Florist at Polk Street Florist (2025-06 – Present)
Flower shop located on Polk street serving San Francisco with lush arrangements with several services available; delivery, walk-in, events, weddings, and funerals.
- Design and create custom floral arrangements, centerpieces, and installations for weddings, corporate events, and private clients.
- Effectively recreating set arrangements by following the recipe created by the owner.
- Provide excellent customer service in-store by assisting with walk-in orders, processing sales, and preparing take-home bouquets.
- Manage daily flower processing, care, and inventory to ensure product freshness and quality.
- Partner with vendors and venues to align floral aesthetics with event themes and budgets.
- Maintain clean, organized workstations and contribute to visually appealing shop displays.
Executive Team at Youth With a Mission, San Francisco (2019-01 – 2025-06)
A non-profit with the mission to serve the unhoused people of the Tenderloin and to teach others how to spread that mission abroad
- Provide broad overview as well as individualized focal points to assist multiple departmental teams with integrating and achieving communal goals.
- Arrange and lead events and meetings that reinforce our organization's mission and what that can look like within each department.
- Institute new organizational guidelines to better accommodate the changing atmosphere and provide better support to team members.
- Coordinated cohesive messaging and fundraising during the Covid-19 pandemic in order for the organization to continue providing for the community of the Tenderloin.
Events Coordinator at Youth With a Mission, San Francisco (2019-01 – 2025-06)
- Conceptualized and executed 7 yearly events to effectively achieve a wide range of goals for the organization, 20-150 ppl in attendance.
- Directed 3-4 focused teams responsible for executing the event, ensuring that each team's contributions were effective and cohesive with the messaging of the event in a timely manner.
- Worked with an executive team to plan and design the event space to match the goal of the events and then continued by leading a team to execute the design concept into a reality.
- Creatively and safely decorating to achieve the overall theme, while not limiting the use of everyday items to create a dynamic and cohesive design.
- Balancing design and setup in a variety of different environments both outside and inside, while keeping in mind lighting and color to create a balanced flow.
- Catered for multiple events, taking point from conception through execution. Events ranged from 150-175 ppl. Managed multiple teams, catered, and delegated to execute in a timely manner, meeting the needs of the event from a full brunch to light refreshments.
Florist at Youth With a Mission, San Francisco (2019-10 – 2025-06)
- Thorough knowledge of the various types of foliage, flowers, and plants
- Efficiency in processing, and the use of various techniques needed for certain flowers and foliage to achieve long lasting results
- Managing a budget while producing a high value product to customers
- Design floral concepts to meet the expectations of clients for their events which have ranged from 200ppl-275ppl.
- Manage a team from the Tenderloin community to execute floral designs from start to finish; processing, designing, packaging, and delivery, while providing transferable skills to future jobs
- Creating community based seasonal workshops for the Tenderloin community.
Kitchen Manager at Youth With a Mission, San Francisco (2011-06 – 2013-03)
- Produced meals based on the weekly menu. Lead a team to achieve the meal in a timely manner, maintaining flexibility to change the menu according to the available ingredients.
- Executed a monthly menu for feeding 20-75ppl, which included creating a weekly list of needed ingredients to provide for the menu, shopping at multiple locations for the ingredients, and executing each meal.
- Prioritized meal prep for future meals to achieve a better standard and provide less stress for the day of.
- Created and implemented an organized overview and inventory system for kitchen in refrigeration, pantry, and equipment
- Maintained a sanitized and disinfected kitchen work space.
