Roots in Service. While searching for my way after high school and my first attempt at college [yes, the first attempt didn't go so great], I discovered restaurant service and hospitality. I think I was fortunate with a great team with my first employer but everything clicked for me and I surprisingly really enjoyed it. I jumped in completely and learned the hustle from those around me and I had to hustle in order to compete and earn a living. I bounced around a little, learning different types of service, from comedy clubs to buffet to Red Lobster to Cracker Barrel breakfasts. Eventually, this and young love took me to Vegas the first time. The young love fizzled out but my love for the hospitality work grew stronger. I joined the team at Rainforest Café shortly after it first opened in Las Vegas and became a lead trainer while I was there. That served as springboard into management when my wife and I moved to NC. My early experience in training kept me rooted in human resources and development while managing because I learned that the best way to ensure quality service was to build a quality team.
During this time, I accumulated a wealth of experience in the field through direct experience working in a variety roles in different organizations, from entry level to management. A common thread in all of that experience was the conceptualization of being "of service" and creating success through team building and learning.
Experienced teacher and Certified Hospitality Educator (CHE). My work in organizational training and development became a foundation and scaffolding for a career change into teaching. While in food service, I seemed to always gravitate to training and development, so teaching has been a rewarding and enjoyable experience for me. My aim has always been to give others the tools to succeed. Teaching broadened my reach.
I was brought aboard with APUS in 2010 and achieved assistant professor and full-time teaching shortly thereafter in 2011. During my time with APUS, I have taught many classes in the Hospitality Management (HOSP) program as well played a role within curriculum development for the program. In addition to classes in the Hospitality Management program, I have taught classes outside the program well, including the new student orientation classes, different management (MGMT) classes, and the Prior Learning Assessment workshop helping students construct a portfolio for consideration of previous experience and knowledge for course credit.
Licensed coach for youth soccer to supplement teaching and coaching experience. From what developed as a hobby and a means to spend time with my kids when I could, I have worked as a soccer coach with several leagues and schools as well as league administration. I have obtained E and F licensure with the U.S. Soccer federation and completed a bachelor's degree in Sports Management. My coaching experience has focused on coaching players 6 - 16 years old and sustaining an inclusive environment for young players to compete at higher levels through additional training and development as well as participating in local and national tournaments for recreational players. Before COVID changed the world, I was starting and managing my own indoor soccer league as well.
Serving in the military and owning a business rounds off professional experience. I did take a break in my hospitality work with an enlistment in the US Army. We were a young family and the Army is a great job except for the bullets here and there. Also, Before transitioning into teaching, I was also building my own business in talent management before I transitioned into teaching and produced several shows featuring talent I represented. Though successful with several acts and contractors working for me, my decision to teach was made based on the quality of life and spending time with the family that teaching provided and could not be obtained from talent management. Talent management included many nights and weekends, which meant I was away or working when my family was home from school and work.
