Hannah Weberg

I started at Old Glory Distilling Company about 2 years ago as a line cook, initially just looking for a job to pay my bills and get through college. As I learned all the stations in our restaurant, I began noticing ways I could improve our team systems and workflow. My role as a supervisor now is to essentially build relationships in the company with my team and help everybody work together better. We have this phrase called 'aces in their places,' which is about learning your employees, knowing what their strengths are, where to put them, and how to optimize the flow of the workplace. My bachelor's degree was in psychology, and I was originally planning to go into clinical counseling. I even entered the master's program at Austin Peay for clinical counseling, but before I started, I took an industrial organizational psychology course in my last semester. That course drove my interest in the business field because I was learning about how people behave in the workplace and how to optimize individuals' productivity. I applied those systems to my job without really realizing how it was going to impact my future career choices and education. I got really interested in how I could be a player in how our company works. That summer after I graduated from my bachelor's program, I decided to make the switch to business and learn more about human resources. I've been doing school now for about 5 years with my bachelor's and now my master's, working my way up in the restaurant industry as much as I can so that I can pay for my schooling and get my foot in the door in a human resources capacity.