Bailey Dreibelbis

Energetic and collaborative professional with natural aptitude for leadership and strategic planning. Possesses solid understanding of business operations, coupled with skills in financial management and team coordination. Committed to driving business growth and fostering positive company culture.

• Throughout my employment experiences, I feel that my greatest contribution to any professional setting is my ability to see the needs of individuals and of my teams. Being able to see those needs and help find solutions creates a smoother process for all involved, allowing for more time and energy to be able to be put into other projects.
• At a very young age my dad helped me learn the skill of troubleshooting. Being able to look at a problem or situation and start working through possible processes to fix what is at hand. When one fails, try the next, and before you know it, you have solved the problem at hand. Being able to take this into every situation, from trialing a new recipe for the catering company to solving a problem with a team, I have never known a more valuable skill.
• Most of my career at this point has been in hospitality in some form or another. I started my journey working in kitchens by competing in culinary competitions. My two biggest takeaways from the competitions were timeliness and cleanliness. Keeping a clean workstation in any setting gives me the ability to process at a faster speed, allowing me to be able to complete a project with greater attention to detail in a smaller time frame. Additionally, I learned the power of working seamlessly with a team. Being able to know what the other person needs to succeed and being able to provide that before they know that they need it.
• After my time competing in culinary competitions and going to culinary school, I naturally gravitated towards working in restaurants and catering kitchens. There I was able to apply my previously learned skills and learn many new ones. Learning menu development and costing, as well as product cross-utilization became vital for my kitchen rolls.
• Wanting to grow more and add to my career I made the transition from food service to wine production and hospitality. I spent three harvests working in wineries in the Willamette valley, learning the process of wine making from grape to bottle. I continued in the wine industry from the cellar and production side of things to learning how important service and hospitality truly is. Working guest facing has been one of the greatest joys of my career and brings me back to my passion of helping others.
• As I continue to grow further in my skillsets and career, I am looking to deepen two things: first being business acumen and second being culinary abilities. I want to continue to grow my business acumen to better understand how to operate my own business and avoid any avoidable mistakes. And to continue learning and trying new things with food that I may have not known before.