Experience

Thunderdome Restaurant Group

• United States
• Restaurants
• 100 - 200 Employee

• General Manager

  • Jan 2020 - Present

• Assistant General Manager

  • Jan 2019 - Jan 2020

• Catering Manager

  • Oct 2018 - Jan 2020

• Service Manager

  • Aug 2018 - Dec 2018

• Service Manager

  • Jan 2018 - Aug 2018

• MIT / Bar Manager

  • May 2017 - Dec 2017



Aramark

• United States
• Hospitality
• 700 & Above Employee

• A2L Dining Manager of Concessions

  • Jul 2015 - May 2017

  Recruited into the Accelerate to Leadership Program with Aramark for their Stadiums and Events Division at Nissan Stadium in Nashville Tennessee.



Delicado Foods

• Operations Management Intern

  • Mar 2014 - Apr 2014

  Daily ordering of inventory to keep store stocked.Processed invoices, priced new stock according to cost, and catalogued inventory into BEpoz System.Engaged and guided customers towards wine preferences according to my knowledge of stock.Participated in mentor experience with wine store manager, learning about French, Italian, Spanish, Portuguese, and Australian wine and their respective varieties and regions.



The Russell House Tavern

• Hospitality
• 1 - 100 Employee

• Line Cook

  • Sep 2012 - May 2013

  Served an average of 150 covers a night during dinner service by managing grill and sauté stationParticipated in mentor program with sous-chef in order to learn about house-curing, pickling, butchery, sauce crafting, and other advanced cooking techniques. Performed successfully as a member of a ten-person line team to prepare food to restaurant standards.



Summer Shack Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Line Cook

  • Nov 2008 - Aug 2012

  Managed steam and grill station accurately by fulfilling on average 200 ticket order requests per service in a casual upscale seafood environment. Trained three new hired employees in back of house procedures including: ticket orders, steam and grill station operations, and station mise en place.Opened kitchen line two days a week according to restaurant procedures. Managed station inventory and ordering for menu items and daily specials.Promoted to current position due to extensive knowledge of several station operations and sufficient skill in back of house operations.