Experience

• 

  Self-employed

  Jan 2009 - now

  Freelance writer

  I am a creative nonfiction writer who's strengths lie in article and essay writing as well as blog and article content. Though my preference is creative nonfiction my strength range from nonfiction content writing to journalism, editing, letter composition, social media and any kind of creative work. I have a BA in creative nonfiction from Denison University and an MFA in fiction from The New School. Similarly, as a writer and because of previous jobs, I have a specific strength in promotion with social media. I've written countless business letters for superiors and edited content for blogs and online news sources. I've even written web content for a lingerie start up. I believe as a writer, it only benefits the people I am working for if I am well rounded and versatile in what I do. I am an excellent multitasker and complete my work promptly and efficiently. Show less

• 

  Michael symon restaurants

  Sept 2009 - Aug 2011

  Event coordinator

  Upon being hired as a server, I was the first employee that was not trained with the opening staff. Thus, I trained on every position of the restaurant so I would have a well-rounded knowledge of restaurant service. After spending time in each position, I was sent out onto the floor as a server with the expectation of being ready to do so but failed to meet the standards of not only the other staff but of the patrons as well. After speaking to my superiors, I became as a food runner with the goal in mind to grow and learn. As I took on the new position I earned more and more responsibility in not just the front, but the back of the house as well, first with expediting where I built a strong relationship with our chef. Then I was asked to cover host shifts. Eventually, as I gained more responsibility and credibility, I was asked to take over beverage inventory which I executed on my own every Monday morning. This also included keeping the wine and bar stocked and keeping track of the 86 board and orders. I took it upon myself to organize the cellars and beer coolers, so they matched the ascending order of the wine and beer list. When I was asked to bar-back after owning beverage inventory, I took that on as well, which involved mixing all of our original in-house cocktails as well as the classics, plus wine and beer knowledge. The final position I was given was Event Coordinator. This included communication between myself, our clients and our team, establishing and maintaining a relationship with our returning clients and being the point person through the trajectory of their event. We always found a yes in everything. It was my job to book one of the private rooms we offered, ensure the host received one of two prefix menu options and to communicate with the kitchen about these menus in a timely fashion. It was essential to know how to book private events in the specific windows that allowed the kitchen to its job properly Show less

• 

  Pen american center

  Jan 2012 - Apr 2013

  Prison writing program intern

  • Transfer paper written submissions the documents from into the computer and edit any grammatical errors • Facilitated creating a publication of the finalists and winners of the PEN Prison Writing Contest. • Separate the contest submissions into their various genres as well as respond to those prisoners who submitted• Chosen as a judge of the preliminary submissions

• 

  The joy harris literary agency, inc.

  Sept 2012 - Jun 2013

  Intern

  • Supported the office of Founding Agent Joy Harris• Reviewed solicited and unsolicited submissions; evaluated material and drafted reader’s reports and editorial letters• Read client manuscripts and offered editorial feedback to authors• Wrote rejection letters, reader’s reports, editorial letters, and pitch letters• Received and directed outside inquiries regarding client and agent information, communicated with other departments regarding contracts and royalty statements and played an active role in updating the agency’s website• Developed a keen eye for interesting and original manuscripts, with two having gone to publishing after choosing them from the slush pile. Show less

• 

  Soulcycle

  Apr 2013 - Oct 2015

  • Knowledge of the anatomy and safe practices of the branded SoulCycle ride, learned through a rigorous audition and training program• Ability to build and fill classes from scratch by self-promotion and creating a following while being able to be versatile in class style • Self-promotion through social media platforms, constant music research for innovative playlists that catered to each genre• Advanced knowledge of BPM and how different beats are used for different levels of exertion in class• Ability to teach 12-16 classes a week, more than once a day, and perform at an athlete’s level• Ability to command a room and sell out a class through spoken word, a physically challenging workout and music that riders can connect to• Advanced knowledge of teaching various fitness levels• Proven success in building relationships with riders by actively seeking out their interests, playing music they like in class, and connecting with them through social media and in person Show less • Acting as the riders' first impression as soon as they walk into a studio• Present quality hospitality to riders to go beyond just the experience in the room• Build relationships with riders by connecting with them to discover personal details that will make each experience they have unique to them• Follow up on a client’s first ride and how they can be supported by staff in the future• Ensure that the instructors have everything they need to teach a successful class• Create a positive atmosphere and be readily available for the to ensure they have a successful and comfortable class Show less

  • Instructor

    Dec 2013 - Oct 2015

  • Front Desk

    Apr 2013 - Mar 2014
• 

  Altamarea group

  Dec 2015 - Jul 2016

  Hostess

  • Provide guests with menus that have been checked for cleanliness and quality• Greet guests and seat them at tables or in waiting areas• Assign guests to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings• Speak with guests to ensure satisfaction with food and service, to respond to complaints, or to make conversation• Answer telephone calls and respond to inquiries or transfer calls• Record guests' dining reservations with specific details on preferences• Relied upon for training new hosts and scheduled to answer phones and confirm reservations in the restaurant before dinner service Show less

• 

  High street hospitality

  Jun 2016 - Nov 2017

  • Coordinate large parties and catering orders• Check and respond to daily email inquiries for large parties and catering orders• Create proposals, distribute invoices and collect payments from clients• Act as direct contact for all clients tasks set up weekly catering orders via Gather.com• Develop a strong relationship between the front and back of the house to ensure processes run as smoothly as possible and deliver all catering orders personally to build relationships with clients Show less • Facilitating staff transition from AM to PM service.• Designating server sections.• Ensure side work is done properly and hold staff accountable for their responsibilities• Lead pre-shift meetings in order to motivate staff and consistently educate while discussing changes in standard operating procedures or day to day business.• Meet with chef to discuss daily menu changes and print menus.• Calculate a monthly beverage inventory beverage inventory.• Update and maintain website, carry out menus on our online delivery platforms as well as any social media posts to promote our restaurant. Show less

  • Catering and Large Party Coordinator

    Jul 2017 - Nov 2017

  • Floor Manager

    Jun 2016 - Nov 2017
• 

  Union square hospitality group

  Sept 2019 - now

  • Ensure that guests they are enjoying their experience and be able to recognize when there is an issue, even if not addressed directly.• Working knowledge of all regulars and their preferences.• Actively displays the difference between hospitality and service and uses both to create an experience unique to each guest and actively strives to create connections and new regulars while maintaining relationships with long time guests.• Present menus to guests with full menu knowledge, ready to answer detailed questions about the menu and any allergies with suggestions on how to modify if necessary.• Follows proper standard operating procedures for wine presentation and clearing tables as well as dropping dishes to correct guests.• Actively goes above and beyond to learn about vendors, ingredients and beverage knowledge• Provide guests with information about local areas, including giving directions.• Trusted with the responsibility of training new staff. Show less • Demonstrates dedication to and understanding of how to satisfy individual guests needs and has the ability to recognize certain guests and knows details about their dining preferences.• Maintain constant communication with back of house team, management, service team, and guests to ensure that dining details are handled properly, and guests' needs are taken care of.• Demonstrates the utmost leadership at the door and actively mentors members of the host team and is a resource for both maître'd and hosts• Consistently maintains control of the front door during service with confidence and professionalism and is able to troubleshoot and multitask in the moment with success.• Works with efficiency and a sense of urgency while remaining composed.• Is considered a direct contact at Union Square Café and networks as such• Actively seeks industry knowledge outside of the restaurant, to constantly be evolving and contributing to the virtuous circle of enlightened hospitality.• Has an advanced knowledge of Resy functions for completing side work and use during service and is able to troubleshoot effectively.• Acts as an agent in strategic and creative ways to find the yes for each guest.• Sets the tone for service during line-up for all FOH staff and is able to distribute seatings evenly among servers.• Takes risks in order to build the book while keeping in mind both the needs of the business and our guests. Show less • Establish standards and expectations regarding team performance with focus on hospitality• Responsible for the Welcome Team schedule and setting expectations specific to the front door• Acts as liaison between front and back of house in terms of guests needs• Acts as point person for any guest feedback with prompt response to any negative feedback• Takes risks when partnering with maître d to build the book and going above and beyond for the guest experience while keeping in mind what is best for both guests and the business• Constantly looks ahead at future services to find opportunities to expand covers and grow business• Update and maintain technical sheets for staff for all menu items• Review standard operating procedures to determine ways to improve service and hospitality, performance, and safety• Establishing, nurturing and maintaining strong relationships with guests with focus on guest retention and creating new regulars Show less

  • Guest Experience Manager

    May 2021 - now

  • Dining Room Manager

    Mar 2019 - May 2021

  • Server

    Jun 2018 - May 2021

  • Maître D'

    Nov 2017 - May 2021

  • Guest Relations Manager

    Sept 2019 - Mar 2020