Dynamic, results-oriented leader and certified trainer, with a strong track record of business administration and management with experience in event and project management. Utilizing a team approach to drive organizational improvement and implementation. Superior interpersonal skills, capable of resolving multiple and complex issues and motivating staff to peak performance. Experienced in managing events, large numbers of employees and volunteers. Skilled in project management and new product development while inspiring and motivating team members.
2000 - Present
President & CEO
Creative Living Enterprises
Daily operations management, fiscal planning and budgeting, cash flow management. Strong organizing and prioritizing skills. Hiring, training, and regular evaluation of all personnel. Managed independent contractor rental space. Created strong customer loyalty. Responsible for new product development, from creative inception to launch. Develop point of sales materials. Web site development and maintenance (no HTML). Coordinate large events--manage vendors/exhibitors/volunteers, site location, marketing, and advertising. Facilitate motivational and educational training, seminars and workshops. Designed, recorded, edited and marketed several audio CD's. Developed curriculum for life-changing training programs. Established and managed Creative Living Expos, and grew them to a thriving event over 7 years. Dynamic public speaking skills with accelerated learning techniques. Excellent written and verbal communication skills. Presenter, inspirational and motivational speaker. Consulted with businesses to create dynamic work environments, decrease employee turnover, marketing strategies, and branding presence. Implemented a ‘Purple Cow’ mentality
1997 - Present
Operations Manager, Non Profit Haunted Attraction
Visionary Living, Inc
Manage the operations of the largest, nonprofit haunted attraction in South Dakota. Originally part of the founding organization and then became a consultant to manage the operations of Terror In The Dark Haunted House. Responsible for coordinating and overseeing of all financial, budgeting, marketing, advertising, construction and volunteer’s needs and requirements. Creative marketing campaigns, including all design work. Volunteer coordination for up to 100 people/youths. Aggressive plan in place for continued growth of event. Sponsorship coordination. Create a fun, positive atmosphere that keeps attendees, volunteers, vendors and staff returning year after year. The event grosses over $40,000 a year and more than 4500 people attended last year (2007).
1998 - 2000
Westwood College of Technology
Responsible for recruiting prospective college students for the entire state of SD. Required inspiring and motivational high school presentations, traveling and attending college fairs all over district, and performing a home interview with students and their families. Responsible for meeting weekly and monthly recruiting goals and keeping an organized lead list. Self motivated and directed. I met and exceeded goals on a regular basis, from which I won an all expense paid trip.
1993 - 1997
The Quest was a downtown, retail establishment that focused on meditation, relaxation and stress management, with retail, services, classes and consultants. Responsible for all daily operations and management, including: fiscal planning and budgeting, hiring and training, inventory buying, turnover, display, marketing and advertising. Conducted training classes and seminars on stress management and relaxation. Coordinated small and large events.
1988 - 1993
Responsible for guest satisfaction and create a favorable dining experience. Ability to function and operate in high stress environment. Excellent time management and communication skills. Worked well with coworkers and consistently scored high on employee evaluations. Common server responsibilities.
1986 - 1988
Food Service and Beverage Manager
Coordinated a new store opening. Hiring, training and developing of all new employees. Responsible for daily, monthly, and yearly inventory and food costs. Budgeting, payroll, and financial management. Participated in new store openings in Cheyenne, WY, and Canada, that required hiring, training and developing new employees. Daily food preparation for anywhere from 200-1500 guests per day. Great at keeping employees motivated and running smoothly in a high energy environment.