Experience

Summit Pacific College

• Higher Education
• 1 - 100 Employee

• Administrative Assistant

  • Aug 2020 - Present



Make YOUR Mark Training and Consulting

• Canada
• Professional Training and Coaching
• 1 - 100 Employee

• Event and Logistics Coordinator

  • Nov 2018 - Mar 2020

  Organize and manage all aspects of up to 100 business seminars annually; main liaison for event team and vendors, maintain office and event inventory, create systems and structure for every element of the position. Organize and manage all aspects of up to 100 business seminars annually; main liaison for event team and vendors, maintain office and event inventory, create systems and structure for every element of the position.



Famoso Neapolitan Pizzeria

• Shift Lead

  • Jun 2018 - Feb 2020

• Server

  • Sep 2017 - Jun 2018

  Honoured by management with outstanding performance in customer service as I strive to meet specific needs of guests, doing all things with kindness and respect for the guest and business itself. The high paced environment is an enjoyable challenge as I exercise my ability to think quick and efficiently.



Abbotsford Pentecostal Assembly

• Intern

  • 2018 - Nov 2018

• APA Golf Tournament Event Coordinator

  • Dec 2017 - Sep 2018

  Leader of all communications, responsible for day-of layout, organized golfers + volunteers, delegated roles of leadership, all to raise 100K for a Rape Crisis Centre in Malawi



Abbotsford Pentecostal Assembly

• Community Coordinator Intern

  • Jun 2017 - Sep 2017

  Developed a procurement portfolio for each program within the church. Established and maintained relationships with organizations within the community.

• Children's Administrative Assistant

  • Jan 2017 - May 2017

  Implemented volunteer database inclusive of specific details and categorized them accordingly. Established new curriculum and agenda for preschool programs



Temple Foods

• Manager/Administrator

  • May 2016 - Sep 2016

  Cooked and prepared holistic meals (three meals + snacks) daily, for up to fifteen clients. Created weekly menu while meeting specific dietary needs and preference in every meal. Cooked and prepared holistic meals (three meals + snacks) daily, for up to fifteen clients. Created weekly menu while meeting specific dietary needs and preference in every meal.