Working for Intermountain Slurry Seal gave me hands-on experience on-site and in the office. An important part of my role in the field was monitoring the progress of the project, ensuring conformance to design specifications, constantly checking that road closures were being followed and confirming the crew followed safety standards. The crew that I was assigned to was made up of 3 equipment operators, 2 traffic control supervisors, 5 general laborers, and a superintendent. In the office I completed calculations and quantity takeoffs for each road involved in our project at the time. I also had to keep track of daily expenses, quantity of materials used and our productivity. This information went on a report that I submitted to the project manager. I was involved in meeting with suppliers, customers, and management. My task in these meetings was to document important information and problems that needed solutions. I also assisted project engineers and superintendents with paperwork, such as creating notices that were passed out to houses two days prior to beginning the project in their area.

I started at Chipotle as a crew member. After getting familiar with the business, I was able to promote from a crew member to the kitchen manager. A requirement for this position is to learn the process of placing orders, this includes all the food and supplies in the restaurant. As a kitchen manager I had to manage around 2-3 people that work in the kitchen with prepping and cooking the products. I worked as a kitchen manager for 6 months, then I was promoted to a service manager. This was a larger role then my previous position, as a service manager I oversaw a crew of 6-8 people in the restaurant. I also oversaw counting, depositing, and keeping track of the money in the registers and safe.