The Cheesecake Factory
May 1993 — March 1997
I started as a server for a few years, then promoted to the management program. Was chosen to travel between 2 restaurant locations Old Orchard and John Hancock Building, to ensure strict guidelines for steps of service and quality control. High volume 2 story restaurant. Daily shifts included 21 servers, 10 busboys, 5 food runners, 3 bartenders, 11 chefs, 6 managers. $14.5 million in sales per year. $275,000 in sales per week. Was chosen by Chief Operating Officer, Doug Zeif, to further my career with a new restaurant concept.