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Do you really want to delete project Google Digital Expert Programme - Live Mag Web Development (2011)?
I am currently the marketing assistant at Boiler Room's london HQ in East London. Here I have a number of key tasks including: - Social media advertising, statistics, tracking & analysis - Community engagement & management - Social media copywriting & planning, - Managing global team schedule
I took time out of my studies to complete a year-long work placement with Apple Europe Limited. There I worked as part of the Operations team in the Marcom department. I helped to support and run the office alongside the head of operations and the director's executive assistant. During my time as the operations intern, I had 3 key areas of focus, these were: - Departmental Support (Equipment Auditing/Placing equipment orders, Technical Troubleshooting, Process & Procedure Development and New Employee Orientation) - Procurement & Finance (Vendor on-boarding, Quarterly Financial Performance Tracking & Analysis, Vendor Management Database, Creating & Submitting Purchase Orders) - Special Projects (Launch preparation & support, Event co-ordination, Functional support)
I hosted my monthly 'Café Au Lait' show on the fourth Saturday of every month, 4-6pm (GMT) on Radar Radio. Highlighting some of the latest (and older) underground electronic music from across the scene. Additionally, I organise the bookings of artists and guest mixes to play on the show.
Here I worked as an outreach researcher and creative content writer for this newly formed digital agency in the heart of Manchester.
I was part of a 4-person team, aiding in both the online and physical promotion of the club night HiKu in Manchester. Using Facebook as our primary social media platform, I helped to increase the number of followers on HiKu's Facebook page through grassroots research and promotion. I aided in the physical promotion of the night by postering and flyering at affiliate events and establishments across Manchester city centre. As artist liason I had to ensure artists were collected from their hotels, taking them for food, and organising travel to and from the venue for their performances.