Bailey Hébert Email & Phone Number

Lindon, Utah, United States

Utah, United States

Mandiant is now a part of Google!Resolve high volume of complex onboarding queries.Implement process improvements for an audit of 57,000 records, reducing manual workload by 50%Collaborate with partner support to resolve pain points in the onboarding process

Supported 400+ new hires in their onboarding from interviews through their first weekFacilitated divestiture activities (drafting, sending, and monitoring 300+ transfer letters, managing 50+ I-9s,configuring hiring systems to support split companies)Implemented system and process improvements to address evolving stakeholder needsDeveloped internal process documentation and trained newteam members

Remote

Lehi, Ut

I started on the Culture team in charge of the employee anniversary program, employee events, company SWAG items, and half of the on-site amenities. Within my first six months I re-worked and overhauled the employee anniversary program. I expanded the options with a wider variety of choices. I also streamlined communication with managers in helping each employee get a personalized card from their managers. I conceptualized, planned, coordinated, and executed large scale company events. The events had anywhere between 500 - 2,000 people attend. The 2019 Holiday party was the best-recieved party in the last 3 - 5 years of company events. In addition to this, I helped maintain on-site amenities including; twice a week breakfasts, twice a week lunches, daily massages, weekly laundry, snack room inventory, handling employee questions and concerns, micro events, and receptionist duties.After my first eight months, my counterpart was let go and I assumed all of her job responsibilities. The added responsibilities were creating, maintaining, and reconciling the monthly budget (over $100,000), massage and laundry billing and scheduling, coordinating new hire welcome baskets and set up, sole ownership of all on-site amenities. All of these responsibilities on top of my others created an extremely busy and fast paced schedule. I maintained all of these responsibilities until I gave my two weeks before moving. I helped interview and hire the three people that replaced me, I was their sole trainer in the job tasks and day to day responsibilities.

Salt Lake City, Ut

From my work on only two films, I was bumped up to location managing 4 films. As a location manager you are involved in the pre-production of the film and then more importantly in the day to day filming. I only had an assistant on one out of the 4 films and was the sole person in the locations department (which usually requires multiple people to keep on top of everything).Pre-production work is reading through the script and working with the director, writer, and producers to ascertain their vision for the film. I was in charge of sending out location scouts and coordinating with them to find locations to match the vision of the director and the budget of the producer. Once we found suitable locations I would work with the business owner, private property owner, or the city to work out contracts. These contracts with property or business owners included what times we could film, price, and what on-site facilities would be available (bathrooms, outlets, parking, etc.) When they would want to film on city streets or other public areas I would find, fill out, and pay the fees for the city contracts. These included coordinating street parking, police presence, traffic cones and detours, and fire hydrants for all the fake snow.While we were actually filming I was, more often than not, the first one there and the last one to leave. I had to coordinate the placement of the basecamp trailers and catering while at the same time making sure that signs were placed so people could find set and basecamp and they could find parking. When everything got loaded in and started I was the person who trouble-shot problems and helped to solve them. At the end of the day, I made sure that equipment was secure and that the locations were clean and locked up.

Utah, United States

I started in films as a location Scout on the film Night Clerk. This was my first experience in the film industry outside of catering. I was in meetings with the writer/director, director of film, and producers in figuring out what locations they were looking for and what I was needing to look for. I took their vision for the locations and found all but two of the location used in the film. I would research locations that I believed would fit their vision for the film. Once I had a list of locations I would talk to the owners to assess their interest in us filming at their location. If they were up for it I would take pictures and contact information and pass it along. From that film scouting I was on another one as an assistant. My responsibilities were to mainly keep the locations clean, direct parking, people control, and assist the manager in whatever they needed. It was a small production so I would also hop in and help the production coordinators in filing their paperwork and maintaining employee contracts.

Provo. Ut

I started as basic event staff. I basically did whatever the head coordinator of the event asked me to do. It usually included checking our list of supplies to ensure that we had everything we needed, and packing up the food. On-site I would help to set up the food and maintain it so food was always available. When we got back to the kitchen we unpacked and I would make sure that the dishes got done. Within a month or two I was promoted to being a coordinator. Some of the added tasks were preparing the equipment for the event, supervising on-site, problem-solving at the kitchen and on-site, and I coordinated the employee schedule.

Brighton, Utah

This was a seasonal position and I had been employed for three prior summers. Being in charge of the kitchen I has the opportunity to interview, train, and supervise all of my staff. They were all in high school so for many it was their first job. Before the summer began I overhauled the menus and streamlined the ordering process. This made things easier when my day to day was occupied with feeding the 200 people at camp. We outperformed the prior year with our organization, food quality, kitchen staff happiness, and timely delivery of meals. I maintained and came in under budget the whole summer and ended up with a surplus. I also acted as the peacemaker when problems arose between staff members and helped them to come up with solutions.

Salt Lake City, Ut

I assembled cakes and pastries for the orders and catered events. I decorated high-end cakes for the Roof Restaurant in Salt Lake City and made sure that we made everything that they need.As a part of this position, I had to maintain inventory levels and coordinate acquiring more. Maintained high standards for quality and presentation. Fulfilled strict time tables and ensured timely deliveries. Solved spur of the moment problems and deficits that came up. Trained new employees in rules and processes.