Consulted with WWF to explore new business models to address DEI and sustainable consumption problems in the food and agriculture industry. We synthesized research of existing commercial and large scale models, conducted baseline research of innovative business models highlighted in WWF’s The Next California Phase I report, and identified sustainable business models used within the farming community. Then we researched best practices and identified various types of innovative business models which promote DEI and sustainable consumption in the food & agriculture industry to be implemented in the Mississippi Delta region and beyond, conducted independent research on agriculture infrastructures, and assessed business model durability, scalability and viability. Lastly, we presented our findings to WWF and drafted a white paper. This project was a part of the M.S. Sustainability Management Capstone course.

Serve as the first point of contact for students, employers, faculty, and staff. Manage emails, phone calls, walk-in appointments as well as scheduling advising appointments and conference rooms. Support administrative staff with special projects and set-up and execution of campus-wide events.

I had the opportunity to do a Pro Bono Consulting project for Fairfax County's Department of Procurement and Material Management through my Management Consulting Practices and Methods course. I worked with MBA and MS students to provide three recommendations to improve their supplier diversity in order to better reflect the County's shifting demographics. I assisted in developing a proposal and next steps to optimize their digital engagement including, vendor personas, use of multiple entrant points, vendor support tools, and integrations of SEO terms. I conducted primary research through interviews and attending vendor events. The semester concluded with a presentation to Fairfax County Supplier Procurement Team and handoff of supporting documents for implementation.

I give weekly informational tours of the Kogod School of Business. I attend events for prospective students, providing them with one on one chance to talk about specific questions about the business school, or American University as a whole. The program brings in guest speakers once a month to improve our public speaking skills, networking skills, and/or updated information about the business school.

I worked as a team member, greeting customers, hand-crafting salads, prepping various ingredients, as well as practicing safe food-handling skills. During a typical shift, I was responsible for ensuring the cleanliness of the lobby area as well as the preparation stations, ensuring customers are helped in a timely manner, as well as checking temperatures of different food items to make sure they follow the USDA's safe food handling guidelines. I attained Service level 2 status within 2 months of being on the job allowing me to handle cash transactions and leading new hires.

I oversaw the largest student-run dance organization with 60+ dancers and 20+ student-choreography. I was responsible for coordinating all the logistical aspects of a show from auditions, to booking various rehearsal spaces on campus, as well as negotiating contracts with the Greenberg Theatre and Joy of Motion. I worked closely with the Head of the Dance Department and the Center for Student Involvement. I led a team of 5 executive board members who support the vision and goals of the club. Since my presidency, membership increased by 25+ students and ticket sales were up 9.45%.

I was hired as a specialty counselor to assist the lead counselor in teaching hand-sewing and baking to children between the ages of 4 to 12. Within 2 weeks, I was promoted to lead counselor where I became responsible for creating new lesson plans as well as leading a team of up to 4 other counselors in assisting the campers. While working at The Handwork Studio, I improved my communication skills as I was the liaison between my staff and the owner/director of the camp. I also enhanced my time management skills as I had to stick to a schedule in order for the campers to complete all of their projects for the week.

As corporate sponsorship chair, I was responsible for reaching out to local businesses for monetary or food donations for our dance marathon. I was able to create partnerships between businesses such as Maggiano’s, CorePower, Solidcore, The Nationals, Pinstripes, etc. Through this position, I have enhanced my written and oral communication skills. Not only did I email and call businesses, but I also went door to door, making our presence known.

I was responsible for various tasks within the production, operations, and marketing departments. I also produced a bi-weekly sales report for the annual film festival to be shared with the Board of Directors. Prepared newsletters as well as managed email and postal databases. Through this experience, I improved my production and event management skills by working at the festival.

As an operations intern, I worked in all areas of the hotel. Some days I would assist the bistro team, front desk team, and inspect rooms before guests check in. During my internship, I looked at guest surveys and came up with solutions on what could be done in each department to create better guest satisfaction. I saw my solutions in action through daily interactions with team members and as our scores increased. Through this experience, I have learned exceptional customer service and oral communication skills.

I helped a start-up company based in Washington, D.C., find moms to promote their product. This has helped improve my communication skills as I have had to email and connecting with moms.

I interned at a 5 week Summer Therapeutic Enrichment Program which provides a summer camp experience for children ages 5 through 14 who struggle in conventional summer camp settings due to behavioral challenges. I worked in the youngest age group, helping the staff create games such as feelings bingo, helping during dance and movement therapy, making sure all the children were engaged. We went on weekly field trips where I was responsible for watching 3-4 children.

I worked up to 25 hours a week during my junior and senior years of high school while dancing all year round. I helped to train new associates on the register, in the dining room, and as baristas. As a cashier I was responsible for taking accurate orders and ensuring customer satisfaction. I was also responsible for closing the bakery multiple shifts and was held accountable for all the money in my drawer at the end of the night. Through this job, I have gained skills in customer service. It also taught be how to work with a diverse range of people.