Vice President Operations

• Sep 2021 - Present

Director, Recipient Relations & Community Affairs

• Aug 2004 - Sep 2021

Table to Table is a not-for-profit food rescue organization that serves northern New Jersey. In 2016 we saved enough meals to provide for over 17 million meals, at a cost to us at under $.10 per meal. We have five refrigerated trucks on the road everyday picking up food that would otherwise have been wasted and delivering it to those that serve the hungry in Bergen, Hudson, Passaic and Essex counties in northern New Jersey. • Vet agencies through application process, manage application… Show more Table to Table is a not-for-profit food rescue organization that serves northern New Jersey. In 2016 we saved enough meals to provide for over 17 million meals, at a cost to us at under $.10 per meal. We have five refrigerated trucks on the road everyday picking up food that would otherwise have been wasted and delivering it to those that serve the hungry in Bergen, Hudson, Passaic and Essex counties in northern New Jersey. • Vet agencies through application process, manage application and provide final approval. • Inspect recipient agency credentials and facilities. Train volunteers on safe food handling. • Manage delivery schedule and routes with drivers. Coordinate special pickup and deliveries. • Maintain relationships with donors through training and brand awareness. • Represent organization at public appearances at schools, businesses and other charity fundraisers. • Complete weekly tracking reports for major donors. • Received Gold Star Award for achievement, spring 2004. • ServSafe certified. ServSafe Proctor trained, able to administer exam. • Events logistics and coordinator • Events Committee Member and Food Advisory Council administrator. • Past chairperson for Student Involvement, Co-Chair to Gift Wrap Committee and Bag a Lunch campaign coordinator

Restaurant Manager

• Sep 2001 - Jul 2003

•360 Degree management of operations with 15 employees. Sales of $1 million, first year of profitability. •Worked with Public Relations to cater and promote events within store. •Marketed from concept to sales several events within restaurant including Breakfast with Santa, Trick or Treat Story-time, and Dinner with Author events in conjunction with Random House. •Received Department Manager of the Year award for the Paramus store in 2002. •360 Degree management of operations with 15 employees. Sales of $1 million, first year of profitability. •Worked with Public Relations to cater and promote events within store. •Marketed from concept to sales several events within restaurant including Breakfast with Santa, Trick or Treat Story-time, and Dinner with Author events in conjunction with Random House. •Received Department Manager of the Year award for the Paramus store in 2002.

Assistant Store Team Leader

• Jan 2001 - Sep 2001

•Participated in opening of new store. Hiring and training of all employees. •Managed 15 Team Leaders within their departments. •Direct responsibility for Bakery team, Whole Body team and Administrative team. •Reviewing schedules, ordering store supplies. •Participated in opening of new store. Hiring and training of all employees. •Managed 15 Team Leaders within their departments. •Direct responsibility for Bakery team, Whole Body team and Administrative team. •Reviewing schedules, ordering store supplies.

Catering Manager

• Apr 1998 - Dec 2000

•Managed $3 million volume multi-unit Waterway Café and Market with 40 to 100 employees during peak season. •Developed Off-Premises catering business through marketing and client loyalty. •Acted as buyer for all products in Cafes as well as concession on NY Waterway ferry tours. •Developed menus for the Off Premises division as well as the prepared food section of the Cafes. •Managed $3 million volume multi-unit Waterway Café and Market with 40 to 100 employees during peak season. •Developed Off-Premises catering business through marketing and client loyalty. •Acted as buyer for all products in Cafes as well as concession on NY Waterway ferry tours. •Developed menus for the Off Premises division as well as the prepared food section of the Cafes.