As roofing foreman, I am responsible for communicating what the client's desired outcome of the project will be, for leading and directing my crew with quality project management. The contractor/owner and I work closely with each other and our clients to guarantee the outcome that is expected. During each project, I supervise my crew, work side by side them, follow and enforce staying on track with the project timeline, conduct quality control checks throughout the day, oversee each crew members work throughout the day, using openings for improvement as a moment to teach and enhance their skill set, or maybe allow them to enhance mine. As well as overseeing the manual labor on a regular basis, I am also the Office Manager for this business. All calls are forwarded to my phone so that I am able to provide clients with knowledgeable, dependable information about our services. Customer service and quality of work are key factors to being the company our clients choose. I also ensure that we use quality supplies, have quality personalities and values, are fair are clear in pricing, no hidden charges. My role in D&B Builders also includes banking, marketing, and advertising. Being a quality foreman with a quality operation means leading by example, recruiting employees that are honest, dependable and are prepared for a hard, yet rewarding, days work.

I began working at Countryside Restaurant as a Line Cook/Dishwasher & was promoted to Lead Cook in the first few months. I was responsible for cooking all meals (sandwiches to flat top grill items, charbroiler items, fried items & preparing salads), plate presentation, food preparation, kitchen cleanliness, stocking both refrigerators & freezers, cleaning all kitchen equipment & closing down. I also opened the kitchen for service. New employees were paired with me to be trained for all kitchen positions. I was required to document their completed training, complete onboarding paperwork & to evaluate their performance at 30, 60 & 90 days. When opening & closing, cash handling procedures were my responsibility. I prepared bank deposits, balanced the cash register bank, completed daily cash counts, cashed out customers, recorded sales reports & evaluated staffing arrangements based on sales for that day. As I grew into the Kitchen Management role, I took over inventory counts, placed food & beverage orders, created specials daily, interviewed applicants, hired applicants & completed onboarding paperwork. I also gave employees quarterly evaluations and was expected to enforce disciplinary action when needed. I was responsible for assisting in overseeing the front of house service responsibilities regularly, such as issues with the quality of the customer experience. Helping ensure quality service & quality business practices. I attended food shows a few times a year. We were always looking for fresh, new ideas, allowing us to offer a spectrum of items to bring in a new customer base as well as enhance the experience of our established customer base. Quality customer service is essential to the success of any business. Putting the needs of your client/customer at the forefront will ensure their satisfaction time & again.