Director of Development

• Aug 2019 - Present

• Managed donor stewardship through the pandemic with 87% increase in individual giving, including 229% increase in year-end giving, despite cancelation of in-person fundraising events • Chaired fundraising gala planning committee increasing registrations by 91% • Streamlined eight disparate revenue tracking platforms into Blackbaud eTapestry datbase, implementing and maintaining a single comprehensive database for all donor transactions, communications, and event registrations/donations • Created budgets forecasting revenue and expenses for fiscal years and individual projects/events • Developed and administered systems for both grant applications as well as grant requests of the IM ABLE Foundation • Created onboarding procedure for new members of the Board of Directors and recruited new members capable of directing long-term sustainable growth • Interviewed grant recipients and their families, authoring “Impact Statements” communicating to donors how their contributions changed the lives of those we serve

Development, Marketing, Communications, & Community/Government Relations Officer

• Jul 2013 - Aug 2019

• Co-direct a number of committees including the annual Cancer House of Hope golf tournament and Through Her Eyes Girls Conference • Develop strategic digital and print campaigns, track results, and generate internal reports • Write copy for marketing campaigns and press releases • Manage social media outlets and produce quarterly newsletters for the agency and in support of individual programs • Collaborate with key stakeholders and vendors to create / update website design and content • Organize fundraising appeals and community events in coordination with program directors • Record and track gifts, write acknowledgement letters, present reports on giving

Grant Officer & Assistant Development Director

• Oct 2011 - Jul 2013

• Plan and execute fundraising events, soliciting $150,000 in corporate and individual sponsorships • Manage grant applications and evaluations for multiple international missions • Manage direct mail and individual giving campaigns including drafting materials, supervising production schedule, overseeing project budget, and personalizing gift acknowledgement letters • Maintain foundation, corporation and individual donor files using SAGE Fundraising Software • Plan and execute fundraising events, soliciting $150,000 in corporate and individual sponsorships • Manage grant applications and evaluations for multiple international missions • Manage direct mail and individual giving campaigns including drafting materials, supervising production schedule, overseeing project budget, and personalizing gift acknowledgement letters • Maintain foundation, corporation and individual donor files using SAGE Fundraising Software

Chef & Event Coordinator

• Nov 2010 - Aug 2011

• Booked and organized events from 6 to 1,200 people, for promotion, profit, and charity • Created, implemented, and oversaw the procedures and execution for efficient and consistent daily service in a from-scratch kitchen • Reduced food costs from 39% to 30.5% over four months with vigilant purchasing and effective cross-utilization • Forecasted sales and budgeted expenses for 30 employees with a 20% labor cost • Booked and organized events from 6 to 1,200 people, for promotion, profit, and charity • Created, implemented, and oversaw the procedures and execution for efficient and consistent daily service in a from-scratch kitchen • Reduced food costs from 39% to 30.5% over four months with vigilant purchasing and effective cross-utilization • Forecasted sales and budgeted expenses for 30 employees with a 20% labor cost

Sous Chef / Business Manager

• Feb 2010 - Nov 2010

Assistant Manager / Event Coordinator

• Aug 2006 - Feb 2008

• Worked directly with customers, vendors, and event staff to organize special events and plan menus. Maximized profit by working with vendors to lower food and beverage costs. Supervised staff in event and menu execution. • Developed relationships with over 15 different vendors to create daily specials, balancing cost, demand and availability of seasonal items • Completed monthly inventory using FIFO accounting method • Reduced food costs to 26% (industry average: 32-40%) • Hired new employees as necessary, while managing schedule and labor costs • Attended weekly managerial meetings and presented upcoming events

Sous Chef / Asst. Event Coordinator

• Mar 2006 - Aug 2006

• Supervised 15 employees operating a 450 seat restaurant with two separate 50+ seat wings available to special functions • Responsible for receiving, preparation of twice-weekly food orders and weekly inventory • Implemented and supervised training procedures, encouraging entire staff to have working knowledge of all six stations • Supervised 15 employees operating a 450 seat restaurant with two separate 50+ seat wings available to special functions • Responsible for receiving, preparation of twice-weekly food orders and weekly inventory • Implemented and supervised training procedures, encouraging entire staff to have working knowledge of all six stations

Copy Editor

• Oct 2001 - Apr 2004