Support retail and wholesale business at luxury food company. Organize daily orders for fulfillment, shipping and invoicing. Packing and shipping fulfilled orders for perishable foods, while monitoring delivery outcomes to maximize customer satisfaction. Creating systems to optimize efficiencies. Execute special projects as assigned.

Managed daily operational projects that support a thriving work environment. Coordinated company human resources activities including employee record keeping, onboarding and offboarding employees, supporting recruiting efforts and processing payroll. Coordinated banking with staff and accountant. Assisted third party finance, payroll, HR, benefits and IT service providers. Managed office supplies and order fulfillment. Special projects, reporting and other duties as needed.

Liaised between main and branch campuses to provide leadership for culinary and wine student experience outside of classroom, particularly residence life, student affairs, activities, counseling, and student services. Delivered new student and parent/family orientation programs to support college retention goals. Coordinated commencement exercises and graduation reception. Created and managed budgets for student affairs departments. Served as PDSO for SEVP and SCO for students receiving VA benefits. Consulted on reporting responsibilities and realignment of job functions for staff. Oversaw student affairs (student conduct/discipline, residence life, student housing, clubs/activities, counseling) and student services (registrar, bursar, financial aid). • Created clear and concise budget tracking reporting using current and projected enrollment levels for upper management. • Implemented new orientation program for degree and certificate students, focused on communication and retention.

Guided faculty and facility scheduling and forecasting to maximize growth in education programs. Served as branch campus representative for student information services group multidisciplinary committee, establishing new student services processes. Advised students on satisfactory academic progress, with focus on retention strategies. Acted as representative to CIA’s Middle States Commission on Higher Education self-study report chapter on institutional assessment. Chaired academic standards committee. Developed and delivered registration services for annual conferences. Managed professional development and performance for assistant director student services, assistant director student affairs, and student services coordinator.• Created, monitored, and managed budgets for degree, certificate, adult education, staff, and library units. • Grew staff by creating two new positions to support students: assistant director student affairs and assistant director student services. Added full-time counselor/therapist to support student success.

Provided operational management for continuing education weekly classes (professional and consumer), certificate, and degree programs. Worked with director of education to implement personnel and department policies for staff and students. Prepared annual budgets, forecasted enrollment, provided financial oversight, and implemented marketing strategies. Launched AOS degree program curriculum and student services operations for culinary arts and baking and pastry arts majors. Developed and implemented certificate program in professional wine studies. Launched LMS to provide online support for faculty and students. Maintained accreditation and licensing requirements for local and national agencies. Coordinated college policies and procedures with main campus for admissions, student affairs, registration, bursar, and financial aid. • Managed professional development and performance for CE services manager, student affairs manager, curriculum designer, and program coordinator. • Serve as part of cross-functional management team for Greystone facility.