Experience

Ruby Tuesday

• Restaurants
• 700 & Above Employee

• Shift Lead

  • Apr 2016 - Present

  In this position I have acquired many new skills in the industry. I am currently Serve Safe certified and up to date on all health code and safety requirements. In my role as a key hourly I am responsible for all the same duties a manager would be when running a shift. This includes receiving trucks, scheduling conflicts, employee disputes, tending to guests, and all other issues that may arise that make restaurants such a fun and unique challenge. In this position I have acquired many new skills in the industry. I am currently Serve Safe certified and up to date on all health code and safety requirements. In my role as a key hourly I am responsible for all the same duties a manager would be when running a shift. This includes receiving trucks, scheduling conflicts, employee disputes, tending to guests, and all other issues that may arise that make restaurants such a fun and unique challenge.



Arooga's

• Shippensburg,PA

• Cook

  • Aug 2015 - Apr 2016

  I opened the Arooga's location in Shippensburg. A brand new store comes with it's own unique set of challenges and experience. We had an extremely high turnover rate right after open. With the menu being new to almost the entire staff I learned the importance of self reliance and have become more knowledge seeking ever since. In this position I was responsible for all levels of food execution from preparation to plating. I opened the Arooga's location in Shippensburg. A brand new store comes with it's own unique set of challenges and experience. We had an extremely high turnover rate right after open. With the menu being new to almost the entire staff I learned the importance of self reliance and have become more knowledge seeking ever since. In this position I was responsible for all levels of food execution from preparation to plating.



Red Lobster

• United States
• Restaurants
• 700 & Above Employee

• Server/Cook

  • Jun 2009 - Sep 2014

  During my time at Red Lobster I was a jack of all trades. I started in the kitchen and transferred into serving. This gave me a more complete view of how a restaurant runs on a whole. I can see the big picture, such as how pacing and seating at the host stand can effect the flow of the kitchen. This have given me a better understanding of all positions in the store, which helps greatly in my current position as a shift lead. During my time at Red Lobster I was a jack of all trades. I started in the kitchen and transferred into serving. This gave me a more complete view of how a restaurant runs on a whole. I can see the big picture, such as how pacing and seating at the host stand can effect the flow of the kitchen. This have given me a better understanding of all positions in the store, which helps greatly in my current position as a shift lead.