San Francisco Bay Area
I am an energetic individual who enjoys re-working processes to ensure that they are efficient and effective. I like to understand things from the root so that any changes I make are for the well-being of everyone, and not just a band-aid.
SGA GL Accountant with a focus on Marketing and R&I. -Led the identification and correction of $5M+ in accrual adjustments, strengthening financial accuracy and ensuring reliable reporting outcomes. -Successfully managed the transition of Marketing and R&I into a new accrual management framework, ensuring a seamless implementation and sustained reporting accuracy. Built trusted partnerships across Finance, Marketing, and business teams, influencing stakeholders, enhancing collaboration, and driving better business outcomes through data-driven insights.
Responsible for month-end close activities for a leading CPG organization, with a focus on SG&A accounting and financial reporting. Manage the accounting and accrual processes for broker commissions, marketing, royalty expenses, and state bottle deposit (CRV) programs, ensuring accuracy and compliance across multiple jurisdictions.
As our hotel got busier, I transitioned into a management position. We had brought back and hired several new associates, so I was able to focus on projects that would help normalize our operating procedures. I revived our Birchstreet procurement system to streamline purchases made with checks and pcard, worked through several audits, championed the change between credit card processors, and revamped the marketplace. During these last few months, my focus has been on the associates, working to ensure that they are as accurately paid as possible, and with the other department heads on tracking manual timesheets.
I was originally responsible primarily for Accounts Receivable. After two months in, almost all of team was placed on furlough and I was shifted to the front desk to assist with covering operating hotel duties in addition to accounting. I picked up AP duties in addition to continuing AR and supported the Director of Finance with month closing duties. This was an unorthodox year, so my role expanded from accounting and into the rest of the hotel as I picked up shifts at the front desk, worked in food and beverage, and focused on turning our marketplace into a resourceful amenity for our guests.
I oversaw the Front Office as well as the M-Club Concierge Lounge. I launched the Make A Green Choice initiative with a take rate of 24% at this property. I manage 13 associates and handle guest complaints and inquiries about our 384 room hotel. I created several different training plans to empower associates so that they could do their job to the best of their ability and gain confidence. Towards the end of my time here, I placed great focus in housekeeping to ensure that they had the tools necessary for success. I revamped the chemical caddy system so that housekeepers were no longer spending multiple times a day refilling their chemical bottles, thus improving efficiency.
I assist Chef Scott with updating his Blackboard for students to use. I also work in the kitchen, helping students navigate a professional kitchen as well as new recipes as many of them have never experienced cooking. I overlook the other culinary assistants and ensure that we have enough product for the day's recipes.
I am crossed train in both front desk and bistro. I have covered all aspects of bistro, from working in the front as a barista to being a cook in the back of house. During high occupancy days, I would assist housekeeping with stripping rooms and laundry to ensure that we rooms could be flipped as quickly as possible.
I was part of an opening team for the new Hibachi-San concept that included poke bowls. I was initially responsible for the sushi rolls in the morning and later cross trained to learn tea bar as well as the poke line. I helped train incoming employees for three months before I later left the company.