Server / Bartender at PIZZERIA LEOPOLD (2026-04 – Present)
- Acts as MOD when bartending and serves as a role model to the younger staff through attentive service in an upscale-casual, family-owned scratch kitchen while balancing customer needs with multiple operational priorities.
- Process orders and payments accurately through Toast POS and communicate questions, requests, and service needs across front- and back-of-house teams.
- Open and close the bar, organize glassware and service areas, and maintain cleanliness, organization, and front-of-house standards.
Server at WESTERN OMELETTE (2025-10 – 2026-04)
- Delivered efficient, attentive service in a high-volume breakfast restaurant while managing multiple tables and time-sensitive requests.
- Explained specials, answered dietary questions, made recommendations, and identified thoughtful upselling opportunities.
- Prioritized competing customer needs during peak service while maintaining accuracy, clear communication, and a positive customer experience.
Server / Barista at ZINC CAFE & BAR (2024-10 – 2025-07)
- Trained and mentored new servers on service standards, company policies, workflow, and guest-facing expectations.
- Collaborated with kitchen and front-of-house to maintain efficient service and a positive team environment.
- Operated and maintained espresso and brewing equipment while consistently meeting quality, cleanliness, and service standards.
Server at CITY WINERY (2022-03 – 2024-09)
- Provided service across live performances, private events, and dining, adapting quickly to changing guest needs and service formats.
- Worked in an event-driven environment where timing, organization, and attention to detail were essential.
- Adapted service and communication across traditional dining, large events, and live performances while coordinating effectively with multiple teams.
Server / Hostess at MI CHOLA (2020-12 – 2023-08)
- Balanced hosting and serving responsibilities while assisting with additional orders, delivery orders, and changing front-of-house needs.
- Guided customers through food, cocktail, and dessert selections using detailed product knowledge and an individualized approach to service.
- Shifted between customer-facing and operational responsibilities during high-volume periods to support team efficiency and service continuity.
Hostess / Food Runner at KENICHI ASPEN (2018-06 – 2020-11)
- Managed guest inquiries in person, by phone, and by email while coordinating reservations through OpenTable.
- Coordinated seating and floor operations for a 30+ table restaurant, communicating guest needs and timing with servers and management.
Theater Production Experience at EMERSON COLLEGE (2020 – 2023)
- Completed six Emerson Stage productions as Dramaturg, 1st Assistant Stage Manager, Production Supervisor, and Production Assistant.
- Stage managed and served as Dramaturg for six independently produced student productions while balancing coursework and mainstage commitments.
- Coordinated rehearsals, documentation, schedules, deadlines, and communication across creative, technical, and administrative teams.
Stage Manager at THEATRE ASPEN EDUCATION (2018 – 2022)
- Led and supported educational productions for students from kindergarten through 12th grade, adapting communication and leadership to different ages, needs, and experience levels.
- Anticipated challenges and responded to last-minute changes with sound judgment, flexibility, and independent problem-solving in fast-paced environments.
- Served as a central point of contact for students, families, directors, and production staff, building positive relationships and keeping teams informed and supported throughout the production process.
