Duct Doctor of Camden County is part of a leading edge company that has been providing quality source removal air duct cleaning and indoor air quality improvement services in the home and in the work place since 1985. We have the best equipment, the best procedure and 26 years of experience.Duct Doctor provides full service cleaning of any size home or commercial property, as well as offering fire/smoke remediation and microbial remediation inside HVAC systems. I believe in the work I do, and am thrilled to be providing an excellent and honest service to people on a daily basis that improves the health and lowers the utility bills of businesses, families, and children. It is amazing what we unknowingly breathe. It's all right there behind the wall....

• Prepares fully-accrued, double entry P&L reports as the core of a personally-developed monthly financial package. Created new tools to assist in monthly budgeting and field operations management for enhanced control of expense lines. • Liaison between management company and field operations in six restaurants. Participates in daily management of restaurant locations. • Developed new daily and monthly cash flow models to forecast and track cash status. Responsible for liquidity management of organization. Successfully maximized cash flows/timing during challenging economic periods. • Validates and approves expenditures on the unit level. Most ordering (besides goods sold) is now centralized at a savings as high as 40% over previous process. Inventory levels in stores have been reduced through creation and use of customized tools, with active management on a weekly and monthly basis. • Manages operations of AJM Realty, Inc., including accounts receivable, legal, and daily operations.• Analyzes and interprets financial data and recommends changes to improve systems and financial performance. M&R is reviewed on a case-by-case basis, and store managers receive feedback and management ongoing to reduce M&R expenditure. • Develops annual business plans in concert with the Director of Operations. Created new annual business plan format and processes. Forecasts capital reserve needs and ongoing reinvestment planning. • As Office Manager, supervises A/P, HR, payroll, vendor relations, and customer relations via an internal staff. Payroll processes have been redesigned, and HR systems are now standardized across organization. • Creates or improves production systems, focusing on labor reduction, increased throughput, and increased capacity. • Works on special projects as needed. These include employee benefits coordination, logistical planning, and negotiation of new business opportunities. Negotiates all procurement as the senior buyer in organization.

• Managed and streamlined the operations of six McDonald’s franchises in the Philadelphia area to exceed industry benchmark KPIs and metrics by reducing operating costs, optimizing product chains and controlling inventory levels. Actualized changes resulted in 3 years of increased YOY store comparison sales and transactions. • Authored annual business plans to forecast trends and set actionable goals by analyzing financial data on the Franchisee, Franchisor and the industry. Utilized databases and Excel models to create accurate pro-forma statements in a standardized deliverable. McDonald’s Corporate came to regard the organization’s Business Planning deliverables as among the best in the region. Piloted use of Profit Generator tool. • Developed and executed customer feedback systems, increasing customer recovery by over 25%. Generated Excel models that analyzed customer feedback to provide actionable recommendations. • Performed what-if analysis and scenario modeling to develop processes that increased the accuracy and reliability of labor projections in stores to reduce projection variance by up to 400% per store and actual labor costs by 1.5% of net revenues.• Developed new corporate training and development programs for the staff of over fifty managers. Conducted continuing education initiatives for existing mid-management in various technical areas including new product training and labor scheduling.

Provided comprehensive financial advisory services to individuals and businesses, concentrating on maximizing cash flow and portfolio design and maintenance. Excellent client service was a personal priority. Created custom allocation models based on asset class, sector-rotation and hedging strategies. Many of these personally created models were the gold-standard in my office and were adopted in a number of advisors’ practices.Used fundamental and statistical analysis to research investments. Focused on upside/downside capture ratio to create hardened portfolio models; clients were well-equipped to weather the late 2000’s economic downturn. Utilized Monte-Carlo analysis to determine portfolio suitability and to develop new portfolio models. Built various analyses of equities, fixed instruments and portfolio models using Morningstar Advisor Workstation.

• Worked with McDonald’s Corporate in multiple restaurants and became a Certified Management Training Coach in the McDonald’s organization.• Personally experienced and was called upon to assist logistically and emotionally after a tragedy occurred at the Mt. Ephraim restaurant location. While unforgettable, the event tempered resolve in the face of great crisis, and cemented forever the corporate culture of putting people first and the concept of “McFamily.” • Supported change management efforts to transition and implement new technology platforms as part of a team of trainers. New systems greatly enhanced the ability to effect improvements in line-item controls resulting in benefits including cashless payment and hourly labor analysis. Labor hours spent on inventory replenishment and reconciliation were reduced by 50% versus the system that was replaced.

Acted as operations consultant to the CEO of Fresh City, a restaurant chain partnered with McDonald’s Corporation. Developed a “McDonald’s style” production system for their kitchens to increase throughput as a function of sales. Increased the maximum capacity of transactions per hour by a factor of five using the new system. Created a Food-Safety HACCP program for use in their restaurants based on thier products and procedures.