At Spork, we strive to enhance the workplace experience by offering unique dining options enriched with local variety. We are the caterer without a kitchen. We find the best local restaurants, food carts and pop ups and work with them to create unique meals for your office while adhering to your dietary preference, budget and special requests.

Manage day to day operations as well as planning for future growth. Strategic consulting, including development of new revenue streams for the company. Building working relationships with vendors as well as guests.

Contracted employee to assist in day to day management of the office.Coordinated logistics for office move including bidding movers, organizing timeline, working with building managers and ensuring minimal loss of productivity. Prioritized and managed multiple work streams simultaneously with various clients to meet deadlines.Aided legal team in case development efforts regarding a pending company lawsuit.

Directed all restaurant operations including employee development and training, marketing, budgeting, P&L experience, customer service, community relations, and purchasing.Received Michelin recommendation in Credo’s first year of operation as well as meeting all sales targets set by management.Worked on employee development by setting S.M.A.R.T. goals and positive reinforcement.Encouraged a productive work atmosphere for employees with an open door policy to allow safe environment for employees to voice opinions and/or concerns.Managed beverage program, met with vendors, secured economical pricing.

As a program intern at Idylwood, I developed an inventory system for a "general store" within the facility. The idea was to give a sense of normality to the residents who could no longer go out and enjoy the small things in life such as shopping with a bit of disposable income. Our focus was resident centered and giving them a reason to get out of bed and enjoy every day.