- Completed the reorganization of a large amount of construction inventory in a new warehouse space- Demonstrated a high level of attention to detail as there were thousands of individual inventory pieces including tools, hardware, and lumber- Grouped and labeled inventory as appropriate on shelving for easy future identification

- Hired, onboarded, trained and managed a fantastic team of 20+ front of the house employees- Ensured customer satisfaction and communicated with all levels of professional contacts from business owners to representatives to customers- Identified and built relationships with suppliers such as local breweries and wine representatives- Managed the financials and labor costs- Organized the implementation and staff training of two new internet application ordering platforms- Interfaced with office point-of-sale system to optimize menus and special options- Edited our digital menus through Adobe InDesign software

- Assisted with organization and development of policies in a new restaurant, which resulted in enhanced coordination between staff members and more successful daily operations- Leveraged salesmanship and menu knowledge to personally generate an average of over four thousand dollars in weekly sales

- Directly engaged over one thousand homeowners to help qualify them for solar power through a convincing sales presentation on distributed power, which generated upwards of fifty sales leads- Analyzed utility usage schedules and consulted with customers about their energy options, while collecting homeowner data using an iPad

- Supervised and motivated a staff of thirty service professionals to maintain excellent service standards at an established, environmentally conscious restaurant, which resulted in over $3 million in total yearly sales- Directed recruitment, hiring, and training of over twenty service staff employees, including instructing trainees on restaurant operations procedures, coordinating standards for other trainers, encouraging salesmanship through check average tracking, and reviewing training logs- Monitored and controlled labor costs through scheduling, never allowing more than 15 hours of total overtime across the entire service staff- Promoted locally sourced offerings and innovative dishes through Facebook and Twitter- Received promotion two times in one year, from senior staff member to manager- Awarded employee of the month twice

- Ensured event space and service met organizers’ expectations, while attentive communication resulted in superb experiences for guests- Coordinated and executed strict event timelines with other staff members for events with up to two hundred people, including political organizations

- Coordinated up to ten business school events simultaneously, including faculty colloquium, and business recruitment- Greeted every event organizer to make sure all their needs were accommodated- Managed inventory and directed the sale of hundreds of dollars of surplus equipment through a university auction website