GFS Events provides growth and fundraising solutions to nonprofits. We are an award-winning special events and development consulting firm that provides fundraising and special event expertise to nonprofits across the country. Our dynamic team-based approach is designed to support a fast-paced work environment that requires attention to detail, flexibility, and the ability to problem-solve on the go. GFS’s customized approach is tailored to each client, so responsibilities will vary, usually including some combination of assisting Event Producers, planning, management, and execution of special events, and reaching established fundraising goals through corporate sponsorship, table captain management, auction item procurement, and other avenues.My responsibilities are as follows:- Assist in multiple events throughout the year, including but not limited to auctions, galas, benefit lunches, golf tournaments, and Walks/Runs/Rides- Assist in organizing committee meetings, helping to coordinate live and silent auctions, supervising/training volunteers, and varied delegated assignments that ensure the success of events- Assist in preparing, monitoring, and analyzing events documents, including but not limited to; proposals, revenue and expense budgets, onboarding documents, and vendor quotes- Assist with GFS Events’ social media presence across all platforms- Assist as needed for each nonprofit event and help to manage volunteers during the events- Communicate, both in writing and verbally, with people at all levels of an organization- Take accurate and detailed notes during meetings- Make calls and/or onsite visits to businesses and organizations to solicit sponsorships, table captains, or procure items for events- Coordinate and connect with venues, vendors, and caterers- Coordination/creation of marketing materials and office supplies- Assist with general office organization

The Seasonal Production Assistant provides support for plant production and maintenance in the Kids’ Farm and Native Plant Nursery (NPN). NPN Plant Production- Under the direction of the NPN Assistant Manager, perform duties around crop production, including transplanting, pruning, weeding, and other general maintenance.- Maintaining organization and cleanliness of the nursery and equipment.- Assist in putting together plant orders and loading delivery vehicles.Kids’ Farm Production- Under the direction of the Garden Coordinator, perform duties around crop production, including weeding, planting, composting, and other general maintenance.- Guiding occasional farm tours and assisting with public engagement within the Kids’ Farm.

Key member of 12-person work crew using sustainable farming practices on a 30-acre non-profit farm that supplied fresh produce to local grocery stores, restaurants, hunger relief agencies, schools, and local consumers through a Community Supported Agriculture (CSA) Program.•Crop Propagation: Performed extensive seed transplant work and direct seeding of crops.•Hand Crop Cultivation: Responsible for all aspects of crop growth from seedlings to harvest.•Field Irrigation: Set up, maintained, and operated naturally-sourced irrigation systems that ensured uniform water supply based on specific crop requirements.•Pest Management: Implemented pest management plan utilizing biological control agents and cultural management techniques.•Post-Harvest Handling: Ensured quality control targets in cleaning, sorting, and packing crops immediately following harvest. Worked in a fast-paced environment that ensured crops were sold in a timely manner for fresh consumption.•Team Coordination: Utilized well-developed strategies and patterns to integrate activities across farm work team, ensure interdependencies were well-coordinated, and successful achievement of common goals.

Member of national sorority with a local focus on support of victims of domestic violence.•Committee Lead: Led team responsible for Ritual and Fraternity Appreciation. Conducted project coordination by delegating responsibility and authority to members based on personal strengths and areas identified for individual development. Required ability to prioritize tasks, meet deadlines, and work collaboratively.•Large-scale Event Coordination: Responsible for partnerships with caterers, event space management, and other organizations across campus and in the community.•Budget Management: Managed annual budget, planning quarterly cycles based on chapter allocation.•Programming: Conducted 10+ education sessions throughout the year as part of the formal education curriculum required by chapter bylaws. Responsible for training organization history and appreciation of chapter traditions.

Partnered on-site and virtually with the non-profit Sauvie Island Center to create educational programs that connect children with the food they eat, farming, and the land. Courseware focused on public health, racial justice, sustainability, ecology, farm-based learning, and food. Utilized formal education methods as well as storytelling to convey key concepts. Deliverables included formal published classroom content.•Programming: Created high-level course design and detailed lesson plans for 5th grade classrooms.•Video Recording/Webinars: Captured personal anecdotes to inspire students to connect with harvested produce, encourage discussion, and learning of organic farming methods. Recorded organic farming techniques and explained benefits of engaging with the natural environment. •Indigenous Garden Prep: Managed and maintained Moon Garden through planting, propagating, weeding, and fertilizing crops on the farm.•Knowledge Sharing: Used solid understanding of organic farming concepts to supplement instructor’s curriculum with real-world examples of critical concepts.

Hand-picked by retail team to be shift-lead for popular year-round farmer’s market. Leveraged a motivated, energetic, and flexible work ethic to support retail customers and represent the Carnation Farms brand.•Daily Set-up and Tear-down: Ensured optimal customer experience by stocking fresh seasonal produce, local dairy products, jams, preserves, honey, and wines, locally crafted woodwork, and organic grains. Conducted shut-down process of closing registers, cleaning, restocking, and performing security check of the premises.•Direct Sales: Created personal relationships with customers to facilitate sales, conduct product education, and gather feedback for program evaluation. Utilized point-of-sale (POS) technologies for sales transactions for cash and credit payments.

Led select group of teens on formal farming curriculum and farm work on certified organic production area growing vegetables, herbs, fruits, berries, and flowers.•Curriculum Development: Created educational course content on topics relating to ecology, sustainability, and food justice. Built first-time lesson plans on leadership skills and individualized care plans focused on physical and mental well-being.•Training: Conducted multifaceted scientific and leadership training to diverse audiences through interactive lessons that highlighted how socioeconomic differences can affect food accessibility.•Youth Leader: Led team of 14–16-year-olds during workdays on organic farm and in local food banks for intense 7-week program. Course content included sustainable soil management, optimal water use, identification of beneficial insects and pollinators, local bird populations, and benefits of local wildlife habitats. •Field and Farm Work: Performed all aspects of soil preparation, selection and growing of crops, fertilization, irrigation, weeding and crop protection, harvesting, and storage.

Member of retail team responsible for ensuring a positive customer experience for tourists from all over the world. Salish Lodge & Spa is located at one of the most popular local destinations, hosting over 2M visitors each year.•Responsible for retail tracking and product placement, moving stock between locations based on customer demand. Required consistent focus on product tagging and detailed product tracking through the use of merchandise codes of over 5K items.•Barista role required service of 20+ types of hot and cold coffee drinks and specialty beverages.Required to prepare fresh-baked goods daily.