Burlington, Vermont, United States
Support university-wide financial operations by administering UVM's $30m+ annual Purchasing and Fuel Card programs, serving 1,700+ cardholders across academic and administrative units. Oversee card lifecycle management, policy compliance, and transaction auditing while maintaining data integrity across banking and enterprise accounting systems. Collaborate with campus stakeholders and finance teams to ensure operational efficiency, risk mitigation, and strong internal controls within a high-volume, compliance-driven environment.
Progressed from Incentive Processor to Financial Operations Analyst over nine years, ultimately managing up to $30M in annual invoicing with 95%+ accuracy within a highly regulated energy efficiency environment. Led financial reconciliations for 100,000+ transactions, tracked program budgets, analyzed financial trends using SQL and advanced Excel, and ensured compliance with contractual and regulatory requirements. Collaborated with cross-functional teams and external partners, including the Energy Trust of Oregon, to streamline processes, integrate CRM systems via SQL and XML, and launch an online marketplace that improved operational efficiency and data integrity. Developed automation models for point-of-sale rebates, strengthening internal controls and enhancing program performance while supporting measurable energy savings outcomes.
Implemented two store catering program with effective communication to ensure an efficient system that placed customer service and product quality at its core. Developed strong working relationships with local businesses and institutions that fostered a sense of community within our local economy. Provided exemplary customer service, product knowledge, quality and integrity.
Event Planning, menu development, onsite management. Worked in-conjunction with multiple event companies to ensure a flawless experience for our guests. Launched two mobile food companies, became production baker, was sales and customer service point of contact.
Launched new restaurant, trained and managed staff, supervised preparation and production. Worked with local farms to establish a close working relationship. Produced award winning food and created a loyal customer base.