Bekah R
@bekahr
Results-driven business leader who launches and scales consumer brands with operational and financial expertise.
What I'm looking for
I am a results-driven business leader with extensive experience launching and scaling consumer-packaged brands and fintech products. I collaborate cross-functionally to build products and operations that resonate with customers while maintaining strong investor and partner relationships.
As CoFounder and Finance Manager at a fintech SaaS, I supported fundraising, investor relations, accounting and operations, contributing to a top-ranked Crowdfunder campaign with $7M+ in commitments. As COO and Director of Wholesale for a plant-based CPG, I led commercial kitchen design, sales strategy, recruitment, and financial management while relocating and relaunching the business.
My work as a plant-based chef, recipe developer and food stylist complements my CPG and wholesale expertise, enabling successful product launches, marketing content creation, and tailored culinary solutions for clients. I apply a solution-oriented mindset, strong organizational skills, and a collaborative leadership style to complex, fast-moving environments.
I draw on a diverse background in athletics, hospitality, events and design to build inclusive team cultures and practical cost-saving strategies—achieving measurable results like 139% wholesale growth, 340% increase in new accounts, 27% shipping cost reduction and 30% lower ingredient cost per pound.
Experience
Work history, roles, and key accomplishments
CoFounder, Investor Relations
Digitzs Solutions, Inc.
Mar 2015 - Present (10 years 7 months)
Co-founded and helped launch a fintech payments SaaS, managed fundraising efforts that secured $7M+ in commitments and cultivated relationships with 150+ investors worldwide to support growth and operations.
COO, Director of Wholesale
SriMu Plant Based Cheese
Sep 2019 - Sep 2023 (4 years)
Launched and scaled a plant-based CPG brand, driving 139% wholesale sales growth and 340% increase in new accounts while reducing shipping costs 27% and cashew cost per pound 30%.
Plant-Based Chef & Consultant
Rife Style Food Consulting
Aug 2013 - Sep 2023 (10 years 1 month)
Provided plant-based culinary services including recipe development, private chef services, culinary instruction, food styling and supported CPG product launches for brands and events.
Event Producer, Executive Assistant
Best Events
Aug 2012 - Aug 2013 (1 year)
Coordinated schedules and on-site operations for events, managed guest lists for up to 500 attendees and maintained vendor and supplier relationships to ensure seamless event execution.
CoFounder, Business Manager
Badfish Designs
Jan 2009 - Jan 2013 (4 years)
Co-founded a handmade jewelry brand, designed seasonal collections, managed wholesale orders with 30+ boutiques and coordinated e-commerce operations and media placements.
Restaurant & Event Manager
Oasis Bar & Grill
Sep 2007 - Feb 2011 (3 years 5 months)
Managed a 50-table fine dining restaurant overseeing schedules, seasonal menus, vendor relationships and design of indoor/outdoor event spaces to drive operations and guest experience.
VIP Guest Services Manager
Andaz Hotels by Hyatt
Oct 2007 - May 2009 (1 year 7 months)
Launched a VIP guest service program at a 5-star hotel, sold luxury packages to VIPs and coordinated events and cross-team collaboration to enhance guest experiences.
Education
Degrees, certifications, and relevant coursework
Plantlab Culinary School - Matthew Kenney
Certificate, Culinary Arts
Completed training in raw desserts focusing on plant-based pastry techniques and presentation.
T. Colin Campbell Center for Nutrition Studies, Cornell University
Certificate, Nutrition
Completed online coursework in plant-based nutrition covering evidence-based dietary principles and applications.
San Diego State University
Bachelor of Science, Business Management
Activities and societies: Division I NCAA swimming and water polo; All-American and team captain
Earned a Bachelor of Science in Business Management with coursework preparing for leadership and operations roles.
Rouxbe Culinary School
Certificate, Culinary Arts
Completed professional training in plant-based cuisine and vegan desserts with emphasis on technique and recipe development.
Tech stack
Software and tools used professionally
Availability
Location
Authorized to work in
Job categories
Skills
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