• Oversee and manage the planning, perpetration, and execution of catering events, concessions, and high volume food outlets along with day to day operations • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance• Coach employees by creating a shared understanding about what needs to be achieved and how to execute• Reward and recognize employees• Ensure safety and sanitation standards in all operations• Retain and growth of client rapport• Identify client needs and effectively communicate operational progress• Adopt Aramark process and systems• Build revenue and manage budget, including cost controls regarding food, beverage and labor• Ensure the completion and maintenance of P&L statements by forecasting and anticipating/accounting for variances • Ensure quality and cost control within budgetary guidelines• Implement and maintain Aramark agenda for both labor and food initiatives• Create value through efficient operations, appropriate cost controls and profit management• Full compliance with Operational Excellence fundamentals, including food and labor• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development• Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training• Recruits, hires, develops and retains front line team• Interacts with Client Management and maintains effective client and customer relations at all levels with client organization• Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices

• Filled vacant/desired positions in a full-cycle recruitment process, regular maintenance of the recruitment site, and completion of supporting documents for employee and recruitment files • Communicated and involved with the hiring managers through recruitment and onboarding process• Developed and negotiated offers in line with pay band, positional role guidelines, internal alignment, relative experience/education, and fiscal constraints/impact to the department’s budget• Served as back up for employee relations by assisting in investigations as needed• Participated in job fairs, in person and virtual, and promoted community engagement for the hospital and processed drug testing • Maintained international nursing program• Assisted in class compensation evaluations and wage realignments• Assisted in training of new recruiters• Taught and maintained New Employee Orientation classes for staff, interns, and volunteers

Work-study as an HR Generalist 1 at Hiram W Davis Medical Center and Participated in H.O.P.E. Leadership Academy at Central State Hospital as an instructor as well as a student.

Ollie's Manager, the fine dining restaurant at The Country Club of Virginia

Manager of The Grill, the high volume restaurant at The County Club of Virginia

Assistant Manager of The Grill, the high volume restaurant at The Country Club of Virginia

Supervisor of The Grill, the high volume restaurant at The Country Club of Virginia

Supervisor over the Communications, Front Desk, Security, and Valet departments

Employment while in school