by hand for monthly staff meetings



Self-Employed

• Real Estate
• 1 - 100 Employee

• Freelance Event Management

  • Feb 2009 - Present

  • Wedding and event coordinator; experienced working with vendors, designing and stylizing one of a kind events and providing customer service to ensure events run smoothly • Wedding and event coordinator; experienced working with vendors, designing and stylizing one of a kind events and providing customer service to ensure events run smoothly



house restaurant

• China
• Restaurants

• FOH Manager

  • Jun 2008 - Nov 2014

  • Experienced in all elements of running a restaurant; from waiting tables and cleaning dishes; to food prep and serving; managing inventory and finances; fostering positive working relationships and setting goals while managing employees• Focused on customer experience by handling all customer service issues, working with kitchen staff to ensure quality and consistency, coordinating with restaurant owners to guarantee customer values, training servers on customer service and managing issues with a positive attitude; as well as coordinating industry, community and private party events, working with vendors, local artists and musicians• Managed business efficiency through organizing back of house, kitchen, and inventory; coordinating with vendors, caterers and wholesale accounts; as well as managing paperwork and financial accounts• Responsible for hiring and training a team of hardworking, passionate employees• Developed seasonal menu options to suit all dietary needs/preferences including non-alcoholic mixers and vegan, vegetarian and gluten-free options. • Brought passion for design to the job during extensive renovation and rebranding efforts as humble lunch spot expanded into full restaurant• Took on a secondary location at a local country club– Completed all renovations by hand, creating and decorating while using sustainably sourced materials, recycled/reclaimed pieces, plants, vintage décor, and stocked a variety of local artisan goods; designed a full menu, including organic fresh-brewed beverages, salads, sandwiches, and desserts.