Defining, implementing and revising operational policies and guidelines for the organization.Developing and executing new growth directives. Managing and executing contracts driving over 1 million dollars in sales annually.Working with the human resources department to create job descriptions, hire competent personnel and oversee employee training programs.Working with the human resources department to develop and implement staff evaluation parameters.Liaising with departmental heads to develop financial plans and ensure company-wide operational compliance, including but not limited to African Christian College President, Director of Development, and Academic Director to grow and expand African Christian College as we aim to quadruple in student body size and add 4 new major areas of study by 2025.Keeping track of the company’s revenue margins and conducting budget reviews to maximize profits.Overseeing client support services. Oversee and develop all marketing, packaging, innovating, sales, and all other aspects of Ukwazi Makadamia- our macadamia operation providing college scholarships to students that go to school and work on our orchard in Eswatini, Africa.Managing procurement and resource allocation. Procure macadamia nuts from South Africa and coordinate logistics concerning international contracts, shipping, and customs.Manage a team of local macadamia nut roasters to roast and distribute macadamia nuts through grocery stores and our private label online store.

Create and execute menus for a bed and breakfast serving 70 guests daily.Manage a commercial kitchen including hiring and training of staff, maintaining multiple vendor relationships, and keeping excellent kitchen standards for guests experiences.Coordinate health and safety standards according to local, state, and national regulations.

Manage a 3,000 square foot kitchen including dry storage, 9 walk in coolers, and a full range of commercial cooking equipment that would serve up to 3,000 people per meal and a secondary kitchen and staff serving 20-­200 people per meal.Hire, train, and supervise over 25 employees.Plan menus for two kitchens on campus for multiple programs and several off site dining locations.Negotiate and manage million dollar contracts with food providers like Sysco, Ben E. Keith, and Shamrock.Source local farmers to sustain a local community and enhance the guest experiences.Responsible for all operations and teams that created and executed meals for guests experiences in a mountain resort setting.

Manage the day to day operations of The Palace Building including but not limited to coordinating events, maintenance, finances, creative design.Host events including running A/V, staging, catering, and vendor communications.Coordinate volunteers for citywide events and property management.Church administration and bookkeeping including monthly updates, coordinating team meetings, and facilitating activities as needed.