Daily operations of a Fully Vertically Integrated, seed to sale, business located in Vancouver, WA. Certified Producer of Indoor microgreens from seed to harvest, packaging and sales. Organic soil based as well as hydroponic based with in-house produced compost tea nutrient regimen. Turn and burn from seed to harvest. Fully controlled environment with full Grow Automatization. Utilizing no light to low wattage fluorescent and LED lighting.

Ensuring proper cultivation practices, delegating tasks to the cultivation team, troubleshooting current and future crop production to ensure long term vision is met, creation of and follow through of in house SOP’s, GFP, Farm HACCP. Build outs of current and future crop facilities. Planning, developing and implementing perpetual automated growth cycles in vegetative and flowering sites throughout farm. Development of customized IPM strategies, watering/nutrient regimens, analyzation of production costs and fine tuning of efficiency. Coaching, training and development of production team while ensuring a safe and professional work environment.

Strategic planning from the ground up for small to large farms. Indoor, Outdoor, hand tended to fully controlled environments. Cloning, Breeding, Perpetual Cycles, Seed to Cure. Organics, salts, soil based and hydroponic methodology. LED Lighting, HO, HPS, MH, MV, Sunlight and mixed cultivation practices. Creation of personalized SOPs, HACCP and Environmentally impactful adaptations for current or future farms.

Providing aide to less fortunate communities throughout Mexico by educating health, life skills and hygiene as well as over seeing the construction of homes and local schools.

Running of full service restaurant, maintaining food quality, inventory, customer satisfaction, employee performance, training, hiring, firing, uniform inspections, event planning, full service bar maintenance, disciplinary actions and problem solving.

Quick Service Restaurant Concept with focus on Baja Mexican Fresh Mexican Food. Full oversight of P&L, Food Cost Management, Employee Costs, Inventory and Ordering, Daily, Weekily, Monthly and Yearly sales goals, Maintain below stores available budget. Enforce food safety laws, corporate work environment with emphasis on employee training and development. Maintain a professional well trained staff, inventory, ordering, budgeting, event planning/setup and breakdown, balance 1.3 million yearly sales.

Hired on for special events crews with my own crew ready, managing events for step by step calls and on toes thinking, set-up, running and breaking down of events, management of 100+ person events, catering management, rental management, client relations. Basic ideas given in order to produce a fluid, fun and memorable environment for the client. *This is what I would like to see or what I need, get it done.*

Start-up, hiring, preparation of inventory, mix-ology of new drink menus, live music 5 nights a week, pool tournaments, karaoke, P&L management, sales management, customer relations, acquiring of all licences, security maintenance, sales of business.

Key holder for local bar/pub. Night shift manager. Hiring, balancing register, cash handling in super busy high pressure environment, solo work and team work, creation of new drinks, menus and client activities. Observation of clients demeanor for over service signs/symptoms for prevention, handling of id's for legal drinking age, management of pub competitions, eg. pool, darts, dancing, karaoke. Solo service for numbers up to 100 persons.

Active duty serviceman. Training on C-2 Greyhound Cargo Planes engines, personal performance goals, daily study, cleaning, testing, inspections and career development.