Works with cross functional teams, to provide shelf life solutions for packaged food brand owners, which include ready meals, meats, salads, dips, and snacks, typically at the retail level. Point Five’s machinery ranges from semi-automatic tray sealers to custom, fully automated high-speed lines. These tray sealers offer multiple technologies to improve shelf life: MAP, VSP, gas flush, or top seal. Additional upstream and downstream equipment from approved manufacturers including, volumetric piston fillers, check weighers, labelers, metal detectors, printers, or bag sealers. Specify and procure materials to run on Point Five’s machines or customers' existing equipment. This includes rigid trays/cups, lidding film, skin film, skin boards, paperboard sleeves/folding cartons, and pressure sensitive labels. Work with approved suppliers and RSMs to field all RFQs, develop project budgets/pricing, and create quotes to present to customers. This role also includes leading the quality team to address customer issues, managing Point Five’s testing lab to qualify materials and run customer demos, website management, trade show design and management, and marketing.

Developed construction budgets, scope, and schedules for two large-scale residential remodel projects.Managed project deliverables, contractors, sub-contractors, material specs, material sourcing, and material fulfillment.

Managed all customer-facing operations including the tasting room, kitchen, and on-site events with gross sales at $1MM+ annually while maintaining 5% gross revenue growth and flat expense growth in an industry that sees its core customer base shrinking. This was achieved by a fastidious focus on industry trends across multiple industries and by keeping on top of the ever-changing local craft beer trends in California and nationwide.Managed a team of 12+ employees over multiple departments in a high-pressure work environment (kitchen, bar, servers, and beer club) while maintaining a very low turnover rate in an industry notorious for high turnover by creating a culture that embraced candor, critical feedback, accountability, and communication. Encouraged my team to be problem solvers and empowered them to make decisions they thought were the best for the team and the business.Project manager for on-site events and operations expansions. Responsible for planning, budgeting, staffing, and execution of large events with 300+ guests which took place 10+ times per year, and small special events (weddings, music performances, conferences, industry mixers, etc.) that happened 12+ times per year. Responsible for managing the remodel of the commercial kitchen and tasting room to make them both more user-friendly while increasing seating capacity and ultimately guest comfort. These changes led to increased check averages, which helped maintain the 5% gross revenue growth.

Founder, GM, and Managing Partner of a seasonal, locally focused, 46-seat, full-service restaurant on the North Coast of California. I designed the layout of the entire restaurant and completed much of the remodeling myself. I personally secured financing through financial institutions and investors to overcome opening delays caused by permitting issues and overcoming local, small-town politics.Overcame many of the challenges of opening a restaurant in a remote tourist town that survives heavily on seasonal business flow and increased sales 20% year over year with just seasonal dinner service and catering. Employed 22 local employees and started an internship/mentorship program for any at-risk kids (16+) that were interested in the culinary arts. Earned AAA 3 Diamond Rating for the final year in business.Built and nurtured relationships with local farmers, ranchers, and foragers as opposed to ordering from big box food suppliers in order to offer a product with increased value, even if that meant slightly lower food cost margins. Curated the largest wine and craft beer selection in the county by purchasing directly from small, local producers and building lasting business relationships.

Part of the opening management team of a high-concept vegetarian restaurant in San Francisco's Design District neighborhood which included developing training materials, SOPs, and hiring criteria for all FOH employees.Managed a team of 15 employees and reduced turnover by 50% in the first six months by implementing new scheduling systems and staff roles.I left this position to open my own restaurant.

Packaging Engineer in a cGMP environment, assisting clients in the pharmaceutical, nutraceutical, and consumer goods industries to develop packaging solutions. Led cross-functional teams across 3 offices (Dallas, TX, Gurnee, and Waukegan, IL) in the development of structural packaging from concept to packaging line optimization once the customers received the finished product.Developed security packaging and child-resistant/senior-friendly packaging solutions for large pharmaceutical brand owners to help them protect product efficacy and brand integrity. This included ISTA and ASTM material testing and recommendations based on the customer's specific needs and FDA standards.Managed the Packaging Engineering Intern program, which consisted of one intern every 6 months from a four-year packaging engineering program. Trained interns in the structural design department to be proficient in ArtiosCAD and workflow through the production facility including digital printing, litho printing, flexo printing, carton gluing, laser coding, and RFID.