It Takes a Village is a nonprofit organization whose goal is to be the “Village” every family deserves. We do this through free home visits, basic needs supplies, and opportunities to learn and connect. Our guiding principle is to increase each family’s ability to build resilience, create community, and make their world a better place.

CEO of the Goding family. Roles include event planner, executive chef and chief dietitian/menu planner, accounts receivable & accounts payable manager, early childhood development planner and educator, organizational management director and SVP of human resources. I am also the subject matter expert for all financial and legal aspects of domestic life.

Social media extraordinaire, writing and editing buff, operational effectiveness and efficiency expert, client relations guru; responsible for management and admin support on a variety of projects including RFP's, marketing and branding campaigns and program launches. Expertise in web/internet research, food & nutrition, finance and hospitality.

Managed higher education food service accounts in the Northeast with a total annual managed voume of 34 Million dollars and a district team of over 500 employees. Secured 4 contract extensions without a formal bid process. Negotiated several union contracts. Improved revenue and profitability, safety, client relationships and survey scores.

Managed 13 Corporate Services sites nationwide for the Hartford Financial with a managed revenue of 9.2 Million dollars; was integral in retaining the business through two consecutive contract extensions; initiated new marketing strategy to enhance customer and client satisfaction; improved year over year profitability by 231K even with reduced sales of 559K; improved performance with DSO’s, product compliance, client survey scores, SPLH, check average and safety; 100% current AR’s; successfully opened three new sites in 3 states within 90 days.

Managed 16 accounts in Oregon, Idaho and Southwest Washington (27 sub units); first year’s results included 364.6% controllable profit to target and 101.5% managed revenue to target; exceeded period 6 and 12 AR targets; met client satisfaction target; product compliance improvement in one year was 7.76%, beating target by 0.6% and becoming most improved district in the Western region in FY05; beat all financial targets in year’s two and three; was integral in the retention of our Regence accounts, which included expansion of vending and food service into Utah and acted as the single point of contact for 4 states; retained 2 other pieces of fee business that included increases in our controllable profit at both sites; assisted in the sale of new accounts and add-on business at existing accounts; conducted contract and amendment negotiations; participated in client reviews at all accounts; ensured implementation of Corporate Services retail strategy at all accounts; conducted client expectations meetings as part of the Clients for Life process.

Assisted DM and VPO on quality improvement projects for the Pacific Northwest; created business plans and client presentations; trained new managers in operations and safety practices; analyzed financial reports and created action plans to assist in reducing subsidies, controlling expenses, and enhancing quality; acted as the District Training Coordinator for Washington and Utah (included management and hourly training); analyzed zip portraits; conducted core menu analysis, price & portion, and competitive analysis; District Safety Coordinator; Managed audit teams to improve quality standards, food safety and physical safety in the Pacific Northwest; initiated troubleshooting projects to create safety and quality solutions for challenged accounts; conducted ServSafe classes; covered as a relief general manager in the Washington and Portland market during transitions; managed I-Cuisines web sites for area accounts; assisted in numerous account openings and refreshes as needed.

Opened and managed a Corporate Services national account; planned annual budget and completed monthly forecasting; trained employees and managed daily operations; acted as the Verizon National Account Safety Training Coordinator, managing the training schedule and documentation/record keeping for all Verizon units nationwide; participated on a process improvement team to develop a new manager training program; planned and conducted customer service, HACCP, physical safety and financial training at area accounts; conducted monthly HACCP, physical safety, and standards audits; controlled labor and food cost; conducted progression planning for hourly employees.

Serial volunteer for a relationship-oriented organization and associated seminar workshop. Volunteered in roles with increased responsibility over a 14 year period, including writing and teaching classes, managing class teachers and workshop registration managers internationally. Participated on the institute's executive team and assisted with strategic planning.

Tufts University, Mugar Dining Center and Catering Department, Medford, MA 1998-2001Supervised service, catering, and production staff of approximately 100 employees; planned and implemented a new restaurant concept for Trios café (retail café and evening board hall); created a 3-year business plan for three units, including goal setting and success metrics; interviewed, hired, trained, and scheduled new service staff and supervisors; planned and initiated special training sessions; initiated requests for addition-to-force, and wrote job descriptions; conducted semi-annual employee reviews and progression planning; wrote catering training manual and new catering policies; created and implemented a new sanitation program that was HACCP-compliant; created new cycle menus; priced catering brochure and faculty dining room menu; forecasted, maintained accurate service records, completed inventory, and made weekly purchases; assisted in marketing promotions for all three units in the department; in charge of an off site kosher dining facility in addition to the responsibilities at the home units.

Supervised office operations; created and maintained annual budget; interviewed, hired, and trained fundraising and administrative staff; edited all outgoing marketing materials and monthly newsletters; assisted in fundraising event coordination and promotion; wrote grants and maintained grant budgets; researched topics for bi-weekly television show; wrote press releases.

Tigard, ORInterviewed, hired and trained sales staff of over fifty associates; maintained company balance sheets and managed accounts receivable.

Trained, scheduled, and supervised food service and reception employees; created and priced new menus; controlled purchasing and inventory; assisted accounts receivable. Promoted to manager after one month’s employment