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  • Photo

    Katie Bull,

    IncrediBullIdeas.com (UK)

    Stuck forStaff Tender service was exactly what I was looking for. I needed to find staff for a national roadshow with a very short lead time. Within hours I had secured the ...read more.

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    Susan Constable,

    Promostaff

    I have worked for a range of agencies via SFS: Attitude for a NHS Stop Smoking Campaign (over 1 years work on this campaign) and Elevate on the Lavazza Coffee promotion (over 1 ...read more.

My Rating

Rebecca's Profile

Experience Summary

I present myself not only as an experienced marketer & salesperson, administrative, hospitality and customer service candidate with innate organizational finesse, but more importantly as an impassioned individual with a desire to leave a wake of quality in all that I do. I have an overwhelming desire to contribute my energies and broad experiences effectively to organizations that will appreciate and utilize the many skills I have developed. My work has taken me to various arenas since the age of 16, you will see responding to customer needs in a variety of environments is ingrained in my being. I am currently working a number of independent contractor positions. I also work from home coordinating international shipment logistics for Sweet Tree Organics, while providing constant research and field feedback. This is for the most part the ultimate in flexibility; and allows me to fill in on-call at Lettuce catering as well as perform various demonstrations and promotions. My previous position at EKHO was always intended to be temporary, as I was acting more as a “consultant’ for my cousin’s up-start import and distribution company. The five years of employment prior to relocating to Minneapolis provided me with an incredible broad range of work experiences and exposures. My work with my brother in developing Dagoba Organic Chocolate could fill many pages. From a culinary aspect, my knowledge of chocolate, the history, the harvest, the tempering (and temperament of!) chocolate, the refinement of my palate to discern, describe and discuss the complex notes of theobroma is finally tuned. From an administrative aspect, I learned from ground zero the framework necessary for a small business operation. From a sales and marketing aspect, I was able to exercise and develop gorilla marketing tactics - working with a shoestring budget with extreme conscientiousness. The multi-tasking skills that were honed as so many hats were worn in the early days would make most people spin...my ability to handle "pressure-cooking" became second nature. On a given day, my brother, father and I would collectively toss departmental hats through the administrative, operations and sales requirements. The flexibility, devotion, and stamina needed to grow a small manufacturing company only furthered to develop operational skills already present in my work ethic storehouse. My duties were truly all encompassing over the years…dad, brother, visiting mom and sister were responsible for all aspects of every bar that went out of Dagoba’s tiny doors the first 2 years. Inevitably, developing skills to soothe and make amends with the disgruntled customer, whether retail or wholesale was imperative. The involvement in the Specialty Food market exposed me to the international scope of products and companies...regular attendance at the NASFT Fancy Food shows (among many other trade shows) polished natural communication skills, and developed patient, thorough, enticing educational speaking capabilities. My comprehension of and devotion to the imperativeness of organic and sustainable practices ingrained itself through my involvement in this industry. Dagoba’s alliances with other like-minded companies motivated me to see that we truly can be the change the world needs. My years of floor service and catering with Stokes Restaurant in Monterey introduced me to food for the true epicurean, as well as extensive wine training. The chef/owner partnership of this restaurant and catering operation reveled deservedly in their reputation as one of the most revered, innovative, and respected restaurants on Monterey Bay. Chef Brandon Miller prided himself in his sustainable practices, featuring local farmers on the menu, and changing the menu with the season. The wine menu received accolades for its content, of which the staff was thoroughly trained on. This restaurant owned and operated by husband/wife and chef provided the consummate hospitality experiences…you felt like you were walking into a personal home to be entertained, personal yet professional. Catering has been a particular love of mine throughout my various career endeavors, as I enjoy introducing people to cuisine, and sharing the story behind the creation. I thrive in creative environments; yet possess the necessary organizational “wiring” imperative in the profession. My catering experiences ranged from the intimate 8-person, 7-course food & wine pairing to 400-person high-end corporate banquet events, to beachfront clam bakes to BBQ’s in remote mountain meadow settings at 9,000 ft. My years in the corporate hotel banquet & catering world refined my innate organizational skills, and provided me with invaluable personnel management skills. The exposure to a fantastic variety of events serviced by our department, expected by the very discerning clientele, provided me with a springboard that all IS possible in the catering world, the off-site catered events at these resorts were extensive and very logistically challenging. I present to you a very qualified individual with broad experiences that could be an ideal fit in many different promotional arenas. Although I do bring confidence, I am very malleable, respectful, and take direction well. My leadership capabilities come naturally, but as a hired BA I would be humbly respectful. I desire to contribute my positive energy, which is almost boundless, to a position which would utilize all I have to offer. Thank you for your time and consideration! Becky Schilling View my contact details, availability, and stats.

Experience

Other Experience

Lifetime of hospitality!!

Skills

Languages

First language: English

Extra Information

  • Assistant Event Manager

    Music Matters sponsored Dagoba Organic Chocolate for Whole Foods "Green Rock" event. Managed and trained 4 BA's for 3 day event. Set-up and tear-down.

  • Brand Ambassador

    Contracted with many agencies in various BA roles: food sampling; beauty care; pet products; concert promotion

  • Chef

    Culinary Assistant at Kitchen Window cooking school

  • Concerts & Sports Event

    Jonas Brothers (BK apple fries)

  • Demonstration

    CocoHydro coconut water SweetTree Coconut palm sugar Coconut Bliss frozen desert Dagoba Organic Chocolate Palermos' Pizza World's Best Kitty Litter Super Target Organic produce Piacci Cheese

  • Exhibitions

    Steve Carlson arts; assisted in booth at MN Renaissance Festival

  • Greeter / Host(ess)

    Restaurant industry work for many years...lots of time at the door

  • Health & Beauty Demo

    Oil of Olay; Sunflower staffing

  • Hospitality

    my lifetime of work

  • In Store Demonstrator

    see above Demonstration

  • Mall Events

    American girl doll promo

  • Market Research / Surveys

    on-line

  • Merchandising

    Dagoba Organic Chocolate resets during employment

  • Merchandising (Plan O Gram)

    Dagoba Organic Chocolate

  • Mystery Shopping

    Imyst Secret shoppers

  • Presenting

    Dagoba Big Tree Farms

  • Sales

    Dagoba Big Tree Farms

  • Sampling

    see demonstration

  • Set Up / Labor

    Trade show coordinator for Dagoba; Music Matters; lifetime of catering work necessitates much labor experience; assisted best buy promotion in electronics set-up

  • Tradeshows / Conferences

    NAFST Fancy Food Natural Product Expo All Things Organic ...just to name a few of the big ones

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