Rising Through Service: A Double Major Driving Excellence in Hospitality & Business

LinkedIn Profile

What is great about your co-op?

My favorite part about my co-op was my co-workers and the members we served. So many people were passionate about working there, I knew I found a good place to work when some of my co-workers ahve been there for a very long time, one even being over 40 years. The work environment was straightforward, while the job may change every day, the expectations were always the same. Communication was the backbone of Monroe Golf Club; they are a family, and everyone makes mistakes. Any time someone would mess up, a manager or supervisor would pull them aside and calmly talk to them about the situation, no yelling, just letting them know how to do that part of the job. As I worked around the club, I gained more responsibilites, even running the dining room for lunch and dinner service. Part of this was a simple check in with our members, something quick but that makes sure they feel valued. Another aspect was scheduling for the entire front of house s taff, including banquet servers, servers, bussers, food runners, bartenders, supervisors, turn bar staff, and snack shack staff. With the majority of the staff wanting to be only on specific days, it was a challenge to ensure proper staffing. I learned how to take inventory while managing the entire club, not an easy task when my manager and I were stopped quite a few times for issues. Another great part about working here is that we get free food.

In what ways has Saunders/RIT prepared you for the job market?

I took a class last semester, Food & Beverage Management, while I have been in the industry for over 6 years, you can learn more, and Professor Kesgin taught about the finer points of service. This was quite helpful when I showed up for my internship, as I had not worked in higher-end restaurants before. From which plate to take, what side of the guest you take it from, and what you say, all matter more than you think. I would also like to highlight the other professors in Hospitality and Business who not only gave me advice but were available more than I could ever have imagined. Professor Kristin Bane talked about management and how everyone is different, along with going into a new organization with the right attitude. She was also able to help me tailor my resume at a higher level, leading me to go from one interview out of every five applications to four out of every five. I cannot thank them and so m any others for the time and effort they put into my future.

Why did you decide to attend Saunders College of Business at RIT?

I wanted to attend a college who cared about me as an indovidual, not just another number or as a legacy. When I figured out I wanted to transfer from MCC, it came down to RIT, Niagara, and Brockport. Brockport, quickly fell out of the running as they would not let me pursue a double major (Business & Hospitality Management). Not only was RIT going to allow me to double major, but they were also in full support of it. A huge part of my decision to come to RIT is thanks to Mel Cerra, who gave me one of the best presentations on how and why RIT is a great fit. Mel has been by my side every step of the way, always giving me advice and truly wanting the best for my future.

What do you feel is the most distinctive advantage gained from your Saunders experience?

Transferring to a new college, I did not expect to become so close with my professors; they truly care about me and my future. They don't only care about how you do in their classes, rather about how you prepare for the workforce/starting your own business. The honest feedback has been crucial for my professional and academic growth; without it, I would not be nearly as advanced and ready to hit the ball running upon graduation.