Menu
May 2026 – Present (Seasonal) • Direct dining room operations at a high-volume National Park motor inn, overseeing service staff and ensuring exceptional guest experiences in a remote seasonal setting. • Drove a ~$35,000 year-over-year increase in sales through strategic service execution, upselling techniques, and efficient table management. • Improved guest satisfaction scores by approximately 22% by implementing rigorous service standards, conducting real-time floor coaching, and promptly resolving guest concerns. • Successfully met all corporate sustainability goals for the season to date, reinforcing Xanterra's commitment to environmental stewardship in the park.
November 2025 – April 2026 (Seasonal) • Manage dual-outlet kitchen operations during peak ski season, handling labor budgeting, purchasing, and menu execution. • Troubleshoot in real time to achieve labor targets while maintaining quality and speed in a high-volume mountain setting. • Lead, train and motivate kitchen staff to perform cohesively in a fast-paced seasonal environment.
July 2025 – October 2025 (Seasonal) • Supervised 60+ servers and support staff in a remote National Park lodge, driving guest satisfaction through floor coaching and service standards. • Coordinated with kitchen leadership to ensure prompt delivery and uphold quality in a high-turnover seasonal workforce. • Organized banquets and private events, managing all coordination from menu choices to seating.
October 2021 – July 2025 • Served a large and diverse membership in a fast-paced country club bar, crafting cocktails while keeping beverage quality. • Enforced health and safety regulations, keeping bar area clean and organized. • Trained new bartenders on drink preparation techniques, customer service standards, and POS system operation.
May 2020 – February 2023 • Managed all business operations: bookkeeping, marketing, scheduling and client relations. • Maintained inventory and supply chain, ensuring efficient service delivery. • Resolved client issues promptly, building a reputation for reliability and professionalism.
October 2018 – April 2020 • Led closing procedures, including cash balancing, nightly deposits and facility security. • Delivered memorable guest experiences by modeling high service standards and coaching team members. • Assisted with inventory control, portion management and ordering to minimize waste.
May 2018 – October 2018 (Seasonal) • Directed all F&B operations within budgeted guidelines, achieving seasonal KPIs and sales targets. • Fostered open communications and an ownership culture, resulting in dedicated team motivation and low turnover for a seasonal workforce.
January 2017 – April 2018 • Improved financial performance by analyzing variances, implementing corrective actions and increasing average check through service and menu strategies. • Controlled purchases and inventory by reviewing usage reports and adjusting ordering practices. • Established policies and standard operating procedures to maintain quality, productivity and service standards.
October 2015 – January 2017 • Oversaw front and back of the house operations of 40+ in a remote desert resort, ensuring compliance with company policies and food safety regulations. • Administered payroll, created schedules and consistently exceeded sales targets while maintaining cost controls and low employee turnover.
June 2015 – October 2015 (Seasonal) • Led bar operations in a historic Glacier National Park lodge, managing inventory, scheduling and customer service. • Trained and mentored a team of eight bartenders on drink preparation techniques, customer service skills, and upselling strategies. • Conducted regular performance evaluations for bar staff, providing coaching to build a cohesive seasonal team.
October 2012 – May 2015 • Coached and developed hourly and supervisory staff through structured training programs. • Collaborated with office staff to ensure seamless club operations. • Maintained high service standards for members and guests in a private club environment.
BACHELOR OF ARTS IN FOOD & BEVERAGE MANAGEMENT Art Institute of Las Vegas – Las Vegas, NV ASSOCIATE OF ARTS IN BUSINESS MANAGEMENT University of Nevada, Las Vegas – Las Vegas, NV