● Lead cross functional teams to construct and manage the Statewide Contract sourcing process from research and proposal development to evaluation of vendors● Work with other members of the OSD team to award and move successful bidders to the contract through to contract execution.● Manage and provide guidance to strategic sourcing teams through each component of the Request for Response (RFR) specifications development process ● Manage strategic sourcing teams in the development of financial and technical evaluation criteria for more complex solicitations● Manage the RFR bid process from notice of intent through to contract award● Manage and maintain all records pertaining to each respective contract throughout the procurement process ● Routinely interact and communicate with all levels of OSD team members and all business partners● Develop and maintain professional knowledge of the procurement field and assigned categories

Serving a critical role that focuses on driving more than 20 publications from inception to press, along with coordinating internal and external events. Acting as the point person for the production and approval process for all external digital and publications, including Year in Review, as well as all other published service-line specific updates. Working closely with the Senior Director of Public Affairs and the Senior Content Developer to develop realistic, yet aggressive production timelines. Overseeing all production of internal publications, with the exception of McLean News. Work with the team to provide current content for posting to web and formatting for email distribution. Serve as a liaison between Public Affairs and internal customers/hospital department. Oversees internal special projects driven by Public Affairs, as well as community special events. Develops realistic and aggressive timelines for event planning along with managing special event budget. Working with Senior Director of Public Affairs to develop strategy for signature events. Overseeing vendor relationships as they relate to special events Responsible for serving as the key point of contact for national public awareness campaigns. Maintaining effective and collaborative working relationships with faculty and administration at McLean.

I work with and help direct the management team in Chelsea’s School Lunch program to monitor and maintain the National School Breakfast and Lunch Program serving nearly seven thousand meals daily in the eight schools of Chelsea. Direct and oversee remotely a hourly supervisor serving a thousand meals daily in the three schools of Winthrop. Develop annual budgets, setting service and spending goals and work with management team to realize those goals. Work with the management team to identify areas of opportunity as well as success to work to develop and modify business practices to improve and/or streamline service working toward our collective business goals. Compile, report and submit financial records for tracking as well as to remain compliant with state and federal support programs and regulations.

I worked with ARAMARK Management teams to recruit and hire hourly staff for varied positions throughout numerous accounts. I compiled and reported on current and historical financial data to help ensure the staffing office is maintaining or exceeding budgeted expectations. Utilizing these reports to continuously forecast and project future business to identify opportunities for success. Working with ARAMARK location managers at multiple accounts we determined current and future staffing needs as well as the skill level required for employee success. I worked with front line managers to identify candidates to fill permanent positions then working with the candidate complete all necessary paperwork to remain compliant with both company policies as well as federal requirements with regards to information gathering and record keeping during the new hire process.

I was responsible to review current and past sales and financial reports to identify spending trends to maximize efficiency of both staffing and inventory. I interviewed, hired and trained new Baristas, Shift Supervisors and Assistant Managers on product preparation, cash handling as well as all company standards.

I oversaw a management team of four and an hourly staff of over fifty employees to provide meals for up to ten thousand customers a week. I worked with University Faculty, Staff and Student organizations to plan and execute different catered events. Analyze and interpret daily financial reports to monitor flow of business and identify and rectify any financial issues. I worked closely with the Marketing Director on special events for customers, with close attention being paid to the preparation of special meals, customer incentives and marketing of our dining location.

I worked to develop an upscale menu providing quality food while keeping in line with food cost controls. Create, execute and train my new staff with new marketing program rollouts to provide a more exciting dining experience for our customers. Produce and analyze financial reports daily, weekly and monthly to monitor business trends to review them with my Operation Director on a regular basis as well as transmit them to the corporate office.

I hired, developed and directed a customer service orientated team of 100 student employees as well as regular hourly employees both part time and full time. I directly managed three licensed venues including a Starbucks Coffee Company, Jamba Juice and Aesop’s Bagels which brought in total revenue of 1.8 million yearly. I also assisted in the management of six other branded concepts.

I managed, directed and worked with a unionized staff of thirty employees to serve six hundred students consistently throughout the day in a campus resident hall dining room. I managed inventory, generated schedules and reviewed monthly profit and loss statements. I established cost reduction initiatives to maintain Yale and ARAMARK Standards as well as helped develop and teach a new computer system to maintain recipes and inventory. I organized and executed catering functions for all levels of staff, student and alumni, as well as managed relationships with the Masters and Deans to assure the highest levels of quality and execution were met.