Work Experience
CLICK ON COMPANY TO VISIT THEIR WEBPAGE
FARMIGO February 2012 - Current
Technical Advisor
- Helped grow company from 100 clients to 250 in one year- Streamlined onboarding and training process cutting setup time from 2 months to 2 weeks
- Advised 60 farms in best practices for bringing their business online
- Created knowledge base for software system including written instruction and instructional videos
HEALTHY FOOD FOR ALL May 2012 - Current
Event Coordinator
- Front of House manager for farm dinners with 100+ guests
- Design menus and publicity materials for events
- Work with team to re-brand and build new website experience for upcoming season
JUST DESSERTS - Ithaca, NY akery and flat bread pizza)
Farmers' Market Stall Worker
- Pre and post market inventory
- Loading truck with products and supplies for market sales
- Set up displays and stocks shelves, coolers, counter, bins, tables, containers, and trays with pastries
- Transactions with customers in a high traffic farmers' market
- Prepare up to 250 flat bread pizzas per day using custom portable wood burning oven
FINGER LAKES DISTILLING- Burdett, NY June 2010-August 2010
(Independent New York State Farm Distillery)
Sales Associate
- Executed tastings for restaurants and liquor stores in Ithaca, Syracuse, and surrounding areas
- Poured tastings for guests in the tasting room
- Developed company brand image, designing table tents and tasting menus for restaurants
OUTSTANDING IN THE FIELD August 2010
(Traveling farm-to-fork fine dining series)
- Worked in BOH with team of six professionals to orchestrate five fine dining farm dinners traveling throughout the northeast
- Assisted in setting up unconventional outdoor kitchens, including prep areas, cooking areas, plating passes, dish washing stations
MAZZONE MANAGEMENT GROUP - Saratoga Springs, NY June 2009–August 2009
(One fine dining and two casual dining establishments)
Waitress
- Extensive training in wine, meat, service procedures and etiquette
- Observed Highly structured company allows for exposure to proper service operations, facility management, difficult employee scheduling
- Performed brand audit for six company brands, presented recommendations for brand recognition improvement
JACK’S OYSTER HOUSE - Albany, NY May 2008-August 2008
(Independent Fine Dining - 75 Seat dining room, 40 seat bar – Awards: Dirona, Ivy, Wine Spectator Award of Excellence)
Management Intern
- Actively participated and contributed to front of house, back of house, and marketing projects
- Implemented first ever food costing process for extensive menu, identifying under priced entrees and strategizing to maximize profits on desserts
- Applied menu psychology, redesigning graphics of menus and placing high profit items in key positions to encourage higher demand
- Designed competitive banquet menus with Master Chef to increase business flow
PARKER INN - Schenectady, NY October 2006-June 2007
(Independent historical 23 room hotel and lounge)
Intern
- Independently managed dinner buffet for up to 60 guests, multitasking delivery of service of food and plating desserts, communicating with kitchen located two floors above dining room
- Front desk - Assisting predominantly business travelers and entertainers for neighboring theater
- Housekeeper - Provided daily turn down services and cleaned up to six rooms per shift
FARMIGO February 2012 - Current
Technical Advisor
- Helped grow company from 100 clients to 250 in one year- Streamlined onboarding and training process cutting setup time from 2 months to 2 weeks
- Advised 60 farms in best practices for bringing their business online
- Created knowledge base for software system including written instruction and instructional videos
HEALTHY FOOD FOR ALL May 2012 - Current
Event Coordinator
- Front of House manager for farm dinners with 100+ guests
- Design menus and publicity materials for events
- Work with team to re-brand and build new website experience for upcoming season
JUST DESSERTS - Ithaca, NY akery and flat bread pizza)
Farmers' Market Stall Worker
- Pre and post market inventory
- Loading truck with products and supplies for market sales
- Set up displays and stocks shelves, coolers, counter, bins, tables, containers, and trays with pastries
- Transactions with customers in a high traffic farmers' market
- Prepare up to 250 flat bread pizzas per day using custom portable wood burning oven
FINGER LAKES DISTILLING- Burdett, NY June 2010-August 2010
(Independent New York State Farm Distillery)
Sales Associate
- Executed tastings for restaurants and liquor stores in Ithaca, Syracuse, and surrounding areas
- Poured tastings for guests in the tasting room
- Developed company brand image, designing table tents and tasting menus for restaurants
OUTSTANDING IN THE FIELD August 2010
(Traveling farm-to-fork fine dining series)
- Worked in BOH with team of six professionals to orchestrate five fine dining farm dinners traveling throughout the northeast
- Assisted in setting up unconventional outdoor kitchens, including prep areas, cooking areas, plating passes, dish washing stations
MAZZONE MANAGEMENT GROUP - Saratoga Springs, NY June 2009–August 2009
(One fine dining and two casual dining establishments)
Waitress
- Extensive training in wine, meat, service procedures and etiquette
- Observed Highly structured company allows for exposure to proper service operations, facility management, difficult employee scheduling
- Performed brand audit for six company brands, presented recommendations for brand recognition improvement
JACK’S OYSTER HOUSE - Albany, NY May 2008-August 2008
(Independent Fine Dining - 75 Seat dining room, 40 seat bar – Awards: Dirona, Ivy, Wine Spectator Award of Excellence)
Management Intern
- Actively participated and contributed to front of house, back of house, and marketing projects
- Implemented first ever food costing process for extensive menu, identifying under priced entrees and strategizing to maximize profits on desserts
- Applied menu psychology, redesigning graphics of menus and placing high profit items in key positions to encourage higher demand
- Designed competitive banquet menus with Master Chef to increase business flow
PARKER INN - Schenectady, NY October 2006-June 2007
(Independent historical 23 room hotel and lounge)
Intern
- Independently managed dinner buffet for up to 60 guests, multitasking delivery of service of food and plating desserts, communicating with kitchen located two floors above dining room
- Front desk - Assisting predominantly business travelers and entertainers for neighboring theater
- Housekeeper - Provided daily turn down services and cleaned up to six rooms per shift
Other Experience
CAMP RAMAH NEW ENGLAND - Palmer, MA June 2007 - August 2007
(Coed overnight summer camp for campers ages 9-15)
Counselor
- Counselor for 11-12 year old girls
- High focus on event programming and team collaboration
- Envisioned, planned, and administered programs for full days of recreational and educational activities (ex: Nickelodeon Day)
(Coed overnight summer camp for campers ages 9-15)
Counselor
- Counselor for 11-12 year old girls
- High focus on event programming and team collaboration
- Envisioned, planned, and administered programs for full days of recreational and educational activities (ex: Nickelodeon Day)
Computer and Language Skills
Computer: Proficient in Microsoft Word, Power Point, Prezi, Excel, Adobe Photoshop, Adobe Illustrator, iMovie
Language: Beginner Spanish
Language: Beginner Spanish
