Experience

Dockside Seafood Restaurant

• United States
• Higher Education
• 1 - 100 Employee

• General Manager

  • Aug 2020 - Present

  Oversee 40-50 employees to ensure compliance with the company policies, regulations, and food and safety guidelines. Schedule FOH employees using Schedulefly. Perform facility walk throughs to assess cleanliness and preparedness at the beginning and ending of the shifts in a very high volume restaurant. Complete shift opening and closing procedures and manage deposits. Consistently exceed daily, weekly, and monthly sales targets while maintaining costs and keeping employee turnover low. Input sales and inventory using Restaurant 365. Show less



The Chef's Garden Catering & Events

• United States
• Events Services
• 1 - 100 Employee

• Restaurant Manager and Banquet Captain

  • Oct 2019 - Aug 2020

  Maintained expenses below budget through accurate planning, waste reduction. Motivated the staff of 15-20 to execute exceptional levels of service in order to direct an increase of loyal and repeat customers of the restaurant located within the Cummer Museum. Led training program for new staff, processed all new hire onboarding packages, and updated handbooks and training manuals. Created new catering opportunities with clients i.e. luncheons and special events within the Cummer Museum. Assisted with final walkthroughs and event execution to ensure design, menu, and décor meets each client’s expectations. Supervised the set up and breakdown of catered events onsite at the Cummer Museum as well as offsite for private clients. Created weekly schedules for all BOH and FOH teams utilizing Nowsta and Homebase. Accepted and excelled at new job responsibilities outside the realm of daily management duties. Show less



One Ocean Resort and Spa

• United States
• Hospitality
• 1 - 100 Employee

• Fine Dining Server/Banquet Bartender

  • May 2018 - Nov 2019

  Provide superior customer service and great productivity that leads to management recognition. Utilize computer system to cash out customers, charge balances to rooms, and complete credit card authorizations. Communicated with guests effectively and provided excellent hospitable service to guests. Use my intuition to provide any additional services that our hotel guests may require such as special requests for special occasions, additional information regarding restaurants and local attractions, or upgrades or comps in our hotel. Receive orders on a weekly basis, guaranteeing the accuracy of the order and help unload the shipment and put the product away accurately. Show less



Atlantic Beach Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Fine Dining Server/Banquet Server

  • Dec 2016 - May 2018

  Supervised and assisted in the set up and breakdowns of private banquet functions and holiday events. Provide exceptional customer service to all members and guests, thus ensuring member retention and new member growth. Placed orders with kitchen, informing cooks of any special cooking or dietary instructions per the members request. Supervised and assisted in the set up and breakdowns of private banquet functions and holiday events. Provide exceptional customer service to all members and guests, thus ensuring member retention and new member growth. Placed orders with kitchen, informing cooks of any special cooking or dietary instructions per the members request.



M Shack

• Jacksonville, Florida Area

• General Manager

  • Sep 2015 - Dec 2016

  Monitored sales performance to ensure proper scheduling and staffing while developing strategies to meet sales goals. Adhere to company policies, procedures, all federal and state wage and hour regulations, and restaurant filing responsibilities. Attended weekly manager meetings lead by Regional Manager and Director of Operations to review standards, social media reviews, new standard Operating Procedures and Profit and Loss reports. Monitored sales performance to ensure proper scheduling and staffing while developing strategies to meet sales goals. Adhere to company policies, procedures, all federal and state wage and hour regulations, and restaurant filing responsibilities. Attended weekly manager meetings lead by Regional Manager and Director of Operations to review standards, social media reviews, new standard Operating Procedures and Profit and Loss reports.



One Ocean Resort and Spa

• United States
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Dec 2014 - May 2015

  Responsible for hiring and on-boarding process that included but not limited to interviewing and training of a staff of 30-40 servers, in room dining attendants and bartenders. Manage all front of the house activities such as customer service, resolving guest issues, running food, and supporting In Room Dining, Pool Bar, Lounge Bar and Azurea restaurant staff. Supervised and assisted in overseeing the daily operations of Azurea Restaurant located in a 4-star hotel that seats over 60 guests in a fine dining atmosphere. Ordered supplies, filled liquor requisites for 3 bars daily, checked in orders, and update and control inventory. Show less



PRI Productions

• United States
• Events Services
• 1 - 100 Employee

• Account Manager

  • Mar 2014 - Aug 2014

  Developed custom proposals and events for corporations, nonprofit organizations, and local government for one of North Florida's leading full-service production companies. Served as account manager to more than 15 clients providing support and guidance throughout the design process. Managed timelines, communications, and internal/external vendor relationships to execute logistics on time and on budget Developed custom proposals and events for corporations, nonprofit organizations, and local government for one of North Florida's leading full-service production companies. Served as account manager to more than 15 clients providing support and guidance throughout the design process. Managed timelines, communications, and internal/external vendor relationships to execute logistics on time and on budget



The Florida Theatre

• United States
• Entertainment Providers
• 1 - 100 Employee

• Director Of Event Services

  • Nov 2011 - Mar 2014

  Developed and implemented policies, procedures, and programs to ensure the comfort and safety of guests and personnel. Managed and scheduling, a staff of 150-200 people per event, to include bar and concession staff, uniformed police, t-shirt security, and volunteer ushers for all theatre events. Broke the concession sales record while employed three times with sales over $40k per event. Distributed cash drawers, takes inventory of merchandise for sale, conducts nightly close out of registers, prepares merchandise sales report, reconciles register receipts, collects commissions due, and prepares bank deposits. Purchase and order all concession inventory and bar inventory. Show less



BB's and Biscotti's

• Jacksonville, Florida Area

• Fine Dining Server/Bartender/Catering

  • Nov 2009 - Nov 2011

  Provided front and back- of- house support focusing on successful delivering of a high-quality dining experience to each guest. Trained catering staff in service techniques, menu presentation, and customer service. Provided private residence catering events for VIP customers. Managed bar area including cocktail design and menu, inventory, regulation compliance, and high- quality customer relationships to increase restaurant value. Provided front and back- of- house support focusing on successful delivering of a high-quality dining experience to each guest. Trained catering staff in service techniques, menu presentation, and customer service. Provided private residence catering events for VIP customers. Managed bar area including cocktail design and menu, inventory, regulation compliance, and high- quality customer relationships to increase restaurant value.



Heirlooms Cafe and Heirlooms Bistro

• Jacksonville, Florida Area

• General Manager

  • Mar 2007 - Jul 2008

  Monitor budgets and payroll records; reviewed daily transactions to ensure expenditures were authorized and budgeted for both restaurant locations. Maintained guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with preferred guests. Supervised compliance with regulations regarding food preparation methods, portion sizes, garnishing and presentation. Monitor budgets and payroll records; reviewed daily transactions to ensure expenditures were authorized and budgeted for both restaurant locations. Maintained guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with preferred guests. Supervised compliance with regulations regarding food preparation methods, portion sizes, garnishing and presentation.



The Merrill Group

• Jacksonville, Florida Area

• Administrative Assistant

  • Aug 2003 - Mar 2004

  Served as administrative and project support for a local, private investigations firm and was initial point of contact for clients, vendors, and partners. Reviewed and edited materials for correct formatting, spelling and grammar; offered recommendations as needed. Responsible for data entry, fielding incoming phone calls, filing, and providing assistance to marketing department. Served as administrative and project support for a local, private investigations firm and was initial point of contact for clients, vendors, and partners. Reviewed and edited materials for correct formatting, spelling and grammar; offered recommendations as needed. Responsible for data entry, fielding incoming phone calls, filing, and providing assistance to marketing department.



Assorted Hospitality Industry Sites

• Ocala, Florida Area

• General Manager

  • 1998 - 2004

  •Assisted in hiring, developing, evaluating, coaching and counseling staff; monitored budgets and payroll records. •Developed menus based on guest trends, preferences, sales techniques and seasonal availability of ingredients. •Provided quality, attentive service to guests demonstrating genuine hospitality while greeting and establishing rapport. •Assisted in hiring, developing, evaluating, coaching and counseling staff; monitored budgets and payroll records. •Developed menus based on guest trends, preferences, sales techniques and seasonal availability of ingredients. •Provided quality, attentive service to guests demonstrating genuine hospitality while greeting and establishing rapport.