At Outback Steakhouse, I coordinated high-volume guest service across kitchen, bar, and front-of-house teams, while using menu knowledge to develop upselling strategies and premium pairings that expanded average guest check size.
At Red Lobster, I handled high-volume beverage operations and served as a Designated Peer Trainer, developing onboarding curriculums for incoming front-of-house personnel. I also upheld liquor-law and food-safety requirements.
At ICON Park, I tracked revenue, managed cash-vault logistics, and supervised 10–12 VIP Hosts. I reconciled point-of-sale streams and deposits with 100% auditing precision, and oversaw ticket distribution and ride safety protocols.

