Driving process improvement, partnerships, integrations and sales management.

Executive leader of Chicago's premier source for source-identified and sustainable Midwestern foods.- Owned P&L process; Drove increases in profit margin and EBITDA- Managed distribution sales team to achieve 15% Y/Y growth- Slashed fixed costs and SG&A +20% in first six months - Direct change management to drive accountability to KPIs, improve QA compliance and workplace safety- Oversee marketing, driving social media metrics, customer retention and B2B sales

This was not a typical "Development" role. I functioned as COO while driving sales initiatives, vetting and implementing new technology systems and managing client success. - Led strategic pivot to contactless foodservice model, directing ops, tech, client relations, menu planning and customer service- Drove new business development, secured multiple new accounts (+15% total revenue) and renewed existing contracts- Directed development and deployment of proprietary tech to facilitate contactless meal ordering and delivery- Wrote and directed multiple RFP processes for new technology and oversaw implementation of new systems- Managed key relationships to ensure client success, negotiated contracts and drove partnerships- Led procurement process review, negotiated with vendors, reducing food costs while maintaining high standards- Guided company marketing, including brand identity, outreach and customer service

- Oversaw multi-unit operation serving a population greater than 1,500 at elite Chicago private school - Directed operations to meet annual budgets in extremely demanding client environment - Led client engagement to ensure ongoing satisfaction

- Nominated to LEYE"s elite annual year-long management "LEAD" training course- Engage senior partners in strategic brand development through food, service and operations- Collaborate with company Marketing & Public Relations to promote new concept- Position new restaurant for long-term financial success

- Oversaw +$6 million revenue, +100 employee operation- Awarded OpenTable Top 100 Restaurants of 2018- Directed marketing strategies leading to 15% y/y growth in 2017 & 20% growth in 2018- Refined brand through menu development & strategy with Chef Partner - Responsible for multiple end-to-end project management across the business - Led team culture, employee satisfaction, retention and profitability in a fast-paced, high-pressure environment

- Collaborated with Operating Partner and Chef Partner on menu design and service structure- Devised, planned and implemented restaurant operations systems - Developed and led pre-opening staff training; wrote service manual and company handbook- Led hiring of managers, chefs and hourly staff for restaurant opening- Coordinated company technology, including email and MICROS setup and programming- Directed beer, coffee & tea programs; worked directly with Buzz Coffee and Spirit Tea

- Acclaimed Chef-driven concept, $3+ million annual sales, 50 employees - Worked with Heisler COO to implement and improve operational systems across restaurants - Led marketing, social media & design projects- Curated Guest Roaster Series: Forged relationships with national and local roasters- Ran beer program, including events & brewing collaborations with local breweries- Directed programming from conception to execution- Accolades: Bon Appetite Best 50 New Restaurants 2013, Chicago Magazine 10 Best New 2013

Oversee all beverage purchasing for two restaurants and a retail food business, educate staff about wine, beer, cocktails, coffee to grow sales and improve overall guest experience.

Duties included staff training and education, building guest relations, investor relations, hiring, bar management, wine, beer and cocktails. Directed beverage program that included an extensive selection of Italian and new world wines.

Work with management to increase recycling, institute composting program; help educate staff

Part of original hire staff for newly opened restaurant in Davis Square (Somerville, MA). Fast-paced environment that demands detailed attention to guests' experience; extensive food, beer and wine knowledge.

Boston's premier sushi restaurant (Zagat top rated) serving knowledgeable and discerning guests.

Organized by a coalition of environmental groups advocating for the passage of comprehensive climate and energy legislation by the US Senate. - Received in depth advocacy and messaging training from leading environmental advocates- Met with Senate and House staffers to lobby for climate & energy legislation

Researched International E-Waste policy and EU environmental policy relating to structural and cohesion funds for BU Professor Henrik Selin

Conducted research and wrote fact sheets and policy reports on Federal (Waxman-Markey) and state (Global Warming Solutions Act) climate change legislation.Forged relationships with state legislators and representatives of state environmental agencies. Also engaged in media outreach to advocate for Environment Massachusetts' policy priorities.

HEET performs energy audits of homes and buildings and then organizes "barnraisings" to increase building efficiency.- Completed HEET Leadership Evaluation training to asses buildings and target areas for weatherization and energy efficiency improvements- Collaborated with HEET President to gain management and organizational insights- Worked on numerous projects to increase building efficiency

Worked under professors teaching Intro level Political Science coursesPrimary responsibilities included teaching discussion sections, grading, managing syllabi, and devising assignments and writing exams.

Server at Mediterranean-American restaurant in Highland Park, IL. Fast-paced environment with a demanding clientele.

Worked under OBV's Deputy Co-ordinator Ashok Viswanathan researching a number of issues related to minority rights in the UK. Wrote a white paper on the history of US Affirmative Action and potential lesson for the UK. Also helped to maintain and update OBV's website. Additionally, I worked with OBV's National Co-ordinator, Simon Woolley, conducting background research for articles and papers. Also assisted in running a number of OBV promotional events.

Responsible for written communication with constituentsMeasured and assessed constituent prioritiesHelped coordinate and execute fund raising events

Server at Hot Tamales in Mundelein, IL. A traditional and adventurous upscale Mexican cuisine

Researched, documented and reported on campaign finance complianceAssisted in planning and conducting campaign eventsConducted issue and opposition research for press departmentDeveloped and maintained relationships with contributors to maximize campaign funding