Experience

Catholic Charities USA

• United States
• Non-profit Organizations
• 700 & Above Employee

• Health Educator

  • Mar 2022 - Present

  Educating teens on the benefits of abstinence and Choosing The Best path in Life. Encouraging healthy behavior choices through knowledge and empowerment. Grades 6-12 in Maricopa county schools (private, public, charter, Montessori, and religious). apopple@cc-az.org Educating teens on the benefits of abstinence and Choosing The Best path in Life. Encouraging healthy behavior choices through knowledge and empowerment. Grades 6-12 in Maricopa county schools (private, public, charter, Montessori, and religious). apopple@cc-az.org



VIPKid

• United States
• E-Learning Providers
• 700 & Above Employee

• Teacher

  • Dec 2019 - Present



Arizona State University College of Nursing and Health Innovation

• Student

  • 2017 - Jan 2020

• Arizona State University College of Health Solutions

  • Aug 2016 - Dec 2019



Medicare Medical Benefits

• Gilbert

• Office Manager

  • Aug 2012 - Oct 2016

  I work for a broker that sells medicare benefits. I process the applications coordinating with clients and staff to complete the application in the required time. This is a year round position, that focuses on the Annual Enrollment Period. I work for a broker that sells medicare benefits. I process the applications coordinating with clients and staff to complete the application in the required time. This is a year round position, that focuses on the Annual Enrollment Period.



Keegan's Grill and Taproom

• Manager

  • Aug 2008 - Feb 2009

  Managerial Supervised coordination team of thirty-five members and directed their activities in accordance with departmental objectives and needs. Achieved company objectives in sales, service, and quality, appearance of facility, sanitation, cleanliness, and productive work environment through bi-weekly staff meetings to unite houses. Responsible for obtaining employee feedback and designing solutions to increase employee morale Trained, coached, and supported team members to maintain and ensure that health, safety, and liquor regulations are in compliance with sanitation standards. Operational and Budgetary Driving force in food retention management with daily ordering and estimating of food consumption to insure timely delivery of fresh food and baked goods. Reported daily sales results vs. goals directly to owner. Day-to-day management of budget and employee records, management of cost-to-date, invoicing/budget reconciliation, and reconciliation of daily totals with the use of R-Power, Excel, and Fishbowl. Show less



Queen Creek Olive Mill

• Head Chef and General Manager

  • May 2006 - Jul 2008

• Marketing and Sales

  • May 2006 - Jun 2008

  Successfully increased annual revenue by 60% through promotional campaigns, including press releases, television appearances, live on air radio interviews, and magazine publications i.e. Sunset Magazine, KTAR, New Times, Local News Stations, Phoenix Republic and Phoenix Magazine.Conducted new business presentations and targeted key stores to establish market presence. Conducted product demonstrations, company agricultural education and the advantage of green practices for the category sales managers. Developed market and brand positioning strategies for new and existing productsCollaborated deployment of company's web site and assessed competitive marketplace to determine company's internet revenue advantage. Launched and conceptualized the formation of a Tuscan inspired bistro generating $300,000 annually; generating the retail revenue from $350,000 to 1.2 million in 2 years. Created a menu utilizing organic produce from the garden on site, the various products the Mill produced and other local farmers to encourage locavores to become regular patrons. Created innovative education and development programs for employees enhancing staff members' skill sets.Created and maintained new relationships with store clients, event planners, hotel and tourist concierges, and effectively anticipated business activity while ensuring that all positions were staffed when and as needed and labor objectives are met.Purchased and guaranteed that all equipment was kept clean and in excellent working conditions through personal inspections and by following the company's preventative maintenance programsRetail and Internet operations included selling showcased gourmet items with 5 separate recipes of my design; Oversaw shipping department, processed internet and retail orders with an acute attention to inventory par-levelsCollaborated and dispersed information to teams concerning seasonal schedules, menu enhancements, and new procedures Show less



P.F. Chang's

• United States
• Restaurants
• 700 & Above Employee

• Chef and Wait Staff

  • Nov 2006 - Aug 2007



Neiman Marcus Group

• United States
• Retail
• 700 & Above Employee

• Chef and Wait Staff

  • Aug 2005 - Oct 2006



Mercato Ristorante

• Sous Chef

  • Sep 2003 - Apr 2005



Lons @ the Hermosa Inn

• Chef

  • Feb 2002 - May 2003



Lon's at the Hermosa Inn

• Chef

  • Feb 2002 - May 2003