Set goals as part of comprehensive five-year plan for student enrollment, fundraising goals, and coordination with outside companies in order to achieve these goals.

ALBERTSONS, Mercer Island, Washington 2000-PresentMeat Counter Supervisor• Support store manager in all areas of the Meat/Fish departments, including daily seafood buys, inventory levels and case presentations. • Maintain a high standard of merchandising, placement, store signage, and proper display techniques to create an inviting atmosphere for customers. • Manage and motivate a team of 3, providing clear direction and understanding of organizational strategy and goals. • In 2001, collaborated with store director and meat manager upon implementing a Kosher Seafood Department.• Served as a product expert on the kosher business and advised customers on daily offerings • Traveled to multiple stores to facilitate the launch of newly remodeled re-grand openings • Collaborated on the creation and implementation of the Store’s Standard Operating Procedures• Provide excellent customer service

Coordinated synagogue board and budgets; hired new staff members; developed and cultivated lists for fundraising needs; brought synagogue's deficit down significantly during two years in office.

Collaborated with District Manager setting quarterly and yearly budgets• Created and managed weekly inventory levels, sales forecasts and margin plans • Serviced five Washington Mutual Bank branches establishing breakfast and lunch menus catered cocktail parties, dinner parties and business meetings. • Coached and trained new employees• Specialist in cost and inventory control• Responsible for the daily management of a staff of approximately 25 people, providing clear direction and goals • Responsible for daily reconciliation of all financial transactions

• Provided leadership for all the marketing and operating functions for 6 restaurants in the Pacific Northwest. • Responsibilities included hiring, staffing, training, development and supervision of approximately 22 managers to maximize the restaurants’ profitability.• Stimulated sales growth above and beyond company expectations.• Implemented sales plan for a specific unit which resulted in a 37% sales growth; plan included giving local businesses incentive to business.• Led 6 unit managers in innovative ways to increase sales; ways such as in-house promotions with emphasis on fun and relaxed atmosphere.• Initiated worksheets to help managers set realistic goals for themselves to achieve better food costs.

Full service restaurant with banquet facilitiesResponsibible for all aspects of the day-to-day operations from P&L to Sanitation to Customer satisfaction