• Oversaw four teams with a total of 24 students enrolled in a consulting-based course at the Gies College of Business. • Supported faculty, coached team leaders, and provided guidance for the teams' client-based projects.• Promoted the success of student teams by educating them on best practices in the consulting field, including but not limited to, understanding complex organizational problems, maintaining a high-performing team, leveraging primary and secondary research methods, and composing professional slides.• Provided actionable feedback for teams on team charters, situational analyses, engagement agreements, project plans, midpoint presentations, final presentations, and executive summaries.• Motivated students to reach their full potential and exceed their client's expectations.

• Participated in SMED Kaizen Event for Can-maker changeover process and documented work instructions as requested in Kaizen Newspaper.• Successfully co-led ETQ discussions, investigated settings, and created training material for leaders across the globe to implement a document control system on new software.• Helped to create 80% of work instructions for two system cells to train operators at a new facility.• Created a resource to grow a sustainability culture at Pentair and promote ESG practices.

• Managed efficient cash flow reporting, posted cash receipts, organized client invoices, processed credit card deposits, and adjusted the AR ledger accordingly.• Identified, researched, and resolved billing variances to maintain system accuracy and currency.• Performed a variety of administrative duties, including answering phones, responding to emails, taking and delivering messages, making copies, and working on miscellaneous data entry projects.• Successfully navigated Macola, an organizational software, to accurately record orders, manage client accounts, and maintain system-wide consistency.

• Scheduled reservations and arranged parties and special events for diners.• Inspected tables for cleanliness and used an online organization system to keep track of open spots.• Took all to-go orders, packaged them, and double-checked for 100% accuracy and customer satisfaction.

• Recorded customer orders and communicated clearly to confirm each order.• Effectively worked with teammates and openly invited coaching from the management team.• Mastered point-of-service (P.O.S) computer system for automated order taking.• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.