Alexander Broadwater

As a self-proclaimed “jack of all trades”, I have cleaned the majority of the restaurant and learned in depth about the guests’ experience. I’ve prepared a wide variety of things from drinks to soups to dinner entrées. I’ve been trained on many positions as well as training other people on those positions. All around, I am a well-oiled machine

At my aunt’s humble restaurant, I served my local community, running and preparing various drinks and dishes myself. This restaurant is where I got the true inside scoop of a small business. On a normal day, my aunt would prepare the food, her husband tended bar, and I ran everything, along with greeting and seating the guests, taking orders, and cleaning things top to bottom.

At age 15, I started my first job as a dishwasher. At this stage, I learned how to appreciate the work that goes into a restaurant. After only a few months, I was promoted to a barista/cashier position. I learned how to make a wide array of drinks, including lattes, milkshakes, even down to making the syrups from scratch, and also introducing new ideas to the restaurant. At one point, the owner was out of town for 2 months. While she was gone, I was a 16-year old assistant manager. At this restaurant, I was a core employee of their development after the pandemic.