Responsible for the safety of approximately 131,000 lbs of product in 2020 coming out of a 2,145 sq ft commercial kitchenCollaborate with entrepreneurs to assess new product viability, focusing on recipe development, design, and scalingManage pre- and post- production scheduling and paperwork to ensure compliance with current food safety regulationsDuring March 2020 COVID-19 shutdown, worked on the CommonTable initiative, in partnership with CityFresh Foods and the Boston Housing Authority,  to produce over 132,000 emergency meals using surplus food from restaurants and wholesale distributorsManage biannual mock recall drill to test the recall systemRun chemical dilution tests to ensure proper dilution levels before useCoordinate environmental sampling to comply with current FDA processes and proceduresManage acidified food production and corresponding food safety paperworkWrite process descriptions for all co-manufactured productsResponsible for equipment calibration, equipment training, and coordinating repairsAssist in scheduling, billing, coding invoices, shipping and receiving, and hiring

Hire, train, and mentor a team of 18 staff membersManage shift schedule; mediate staff concerns and take action to resolve them quickly and safelyCollaborate with store leadership to develop interdepartmental merchandising strategies andpromotionsCommunicate regional directives to store teamAssist buyers in ordering beer, wine, and cheese when required; lead coffee buyerMaintain a clean, organized, and safe environment for customers and employees

Managed daily operations for a specialty beer, liquor, and wine storeMet with sales representatives to purchase products based on customer demand and industry trendsCreated and managed social media accounts on Instagram, Twitter, and Facebook, for over 2,400 followers Account manager and shipping coordinator for corporate clients; fulfilled special orders, shipped products, organized deliveries, created custom gift baskets Project manager on development of new website; created and edited contentManaged a staff of eight; hired and trained new employeesLed educational tastings for staff to introduce new product and expand knowledge of store’s inventoryOrganized special events which included beer and liquor tastings

Opened and closed store; cleaned, restocked shelves, and reconciled cash registers Hosted weekly beer tastings to educate customers on new productPromoted store tastings and events via email; wrote marketing emailsWorked with management to ensure customer needs were met, responded to complaints, filled special ordersDecreased waste from staff members by lobbying for installation of reverse osmosis water system to replace store supplied bottled water; saved the company approximately $3,500 per year

Provided customer service at Boston-area animal hospital; interacted with clients and their pets, explained service options, booked appointments, reconciled invoices, and collected payment Assisted doctor in surgery; placed IVs and monitored fluids, oxygen levels, and anesthesiaCollected samples for lab tests, filed X-rays, and stocked inventory