NINA KILGOUR

Deputy Clerk responsible for processing court records according to established procedures and guidelines. Setting up new cases; preparing and processing motions, dispositions, pleadings, orders, judgments, traffic citations, and subpoenas/summons. Assists counsel and the public, in person, over the phone, and via written communication. Maintains civil, domestic, and criminal dockets and performs daily office procedures. Familiarity with court proceedings and government rulesas well as expectations in public office.

Assistant Manager, Culinary Services, Division of Student Affairs. Responsible for overseeing the daily operations of multiple types of facilities at different times: Residential Dining Venues, serving 400-1100 meals per shift, and supervising upwards of 200 student employees and 27 bargaining unit staff members. Central Processing Facility, managing food preparation and processing in mass quantities to supply campus operations, and Retail operations such as campus markets. Some regular duties include: monitoring food safety and sanitation, physical safety, and equipment operation, product quality and development, menu planning, special diet compliance, researching market trends, recruitment and onboarding processes, leading a team of student managers, overseeing cooks and custodians, managing inventory, regulating food production/usage, purchasing and vendor relations, controlling Cogs, basic office skills (excel, word, outlook, one drive, publisher, PowerPoint, teams, Google Suite, food inventory system, labor/payroll management system), customer service, training new employees, communication and consistency amongst multiple units. Coaching and mentoring student employees and leading a team of Student Managers as part of Ohio University's Student Leadership Program.

Responsible for the planning and execution of all catered events, both on campus and within the community, including customer service, ordering, inventory, record-keeping, and training staff. Manage the day-to-day operations of the campus dining hall in the absence of the General Manager. Execution of marketing programs involving cafeteria

promotions and events, eCommerce and meal plans/flex dollars. Research market trends and student nutritional demands to work with Unit Production Manager on menu planning. Maintain a good standing relationship between the client and Sodexo.

Managed the daily operations of a full-service restaurant with 30+ employees. Responsibilities included:

scheduling and labor control, safety, and disciplinary procedures, coaching and mentoring staff, P&L troubleshooting, hiring and training of employees, managing vendors and suppliers, inventory and ordering, customer service, building sales, and client relationships,

recognizing problems and finding solutions, implementing new ideas and policies, conducting full facility inspections on building, equipment, and productivity.