I scope residential homes and commercial buildings when structural damage has occurred due to flood, fire, and mold. I assess each project daily during the mitigation/remediation process, and then scope each structure to provide detailed estimates to our clients. As a project manager, I'm responsible for entering structural information such as sketches and additional line items for each disaster into Xactimate estimation software but I also participate in the full restoration process with our remediation team which includes water, flooring and drywall removal and any other items that need containment due to mold exposure or damage. Additionally, I streamlined our estimation process by creating macros in Xactimate which makes the claims process faster, more accurate and provides the estimate to insurance adjusters in a timely manner.

Part of management team responsible for producing $70,000-$95,000 in weekly sales and increasing sales by 4.2% in 2014Responsible for managing shifts of up to 50/60 employees.Accurate, bi-weekly inventory of all food, beverages, liquor, beer, and supplies.Responsible for placing weekly orders through Sysco food service.Our management team consistently produces exceptional numbers/percentages to budgeted p&l's for the current period, in turn increasing overall profits to each periods marginal, and most importantly, the bottom line/net cash flow.

Precisely described menu items and special offerings, and then appropriately identified wine pairings.Managed closing duties, including restocking items and reconciliation of the cash drawer.Consistently provided professional, friendly, and engaging service.Maintained high standards of cleanliness and sanitation.

Part of management team responsible for producing $75,000-$100,000 in weekly sales and increasing sales by 5.6% in 2011.Responsible for managing shifts of up to 60 employees.Control inventory through weekly checks and adjust accordingly for sales volume.Oversee kitchen staff that’s responsible for rolling out new products for entire restaurant group.

Provide training, support, and motivation to staff.Work with regional marketing director to boost sales and increase community involvement.Responsible for meeting weekly and monthly labor percentage and food cost goals.Maintain safety and health standards for food quality as well as for guests and all staff.Instrumental in raising store mystery shop averages and providing staff with training to provide exceptional customer service.Maintain a top 5 ranking in Fan Track score throughout a 24 store area.Place weekly food and material orders for the store.Conduct weekly inventory of products and supplies.Create schedule for all staff.Ensure all administrative paperwork is complete and in order.Place maintenance requests for the store and ensure they are fulfilled in a timely manner.Use problem solving skills to troubleshoot conflicts as they arise.Manage shifts of up to 15 employees.Handle $1500.00 to $3500.00 dollars for a shift on a daily basis.Order weekly product order and produce order for the store.Handle weekly schedules for all employees.Conduct weekly inventory of products and supplies.Instrumental in raising store mystery shop averages by 10 percent.Decreased store food cost average from the worst to the best in a 6 store area.Use managerial and problem solving skills on a daily basis to ensure that each shift runs smoothly.