Photograph new arrivals and upload them to the dealership website

I give private lessons in Classical Fencing. I've been practicing fencing fairly regularly since 2003. In 2016 I had figured I enjoyed the sport greatly and had been practicing it long enough that it'd be worth giving private lessons to individuals and small groups. I've had a number of students outside my friend group, and have also performed learning demonstrations for local groups and establishments. I aim to open my own school of fencing in the future.

- Perform landscaping and maintenance for businesses. Typically softscaping, mowing, bush/tree trimming. and exterior painting.- Perform property management and maintenance for rental properties. Tasks included mowing, bush/tree trimming, minor electrical/plumbing/carpentry/repair work, and interior painting.- Perform landscaping and handiwork for homeowners. Tasks included mowing, bush/tree trimming, tree and stump removal, minor electrical/plumbing/carpentry/repair work, interior painting, and chimney cleaning.- Occasionally contract small teams to assist.

Fulfill and ship customer's orders placed through Shopify, Prepare loadouts for client's convention booths.

- Working in and learning quite a lot about the field of technology, with an emphasis on Cloud Computing, AI, and Middleware.- Contributed to the largest industrial transformation of the decade. GE has been in the midst of separating their divisions into 3 separate companies: Aerospace, Vernova, and HealthCare. While they have officially split during my time here, the actual work of transitioning to this new model is still ongoing, which is a good portion of what I am involved with. It has been an interesting time navigating this change as an intern.- Worked on an International team. The head of our intern program is in Malaysia, my direct boss is in Detroit, my mentor is in Atlanta, and the rest of the team I'm on are all in India.- Weekly outside of work meeting with my intern cohort for information sharing, learning, and studying purposes.Rotation 1 team - GCP Apigee teamRotation 1 project - Daily Liquidation Dashboard for company APIs using Tableau

Receive or pickup orders from local delivery facilities, check order details for accuracy, perform quality control inspections, and ship orders out to their next destination.

Operate and troubleshoot for the R.A. Swage machine and do quality inspections for my own machine and other machines in the Automation department. Oversaw daily/weekly production goals, ensured 100% quality inspections, cross-trained other employees on the R.A. Swage machine, and worked with both SAP and Oracle ERP systems.

Oversaw daily/weekly production goals of Class I + II medical devices in a clean room environment. Ensured 100% quality inspections, trained other employees to produces a wide variety of medical devices, and worked with both SAP and Oracle ERP systems.

I trained in 3 departments to build a wide variety of Class I + II medical devices in a clean room environment.

I assisted the general manager in running the store. I was involved in customer relationship management, security, opening + closing, money handling, bank deposits, inventory ordering, maintenance, schedule creation, hiring, on-boarding, and training new employees, and nearly every aspect of running a restaurant.I was brought into the Assistant Manager position at this location to help get the establishment back under control. In my time there I brought employee theft from thirty to one-hundred dollars a day down to an average of thirty dollars a week going missing. I also helped reduce our food costs by about 1/10th by reducing employee theft, mistakes, and "over-topping", and customer theft.

After I completed my Bachelor's in Business Administration and given my long tenure with the company, I was promoted to Shift Supervisor and began training for a Restaurant Manager position.

I worked a mix of full and part-time as a pizza delivery driver serving the Fort Edward and Hudson Falls areas, taking shifts as a cook and a waiter on occasion. I also regularly filled in at the six other Pizza Hut locations in the district (Malta, Saratoga, West Glens Falls, Glens Falls, Queensbury, and Lake George). Other duties and tasks included answering phone lines, washing dishes, and janitorial.

Given my work history and education, I was promoted to Production Team Lead for one of the areas I had trained and worked in. I led the production cell in assembling Class II + III medical devices in a clean room environment, oversaw daily/weekly production goals, ensured 100% quality inspections, and trained new employees. Baring machine failures, my team never failed to meet weekly production goals for the rest of my time with the company.

I trained in 4 production lines on 40+ machines and workstations to build Class II + III medical devices in a clean room environment. I was often one of the fastest and most accurate employees in each area I worked. Because I kept track of my numbers, I could readily show that I typically met or exceeded production expectations. I was good enough that I kept on being brought to and trained in other production areas that needed a boost in their numbers, including at one point, Packaging/Warehouse.There was one station where I was particularly proud of my ability, and would've happily worked at it each and every day. At the station, we would ink and bake silicone tubes that were a piece in catheter assembly. A new employee could produce 1-2 trays per hour. An experienced employee could produce 2-3 trays per hour. An experienced and fast employee could produce 5-7 trays per hour. I could regularly produce 10-11 trays per hour (12 was my record). I had calculated it once: If we were paid by the piece, and I was allowed to just work at that printing station, I could come in one day a week, make about the same amount of money as my paycheck, and produce enough of the tubes to fill every order put together for that week.

After working for the Price Chopper in my home area, I transferred to a store in the same town where I was going to college. Given my previous experience inside and out of the company, and my education, I was promoted to a Front End Supervisor. I helped to lead/manage the front end of the grocery store, assisting with cash handling, bookkeeping. schedule creation, customer service, and training new employees.

I worked on the front end of a chain grocery store. Duties and roles included cashiering, bagging, janitorial, bottle return, and cart return.

I bartended for a restaurant one summer for 3 days a week doing an open to close shift each day I worked. In a fairly short amount of time I had attracted a regular set of bar patrons who were working or vacationing in the Lake George area. I also assisted with dishwashing, waiting tables, busing, seating, and other typical restaurant tasks as needed.

After a little over a year, I was promoted to a Shift Supervisor. I assisted management in running the store, and led team members in their absence. I was typically involved in customer relationship management, security, opening and closing the store, money handling, dropping off bank deposits (I had access to the store safe), and training new employees. It was a point of pride for me that in an industry with typically high turnover rates, employees that I trained tended to stick around instead of quitting within a couple weeks or even a few months.I was also asked somewhat regularly to fill in at five other Dunkin Donuts in the area that were owned by the same franchisee. That included helping to train new employees at those locations as well. Since ours was one of the franchisee's 3 busiest and most profitable locations, we had a much larger staff and could afford to loan out staff members for short periods of about a week to a month.

I worked in a fast-food establishment mainly slinging donuts and coffee, but also making sandwiches, bagels, and a variety of hot and cold beverages. Duties also consisted of taking orders, running registers and the drive-thru, maintaining cleanliness (including lots of equipment cleaning), and adhering to food safety standards. We made some of our products in house, and the rest were shipped in from another facility.My proudest instance was during my second summer there when we had a huge influx of French Canadian tourists. There was about 17 busloads of tourists in the area at the same time. I had everyone else help at the front while I manned the drive-thru by myself for hours, taking and making all orders, and helping every single customer within our time limit (there was a big digital timer) with absolutely zero mistakes. I was on fire that day.

I worked at what was mainly a retail clothing establishment. I'd assist customers at the fitting room, straighten up (sweep, pick up dropped items, etc.) and help stock the store, run register, clean bathrooms, and generally assist where needed.

I worked in a movie theater, participating in a variety of tasks including manning the concession booth, maintaining cleanliness of the facilities, ticket sales, ushering, and did security patrols. There was a monthly employee concession sales contest for selling the combos we offered, and I had a 3-month win streak before I left.