Server/Waitress at Texas Roadhouse (2026-01 – Present)
- Build instant, genuine guest rapport to deliver a warm, welcoming experience that elevates the restaurant's reputation.
- Execute seamless, efficient table rotations during peak-volume shifts through strong multitasking and proactive time management.
- Enhance the dining experience and increase check averages by confidently curating menu recommendations, wine pairings, and premium features.
- Maintain a polished, professional demeanor under pressure, resolving guest inquiries gracefully to secure repeat business.
Owner / General Manager at Tuxedo Village Family Restaurant & Monstrosity Burger (Ghost Kitchen) (2017-01 – 2022-12)
Directed all aspects of a 45-seat full-service restaurant while simultaneously managing a second brand (Monstrosity Burger) from the same kitchen, consistently serving 200–300 covers on peak days in a high-stress, high-volume environment. Permanently closed in 2022 due to COVID-19.
- Provided hands-on leadership with heavy daily kitchen involvement: menu development, food prep, line cooking during rushes, inventory management, cost control, and quality assurance.
- Recruited, trained, motivated, and developed a team of 15 staff members, fostering a positive culture that reduced turnover and improved service standards.
- Managed scheduling, payroll, P&L, vendor relations, and compliance using Microsoft Office (Excel for inventory/profit tracking, Word for reports, Outlook for communication).
- Demonstrated strong time management and multitasking by overseeing two concepts, handling customer complaints, and making quick decisions to resolve operational issues.
- Maintained excellent written and verbal communication with staff, suppliers, health inspectors, and guests; implemented creative solutions during challenges (e.g., pivoting to takeout/delivery during restrictions).
Lead Waitress/Server (Progressed to Assistant Manager Responsibilities) at Tuxedo Village Restaurant (2006-01 – 2017-12)
- Assisted owner/manager with daily operations in a high-volume full-service setting, including opening/closing procedures, cash handling, staff scheduling, and inventory oversight.
- Trained and mentored 20+ new servers on steps of service, menu knowledge, up-selling, and guest recovery; stepped into a leadership role during manager absences.
- Regularly worked kitchen stations during rushes to support back-of-house, gaining extensive hands-on cooking and food safety experience.
- Excelled in high-stress environments by managing 6–8 table sections while maintaining organization, clear communication, and quick problem-solving.
