Noah Kirkland
Noah Kirkland
Undergraduate Student
University of Montevallo
My Motivation
The foundation I rest all of my motivations on is my unrelenting desire to give people a service that will impact them in a positive way. Through openly providing guidance and encouraging people to make informed decisions.
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About Me
Professional Profile
I have spent my entire working life working in the service industry. My time in this profession has provided me a lot of interpersonal skills and countless opportunities that has blessed me with connections to people and places that I respect and hope to become similar to in my pursuit of creativity and personal health. Looking back, to my first sept in the city of Birmingham, I believe myself to made an impact on the city in a way that I can be proud of, I hope to continue this way of work and life in the future, no matter where I am.
Work History
2022-Present
Golden Age
Wine
I am currently working in wine service as a manager. I work directly with my colleagues and am in charge of ensuring that each person that walks is receives the same level of service from each team member no matter the time they come. I dedicate a lot of time to creating and executing new food speciasls to be served to our guests as well. I do all of this while continuously obtaining new information about wine, the people who make it, and the regions each respective wine represents.
2019-22
The
Essential
During my time here I worked in all the available front of house positions. My most prominent position being assistant manager of the front of house, where I trained all oncoming staff in service, as well as delegated tasks and ensured the team was working to its fullest. Along the way, I learned a lot about what is required to lead and how best to handle issues that may arise from guests, or amongst my colleagues.
2018-19
Highlands Bar and Grill
and Stitt Restaurant Group
During my time here I worked at both Highland Bar and Grill and Chez Fon Fon. Working under the direct supervision CDC Zack Redes, CDC John Finney and the chef and owner Frank Stitt.
My time here was spent honing teamwork skills and my own ability to take direction from those that are my direct superior.