Founding Producer & Creative Director

Founded House of Beurre, an independent creative business encompassing performance, digital marketing consultancy, and handmade arts; produce The Freudian Slips Experience, managing full lifecycle from concept through casting, marketing, sponsorship solicitation, and day-of operations; built and launched two WordPress websites including copy, SEO strategy, and content architecture; develop and execute multi-platform content calendars; apply Google Analytics to track audience growth; established sponsorship program; serve as educator and mentor in burlesque act development and performance branding.

Processed same-day money out transactions for workplace retirement plans using Excel, XTRAC, mainframes, and proprietary systems; ensured high accuracy and compliance standards for time-sensitive defined benefit and contribution plan transactions.

Supported participants in pension plans, 401(k) plans, and fixed annuity products via chat and phone; managed complex participant situations with empathetic communication; resolved issues involving 401(k) rollovers, fixed annuities, and retirement plan distributions; maintained high standards across multi-channel service delivery.

Delivered empathetic support to retirement plan participants across chat and phone channels; proactively acquired expertise to define problems clearly and drive successful resolutions.

Provided frontline financial customer service; developed foundational Fidelity systems and retirement product expertise supporting progression into processing roles.

Obtained State Accidental & Health Insurance License in 13 states; identified consumer insurance needs and recommended appropriate insurance packages.

Opened and managed all retail locations across the district; managed kitchen staff including work assignments, labor allocation, and training; managed kitchen P&L and reviewed food and labor cost reports; prepared and submitted paperwork accurately and on schedule.

Performed dietary aide, cook, and dishwasher duties while learning managerial responsibilities; learned payroll submission, staffing patterns, coaching, purchasing, inventory management, and budgeting; assisted with staff training and quality control.

Led team for daily lunch service for 400+ students, faculty, and staff; managed inventory, receiving, and storage; trained and onboarded new employees; oversaw special diets, catering, and events; ensured compliance with standards; created desserts for competitions; adapted operations to COVID regulations.