Aligned nationally-distributed cross-functional leaders as project manager for the new Gopuff Kitchen vertical. Planned, implemented, and maintained flexible processes to ensure up-to-date reporting and communication, exceeding stakeholder needs. • Oversaw the service's New York City market launch, adapting rapidly to shifting priorities to ensure successful market deployment of the region's flagship customer-facing retail kitchen and five ghost kitchens. • Solidified best practices for reporting, communication, and permit and milestone tracking, establishing framework for future process improvements. • Supported the launch of 18 total kitchens fleet-wide, representing a 30% service expansion. • Delivered challenging renovation project 15% under budget by prioritizing and acting upon project needs and establishing relationships with local field operations and vendors.

Co-led newly established department, building and implementing processes, standard operating procedures, and training templates from the ground up. Solidified processes as project manager to maintain consistent delivery expectations, ensuring continuous improvement of new restaurant opening operations and the department's training and development program. • Supported the launch of over 40 new locations nationwide, driving portfolio growth by over 40% - personally oversaw new market launch projects in Houston, Austin, and Miami. • Redesigned new restaurant opening training program following internal restructuring, improving employee retention by nearly 20% within three months of implementation. • Created, implemented, and maintained tracking system and automated tools, utilizing project management software to improve on-time delivery rates by 25% each quarter.

Executed and adjusted standard operating processes to support the training and development of department's New Restaurant Opening Coordinators and international partners' counterparts. Partnered with Performance Development department and field operations to execute pre-event logistical planning and on-site execution of on-site training events, supporting 100-200 attendees. • Partnered with field operations leadership to streamline logistical planning for teams of 50-60 trainers, field leadership, support staff, and executives collaborating on 21 new restaurant openings. • Aligned launch teams on project milestones through pre- and post-launch operations support, as well as rigorous cross-functional post-mortem sessions. • Owned yearlong logistics planning and on-site operations execution for the annual General Managers’ Conference in Las Vegas. • Managed all travel and hotel booking, delivered all requisite training materials, participant gifts, welcome packages, and commemorative collateral, and reconciled project expenses. • Organized yearlong planning, participant evaluation and selection, and on-site execution for company's annual “Commitment to Excellence” program. • Procured travel and selected dining and entertainment options during conference to earn highest recorded satisfaction survey scores.

During my tenure as a Server across four diverse Cheesecake Factory locations, I provided top-notch service to guests, completed daily financial reconciliation, and served as a designated trainer for new Servers.

Serving as the Executive Assistant to the Vice President of a major rock concert lighting/trucking company, my duties included maintaining the VP’s calendar, coordination of all business and personal travel, reconciliation of all credit cards and other expenses, and overseeing the filing and overhaul of the office's filing system. Secondary duties included coordinating client gift giving, handling personal and office shopping and returns, and assisting with the refinancing and redecoration of the VP’s new home purchase.

As a Director and Instructor at Broadway Kids Studio, I designed, planned, and implemented a curriculum for both group classes and private lessons in acting, singing, and musical theatre for students ages 4-18. As a one-stop-shop, I directed, produced, choreographed, and designed theatrical stage productions including "The Diary of Anne Frank", "The Foreigner", "You’re a Good Man, Charlie Brown", "Little Shop of Horrors", "Dear Edwina", and "Schoolhouse Rock: Live!"

Researched and booked all methods of travel for 60+ company members. Served as the liaison for all press events, Cared for the welfare of touring company members. Reconciled credit card and travel accounts. Planned parties and other company functions. Represented the Executive Producer in dealings with venues, presenters, vendors, and local tour staff.

Served as the right-hand to Ken Gentry, CEO/Executive Producer of a major Broadway national touring production company. Scheduled meetings, prepped CEO for meetings and phone calls, corresponded with artists and designers, oversaw both personal and production calendars, arranged executive travel, planned parties and other functions, reconciled expenses, and line produced "Handel’s Messiah: Live!"

Researched and booked travel (air, hotel, car, bussing) for 60+ company members, served as the liaison for all press events, cared for the welfare of touring company members, reconciled credit card and travel accounts, planned parties and company functions, and represented the Executive Producer in dealings with venues, presenters, vendors, and local tour staff.

Assisted Broadway producers Kevin McCollum and Jeffrey Seller on original theatrical runs of Rent, Avenue Q, White Christmas, In the Heights, The Drowsy Chaperone, and other projects. Attended readings, showcases, and plays, assisted with opening night parties, provided script coverage for theatrical festival entries and assisted creative teams and artists with personal needs. Additionally, served as the front line of communication for producing office, scheduled meetings, supervised conference room schedule, maintained and ordered office supplies, served as the liaison with vendors, oversaw mailings and shipping, and fulfilled house seat orders.