Experience

Enthuse Marketing Group, LLC
• United States
• Advertising Services
• 100 - 200 Employee
• Diageo Hospitality Program Advisor

  • Nov 2022 - Present

Patina Restaurant Group
• Restaurants
• 400 - 500 Employee
• Beverage Director, The Edison

  • Mar 2018 - Nov 2022


Walt Disney World

• United States
• Entertainment Providers
• 700 & Above Employee

• Guest Experience Manager, Flying Fish

  • Jan 2017 - Feb 2018

• Guest Experience Manager, ESPN Club

  • Jun 2012 - Jan 2017

  Having come off of my internship into this position, the shift was rather easy. Within a small team of four, I co-manage two separate locations that are situated at Disney's Boardwalk Resort. The locations are the ESPN Club and Atlantic Dance Hall. Both are very enjoyable and bring on their own tasks.At the ESPN Club where I am primarily based out of, I oversee a restaurant of a sports bar-like atmosphere. We are open from 11:00AM-12:00AM daily. We feature over 100 TV moniters and specialize in fine American cuisine. I help manage the front of house aspect of the restaurant, which consists of servers, bartenders, server assistants, and our podium seaters and greeters. Although we are not a huge or fancy location, I take pride on keeping sure that everything runs smoothly and efficiently within a given day. Be it a slower late winter week day or a Sunday in the fall, there is always excitement to be had at the ESPN Club.Atlantic Dance Hall is one of Disney's last remaining late night hot spots. When working there, I oversee the club and bar side of the hospitality industry. Open from 9:00PM-2:00AM Tuesdays-Saturdays, Atlantic Dance always seems to have a great crowd ready to dance the night away to our house DJ's. Accompanied by music video's to each song, the dance hall is not your ordinary club. While working there, I team up with the entertainment manager of that night to ensure that everything within the hall's walls is secure and ready for a good time.Some responsabilities include:-Overseeing a high occupancy restaurant & night club-Training incoming cast members-General Teller funds/Overall funds of restaurant-Maintaining an accurate inventory including alcohol and dry product-Heading the Disney College Program cast members-Organizing cast activities outside of work (Scavenger hunts, outings, etc.)-Monthly SOX audits-VoluntEARS representative (Bowl-A-Thon, Families Food Drive, Back to School Drive, etc.)-Regulatory Training LiaisonAnd more Show less

• College Program; The Artist's Palette

  • Jan 2012 - May 2012

  I assist and communicate with guests to ensure they have a good time as well as a good meal! While in the Artist's Palette, I would have various tasks on the front line as well as communicate with the back of the house to ensure that meals were recieved in a timely manner. Over at the Paddock Grill, it is a more relaxed atmosphere. With that being said, I am able to talk to and get along with guests better. It also helps when you serve fries and drinks!



FantaSea Resorts

• United States
• Hospitality
• 1 - 100 Employee

• Restaurant Supervisor

  • May 2011 - Dec 2011

  Started off as a cashier/host for an up and coming restaurant within a timeshare resort on the Jersey shore. In a month's time I was promoted to supervisor of the restaurant, and first in charge when my manager was off duty. I still kept my cashier and hosting abilities, but managed to balance a disciplinary structure within my group of coworkers. It was an honor to have such responsabilities insued in me at such a young age. Started off as a cashier/host for an up and coming restaurant within a timeshare resort on the Jersey shore. In a month's time I was promoted to supervisor of the restaurant, and first in charge when my manager was off duty. I still kept my cashier and hosting abilities, but managed to balance a disciplinary structure within my group of coworkers. It was an honor to have such responsabilities insued in me at such a young age.



Passion Vines Wine Bar & Spirit Company

• United States
• Beverage Manufacturing
• 1 - 100 Employee

• Cashier and Wine Specialist

  • May 2010 - Dec 2010

  A small wine and spirit company in south Jersey, I worked here for a while mostly doing cashier and stocking work. However my managers would add twists every now and then. By that I mean we would get to try various wines and learn what types they were and what food pairings they went with. By doing this, we were able to share with customers our personal recomendations and what we thought were the best fits for their questions and needs. A small wine and spirit company in south Jersey, I worked here for a while mostly doing cashier and stocking work. However my managers would add twists every now and then. By that I mean we would get to try various wines and learn what types they were and what food pairings they went with. By doing this, we were able to share with customers our personal recomendations and what we thought were the best fits for their questions and needs.



Stockton University

• United States
• Higher Education
• 700 & Above Employee

• Orientation Leader

  • Jun 2010 - Jul 2010

  For one month, I worked for my school as an orientation leader. As an OL, I helped the incoming freshmen class pick classes and set up their schedules for the upcoming fall semester. The program lasted 6 weeks and it was very inspiring to me, in the sense that I was able to help with such a big task. For one month, I worked for my school as an orientation leader. As an OL, I helped the incoming freshmen class pick classes and set up their schedules for the upcoming fall semester. The program lasted 6 weeks and it was very inspiring to me, in the sense that I was able to help with such a big task.