Responsible for management of the USDA Transition to Organic Partners Program for MOSA Certified Organic, the Midwest Lead Cooperator. Responsibilities include project timelines and management; coordination with and reporting to the USDA; coordination and collaboration with 20+ regional partners and the five other regional Lead Cooperators; supervision of members of the program team; oversight of program implementation; financial and administrative oversight, and reporting and evaluation of the program.

Managed a communications team whose primary function was serving as the conduit of critical information between key stakeholders. Information that was transmitted included critical farm data, membership needs, and analyzing the tenor of key stakeholders to better inform strategic communications. • Participated in the full development lifecycle; ideation, architecture, design, development, testing, release and operation of a Drupal based website and a cloud-based event management website. • Served as a key contributor for major cooperative stewardship events; primary responsibilities included program and logistics planning. • Recognized two consecutive years as a leader in the top 10% of managers and supervisors as assessed by direct reports in annual engagement survey (survey first implemented in 2017).• Initiated process improvement efforts that reduced decision making time from 45 days to three days.

Developed Organic Valley’s first, third-party verified quality management system for food safety with 110 produce farmers, while managing Farmer Support Program.• Chosen to be a key contributor to Pathways to Profitability including a strategic focus on cultivating effective, engaged employees and teams; manager training; and identifying Key Performance Indicators.• Directed one full-time employee and 20 interns. Transitioned 15% of interns into full-time roles and promoted full-time employee to a position with greater responsibility. • Co-wrote Quality Management System Manual and accompanying policies and standard operating procedures for on-farm produce food safety program.• Collaborated with USDA, industry partners, Non-governmental Organizations (NGOs) and the USDA to develop and implement the USDA’s first third party verified (International Organization for Standardization (ISO) compliant and American National Standards Institute (ANSI) certified) food safety program.

Designed and managed a program that focused on data management, leadership development and customer service.• Chosen by CEO to develop and introduce Organic Valley’s first robust member engagement internship program which accomplished a 98% success rate based on member visits and analysis of program.• Facilitated cross-functional teams including CEO, Director of Member Affairs, National Field Staff Manager, Corporate Certification Manager and Sr. Director of Quality, Research and Development.• Developed training program with a focus on leadership development, cooperative history and specific role and responsibility training for 20 interns who worked remotely.

Managed multiple marketing programs: Generation Organic, Quarterly Farmer Coupons, Farmer Assets, Farmer Training and Development Workshops, which included cross-departmental coordination, programmatic material development and budget monitoring.• Managed a three-week, grass-roots marketing bus tour across five western states that educated and interacted directly with approximately 10,000 consumers on college campuses.• Coordinated Organic Valley grass-root events in support of marketing initiatives- annually 475 events coordinated by team of three.

Defined, designed and launched business strategy that focused on increasing market penetration, developing repeat business and increasing customer focus for a 149-passenger seasonal, paddlewheel boat operation.• Created new marketing strategy that increased brand recognition and product differentiation.• Designed marketing materials including; website design (increased web presence with SEO), print materials, advertisements and themed specialty cruises. • Through marketing campaigns. pricing analysis and established service level standards increased repeat business by 20%.

Accountable for a two boat (149-passengers each) start-up in Branson, MO. Responsibilities included; developing and executing marketing plan; hiring permanent staff positions; leading sales and operational staffs; budgeting, forecasting, and accounting of daily sales; negotiating all vendor contracts; and outfitting boats and gift shop with perishable and non-perishable items within budget.

Accountable for operations and event management of a 149-passenger yacht that hosted multiple daily cruises and special events. Specific responsibilities included; event management, financial reporting (sales forecasts, earned income and payroll reports), staffing (recruiting, hiring, training and leading), and inventory management.

Responsibilities included merchandising and coordinating supply inventory, completed basic financial reports, daily deposits, assisted with reservations and ticket sales, collaborated with private and corporate group leaders to confirm event details, collaborated with the caterer to develop menus for events.