The majority of my freelance business has been designing direct mail Coupon Magazines for independent publishers across the continental United States. In this, I take the publisher's information for their customers, create a unique advertisement for each of them (sometimes proofing through the publisher, sometimes directly), and once all of the ads are approved, I set up the layout, output the magazine and when all is done, send press-ready content to the printer of their choice.Other than that, the usual: business cards, restaurant menus, posters, flyers, postcards, menus, brochures, creating and running Facebook pages and the occasional website... if it can be printed, I will use Adobe software to make it pop.

I build and maintain menus for restaurant online ordering, as well as create the digital delivery maps for them. Adjust prices, options and whatnot when required, and help with graphics related issues when needed.

I started as a third shift proofreader, helping the graphic designers limit errors and follow the instructions for each ad, then worked with the sales representatives to make certain that their needs were being met, as well as helping them understand the points-of-view of the designers.After a year and a half, I started training to be a graphic designer. After 2 years, I was promoted to Composer Level 4, which is the top rank a designer could reach in the Flyer Prepress. Our job duties were to help the other designers with their tasks, assist Creative Services with layouts and designs for the larger and more valuable clients, sort and assign the nightly jobs appropriately based on the skill levels and talents of our coworkers, prepare the film output to be ready to burn to plate, and train new designers (often straight out of school) in how to apply their technical knowledge into the newspaper advertising field effectively.

As Dairy Manager, my job was to order and stock product based on the customers' needs, rotate the stock, work with the receiver to ensure that every order was unloaded and stored correctly. Took care of any customer's questions or requests to make certain that they received the best service possible.For the Stock Crew, I decided to switch roles to a stock clerk and was promoted to Crew Chief within one year. I ran the crew efficiently and continually motivated team members to ensure that all products were stocked before the end of shift in an orderly fashion, while providing a pleasant experience for those few souls who wanted to go shopping for eggs at 3 in the morning. Our store, #619 was Kash N' Karry's district office, so we were required to go beyond the average requests for our stations, and often were sent to train other crews by corporate request.