Currently teach courses in:- Tourism Management- Events, Meetings & Convention Management- Destination Marketing Management- Tourism Operations Planning- Resort Facilities Maintenance & ManagementActively engaged in experiential learning and program development in our program and teach between 200 - 250 students per semester in our three-year Bachelor of Hospitality & Tourism Management Program

Oversee visitor services, sustainable tourism and marketing for the Joggins Fossil Cliffs, a UNESCO World Heritage site and award winning Joggins Fossil Centre.. Joggins Fossil Cliffs is located on the Bay of Fundy in Nova Scotia and is Canada's 15th UNESCO World Heritage site!

• Provide executive level assistance to the Chair, Entrepreneurship Division and Director, Arthur M. Blank Center for Entrepreneurship. Also, supervise an Administrative Assistant and up to six student interns.• Key contact, liaison and ambassador of our entrepreneurship program to internal and external stakeholders.• Oversee the human resource and curriculum scheduling and management of over 50 faculty members.• Managed on-site logistics and group travel for a graduate level sustainable entrepreneurship elective for 18 students and 1 professor to Norway and Iceland.• Recruit and coordinate Mentors for our Entrepreneurship Intensity Track program consisting of venture capitalists, business owners and company leaders. Also, manage the student application process for the program.• Organize and manage travel and high profile meetings and division events as a result of Babson’s global position and high rankings for our entrepreneurship program. • Manage tenure and promotion processes on behalf of the division with the support of the Division Chair.• Represented college administration on new projects such as online hiring systems for faculty and course planning.

Trained and managed approximately 20 staff within the Front Desk, Reservations, Bell Staff, Door Staff and Concierge. Promoted sales and up selling techniques to staff and also performed varies billing procedures and night audit management.

Specifically hired to develop service standards and operational policies for 5,000 square feet of meeting space in a brand new hotel (opened July 2004). Recruited, trained, and managed approximately 30 staff and daily operations for five food & beverage outlets. Also, the only manager who maintained payroll, and managed all administrative responsibilities of the department.

• Independently managed on-site group sales as well as catering and conference services for all group business.• Trained and managed casual banquet staff and banquet supervisor. • Performed Manager on Duty shifts in the absence of the General Manager.• Recruited and managed all resort entertainment.• Developed and led the resort’s first ever human resources orientation program (personal initiative)