Sally is a seasoned operations leader who has a passion for operational excellence ~ fascinated by processes and inspired by the people who bring it all to life.
Over her 20+ years in operations, she has led diverse teams in dynamic, multi-unit environments in hospitality, service, and fulfillment industries. In her most recent role with Marriott International, Sally had overall responsibility for the operational excellence strategy for US + Canada locations. Her team implemented innovative process improvement initiatives affecting all areas of hotel operations, helping leaders achieve best-in-class results, while elevating customer experience and employee engagement.
Sally holds a B.A. in Business Analysis from Texas A&M University. She is a Certified Six Sigma Master Black Belt, Kaizen Sensei, and an overall process nerd.
Drawn to the mission of transforming lives through culinary arts, Sally joined the Kitchens for Good Board to grow connections and be an advocate of change in the industry. She is excited about the work Kitchens for Good does daily to develop sustainable solutions that positively impact our economy, our society, and our environment. Sally is honored to be a part of the growing Kitchens for Good community, helping people facing barriers to employment gain the skills they need to launch meaningful careers.