I manage all incoming event inquiries and coordinate event logistics including managing dates, times, agendas, space requirements, catering orders, and staffing. Additionally, I network with artists and experts to schedule workshops that are engaging and on-trend to create events in which our community can connect, and learn in a fun setting. ● Primary point of contact during the events including the timely flow of activities, solving problems as they arise, and providing event-related oversight to internal staff that is providing food, drink, or other services during the event. ● Model standards of excellence in customer service through direct interaction, and written communication in the event of a guest complaint or concern. ● Support management team in event staff hiring and training, including participating in interviews and shadow shifts as needed. ● Coach, mentor, and coordinate team members in an effective way to meet event sales goals and provide excellent service to our customers. ● Stock, organize, and maintain all event equipment including, but not limited to, tables, chairs, dishware, and flatware. ● Monitor event performance in terms of profitability, guests satisfaction, and flow. ● Update website with current event information. ● Work with the social media and marketing team on promoting event space and workshops. ● Network with local business organizations to increase the exposure of our space. ● Utilize daily, weekly, monthly task lists to ensure the cleanliness of event space.

I am responsible for hand-selecting tropical plants of all families and sizes from a whole sale nursery in Half Moon Bay and transporting them to Botanic and Luxe. Additionally, I am a sales associate at the shop part-time where I assist customers choosing products ranging from skin care to household items as well as offer expert plant care tips.

Engaged with elementary school students of all ages in garden and cooking activities. We encouraged students to try new fruits and vegetables through introducing hands on cooking techniques in the classroom and included recipes they could take home with them.

Worked a low cost organic pop-up produce stand twice a week on UCSC campus and served farm fresh produce to students. Tasks included: driving to farmers market and purchasing produce for pop-up the following day, setting up tent and produce baskets, running the produce pop-up instagram, selling produce, running EBT machine, customer service etc.

Interned at the Center for Agroecology and Sustainable Food Systems on the UCSC campus. Tasks included irrigation, weed management, hand-planting, soil-sampling, harvesting, creating compost etc.