- The planning, execution, and follow-up of fundraisers.- Maintain proper regulations and operating procedures throughout the restaurant.- Conducts monthly analysis on inventory usage and recommends specific courses of action to address issues.-Utilizing knowledge of labor laws to make informed decisions regarding minors during shifts.- Directing staff in a fast-paced environment.

I focus on the creative aspects of events.

-Determined locations to conduct waste audits, supervised and collected data from waste audits, and compiled data collected into a waste audit report to be used as a benchmarking tool. -Maintained relations with employees and staff in regards to sustainable education. -Developed waste management skills, educating students on proper waste disposal. -Conducted weekly sustainable research to be used to continually educate student employees. -Helped the Connection get it's 3rd Green Restaurant Association star.-Requested and implemented improvements for the Green Restaurant Association. -Assisted in planning Grand Valley's first Sustainability Day fair. -Table with members of the Green Team in various Campus Dining locations. -Managed over 30 volunteers at football games, where volunteers inform students about proper waste disposal. -Developing marketing and publicity material.-Marketed sustainable organization that I manage to potential members.

I learned effective time management skills as I prioritized tasks, such as emptying bins and collecting dirty dishes from tables, using comparison analysis. I also removed recyclable and compostable materials from the waste bins, which significantly reduced the amount of landfill waste.

Developed social skills while carrying out customers' groceries and interacting with fellow employees.