Professional Experience

Education —

My educational experience spans food service, wine and spirits, hospitality management, and strategic finance and marketing.

Hospitality

Auburn University — B.A. Communication, Leadership Minor (2022)

Auburn University — B.S. Hospitality Management in Hotels & Restaurants, Business Minor (2019)

American Hotel & Lodging Educational Institute — Certificate in Hotel Industry Analytics (2019)

Cvent Supplier Network — Certificate of Excellence (2018)

Food

ServSafe — Food Manager Certification # 16040172 (2018)

The Annual Epicurean Tour of Northern California — 1 of 14 Seats (2018)

Wine

Trinchero Wine Education Program — 1 of 12 Seats (2017)

Court of Master Sommeliers — Level 1: Introductory Sommelier (2018)

Court of Master Sommeliers — Level 2: Certified Sommelier (In-Progress)

Society of Wine Educators — Certified Specialist of Wine (In-Progress)

Experience —

My professional experience, with upwards of 10,000 service hours, spans bartending, food service, business development and guest services.

Twin Farms (July 2021 - Present)

Dining Room Manager

Steeped in romance and folklore, Twin Farms is Vermont’s only luxury, five-star experience. With an eclectic, whimsical and extraordinary private art collection throughout 20 uniquely designed accommodations. Ensconced on 300 acres, Twin Farms is an adult-only property that customizes every detail. Guests indulge in superb meals and fine wines, pursue outdoor adventures, and retreat and relax. Responsible for managing and assisting with the service of food and beverage and ensuring that our standards are held to the highest expectations. Train, mentor and coach twenty-three (23) dining room team members to meet our guest’s satisfaction. Lead in implementing new systems and processes to create better efficiencies. Create new incentives and reward programs for employees to help increase overall employee satisfaction.

Augusta National Golf Club (April 2022)

Berckmans Place Beverage Manager

Conducted inventory and allocation each night to ensure established par-levels were met for the following day. Directly supervised six (6) bartenders, three (3) bar-backs, two (2) baristas as well as took lead in training fifty-seven (57) other staff members within Ike’s Southern Experience restaurant to ensure maximum efficiency and standards set forth by ANGC.

Lucy’s (march 2020 - April 2021)

(Assistant) Restaurant Manager

In charge of overall restaurant operations and increased revenue from $1.4 million per year to projecting $2.5 million per year. Led recruitment, new talent interviews and on-boarding/orientation for over 45 new team members. Scheduled and calculated payroll for all Front-of-House team members resulting in 37% more efficiency. In charge of creating financial budgets and forecasting sales and expenses for the fiscal year. 

BLACKberry farm (May 2019 - June 2020)

The Barn - Restaurant Team (August 2019 - June 2020)

Responsible for the dining room services, to ensure that each guest is served according to the service sequence and is given an outstanding 5-star dining experience. Genuinely showed interest and concern for each guest and anticipated service and satisfactory needs when appropriate. Confidently exhibited the ability to engage guests with remarks about the food, wine and related topics in a fluent and nonintrusive manner. Always looked to go above and beyond to create an unforgettable experience for each guest.

Operations Intern (May 2019 - August 2019)

Operations Intern at the 68-room luxury resort situated on 4,200 acres in the Great Smoky Mountains, offering some of the world’s finest wines, cuisine, fly fishing, horseback riding, hiking, cycling, sporting clay, and spa. Developed a prototype program in which Blackberry Farm will be able to recruit top level college graduates for management as well as top level talent for potential director level positions.

Lucy’s (JunE 2018 - May 2019)

Server

Provided impeccable table-side service in addition to wine presentations and recommendations, ultimately created a remarkable atmosphere. I maintained detailed knowledge of all menu items and ingredients in order to drive guests' experiences. While doing so, I acquired a loyal customer base and received outstanding reviews across the board.

Augusta National Golf Club (April 2017, 2018, 2019 & 2021)

The Master’s, Berckmans Place, Lead Bartender

Ensured safety, cleanliness, sanitation and presentation was maintained in the bar. Mixed, prepared and served drinks according to ANGC recipes and standards, while managing records of all liquor, beer and wine to ensure bar stock was maintained at all times. Meanwhile, supervised all bartenders and bar-backs to ensure smooth operations and maximum efficiency.

B&B Bartending (June 2016 - June 2018)

Bar, Production & Business Development Manager

Mixed, poured, and served beer, wine, cocktails and spirits while developing and improving both production event systems and marketing opportunities. Additionally, I generated new business by searching and following up on leads and opportunities within existing and future markets of the company.

Capella Hotel Group at Auburn University Hotel (June 2016 - May 2017)

Bellman

Greeted all guests in the lobby in the warmest and most professional manner, making them feel welcomed and anticipating their needs before they arose. Recognized all returning and VIP guests and escorted these arriving and departing guests in a friendly, courteous manner.

Holiday Inn Express & Suites (June 2016 - SepT 2016)

Guest Services Agent

Took reservations and accommodated special requests whenever possible. Maintained collectedness and remained focus under pressure with unexpected hurdles or disruptive guests. Most importantly, I engaged every guest in conversation and recognition, enhancing their overall experience.

United States Navy (April 2012 - April 2016)

Being a leader was a necessity to mission success. The military allowed me to thrive in stressful situations while developing strategies to keep my composure and communicate effectively regardless of the situation at hand.