Experience

Riverpark

• Restaurants
• 1 - 100 Employee

• Director of Service

  • Aug 2022 - Present

  New York, New York, United States



La Pecora Bianca

• United States
• Hospitality
• 1 - 100 Employee

• Front Of House Manager

  • Dec 2020 - Aug 2022

  New York, New York, United States



Flik Hospitality Group

• United States
• Food and Beverage Services
• 700 & Above Employee

• Cafe Manager

  • Sep 2018 - Dec 2020

  Greater New York City Area At Flik I managed our cafe and front of house associates with passion and innovation. Always putting customer service first with ensuring operations run smoothly. I preformed quarterly audits, led our inventory and ordering as well as scheduling. I assisted Chefs with creating menus while maintaining standard operation procedures for the operation. I did any additional tasks that may have been necessary to ensure our daily service is performed exceptionally.

• Manager in Training

  • Jun 2018 - Sep 2018

  Greater New York City Area



Gracie's

• United States
• Restaurants
• 1 - 100 Employee

• Server

  • Sep 2017 - May 2018

  Providence, Rhode Island Gracie's provided an opportunity for me to perfect my front of house skills including delivering friendly, timely, and exceptional service to all guests. I had the opportunity to collaborate with other team members to ensure successful service was accomplished, while enhancing guests experience by providing detailed explanations of daily specials. I was also responsible for knowledge of wine and food pairings.



800 Maple Resturant

• Line Cook

  • Jun 2013 - Aug 2017

  Buffalo, New York Working at 800 Maple restaurant for four years allowed me to expand upon the culinary skills by gaining industry experience working in a fast paced kitchen environment.



Siena Resturant

• United States
• Restaurants
• 1 - 100 Employee

• Line Cook

  • Mar 2013 - Aug 2017

  Buffalo, New York I worked at Siena for almost five years. It was where I fell in love with cooking and hospitality. Here was where I first learned most of my industry experience through training with the multiple talented Chefs I worked with in their kitchen.



Commander's Palace Resturant

• Intern

  • Mar 2016 - May 2016

  New Orleans, Louisiana For the Spring of 2016 I was an intern in the kitchen of Commander's Palace Restaurant. I worked in the Dessert Department as well as the Garde Manger Department and moved through five different stations in the three months while I was there. I expanded upon my culinary knowledge immensely at this restaurant, and honed my skills of new techniques and styles of cooking, while also learning about fine dining service.