Supporting growth of DTC e-commerce and launch of new brands (Casa Verde Foods, e.g.)

Researched and strategized solutions to improve inventory quality performance for a specific process in H-E-B's warehouse-to-store supply chain

Conducted customer insights research by investigating past product reviews and by developing and analyzing a novel survey to existing customers.

Continued to optimize revenue through the grants program while also taking on more responsibility building out Sustainable Food Center's corporate sponsorship program.

Directed and implemented Sustainable Food Center's grants strategy through a variety of channels (foundation grants, city/county/state/federal gov't grant contracts, and others), representing 60% of the organization's annual revenue.

Managed fundraising processes and enacted communication and stewardship strategies to advance donor satisfaction (mostly among the Museum's largest contributors.)

Responsible for generating approximately $750,000 in awarded funds from over 75 foundation, corporation, and federal grant proposals. I managed the entire grants process for these awards, including prospect research, letters of inquiry, proposal writing, budgeting, stewardship (phone calls, site visits, reporting) and other duties as needed.

Gained specific food retail knowledge in roles with customer service team and produce department. Contributed to a high quality shopping experience for customers and iterated new methods for improving overall service. I later assisted on the produce team in managing the department's operations.

Worked alongside Executive Director to increase and expand program funding to improve literacy for underserved public school students in Washington, D.C. Helped to raise over $50,000 in grant funding during internship.