•Maintained quality control for all seafood being sold in the Market, building relationships with our suppliers to ensure we always received best product available.•Ordered and managed inventory to help control costs and ensure that there was never a surplus of fish to help keep with company standard of fresh seafood delivered every day. •Financial responsibilities including checking incoming orders to price lists and writing checks for all suppliers•Processed all incoming orders and cut every portion served in the restaurant making sure to be within weight requirements in order to minimize waste and control costs.

I am the owner of a private swim coaching business in San Diego and surrounding areas. Powell Swim Academy teaches all ages from infants to adults. The academy can teach all skill ranges from beginners to advanced stroke refinement. •Opened and operated a private swim instruction school working with all ages of clientele.•Marketed and advertised business with grass roots tactics to develop a loyal clientele based. •Maintained financial and clerical records for all customers using QuickBooks and Square payment system•Specialized In stroke development for advanced swimmers and triathletes, as well as teaching children and adults who were beginners to learn to swim. •Coached clients to prepare them for Water Polo, Swim Team, and Junior Lifeguard tryouts.

•Hired as department head to help organize manage and run a full service retail fish market inside of an upscale Mediterranean style seafood restaurant.•Worked with Owners to develop and design culture and brand for the business, tying back into San Diego’s historic fishing fleet.•Managed day-to-day operations in the market and restaurant as well as planning for preorders and future events held in the restaurant/market.•Programmed our original POS system and helped design product categories to help with inventory control. •Worked with Owners to help control costs by developing waste control systems. Was able to figure out ways to repurpose product in order to reduce waste. •Developed an ordering and inventory control system for the market and restaurant with Owners, in order to streamline the ordering process and demand accountability from staff on when and where product was used and or if discarded why. •Trained staff on different varieties of seafood and the general background information about it, when/where it was caught, flavor profiles. Also trained kitchen staff on proper holding practices as well as filleting techniques.

•Managed a team of counter workers to ensure patrons had a welcoming experience whether they bought fish to take home or dined in with us.•Introduced and developed a “Par List” style inventory system with Owner to help streamline ordering from major suppliers and minimize on waste costs. •Specialized in retail fish sales; especially in recommendations that catered to the patron’s preferences as well as provided various cooking instructions to ensure the customer truly enjoyed their purchase. Designed new displays in case daily. •Trained and coached new staff on proper techniques to clean and process fish, including proper knife skills and safety. •Oversaw inventory in kitchen including fish for the market as well as prep for the restaurant. •Responsible for closing tasks including daily financials and deposits.

•Oversaw staff in order to keep our labor numbers down, as well as input financials, handled deposits, and invoices. •Trained and coached staff toward upselling on all orders taken and to help build client relationships.•Monitored the kitchen inventory and enforced proper labeling and rotation of spoilable products.

Lead swim instructor for the CFAC Learn to Swim program. I helped organize and set up the lesson program as well as teach full-time during the spring and summer. I was also contracted to teach swimming as Physical Education for the local middle school.