- Organizes and executes Nomnomaste Nights - a monthly yoga class/dinner- Manages social media and webpage- Instructs private classes- Teaches at Earth Tribe Yoga - a studio in Downtown Oakland becoming a teacher-owned cooperative

- Communicate effectively with shop employees to ensure proper inventory for each market- Drive sales and customer retention at markets through excellent customer service, thorough knowledge of products and feedback to shop- Interface regularly with vendors and farmers at markets; build and maintain good relationships- Provide serving and pairing suggestions and recipes to customers as needed- Maintain sanitary booth that passes health inspections and assures customers of quality and safety

- Outreach to Bay Area Cottage Food Operators to participate in monthly market- Event planning: coordinate location, times, vendors, musicians- Social Media/Publicity: manage website, Facebook, Twitter and monthly Mailchimp newsletters

The Berkeley Student Food Collective is dedicated to providing fresh, local, healthy, environmentally sustainable and ethically produced food at affordable prices to the Berkeley campus and greater community. We seek to educate students about nutrition and food systems, empower new leaders, and train youth to work in and manage a sustainable business. Through inclusive, democratic decision-making, we operate a cooperative grocery market that promotes community-building and environmental stewardship.Duties - Oversaw storefront opening – opened vendor accounts, worked with city officials to pass health and building inspections, oversaw implementation of floor-plan, created and implemented systems of receiving orders, stocking, maintaining inventory- Directed first two years of store sales and growth – saw a 27% increase in gross sales from Year 1 ($153,800) to Year 2 ($212,000)- Trained hundreds of member-volunteers and supervised over 60/week to effectively run storefront and comply with all city and state building/health codes; oversaw semesterly retreats, goal-setting and visioning for board members- Supervised the creation of 3 branches of business outside storefront – in-house food prep ($20,000 in sales in 2012; about 10% of total sales), catering and bulk buying- Directed multi-pronged ad campaign targeting campus outlets and social media and saw 18% increase in transactions- Worked with Finance Coordinator to create and maintain financial tracking, accounting and budgeting for the organization; prepared weekly sales updates and regular fiscal health presentations for board meetings; tracked CoGS- Supervised Event and Fundraising Coordinators to secure grants and plan annual fundraising gala that netted $5000- Served as de facto member on Board of Directors; led the organization through growth, new projects & greater visions- Created and priced a unique, year-long seasonal menu for a potential cafe opportunity- California Certified Food Manager

- Created comprehensive programming for the inaugural week-long retreat to coach college students on how to launch cooperatively-run sustainable cafe/groceries on campuses- Bottom-lined retreat logistics including location, transportation, in-kind donations, guest speakers and program layout- Created follow-up training and support for participating teams to ensure progress and maintain network of campuses- Worked with co-founder and student teams to plan a long-term trajectory for success and growth of the organization and individual teams- Oversaw outreach and recruitment to bring over 20 students from 6 schools to first retreat- Coordinated fundraising dinner series that grossed over $3000 over 5 dinners; worked on grants with co-founder- Wrote training manual for Regional Organizers would do nation-wide recruitment & retreat-planning for hundreds of students at dozens of schools today