The Guide is The Hoya's Arts and Entertainment section of The Hoya which is Georgetown University’s oldest and largest student newspaper, est. 1920. It is published every day online and every other Friday in print during the school year. As senior Guide editor, I complete first and second-round edits of the articles that get published in The Guide as well as write articles and manage deputy editors and staff writers.

As a deputy editor for The Guide, The Hoya's arts and culture section, I wrote articles, edited articles by staff writers, and created the crossword for each print week.

For two semesters I was a columnist for The Guide, the arts and culture section of The Hoya. My column, "Funny Faces in Beautiful Places" covered all things comedy, from student improv to Tina Fey and Amy Poehlor's Restless Leg Tour.

Over the course of the summer, I wrote 50 articles ranging from 'best-of' lists to release editorials for newer comedians to coverage of comedy news. Additionally, I contributed to staff pieces and pitched many of the ideas that became articles. I posted all my articles onto the website and would create Instagram, Twitter, and Threads posts for them using Photoshop. I am currently staying on remotely.

Advocate for residents navigating university bureaucracy and disparate on-campus resourcesOrganize, budget, and execute bi-monthly programming to sponsor intra-community spirit in the freshmen residences

The tasks of this job consisted of answering phones, managing the lost and found, and helping students find the resources they need. A large part of the job was also setting up events in the event spaces in the student centers and making sure that the organizers were all set up and satisfied.

This job required knowledge of the back admin, basic visual graphic design skills, and a fluency in photoshop. I would make sure the updates to the website were put in and would crop images to be visually effective. I would proofread the updates to ensure they didn’t have any errors and could be clearly understood.

In this customer service-focused role, I learned to adapt quickly to situations during rush hour and prioritize tasks according to their needs. I was required to manage my time well and ensure we had done all we could to prepare for the next day. Most importantly, it taught me how to connect with people within very brief interactions.

I had to ensure each guest felt welcome and that their needs had been met. Serving, especially at high-end restaurants like Mere Bulles, requires extreme time management in order to do everything in a timely manner. Prioritization of tasks is essential to satisfying customers because you rarely have a spare minute. It taught me how to thrive in a high-pressure fast-paced environment that required on-the-spot problem solving.

This job consisted of greeting guests, providing accurate wait times and escorting customers to the dining and bar areas. For this role, solid organizational and people skills are needed to make sure our guests have a positive dining experience from the moment they arrive till their departure.