Headed opening/closing checks, trained the junior staff in customer service and product sales, and helped create new menus for food and drinks. Part of the team creating beer and coffee tasting notes, and managed stock takes and ordering systems.
Award winning contemporary restaurant focused on creating a sustainable restaurant whilst pushing boundaries in fine dining perceptions. Provided an insight into how to run a very busy small restaurant, supported staff across the kitchen.
Whilst playing for the USA age grade national side I was awarded three caps against France, Belgium and Canada.
I worked as a professional ski instructor in northern California during my gap year gaining my Level 1 certificate. After only a few months I was promoted to a childrens specialist, and a race team instructor.