- Collaborated with the CRM Team to develop, create, and maintain Salesforce applications, includingcontacts, accounts, dashboards, and reports. Conducted extensive research and testing for improved data integrity and system metrics tracking for the OEC.- Utilized Microsoft 365 and JIRA to manage project workflows, including task assignment, progress tracking, and deadline management. Coordinated with team members to ensure timely completion of project milestones and deliverables.- Conducted comprehensive online research and meticulously collected data for the annual Princeton Review Survey. Analyzed previous survey responses to identify key insights and trends, providing valuable input for enhancing the effectiveness and reputation of entrepreneurial programs at Penn State University.

-Providing leadership, guidance, and support to a team of food service workers, and delivering superiorcustomer service to all members both internally and externally through example.-Collaborating with Customer Service Team leads to determine staffing needs for different stationswithin the retail and buffet areas. Ensure appropriate coverage during peak and off-peak hours,facilitating uninterrupted service.-Employ strategic planning to organize ingredients and restock supplies, ensuring the seamless flowof operations during busy periods at the Buffet and the Retail Stations. Optimize processes toenhance productivity, reduce wait times, and elevate the overall guest experience.

-Trained new employees in many areas including high-quality guest service, preparing high-quality food, and various administrative tasks.-Tracked inventory, conducted cycle counts and audits, and resolved issues to maintain accuraterecords at Market East.-Prepared for busy periods by organizing ingredients and restocking supplies for expected loads atthe Buffet.-Responsible for opening/closing and operations of my station during my shifts.-Preparing and packaging food at the Deli and Flipps Grill in a fast-paced environment with an average preparation time of 2-3 minutes per order.-Cross-trained in every role to maximize operational knowledge.

- Restocking and maintaining smooth operations at the BUFFET.- Preparing and packaging food at Flipps Grill.- Preparing Food at the DELI

-Leading the Board in crafting a robust training curriculum for Site Leaders, planning a dynamiccalendar of events, and setting ambitious goals that align with our mission.-Taking charge of budgeting for the organization, and managing financial resources judiciously to ensurefiscal responsibility. By maintaining a balanced budget and overseeing expenses, I ensured that ourinitiatives remain sustainable and aligned with our goals.-Providing guidance and support to Board members in their responsibilities.

- Review applications, interviews, and selecting participants.- Facilitate pre-trip orientations to prepare participants for the trip.- Communicate closely with the service site and housing site.- Facilitate participant reflections and team building.- To foster a positive group dynamic and ensure participants are activelyengaged in service.

-Devised and implemented a new end-of-day trash finals system, resulting in a 5-10% reduction inoperational costs.-Graphically redesigned critical training modules, including the restroom deep cleaning module,chemical training module, and daily cleaning module, enhancing the effectiveness of core trainingprocedures.-Assumed responsibility for overseeing in-park services operations, ensuring seamless coordinationbetween various departments. Also, proactively addressed and reported day-to-day maintenanceconcerns.-Conducted weekly inventory assessments for restroom closets and storage sheds, optimizinginventory management and ensuring availability of necessary supplies.-Collaborated with cross-functional teams to streamline processes, enhance operational effectiveness,and maintain a high standard of cleanliness and service quality.