Hospitality Management
Bachelor’s degree in Hospitality Management as well as a Bachelor’s degree in Restaurant and Food Service Management (2013)
Merrill Lynch (Downtown Orlando, FL)
I am a Financial Advisor with Merrill Lynch and I have been with the company for one year.
I am very involved in The Christian Sharing Center and chair one of their events every year and have just become a dedicated volunteer for the Rosen Alumni Association.
In my freshman year of college, my first hospitality professor, Dr. Mary Jo Ross, asked our class on the first day, “How many of you have a job right now?” Out of 50-60 students, about eight people raised their hand. To follow that question, she stated, “If you want to be successful in this career, you need to get a job and start gaining experience now.” I always valued her honesty and immediately went out and got a job within the hospitality field. All throughout college, I maintained a part-time job and 4.0 GPA. My employers knew that school would always come first and absolutely respected that. As I came close to my graduation date, my Food and Beverage Director at the time approached me about a Supervisor position for a restaurant in the hotel where I was currently working. Without my dedication and experience, I wouldn’t have had that full-time, leadership opportunity right out of college. Yes, it was sometimes difficult to balance both and try and maintain some sort of work/life balance, but I wouldn’t be in the position I am today without that advice.
As a freshman starting at UCF, my desire was always to work in food and beverage industry within hospitality. I have two degrees: one in Hospitality Management and the other in Restaurant & Food Service Management. Out of college, I obtained a Supervisor role for a luxurious hotel brand. I was able to gain tremendous experience before transitioning to another luxurious hotel brand. Within six months of my transfer, I was promoted to the Outdoor Dining Manager. I was using my education daily within my role, but was consistently working a minimum of 60 hours a week, including all holiday weekends, and no set days off. I decided to make a career change and help people in a different way. Instead of focusing on peoplesu2019 short term needs (immediate requests, birthday celebrations, food complaints, etc.), I transitioned into a career that focuses on long term goals (retirement planning, education savings, life changes, etc.). Although I am no longer in hospitality and have transitioned into financial advising, I still use the skills and knowledge I learned from hospitality on a daily basis. I am able to relate to people and help them just as I did while I was a Food and Beverage Manager. Both industries are relationship driven and both require long hours, but I feel as if my choice to transition was the right one and I am able to make a bigger difference in people’s lives.
UCF introduced me to the best friends I could ever ask for! I would have never met these people if I didn’t put myself out there and join a couple clubs, including my sorority. I challenge every student to put themselves out there and meet as many people as possible. I can’t even begin to tell you how many times I have come across UCF alumni during my professional career that has led me to further opportunities. Additionally, I met my fiancé at UCF over six years ago and couldn’t be more grateful. Overall, I am most proud of the relationships I was able to develop with friends I will have for a lifetime!