Lily Herbert

Experience

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  Veggies To Go

  Apr 2015 - Aug 2018

  • Front Of House Manager

    Jan 2018 - Aug 2018

  • Cashier

    Apr 2015 - Jan 2018
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  TACORITA

  Feb 2018 - Apr 2021

  I was promoted to an assistant manager position within the company alongside serving shifts. I ensure daily activities run smoothly and effectively while overseeing quality of service and guest satisfaction. My responsibilities included new employee training, FOH operational oversight, shift leading and supervision, guest relations, and end of shift closing.

  • Assistant Manager

    Apr 2020 - Apr 2021

  • Head Server

    Feb 2018 - Apr 2021
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  The Masters at Augusta National Golf Club

  Apr 2021 - Apr 2021

  Server

  I worked for the 2021 Masters Tournament at one of the Hospitality Cabins on property. I attended to patrons' needs for the week with high levels of expectations regarding service quality, attention to detail, and professionalism. Other duties included proper table setting, organizing the in-house conference center, executing special requests and accommodations, providing silver tea service, directly communicating with the head chef, and keeping our service stations stocked and organized.

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  The Greenbrier

  May 2021 - Jul 2021

  Food And Beverage Supervisor

  For my summer internship, I worked as one of the F&B Supervisors at Tree Tops Cafe at The Greenbrier Resort. I managed a diverse group of 30+ team members, collected and reported outlet-specific data nightly using Excel and other platforms, and oversaw efficient and effective daily operations. I ensured that resort standards were being met at the outlet, worked closely with other resort departments, and curated guest experiences that reflected the company's vision. As a supervisor, I had to take on various roles within the outlet as needed during service; some of these roles include food expeditor, bartender, greeter, server, and deckhand. In addition to my work responsibilities, I also completed an independent industry-based project as required by my internship course at Auburn University. I conducted an in-depth study of a topic of my choosing, food allergies, and used an inter-disciplinary approach in both the research and development of the final product. I produced three tangible items: a food allergy spreadsheet, new outlet-specific food allergy SOPs, and a food allergy training manual. Along with these, I completed a detailed project report paper to outline the initial observation, methodology, and further considerations. The goal of this was to create something that could be easily integrated and used by the resort or could be used by other F&B establishments as inspiration for their own food allergy plans. Completing this project was incredibly eye-opening and was such a great platform for me to experiment with both innovative ideas and research-based methods of training and operational techniques regarding servicing guests with food allergies in today's world. Show less

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  Bow & Arrow Restaurant

  Aug 2021 - May 2022

  Server
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  Virginia Tech

  Sept 2022 - now

  Student Library Assistant
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  Green Team Global

  Feb 2023 - Mar 2024

  Tourism Researcher & Project Specialist
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  Jackie American Bistro

  Feb 2023 - Dec 2023

  Server
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  NatureScapes

  Jul 2023 - now

  • Project Specialist - UPLIFT North Carolina Rural Tourism Development

    Oct 2023 - now

  • Project Specialist - International Destination Development

    Jul 2023 - now