at Botswana Butchery
January 2017 - October 2017
High-end and fast paced restaurant 1-hat restaurant. Strong team work between servers, managers, kitchen and food runners to serve 200 guests a night. Engaging, quality and efficient service. Steakhouse based with an emphasis on local fare.
at The Lodge at Whitefish Lake
May 2016 - November 2016
4* Hotel in the Rockies of Montana. Restaurant had a combination of casual quick dining and slower fine dining service as well. Focus on upscale yet local fare. Worked in conjunction with back waiters and kitchen to keep guests comfortable and relaxed.
Beverage Director, Manager, Bartender
at Morton's The Steakhouse
December 2010 - December 2015
Began as bartender then worked my way into management. Very upscale, fine dining steakhouse with emphasis on exceptional wines. Slow-paced service with focus on engaging guests and creating a long-lasting relationship. Maintained inventory for over $250,000.00 work of LBW product and kept modern and unique drink/cigar menu. Oversaw staff of over 40 for FOH and BOH, hired and trained new employees and oversaw continued education to maintain service standards.
Bachelors in Food and Beverage Management
at The Art Institute of Washington
2012 - 2015 (3 years) Virginia
Associates in Business Management
at Northern Virginia Community College
2008 - 2010 (2 years) Virginia