Brooke Whitcomb Hatcher

Geospatial Full Stack Engineer – FEMA (2023–Present)
🔹 Used real-time movement data (Foursquare) to analyze business and customer activity patterns—skills that translate to optimizing guest flow and events in tasting rooms.

Remote Sensing Lead – FEMA & World Bank (2018–2022)
🔹 Created spatial risk models using climate and demographic data—comparable to understanding terroir, growing conditions, and seasonal planning for hops or grapes.

Geospatial UX Designer & Scrum Master – Census Bureau (2024)
🔹 Designed clean, intuitive dashboards to make complex data accessible—similar to curating visual menus, flight boards, or signage that enhance the guest experience.

Geospatial Engineer – Louisiana Department of Health (2024)
🔹 Built tide- and storm-surge models using NOAA data—demonstrating environmental awareness and planning useful for seasonal operations and agricultural production.

• Streamlined ticket sales process through the implementation of updated software systems and procedures.
• Achieved consistently high levels of audience satisfaction, resulting in repeat patronage and increased ticket sales for future productions.
• Managed ticket sales and cash transactions accurately, maintaining financial records for daily operations.

• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
• Kept bar presentable and well-stocked to meet customer needs.

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Handled cash transactions accurately, contributing to balanced daily financial reports.

• Learned how to keep up 3.8 grade while attending college full time at Mary Washington.
• Craft Beers, Wine, and Cocktail Knowledge
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
• Worked with POS system to place orders, manage bills, and handle complimentary items.