-Assisted implementation and support of international medical kitting platform-Analyzed scripting, workflows, and business processes for user-focused optimization-Consulted on admin responsibilities, best practices, and bi-annual platform upgrades-Modernized legacy features to meet growing business & customer needs for speed and scalability

-Performed code reviews and quality assessments in an Agile environment-Developed on Netsuite tickets to optimize systems and meet dynamic business needs through automation.-Used SalesForce CRM & Commerce Cloud for front end and sales development

Recovered multiple area locations from negative growth to lead area in YOY sales, percentage of revenue to budget, and member satisfaction.Out of 150 locations worldwide, recurrently made the company top ten list on a variety of metrics despite being in legacy locations.Quarterly area leader, Q1-Q4 2018, Q2-Q4 2019.Responsible for maintaining Profit and Loss statements, budgets, and cost controls in regards to food, beverage and labor goals. Managing the leadership and performance excellence of the team by training, modeling, developing, motivating and assessing all team members to ensure continuous growth. Leading all front of house and back of house operations to include inventory and payroll. Ensured safety, cleanliness, and security awareness standards are emphasized, practiced, and inspected.

Facilitated kitchen operations including inventory maintenance, daily production schedules, staff scheduling, equipment management, recipe creation, long-term kitchen and menu planning. Responsible for sales growth, labor management, waste control, and food cost. AccomplishmentsBuilt systems and standard operating procedures to streamline and maximize production levelsDesigned unique branding, labeling, and signage guidelines for product recognition, consistency, and visibilityImplemented stock-making program for general improved food qualityCreated detailed training manual and how-to guide for both new and old hires2015, 10% YOY growth

Assisted department manager in administrative responsibilities, oversaw daily kitchen operations, menu planning, inventory, ordering, and scheduling. Created standard operating procedures, recipes, and wrote weekly newsletter. Responsible for daily hot-bar food production, baking, and cold-case salads. Trained every new employee over a two-year period, used culinary knowledge and experience to teach others in both the Co-op and community abroad. AccomplishmentsHired as Deli Assistant, promoted to assistant manager in less than two yearsCreated new shifts, developed training programs and information packets for new employeesAided in quadrupling department sales over a three year periodBegan departmental social-media outreach to increase sales and public awarenessDeveloped and organized systems and equipment to meet steadily increasing sales demandsCreated standard core recipes for departmental useMember of People’s Food Co-op’s Anti-Racism Taskforce, aimed at identifying and implementing new strategies to break down social barriers between organization and surrounding community to foster food accessFounding member of the FORCE, an interdepartmental task force assigned to research and analyze systemic shortcomings in daily operations and enact long term solutionsAided in the creation and implementation of multiple employee benefit programs