Responsible for leading and driving global process improvement initiatives optimizing workflows, and ensuring operational efficiency in talent acquisition,

Talent Manager: Enhanced talent management effectiveness through problem-solving, organizational efficiency and specialized procedural expertise. Participated in executive-level talent management decisions relating to talent acquisition, leadership development, and performance management. Created and implemented a learning and development program to enhance peer to peer training within the organization. Worked with the talent management department on creating a company-wide wellness program for over 90 employees, researched and assisted on creating a more innovative onboarding process, and crafted a 12-week internship training program. Office Manager: Provided office management and IT support to a team of 25 employees. Oversaw scheduling and daily operations for the local Charlottesville office. Managed budgets for office expenditures, wellness programs, and events. Facilitated team-building events from concept to implementation for over 10 events a year. Negotiated company-wide hotel contracts to reduce travel costs. Executive Assitant to President, Cheif Talent Officer, and Cheif Financial Officer: Provided administrative support to all 3 C-level executives, including calendar management, expense reporting, travel reservations, and IT support.

As Director of Sales I am responsible for the management of all aspects of company sales and sales team. This includes recruitment and training, team leadership, and marketing.I have been successful in generating increased sales for my company. I expanded corporate catering sales by researching Charlottesville corporate catering needs, menu design, and marketing techniques. I also implemented an online sales tracking procedure for current and projected sales, eliminating overbooked dates.Much of my work has focused on policy and procedure development to improve business functioning. One thing that I have worked to improve is employee training. I instituted a new training system that streamlined the training process and standardized office conduct and organization, which resulted in a 40% increase in daily event capacity. I also created a comprehensive training packet for new Sales and Catering Coordinators, and a Sales Policy and Procedure document for the sales team.

In this position I organized and coordinated catering teams for events for 20-350 attendees. I supervised production of internal and external event teams by organizing timelines, designing floorplans, and executing food service. To address problems with internal communication, I spearheaded a new system for calendar management, event organization, and sales practices that allowed all departments to understand the scope of each event, provide appropriate staffing, and track proposals in response rates. I also designed a sales tracking procedure in Excel to keep an up-to-date account of all confirmed events for projected and final sales. To ensure successful event preparation and on-site execution, I created and introduced event organization forms to obtain all necessary information from clients.During my time in this position I generated over $3.6 million in event sales.

As a Consultant for The Embankment Restaurant, I assisted management with event coordination. I was responsible for creating a practical spatial design to ensure smooth execution for each event. I also helped with marketing by creating print media, social networking, client presentations, and email campaigns. With my assistance the restaurant was able to host larger events. I expanded the event marketing needs from small events and birthday parties to the wedding industry, and developed an organization system that allowed execution of events for more than 130 people.

As General Manager I trained, supervised, and mentored restaurant staff consisting of 10 or more employees. To foster communication, I establish an open-door policy for all staff to express thoughts and ideas for improvement of day-to-day operations and restaurant quality. To drive business growth I restructured back-of-house management duties include marketing, menu design, and social networking.