• Managed the daily operations of a locally owned restaurant with five employees and average monthly revenues of $47k in 2019 and $28k in 2020• Assisted the President in the creation and execution of a specialty program named “Warehouse 2 Table” created to help the community gain access to food staples that were largely unavailable due to COVID-19 supply chain interruptions• Managed daily operations of the “Warehouse 2 Table” program, including design of the order taking and real-time inventory tracking program via Excel, menu and marketing material design via Canva and Adobe, marketing via social media and brochures, daily workflow procedures, and tracking of daily sales and sales tax collected, enabling the company to earn additional revenues of $42k from March 2020 to May 2020 • Created and implemented SOP’s related to the challenges brought on due to COVID-19, targeting health and safety of staff and guests, adherence to state and local regulations, and shifting to a greater demand for online, curbside, delivery, and carryout order options• Assisted the President in researching, interviewing, and comparing third party delivery integration services, enabling the company to partner with GrubHub, DoorDash, UberEats, Postmates, and Favor, while seamlessly receiving all orders through Toast, allowing for quick and accurate order completion • Increased fourth quarter average monthly revenues in 2020 by enhancing customer service training to place a greater emphasis on visibility and communication of safety practices, as well as increased marketing for online, curbside, delivery, and carryout ordering options

• Involved in process improvements for a newly opened location• Plan and organize daily and weekly duties, ensuring the team is prepared to provide excellent service to customers each shift • Ensure workplace compliance of applicable local, state, and federal employment, safety, and sanitation laws• Coordinate with the general and kitchen manager on product and supply ordering and customer satisfaction• Collaborate with the owner and general manager to collect and review employee performance every three months • Handle employee relations and customer complaints with effective conflict management and deescalation processes• Review and monitor daily financials to identify fiscal health • Prepare reports for end-of-day financial tracking, count down registers and prepare cash deposits, and batch credit card payments utilizing point-of-sale (POS) system

• Collaborated with professors to identify skills and competencies, then utilized personal insights, textbooks, and additional research to develop targeted session plans that successfully helped students achieve success in the class• Utilized a variety of instructional methods, tailoring each session to maximize the effectiveness of knowledge transfer• Developed a file system to effectively organize and provide future supplemental instruction leaders with comprehensive records of instructional materials and student reporting • Fostered a collaborative environment, encouraging peer learning and student independence • Developed marketing materials and distributed them directly to 60-70 students both in-person and via Blackboard, meeting and surpassing session attendance goals• Scheduled and hosted up to five group sessions per week, guiding up to 12 students each session through a set agenda with specific goals, ensuring all objectives were achieved • Maintained a record of all session plans, materials, attendance sheets, and student interactions, ensuring sensitive and confidential information was handled appropriately • Provided front desk support, including answering phones and scheduling appointments

• Conducted working interviews for the purpose of assessing fit, coordinating with the practice manager and office manager on orienting and onboarding new hires• Trained kennel technicians effectively in standard operating procedures, animal care, Cornerstone software, bio-hazard containment procedures, medical terminology, record keeping, and telephone protocols• Inputted and updated patient updates, relevant client correspondences, and inventory coding• Planned and organized weekly duties, ensuring all duties were being fulfilled to the highest standard• Maintained inventory records and ordered supplies, ensuring the team had what they needed to carry out duties effectively• Maintained record keeping documents and checklists and printed, copied, and faxed documents when necessary

• Developed excellent customer service skills by interacting with 200+ customers daily, both in-person and via telephone, ensuring accuracy and a quality guest experience• Planned and organized daily and weekly duties, ensuring the team was prepared to provide excellent service to customers each shift • Ensured workplace compliance of applicable state and federal employment and safety laws• Trained 10+ new employees via on-the-job shadowing in standard operating procedures, customer service, and point of service systems• Trained five new supervisors via on-the-job shadowing in employee communication, team building and management, administrative duties, information security, and workplace safety • Coordinated with the general and kitchen manager on product and supply ordering and customer satisfaction• Collaborated with the owner, director of operations, and general manager to collect and review employee performance every three months • Reviewed and monitored financials to identify fiscal health • Supported the catering department in the planning and preparation of events ranging from 10-1,500 attendees, providing a variety of service levels and culinary styles • Improved workflow and increased efficiency by modifying processes essential to daily operations • Prepared reports for end-of-day financial tracking, counted down registers, batched credit card payments, and deposited cash payments utilizing point-of-sale (POS) system