Oscar Jacob Email & Phone Number

San Francisco, California, United States

Recruit and train a diverse group of volunteers; collaborate across teams to understand and meet volunteer placement needs; and implement effective communication, data, and team systems.I also craft a bi-monthly newsletter with an audience of over 6,000 people, coordinate and host volunteer engagement events, maintain a database of over 1,000 active volunteers, and support 826 Valencia's advancement goals through fundraising events and volunteer donor outreach.

San Francisco, California, United States

Taught creative writing to third through eighth grade Tenderloin students via after-school workshops, in-school lessons, and field trips.Created a protocol for gathering publication consent for over 100 students, documented student and volunteer attendance in Salesforce, contributed to lesson plans and curricula, transcribed and copyedited student writing for publishing, edited audio for podcasts, created videos for staff presentations, led in-person classes, and presented materials for staff meetings on Zoom.

San Antonio, Texas, United States

San Antonio, Texas, United States

San Antonio, Texas, United States

Certified as a sommelier in order to educate and serve our guests a selection of over 1,000 wines.Switched between many roles including food styling, menu creation, merchandizing, wine inventory, staff training, and contributing content for our website and social media.

Austin, Texas, United States

Specialized in cuisine highlighting local agriculture through a 13-course tasting menu that demanded constant communication, attention to detail, and continuous education.As a 2-time employee of the month, I trained in the kitchen and led the service staff as captain.

Austin, Texas, United States

Brooklyn, New York, United States

Joined the opening crew of this restaurant as lead bartender. As a supervisor, I was responsible for financial reporting and closing duties. I developed an expert knowledge of traditional Japanese street food and curated a rotating selection of beer, wine, and spirits.

Manhattan, New York, United States

Oversaw a dining room, bakery, and kitchen; organized a restaurant according to A-grade NYC health codes; trained employees to talk about organic and locally-sourced food; and achieved over $1 million in revenue each year.Hired and scheduled staff, submitted payroll to ADP, completed weekly inventory, created spreadsheets, flow charts, and ordering checklists using Microsoft Word and Excel.