I began working in my Grandfather’s furniture store warehouse at thirteen. I worked on deliveries, assembly, and also doing cleanup. It was a great first experience in the work force. I was taught a lot of valuable lessons working for my Grandfather and my Mom.
My second job was for Wendy’s International. It was my first “real” job. I began working the drive-thru taking orders, but quickly moved throughout all stations in the restaurant. I worked 4 years at one location and learned a lot more very valuable lessons. I left a shift leader and had become very experienced in all areas of operations including some parts of management. I also got my first taste of a New Store Opening with Wendy’s. It was an eye-opening experience as to the amount of dedication it takes to successfully open a high volume restaurant.
My third job welcomed me to the full service side of the Foodservice Industry. It was with Logan’s Roadhouse that I learned the basics of both serving and bartending. I worked for a year with Logan’s Roadhouse before making the leap to Bonefish Grill in the fall of 2005. Bonefish Grill gave me the second taste of opening a restaurant. This time, the new store opening was for a full service restaurant rather than quick service. Bonefish Grill is where I truly laid the foundation and learned to excel in the Foodservice Industry. I spent 4 1/2 years with the company and progressed from server, to bartender, to key employee. I was also talked to about moving in to Management with the company, but met the owner of a young, hungry restaurant concept looking to make it’s mark in the Foodservice Industry
This meeting led me to my current position with Last In Concepts. I work for the Last In Concepts “Mothership”. I worked for 9 months in Baton Rouge, LA while waiting to open our Lafayette, LA location. The opening of the Lafayette location was a new store opening experience unlike anything I have ever been a part of professionally up to this point. I worked side by side with an amazing ensemble of true professionals and an icon in the Foodservice Industry, Kathleen Wood. Read more on this inspirational woman here. We brought together an amazing training team and created the culture and systems that would be the foundation of our company moving forward. We operated our first year with 6.9 Million in sales giving Last In Concepts the opportunity to open our fourth location in the CBD of New Orleans, LA. In my time with Last In Concepts I have been a Service Manager, a Bar Manager, a Kitchen Manager, and am currently the Social Media Manager for our 4 concepts.
I always look for the next opportunity to grow as an individual and also as a professional. I also appreciate how everyone involved in my path has helped shape who I am and the skills I possess.
