Live Sound Engineer/ Entertainment Coordinator (Current Employee) – Glendale, AZ – 18 June 2014
I love what I do for Margaritaville. I work with the most talented and professional musicians in the Phoenix and Tucson area. I really enjoy serving them in my roll as Audio Engineer. It is my goal to refine the sound of a show to the highest level, and I push my own talents to the limit every weekend. I feel it is the only way I will grow. As for my position as Entertanment Coordinator, I am just as lucky to be able to pick and choose from the best of the best. As long as I stay within the limits of the Margaritaville brand and the budget I am given I am fortunate enough to have exactly who I want and who I feel will be the best for our patrons, performing on my stage. I also work with the best restaurant staff and management a person could want. It's like we're family.
My typical work day consisted of clocking in at 5:00 p.m, doing and inventory of my food station and stocking the food station along with my dishwashing station. As ticket counts increased I would work the food station and dish station alternately.
I learned how to take and keep inventory of my station, teamwork communication skills, and fast, efficient work pace.
Management and co-workers were all excellent and relate-able, but also efficient and productive.
The hardest part of the job was dish cleaning prior to the dinner rush (between 5;00 and 8:00) as well as wedding ceremony prep and cleaning.
The most enjoyable part of the job was working the rushes and serving appetizing and visually appealing food to customers.
Discounts at Margaritaville restaurant and shop, flexible scheduling, one free meal while on break
Short breaks, varying hours (depending on the amount of business per night)
EXECUTIVE CHEF (Current Employee) – Glendale , Arizona – 12 December 2012
This a great place but it being a small company that grew large very quickly it has lots of opportunity's with centralizing recipe's and spec's . I over see all ordering and inventory control's food and labor cost . Daily walk through and HACCP control overseeing a staff of 30+ with lot's of event traffic it easily goes from zero to sixty in a short period of time .