Administering a Virginia Department of Education and USDA child feeding program for at risk youth. Coordinating a food pantry for community members experiencing food insecurity. Conducting outreach to the community to ascertain need. Responding to community members questions and requests by phone and in person.

During the pandemic I cooked and delivered meals to over 35 different households as a way to connect people with quality food (some were eating frozen pizzas for weeks) and to connect us as humans.Food connects us all. I created menus, advertised, took orders, prepared and delivered meals.

In this position I managed a crew of 10 plus in a vibrant, fast-paced, neighborhood restaurant/grocery store. I created seasonal menus, hired and trained new cooks and increased sales every year. I worked with vendors and local farmers to attain the highest quality product and I created daily specials seven days a week. I helped organize special events and catered them as well. I work well in a team environment but can also work solo.The hospitality industry requires one to be resourceful, think on your feet, solve problems continuously and work with many kinds of people to achieve one goal: satisfying the customer.

I managed the daily operations of a vibrant and independent, specialty coffee shop and lounge. My team and I created meaningful client relations through daily positive contact, providing an excellent product and building a strong social media presence.EXPERIENCE:~ hired, trained, reviewed, scheduled, coached, and disciplined employees. ~ communicated job expectations and enforced policy and procedures.~ established relationships with various vendors and set up accounts.~ maintained ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.~ publicized the restaurant through social media; inviting food editors to review the restaurant, encouraging local businesses to hold social events at the restaurant. Booking music acts and advertising. I have spent several years hosting Real Richmond Food Tours at GlobeHopper.~ maintained a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and safety, maintaining parking lot and walkways.~ created menus ; estimated food costs and profits; adjusted menus.~ controlled costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.~Most of all, my philosophy is to make every customer a regular customer and forge relationships with them by providing quality experience and quality product.

My family and I baked healthy snack bars in over 40 different flavors. Sold at GlobeHopper Coffeehouse & Lounge, Fall Line Farms Co-op, and South of the James Farmer's MarketI created the product through a series of trial and errors until I found something that appealed to a wide variety of people. I was basically unimpressed with the taste and texture of today's energy/meal replacement bars. Mother Bars are tasty, made with wholesome ingredients and are made in a wide variety of flavors. I began selling Mother Bars to friends and associates and then took it to the next level , selling in Richmond's vibrant Farmer's Market scene.