Facility or facilities management (FM) is a profession dedicated to supporting people. It ensures the functionality, comfort, safety, sustainability and efficiency of the built environmentThis combination of job responsibilities supports the operations of each organization to create an environment where the systems work together seamlessly, from the parking lot to the executive suite. Facility managers are the people who make sure we have the safest and best experience possible, by coordinating the processes that make the built environment succeed.Building operations like cleaning, security, maintenance and grounds management.

Working both restaurants under the Resident Inn in the heart of Grand Rapids~ Creating Staff Schedules weekly and bi-weekly insuring each spot can be covered if an area fails by communicating with BOH employees.~ Interviewing FOH and BOH applicants for open positions~Enforcing policies in the FOH and BOH to hold a high standard of hospitality~Facilitating communication between the team leads and upper managment to keep communication clean and clear to avoid “hiccups" during service and keep everyone in the loop to avoid confusion.~Hosting Pre-shift with leads every shift I lead-Makeing sure everyone has arrived on time and is clocked in-Weekly topics review + additional items of note:-Reservations // large parties-86 items // low count items-Events // Concerts~Timecard Processing -Correcting missed punches “clock in and outs"~Invoicing Process~ Tracking money both Digital and physical, in drawer and safe~Running Expo/kitchen setting it up for success while paying attention to the areas/tasks that need assistance, but always returning to my main tasks at hand, never letting any area in the restaurant suffer for long.~Training both BOH and FOH leads on proper conduct and responsibilities on day to day operations~Weekly/ Bi-weekly BOH operations break downs and transparent communication-kitchen scheduling thru R365 ~Participation in bi-weekly and monthly Company meetings with the owner, GM, Accountant, Agm, and the KM discussing current events, problem solving, and staying current to new company standards.-Then formatting the information to help hourly workers comprehend and understand the changes without back lash and or discomfort.~Daily Delegating Daily tasks amongst BOH and FOH employees by understanding who works best where by silently studying day to day behaviors of the staff and the workings of each individual.

Menu development insuring cross utilization and COGS meet restaurant standardsmeeting with owner to discuss proper Set up of the kitchen with cooking utensils and equipment, like knives, pans and kitchen scalesStudy each recipe and gather all the necessary ingredients for all dishes to be served including plates and garnishesCook food in a timely manner and expedite to runners or staff Delegate tasks to kitchen staff to insure hot or cold food is up to standard before it leaves the kitchenInform wait staff/ marketing and owners about daily specials and how to sell them.Ensure appealing plate presentation.Supervise Cooks and assist as needed.Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)Monitor food stock by date and freshness also placeing orders when stock is lowCheck freshness of food and discard out-of-date itemsExperiment with recipes and suggest new ingredientsEnsure compliance with all health and safety regulations within the kitchen area

~ Creating Staff Schedules weekly and bi-weekly insuring each spot can be covered if an area fails by communicating with BOH employees.~ Interviewing FOH and BOH applicants for open positions~Enforcing policies in the FOH and BOH to hold a high standard of hospitality~Facilitating communication between the team leads and upper managment to keep communication clean and clear to avoid “hiccups" during service and keep everyone in the loop to avoid confusion.~Hosting Pre-shift with leads every shift I lead-Makeing sure everyone has arrived on time and is clocked in-Weekly topics review + additional items of note:-Reservations // large parties-86 items // low count items-Events // Concerts~Timecard Processing -Correcting missed punches “clock in and outs"~Invoicing Process~ Tracking money both Digital and physical, in drawer and safe~Running Expo/kitchen setting it up for success while paying attention to the areas/tasks that need assistance, but always returning to my main tasks at hand, never letting any area in the restaurant suffer for long.~Training both BOH and FOH leads on proper conduct and responsibilities on day to day operations~Weekly/ Bi-weekly BOH operations break downs and transparent communication-kitchen scheduling thru R365 ~Participation in bi-weekly and monthly Company meetings with the owner, GM, Accountant, Agm, and the KM discussing current events, problem solving, and staying current to new company standards.-Then formatting the information to help hourly workers comprehend and understand the changes without back lash and or discomfort.~Daily Delegating Daily tasks amongst BOH and FOH employees by understanding who works best where by silently studying day to day behaviors of the taff and the workings of each individual.~Using Strong problem-solving abilities to keep FOH and BOH calm and collective to ensure proper steps of service even during chaos and panic.Managing multiple departments and sometimes locations

Part time Bartender mixing up Craft cocktails for a "fine-dive" filling in for bartenders part time

Fulfilling the needs of our guests by providing Espresso, Macchiato, Cortado's, Cappuccino, Latte's, Americanos and other specialty coffees. Utilizing skills from on the job training and Ferris HQ coffee and nut. Specialty drinks for special guests.

Leading a band of misfit employees in a "fine-dive" restaurant, where craft cocktails and food collide. One of Grand Rapids top restaurants to visit not just for food but also atmosphere, service, and good times. Cool place for elevated sweet & savory waffles, plus coffee & craft cocktail options for early mornings or late nights.

Responsible for using culinary expertise to create appetizing dishes for the resturant to enjoy. This include overseeing kitchen staff, tasting dishes before going to customers, specials menu, holiday menus even desserts. Making sure to restock food produce and keep quality high.Recognizing problem areas within the kitchen such as dull knives, damaged cooking utensils, chipped plates and other small detailed issues that might occur. Communication with front of the house staff and management with service and supply to make for a smooth night of dinning for our guests.A Chef or Cook is responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. Their duties include overseeing kitchen staff, tasting dishes before going to customers and restocking food produce as needed As Chef i studying recipes, setting up menus and preparing high-quality dishes. I delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, familiar with sanitation regulations I assure that all areas are up to code with serve safe regulations.Hands on with the staff both front of the house and back creating a safe work environment that makes movement easier.

Working the line while expediting orders and controlling the flow of orders being worked. helping solve issues that occur in the kitchen and communicating if the line stock and back ups were low.

Morning time prep worker utilizing knife skills and equipment to bring kitchen items up to par, quality checking, and communicating with the chef on new changes for the menu. Washing dishes and equipment to stay clean and organized.

Overseeing cannabis crops from planting to harvesting. Ensuring facilities are clean and pest-free. Managing all aspects of cultivation, including budget and employees

Working with a wood fire brick oven to cook hand tossed pizzas created to order. watching the temperature of the oven by controling the amount of wood. working the line top pre pair hand crafted scratch items for quality customer services.

Working downtown during the harshest time of night selling beer, wine, and liquor. watching over the store and doing lose prevention, giving out directions to the best spots in town, filing E.O.D.s every night, counting liquor counts, filling coolers, cleaning the store and communicating with my GM during problematic times.I'd perform a variety of administrative and supervisory work in the management of the liquor store operation including but not limited to: managing anddirecting the day to day operations of the store; supervising and scheduling employees;developing retail objectives for the store; preparing marketing and merchandisingconcepts; establishing policies and procedures guaranteeing compliance with applicablelaws and regulations; and maintaining proper store inventories.

Making uniquely hand crafted pizzas, salads and sandwiches in a fast pace environment while maintaining a good attitude with customers in a open kitchen style restaurant.

Working in a open kitchen i utilized a full flattop and communicated with the expo to insure proper meals to be created. standard line work and communicating with the chef and sous chef to properly run the line according to there standards.Worked with Chef Matthew

moved my way up from 3rd shift full assembly to QB12 in less then a year. with knowledge and dedication to my work I quickly moved up in my area. My job was to organize the build teams, complete paperwork (performance reviews, ordering, work orders etc.), and provide daily operational guidance and direction to staff on work assignments and priorities based on input from operations.Responsibility of leading and providing guidance to the assembly process technicians. Making sure the quality of the products met standards held by Magna international and by my superiors.

High volume kitchen with intense day and night service, experience with extra large line and fast pace. Working multiple stations during the day and night and watching the quality of the food going out in a fast and timely manner. Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.

Preparing cold and hot plate meals designed by the chef including desserts, appetizers, entrees, grilled, sautéed, and fried dishes. Cleaning and checking dates to insure fresh food for each dish is a must.knowing the ins and outs of the kitchen.worked for Chef Greg

While accepting donations and separating goods into proper bins for sorting id also load and unload large gaylords into and out of semi truck beds to be taken away. filling out paper work and weighing boxes, moving large stacks of goods from the warehouse to service stations and working with others to complete there work, using machinery to move products for fast and efficient movements.

Clearing the work surface from dust, debris, and obstructions. Preparing the work surface by applying adhesive, grouting, or other appropriate materials. Laying wood, carpeting, tiles, concrete, and other types of flooring. Ensuring that the flooring materials are well-positioned, secure, and clean.driving to sites to work early in the morning and into the night, holding knowledge of different products, and utilizing tools to best complete my work. working with others and working in a quick and timely manner.

Being a crew leader for my team of 2-8 people at a time we performed typical landscaping packages and routine clean outs for foreclosed properties owned by Fannie Mae (FNMA) and Freddie mac during the summer we mowed lawns, mulch digouts and replacements, hedge and bush maintenance. during the winter we did snow removals usinga truck plowing drives and parking spaces.

While helping with the managing of the financial performance of the business which includes sales, profitability and key metrics through proper and ethical in-store operations, I trained staff on how to be electric and outgoing with customers to develop short and long customer relationships to ensure the enjoyment of each patron. Knowledge of up and coming toys and brands helped to promote our products to kids and adults boosting numbers. Helping co-workers during assembly of products and flyers/racks. Using time management to properly staff part time and full time employees to achieve a well balanced and correct hourly quota.

Everyday interior and exterior work orders had to be completed from landscape duty to apartment issues, carpentry, plumbing, electric work, snow removal with both hand tools and machines blower and plow and appliance swaps were a daily task.Swapping locks out of doors,making keys, and staying on call through out the night with a pager attached to me i was a quick on call maintenance worker.Customer service was used daily with the up most plight attitude and reasonable explanations to the residents to there problems and always with a smile.Knowledge of Harsh chemicals,HVAC, and blood born pathogens.Landscape detail consistently needed to be addressed due to the resident's so attention to trash detail was a must.

Directed to stock shelves and talk with customers to help direction them to different areas of the store to find what they were looking for. Sweeping, vacuuming and moping areas of the store. greeting people and learning about sales. pricing and relevancy of products.