Rachel Zaris

Rachel Girouard (Zaris) has a diverse work experience. Rachel is currently employed at Ancient Nutrition as a Creative Resource Manager since June 2021. In this role, they are responsible for managing internal creative projects, collaborating with the Creative Director, and ensuring successful execution of projects.

Prior to this, Rachel worked at Savannah College of Art and Design (SCAD) in various roles. From March 2019 to June 2021, they served as a Senior Project Manager, acting as a liaison between university departments and the creative direction department. Rachel also worked with internal departments to complete projects through the management of integrated marketing teams. Additionally, they worked as a Communications Manager from February 2018 to March 2019, handling projects for large campaigns and overseeing production and delivery of various services. From May 2015 to February 2018, they held the position of Communications Coordinator at SCAD, where they implemented strategic project management objectives and maintained relationships.

Rachel's earlier experiences include working as an Assistant Manager at Savannah Marriott Riverfront from June 2014 to May 2015, where they provided customer service and assisted in the day-to-day operation of the hotel front office. Rachel also worked as an Epicurean Host at Epicurean Hotel in Tampa, FL from November 2013 to May 2014, greeting guests, performing check-in and check-out procedures, and assisting with luggage. Rachel started their career as a Marketing and Communications Intern at United Way of Escambia County from June 2013 to August 2013, where they managed social media, created advertisements and press releases.

Overall, Rachel Girouard (Zaris) has demonstrated comprehensive experience in project management, communications, customer service, and marketing during their career.

Rachel Girouard (Zaris) obtained their Bachelor's Degree in Public Relations from the University of West Florida. Rachel attended the university from 2009 to 2013.