Using NPSP, Form Assembly, Conga, and Apsona.

* Research market opportunities, analyze data to select and source manufactured goods internationally, create and optimize Amazon listings.* Manage all business, accounting, and analysis aspects of $200,000 business.

• Set up Case management system for their hotline, which allowed for quarterly grant reporting to be reduced from two days to one hour. • Mapped business processes to customize their Salesforce Org to better meet the needs of their non-profit organization.• Conducted data cleaning and import from Excel to update contact and membership information, using Opportunities.

* Motivate and supervise up to fifty associates to ensure a quality service experience, while maintaining company labor, financial, and sanitation standards for a $90,000/week cafe.* As Food Cost Specialist, I decreased food cost consistently below industry standard of 3% through data analysis and efficiencies. Responsible for inventory, ordering of $20,000/week, receiving, and data analysis.* Regularly led Planet Bread, a corporate training session for new hires. Ran classes from three to ten attendees every other week.

• Managed all business aspects of a profitable, fast-casual café open 60 hours per week. • Increased operational profit an average of 25% over the past two fiscal years through strategic menu expansion and re-pricing, improved inventory management and product sourcing, and enhanced focus on overall guest experience. • Recruited, hired, trained, scheduled, supervised, and coached a dynamic team of 50 people, both volunteers and paid staff (includes café manager and shift supervisors.)• Increased volunteer base 150%.• Slashed wait times through implementation of iPad Square POS Register system, which has also improved volunteer ease of use, guest counter service, sales data analytics, and accounting management.• Initiated and led the effort to bring food preparation in-house, and expanded our menu to include healthier and dietary-alternative items. • Optimized profits through creation and management of operational and labor budgets.• Ensured outstanding guest satisfaction through proper staffing, training, quality, and service.• Trained, reinforced and supervised proper cash handling procedures.• Maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.• Provided catering services for staff and guest events.

* Managed all business aspects of purchasing and managing several rental properties.* Utilized Excel to report and analyze data related to profitability of properties.

• Increased store traffic and sales by initiating several community partnerships with local schools, artists, and musicians.• Motivated barista Team Members to deliver friendly and excellent service, make guest connections, and anticipate needs through coaching and leading by example.• Maintained quality store operations by ensuring execution and completion of daily checklists, cleaning projects, and food safety compliance procedures.• Received “Best of ‘Bou” award and Amy’s Blend Top Sales in District.

Part of leadership team that coordinated First Annual Chicks & Chocolate event attended by over 300 women.Net profit funded an entire year of ministry expenses.Suggested, secured, hosted and made travel arrangements for keynote speaker.Initiated and arranged intimate pre-and post- event gatherings to maximize impact of guest speaker.Coordinated design, production and use of marketing materials.Recruited volunteers for speaker's autograph session and book sales.

Consistently grew group size with each session led, culminating in having to maintain a waiting list for my groups or redirect interested women to alternate groups.Facilitated discussion and group interaction for weekly groups of 20+ women.Wrote and delivered 10-minute educational and inspirational presentations to 100+ people.Recruited, trained and coached apprentice leaders.Followed up with first-time and on-going group attendees.Promoted ministry and groups through written material, group fairs, and website inquiry responses.Processed and accounted for administrative and book fees and payments.

Recruited, trained, scheduled and supervised volunteer team members for surplus food distribution network that grew to assist over 80 families in need.Doubled volunteer base and tripled number of families served during tenure.Developed and maintained good working relationships with donors and recipients.Developed and maintained record-keeping system for donations received and families served