-Coordinated all special events, including an annual fundraising gala, and oversaw the production of private events and weddings.-Planned and facilitated logistics for all events, including contracts, event registration, venue preparation, presentation materials, security, catering, entertainment, equipment, and decor.-Established vendor relationships and community partnerships to help support the goals and mission of BTA. -Created and administered the annual budget for the Events Department and supervised the team, including full-time and volunteer staff.-Implemented creative and innovative strategic plans for the Events Department based on internal capabilities and organization-wide goals.

-Oversaw all of IAAP’s major projects, including the organization’s annual conference, which attracted around 1,000 attendees annually.-Led the organization through the transition from in-person to virtual events, developed hybrid event models, and established virtual event practices.-Prepared comprehensive project plans for IAAP’s significant conferences and services. Aligned with executive stakeholders on performance goals and expected results.-Implemented new project management software to streamline organization workflow. Onboarded the existing IAAP team to the software and created training and education materials for all new hires. -Evaluated projects after completion for customer and team satisfaction; used evaluation data to improve future project plans and management.

-Supported IAAP COO, scheduled meetings, planned and booked travel, and generated various communications (reports, staff correspondence, stakeholder communications).-Supported the IAAP Board of Directors, organized board meetings (virtual and in-person), prepared agendas, and created meeting minutes.-Managed staff payroll & benefits and onboarded all new staff members.

-Acted as the first point of contact for the education and programs department via phone, chat, and email. -Maintained CAP Program designee files, scheduled and sent out reminder emails, and notified designees when their designations had expired.-Assisted with creating and maintaining content for the online Learning Management System.-Processed invoices, pulled reports, entered payments, and processed batches from accounting.

-Booked and managed events at the restaurant. Typically, hosted 2-3 events a month ranging from 20-100 guests and designed food and beverage packages to meet each event’s specific needs. -Tracked inventory and cost. Helped lead sustainability initiatives to cut down on waste.-Assisted with employee management, conducted interviews, led employee meetings, conducted training sessions, and created employee schedules.

-Ensured timely and courtesy service for each guest throughout all steps of dining experience. Helped manage flow of restaurant, and problem solved as needed when issues arose.-Helped to curate a team focused environment where coworkers felt supported and prepared for service.-Educated customers on sustainability focused mission of restaurant, and curated unique dining experiences.-Trained new hires and helped to impart the values and direction of Bamboo Sushi. Conducted training courses to better educate new hires on menu knowledge and steps of service.

-Supervised and ordered inventory and liaised between the business and its vendors.-Organized and executed specialty store events, including online marketing and sourcing vendor partnerships.-Managed online orders and web presence, including all social media platforms. -Conducted product research and created educational materials for employees and customers.

-Managed a staff of 15 employees, including hiring, training, scheduling, and disciplinary action. While also facilitating a stress-free and fun work environment for all employees-Supervised and ordered inventory and liaised between the business and its vendors. -Ensured that the restaurant complied with all local health codes and maintained a high level of cleanliness. -Created training and educational materials for staff and assisted with creating marketing materials.

-Sold organically raised, local meat products at local Farmers market. -Set up displays and tracked sales and profits to report to the farm.-Interacted directly with customers to help them choose products and provided information about the farming practices.

-Cared for garden beds, planted & harvested produced.-Delivered produce to community partners.-Organized volunteers to help with garden care.-Educated students and community partners about sustainability and permaculture practices.-Ran the program website & facilitated communication between garden staff and local community members.

-Helped plant, care and harvest crops and flowers.-Sold organic produce, flowers, breads, and pastries at Saturday Market, helped customers choose products.-Educated customers on farm practices and sustainability initiatives. -Handled money and tracked sales of the business, setup food displays and bouquets for sale at market.

-guided groups of 50+ people on 45 minute lectured tours. -ran the cash register in the gift shop and stocked inventory.-cleaned the facility and helped fill out order forms for inventory.