Allison Smith 
EDUCATION 
University of Missouri, 
Columbia, MO — B
​ A  
815-980-9804 | smith.allison9804@gmail.com  AUGUST 2010 - MAY 2014 

Earned a Bachelors of Art 

Lulu’s Local Eatery, S
​ t. Louis, MO — S​ hift Lead, Hiring Manager, Front 
of House and Back of House  from the College of Arts & 

NOVEMBER 2015 - APRIL 2016, SEPTEMBER 2016 - CURRENT  Science in ​Interdisciplinary 

-Promoted to manager in December 2016, runs kitchen and front of house  Studies - Environmental 
during service. Schedules, interviews, and onboards all new hires.  Studies​, with a Minor in 
-Works with entire staff and owners to maintain a low-impact, low-waste  Sustainable Agriculture 
kitchen using organic, locally sourced ingredients made from scratch with all  and achieved a M
​ ulticultural 
food waste being composted. Allergy and food contamination trained.  Certificate​. 
-Back of house food preparation, organization, time management and health 
GPA: 3.577/4.000 
safety knowledge with an emphasis on speed, quality, and consistency both in 
 
prep work and on the line. Front of house team member as an expediter and 
REFERENCES 
POS operator making sure that the dining room runs smoothly for both 
Available upon request  
customer and fellow employee experience. 
 
OTHER EXPERIENCE 
Gelateria del Leone, ​St. Louis, MO — G
​ eneral Manager 
Spent the entirety of 
NOVEMBER 2015 - APRIL 2016, SEPTEMBER 2016 - OCTOBER 2017 
Summer 2016 traveling 
-Sole manager for a local, community-based coffee and gelato cafe specializing  Central and South Eastern 
in in-house roasted coffee, gelato made daily, handmade pastry, and speciality  Europe hitchhiking, working 
drinks.  on farms, and participating 
-Responsibilities changed based on the needs of a small establishment but  in cultural exchange. 
included: scheduling, hiring, staff training and management, leading weekly  - WWOOF on French Basque 
team meeting with owner, ordering, managing suppliers, receiving Green  farm (Uhalteberriborda) using 
Dining Alliance certification, customer experience, and planting and  donkey-powered tilling and 
maintaining a green patio.  working in marginal land on 
-Learned what it means to serve the community you live in and to see all  the Pyrenees mountainsides. 
customers as neighbors. Aided in maintaining a timeless, cozy, and welcoming  Learned about small scale 
space to all members of our community.  market production as well as 
naturally leavened bread 
Burning River Farm, F
​ rederic, WI — ​Full-Season Hand  baking.  
APRIL 2015 - OCTOBER 2015  - WWOOF in Montenegro on a 
-Full season, full time farm employee working on a certified naturally grown  naturalist, bio-dynamic 
farm with a 270-member CSA. Involved tractor responsibilities in the area of  resort (Camp Full Monty). 
cultivation and weed management (use of several implements).  Charged with large scale 
-Team driven work as a core member to produce a weekly produce box for  organic garden upkeep. 
members of the CSA including harvesting, packing, and entire supply chain  Learned the process of 
management.  eco-building upkeep and 
-Able to experience full season farmwork from spring planting to  maintenance. 
overwintering fields and storage-vegetable management.  - WWOOF on eco-retreat 
-Weekly farmers’ market person-to-person sales in Minneapolis, MN.  “NeoNatura” in Croatia. Saw 
and aided in homestead 
Beans & Barley, ​Milwaukee, WI​ —
​ ​Hostess, Barista, Bartender, and  development guided by 
Server   earth-bound planning and 
JULY 2014 - APRIL 2015  spiritual centering principles.  
-Gained several areas of service experience by quickly moving up through 
ranks in a local, sustainable, community food hub in the East Side Milwaukee.