Greater Sacramento
Experienced Leader with a demonstrated history in operations, high-tempo hospitality, and fine dining. Passionate about driving results and leading teams with empathy and authenticity. Skilled in Leadership Development, Customer Service, Creative Problem Solving, and Entrepreneurship. A strong leader with a Bachelor's Degree focused in Advertising: Management from Michigan State University in East Lansing.
Launched a 52,000 sq. ft. West Sacramento warehouse from empty facility to live fulfillment in under 10 days, building layout, staffing, racking, operating flow, and launch execution from scratch. Processed and graded 2,000+ units representing over $200K in retail value within the first 72 hours of launch activity, enabling immediate auction and customer fulfillment operations. Built a $0 hiring pipeline using email marketing and rapid-fire candidate evaluation, drawing 100+ candidates, issuing 12–15 same-day offers, and staffing the launch team without paid recruiting spend. Designed 5S warehouse layout, process flow, and racking plan across 8 grading workstations, A–Z racking aisles, picking, returns, oversized items, customer pickup, and service zones. Created visual grading SOPs at each workstation, reducing repeated employee questions by an estimated 5 minutes per labor hour and improving processing consistency. Built a multi-site inventory tracking and price-per-unit analysis system for supplies, PPE, PPU materials, and office supplies, reducing monthly supply costs by 15%+. Negotiated a complete warehouse camera system for under $5K compared with a corporate quote near $20K, saving approximately $15K and reducing quoted cost by 75%. Gathered 50+ employee feedback responses across company locations during the first three weeks to identify operational friction, training gaps, and improvement opportunities. Managed daily KPIs including labor, auction count, online auction participation, staffing ramp, and launch readiness.
Led daily operations and P&L across Sacramento, Davis, South Lake Tahoe, and Reno, managing seasonal fleets of 500–1,000 vehicles per market, 10 direct reports, and a portfolio pacing toward $3M+ in annual revenue. Improved ride utilization 25% YoY and reduced labor cost from approximately 35%–40% of weekly revenue to roughly 20% by redesigning deployment strategy, battery readiness planning, and field labor allocation. Managed monthly labor spend of $20K–$40K under a strict labor-to-revenue model, creating an estimated $15K–$20K monthly labor efficiency improvement on a $100K+ monthly revenue base. Helped Davis earn recognition as the #1 labor-cost-to-revenue market for multiple weeks and later as the fastest-growing market YoY, supporting company-reported 126% YoY growth. Grew Davis market revenue from approximately $600K to over $1.3M, adding roughly $700K in annual revenue through improved fleet availability, deployment strategy, and local market execution. Increased daily Davis deployment from approximately 50 to 100 vehicles per day through improved charging strategy, battery readiness planning, and warehouse execution. Achieved the highest average Samsara safety score in the Northwest region, maintaining driver scores between 95–100 versus a regional average in the high 80s across 7–10 drivers. Learned SQL to build market-level dashboards tracking deployed vehicles, rides per deployment, and neighborhood demand trends, saving operators 30–60 minutes per day in reporting and improving deployment decisions. Created a Davis warehouse battery charge-tracker in Google Sheets that improved visibility into battery readiness, charging flow, and deployment planning, later pushed network-wide across Bird operations. Maintained less than 1% vehicle obstruction/failure rate, less than 1% damage rate, and less than 3% quarterly churn in Davis through rider education, market point strategy, and field execution controls.
Redesigned inventory management for a 4,000+ bottle cellar valued at $100K+, using Excel, Google Sheets, physical coding, and macro-based reorder triggers to reduce inventory time from 8–12 hours to 3–5 hours. Reduced cellar lookup time from approximately 15 minutes to under 3 minutes by digitizing inventory access and matching physical cellar organization to server-facing Google Sheets. Increased top menu-item sales 50%+ MoM through Toast POS analysis, menu testing, guest-experience framing, and staff coaching around flights, premium pours, and high-margin add-ons. Increased flight purchases by approximately 10% and wine club renewals by approximately 10% through menu education, sales nudges, and experience-based positioning. Managed private dinners, buyouts, holiday events, and guest experiences generating tens of thousands in monthly event revenue, including a 150+ guest Christmas event at approximately $150 per guest. Recovered a $4K private event sale by adjusting event timelines and prioritizing a high-value guest opportunity. Coached a team of 4 servers/bartenders on champagne education, authentic upselling, pairings, and hospitality standards while delivering weekly sales, booking, inventory, and promotion reports to the CEO. Created visual sales tools, 4x6 reference cards, signage, flyers, banners, and Toast POS modifiers that reduced server confusion, simplified promotions, and improved guest-facing sales execution.
Led 100+ associates on average, with Peak shift leadership exceeding 200 associates, across Outbound Dock, Fluid Load, End-of-Line, and Receiving operations processing 60K–100K+ units per shift. Managed quarterly labor exposure of approximately $1.17M–$1.25M across a 100-associate labor base, where a 1%–2% efficiency gain represented roughly $12K–$25K in quarterly impact. Moved a fourth-ranked Receiving shift to #1 by the end of the quarter through targeted labor allocation, associate coaching, retraining, and rapid operational pivots. Moved a fourth-ranked Fluid Load shift to #1 in labor performance and case/unit execution within one quarter, earning senior leadership recognition for Deliver Results. Improved units per hour by approximately 10% among middle-performing associates through employee-specific coaching, process retraining, and daily performance reinforcement. Reduced injury frequency from approximately 3 incidents per week to 1 by implementing daily safety huddles, stretching routines, hourly floor check-ins, and pace-based coaching. Maintained zero PIT-related issues while leading Fluid Load operations and reinforcing safety standards through daily and post-lunch huddles. Redesigned dock staging, pallet placement, and labor distribution to improve flow, increasing pallet utilization by 20%+ while maintaining 5S and safety standards. Reduced case recirculation to less than 5% in owned Fluid Load area compared with an average near 20%, representing an estimated 75% relative improvement. Averaged 80K+ diverts against a daily plan of 70K–75K, outperforming plan by approximately 7%–14% while maintaining labor discipline. Selected as 1 of approximately 50 leaders to facilitate 10+ leadership development sessions for 20–30 associates and leaders per session. Maintained top 10% LBI performance throughout Amazon tenure, averaging approximately 4.8–4.9 while developing PGs and PAs through coaching, mock interviews, and leadership preparation.
Ranked #1 shift during PEAK 2022 for three consecutive months in Case Recirculation %, Robot Tote Volume, and Manual Palletize Volume MoM performance Achieved #1 PEAK 2022 cost performance at 101% to plan, outperforming next closest shift at 93% to plan Placed in top 10% of site LBI (Leadership Index) for employee satisfaction and motivation across 20 consecutive months Recognized by senior leadership as an exemplar of the Earn Trust leadership principle Led weekly mental health advocacy meetings with 20+ associates per session, building open dialogue and improving employee engagement and VOA feedback visibility
Highly experienced server with a passion for craft beer and a proven track record of providing exceptional customer service. I have experience working at HopCat, a brewpub chain known for its rotating selection of over 150 craft beers and delicious food options. My knowledge of different beer styles, brewing techniques, and food pairings allows me to make personalized recommendations to customers and increase sales. I am able to handle high-volume, fast-paced environments and multitask effectively. I pride myself on providing a memorable dining experience for all patrons and consistently exceed customer expectations.