• Works with other partners to create best moments for our customers – store Customer Connection has increased from 26 to the mid-50s since April • Models best practices and behaviors in operational routines and customer interactions• Supports shift supervisors and store manager by sharing my experience and knowledge

• Sourcing, screening, interviewing, hiring, onboarding, scheduling, and corrective actions for temporary employees• Filled between 750 and 1500 hours weekly with over an 80% fill rate and 95%+ filled-to-worked rate• Managed a portfolio of between 14 and 23 clients (management companies) each with numerous properties• Successfully placed 16 employees in permanent roles in 2023• Maintained ten days application-to-scheduled through efficient hiring and scheduling processes

* Full cycle, full desk, agency recruiter focused on the hospitality industry* Salesforce, LinkedIn Recruiter, Censia, HiringSolved, Monster, ZipRecruiter, CareerBuilder, Boolean* Managed a portfolio of between eight and ten clients, each with one to eight open job requisitions* New business development through cold outreach and building relationships

* Increased average weekly sales from $32K to $40K through operational excellence, efficient service, and a relentless focus on customer service* Increased store “Customer Experience,” as measured by customer surveys, from 21% to 63% through modeling hospitality behaviors and creating a culture of genuine customer care* District 912 Store Manager of the Quarter, Q1 2020* Received District leadership roles including “Out the Window” Task Force Lead, Coffee & Customer Lead, and Financial Steward* Responsible for recruitment, onboarding, and training of new and promoted partners, including store managers, assistant store managers, shift supervisors, trainers, and baristas* Supported district manager and peers through research, conducting supervisor interviews, running multi-store hiring events, coaching during store visits, and sharing best operational practices* Provided conflict resolution and business recovery for escalated customer concerns

* Scheduled, hired, and performed evaluations for kitchen staff of 50+ Team Members including leadership direct reports (two Associate Team Leaders, buyer, and supervisor)* Responsible for planning and cost analysis for menus and matrices for food bars, venues, and stand-alone BBQ restaurant* Execution of Global, Regional, and Local programs to Whole Foods Market standards* Supported other departments and store leadership through interviews, store opening and closing responsibilities, and planning store-wide events

* Developed new menu and recipes for made-to-order sandwiches, resulting in a 25% increase in sales at the sandwich venue* Collaborated with departmental leadership to create a culture promoting customer service excellence and fostering Team Member success* Staffing, training, and scheduling of 30+ kitchen team members, including training Supervisors and Associate Team Leaders* Led menu planning and daily kitchen production for large off-site catering events for 500+

* Developed and implemented tools to track waste, labor, and food cost daily, resulting in a 50% reduction in kitchen staff overtime and 2% decrease in monthly food cost* Planned and led ongoing Front-of-House staff training initiatives on subjects including food and menu knowledge, wine knowledge, and customer service* Provided exceptional customer service to vendors, partners, and customers through soft skills including empathy, emotional intelligence, and conflict resolution

* Assisted customers with wine purchases and food pairings* Focus in Spain, Portugal, South America, sparkling wines, and dessert wines

* Co-founder of the popular Seattle Mariners blog, ussmariner.com* Developed and maintained the “Big Board”, tracking nearly 200 players throughout the Seattle organization

Prepared breakfast and lunch items from standardized menu. Worked primarily on broil station, managing tickets, setting priorities, and calling items to sauté cook. Final say on all items leaving the kitchen. Also worked sauté and pantry stations. Completed prep work as needed to maintain established par levels.

* Wrote columns, features, and player profiles monthly under strict deadlines during baseball season* Oversaw all coverage of the Seattle Mariners' minor league system, including coordinating travel and player interviews in three different cities* Gave input to publisher and editor regarding the overall look and feel of the magazine

Prepared breakfast, lunch and dinner items from standardized, 50-plus item menu. Worked primarily as lone cook, managing multiple tickets and setting priorities in high-volume, fast-paced kitchen. Worked with second cook during highest volume shifts, dividing tasks and maintaining good communication. Completed prep work as needed to maintain established par levels.

Completed ten-month curriculum of topics ranging from knife skills and advanced cooking techniques to food science and costing. Completed daily mise en place objectives. Assisted with, and taught, hands-on and demonstration style cooking classes. Passed written and practical exams.

* Responsible for accounts payable, accounts receivable, and cash management for a growing software company* Processed payroll, commissions, and sales orders with accuracy and efficiency* Performed Human Resources functions including recruiting, interviewing, and onboarding* Developed business goals and objectives, and prepared financial reports, to support continued business growth* Organized and coordinated operations to ensure productivity of staff and client satisfaction