•Assumed ownership of the internal Global Food Safety Audit, an on property self-audit process formerly managed by Global Quality Assurance department. Collaborated with Deloitte on audit technology, compliance tracking, and reporting. Generated quarterly food safety audit reports, tracking top non-conformance items and corrective actions globally. Refined auditing process and facility requirements quarterly.•Collaborated with the founding members of Women of F&B, a group devoted to supporting, connecting, and elevating women in Marriott’s Food and Beverage disciplines.•Took over a project manager role for the ongoing Covid-19 Task Force, which includes members from Global Procurement, Rooms Operations, Engineering, Meetings and Events, and Food Safety. Schedule regular meetings to sustain and work on continuous improvement of global protocols.

•Directed foodborne illness / outbreak response for all 30 brands globally (7000+ properties). Advised properties on urgent action items and communication strategies with ill guests following alleged foodborne illness claims. Collaborated with risk management and legal teams for brand protection with the goal of creating a safety culture and mitigating risk. Have seen a 26% decrease in outbreaks since 2016.•Collaborated with stakeholders throughout the company as a founding member of the Covid-19 Task Force, responding to rapidly evolving regulatory and public health changes. Served as a SME in the public health and regulatory space. •Collaborated with the Learning and Development team on several training projects in order to continually improve our proprietary food safety and allergen training programs. Vetted third party training vendors and courses. •Drafted and maintained Marriott’s Global Covid-19 Protocols and modified brand standards, informing the new global audit program. Introduced protocols such as electrostatic spraying, face covering requirements, and updated cleanliness trainings. • Vetted third party Covid-19 testing companies and travel health apps in order to launch Connect with Confidence, an optional health protocols program for meetings and events. Initial social media impact and news coverage of the launch totaled more than 34 million impressions.•Collaborated with the Sustainability team on various global initiatives, including eliminating straws across all properties globally, launching a Responsible Seafood program through partnerships with WWF and NEAQ, and developing a Food Waste reduction program with the goal to cut food waste by 50% at all properties globally by 2025.

•Managed Global Food Safety email mailbox answering questions regarding Starwood/Marriott merger, audit exceptions, kitchen safety standards, etc.•Managed ground beef purchasing program, reviewing routine microbiological testing and setting protocols for beef processing•Managed approvals for sushi variance program to support minimal bare hand contact.•Wrote risk assessments and gap analyses for special business case proposals.

•Created HACCP Plans for the commercial preparation of dry cured meats.•Shadowed menu development chefs in the test kitchen.•Collaborated with several properties on a Food Waste reduction and diversion project.•Met with and vetted vendors for the continuous improvement of safe food production processes in hotel kitchens and facilities.

• Worked front of house• Took orders and worked the cash register• Delivered food to customers• Prepared desserts

• Worked concessions and enforced safety rules• Managed coworkers and kept water chemicals in balance• Prepared shift reports and handled any problems or accidents

• Worked with Senior Products Manager• Helped with research on competitor products, specials, and pricing• Looked into consumer trends • Learned a lot about the food chemistry aspect of their products

• Worked with Registered Dietitian • Sat in on patient consultations• Did secretarial work • Called clients about events with the company • Learned all about nutritional requirements for different types of people (athletes, pregnant women, teenagers, etc)