Early Childhood Center Director at Sunshine Corner Daycare and Preschool (2024-08 – Present)
- Began as an assistant teacher and was promoted to lead teacher in September, 2023
- Promoted to Assistant Director in July, 2024
- Promoted to Director in August, 2025
- Hire, train and develop staff
- Work to create connections with the local community through leadership with my team and outreach to our families
Food and Beverage Director at Graduate Hotel (2022-02 – 2024-07)
- Staffed and trained both Fiona's Restaurant and Poindexter Coffee
- Developed and lead the banquets and catering department which is responsible for 34,000 square feet of banquet and event space
- Lead and mentored both culinary and front of the house leadership to elevate all food and beverage guest services
- Consistently maintained 24% food cost and 13% beverage cost across all food outlets including banquets and catering
- Average monthly food and beverage revenue of $250,000 monthly
- Responsible for hosting professional sports teams, collegiate athletes, nationally touring musicians, as well as those affiliated with University of Cincinnati and families from Cincinnati Children's Hospital
Food and Beverage Specialist at Self-Employed (2010-10 – Present)
- Developed and implemented new Steps of Service for both privately owned restaurants and casino food outlets
- Assisted with mentorship for the Managers in Food and Beverage at Belterra Park Casino
- Developed and Implemented Steps of Service, Standard Operating Procedures and Inventory protocol at Proof 124 in Lawrenceburg, Indiana
- Responsible for assisting in hiring of all Front of the House Team Members including Management
- Curated relationships with local liquor, beer and wine vendors to help procure competitive product and pricing
- Created Standards of Service and Standard Operating Procedures for new restaurants, and existing restaurants looking to retrain their staff
- Developed training programs for all Point of Service hardware
- Assisted in the creation and implementation of liquor inventory programs and helped to create wine, beer and cocktail menus
Multi-Outlet Manager/Consultant at Belterra Park Casino (2019-09 – 2021-10)
- Helped create the food and beverage menus for the conversion of the Steakhouse into an upscale casual concept
- Developed and implemented all Steps of Service and Standard Operating Procedures for the new upscale casual concept "Chef's Table at Favorites"
- Responsible for the daily front of the house operations for all outlets in food and beverage which include Stadium Sports Bar, Chef's Table at Favorites, Club 38, River Downs Club Bar, Beverage Team, Burger Brothers, Pizza Pub Pop-Up, BP Food Truck and Racing Concessions
- Develop and Mentor all Food and Beverage front of the house leadership, as well as the development of hourly team members on their path to leadership
- Helped manage cost of goods and cost of liquor for all outlets and help set standards for food and beverage COGS property wide
- Worked directly with the VP of Hospitality and Executive Chef to create new menus and implement outlet changes
- Partnered with Marketing and Player Development to improve player experience in our VIP Club and at VIP events
- Worked closely with Racing Manager to develop Standard Operating Procedures for the Race Office Kitchen and the River Downs Club Bar
- Developed new menus and Standard Operating Procedures for Concessions to properly accommodate record level patron volumes and staffing challenges
Club Manager at Anytime Fitness, H2A2 Corporation (2017-07 – 2019-12)
- I ran all day-to-day operations for the coaching facility including product ordering, and scheduling club maintenance
- I was the direct supervisor for both the membership and personal training departments in my facility
- Local marketing was created and driven by my team including all social media and local events
- I lead personal training sessions that included one to twenty clients, as well as running our Silver Sneakers program for retirees
- I was responsible for membership leads and sales in my facility
Steakhouse General Manager at Final Cut Steakhouse, Hollywood Casino (2016-05 – 2017-07)
- I was responsible for handling all personnel issues, including planning a union bid, and adhering to all union rules for my staff
- I set all training, including recent updates for our Standard Operating Procedures and Standards of Service, as well as all wine and liquor training
- I rebuilt the wine list in Final Cut and created new banquet/event menus with our current Chef
- I was responsible for all liquor inventory, ordering, and assisted with back of the house inventory and ordering, as well
- I worked closely with our hosts, and marketing department to plan all tier events, and service our top tier players when they visited Final Cut
Food and Beverage Consultant at Third and Main (2015-10 – 2016-05)
- I wrote and executed Front of the House Steps of Service as well as all Standard Operating Procedures
- I created a training program for host staff including proper flow and seating for both restaurant and banquet space
- Trained all service staff in appropriate language and service for polished casual dining, including upselling and menu guidance for guests
Director/Lead Teacher at Kiddie Cottage (2010-10 – 2016-05)
- I was the director and lead teacher for a Nationally Accredited Level 4 Paths to Quality Center
- I was responsible for menu development and meal planning for breakfast, lunch, and two snacks and cooked and served all meals for 12 children ages 3 years to 5 years
- I developed the curriculum for the preschool program and was responsible for the implementation of the program
- I wrote a monthly newsletter, performed all academic and physical skills assessments and presented all information during parent teacher conferences
Office Manager at Touch of Love, Inc. (2006-09 – 2010-10)
- My job included all monthly invoicing of clients, as well as scheduling interviews and handling customer service issues
- I performed all payroll duties and helped schedule the cleaning team
- I was assisted in cleaning homes and businesses as needed, including move out cleans at the IUPUI campus housing complexes
Assistant Manager/ Corporate Server and Host Trainer at Bonefish Grill (2003-01 – 2007-04)
- Within my home store I worked as a floor manager, bartender and a server. I was responsible for customer service issues, reservations, and daily operations in the front of the house
- As a corporate trainer I traveled to stores within our region to train servers in new restaurants and re-train servers and hosts in existing stores when management changes occurred
- I was responsible for all Front of the House training for any managers in our Manager-in-Training and Partner-in-Training program
- I assisted with liquor ordering and inventory, as well as assisting the administrative assistant with accounts payable, payroll, and end of month closing procedures
Assistant Manager/ Bartender and server at Tavern on the Lake (2002-01 – 2003-01)
- As assistant manager I was responsible for the supervision of all servers, bartenders and kitchen staff, including server cash outs and safe drops
- I bartended and served in both the restaurant and dance club. I was responsible for four to ten tables in my section and the guests at the bar top
