As part of a Project Management team my role of the Site Supervisor is to manage and complete emergency claims. My responsibilities include the following:- Explain processes and answer customer questions, as needed- Monitor, communicate, and respond to customer needs & concerns to ensure customer needs are met- Communicate clear expectations to Production Technicians and supervise their activities- Perform production processes as scheduled and ensure quality control- Identify safety hazards, communicate, and establish control measures to ensure the safety of occupants and workers- Resolve problems quickly as they arise- Manage job file documentation to ensure complete and accurate project details- Manage and control costs of production projects- Manage assets by protecting and using equipment and materials properly- Communicate and establish relationships with commercial, insurance, residential customers & sun contractors

The Emergency Mitigation Manager (EMM) is responsible for the management of the water damage department. This particular position overseen the Fraser Valley including: Langley, Abbotsford, Chilliwack, Mission and out to Hope. The main job role required scheduling a team of water damage technicians and labours to emergency claims. These involve residential and commercial properties that have been manipulated damaged by water and/or fire. Every claim we receive is different and various drastically in size and complications. An understanding of the teams strengths and weaknesses is highly important in order to successfully complete each one. Challenges are a daily occurrence in emergency response. Communication between the team, project managers and supervisors is critical to remain flexible and overcome new claims and changes to scopes on the job. As a 24/7 emergency company, it is a requirement to always be available to be accessible to the team and schedule for new emergency’s. Aside from scheduling, the role extends to ensure the team is following company policies and procedures including: Site inspections are undertaken to adhere to a strict health and safety policy and training is an ongoing requirement. Paperwork is also a large part dealing with insurance companies as it has to be be completed on time and correctly.

Working in a highly demanding job, throughout residential and commercial properties, I have to respond effectively and efficiently to new claims mainly from Flood and Fire Damage. This involves managing emergency response activities and leading a team to ensure the properties are brought back to a safe level. Adhering and establish employee Health and Safety is also considered a high priority due to the nature and hazards that occur in the work place. The job is carried out whenever necessary, as a 24/7 emergency response company an on call system is in place. Once initial emergency services have been performed, responsibilities still include completely drying out the affected areas. This involves the proper use of drying equipment, while also having to perform demolition in order for areas to dry properly. The position requires a hand on approach, but also involves paperwork management to record materials, reporting work and uploading pictures to support the procedures carried out.

Based in the country town of Glenorchy, the Hotel was in the centre of the community. The business was involved with the locals and a continuously growing trade with passing tourists. To cater for these customers the role involved managing the bar, restaurant, shop, cafe, information centre and camp ground. This required balancing flexibility and delegation. To maintain a duty manager certificate a high level of responsibility was undertaken. This involved strict New Zealand serving laws, where providing a safe drinking environment was paramount. Other duties including closing the premises at night, counting the tills and balancing the float. A side duty was also taken on, this involved the maintenance of the entire building. From chopping wood, mowing the lawns to building shelf’s and repairs.

The position requires me to deliver the best possible customer service. This involves giving customers tailored service, as you give individual table service. The other tasks are generic bar sales jobs e.g keep cleanness of venue, serve customers at the bar and cash handling.

Working in the copy centre involved dealing with customers directly and delivering a memorable customer experience. Duties included basic everyday printing, binding, photo manipulation, canvas and banner building. The tills were also connected to this particular centre, involving time management to complete tasks and serve customers at the same time. A knowledge of all the different machinery and creative flair were an assist to run the centre efficiently. While managing the centre, stock usage was recorded and tasks delegated to staff.Whilst working here I also got extra duties when the store manager was absent my role became a store key holder.During these times I was running the entire store from open until close. Holding staff meetings in the morning, assigning tasks and ensuring all departments are completing their daily routine.

As a receptionest in the Travelodge branch it was my duty to ensure the running of the Hotel. There was only ever one person on duty whilst at work, as a lone worker everything was your responsibilty. These duties included checking-in customers, preperations for the next day, fire inspections, cash handling, training of Oracle software and answearing the phone.

I was employed into the Precinct Tavern as a waiter, but quickly rose upto the role of Restaurant Supervisor. This job entailed the running and operations of the restaurant which was a main selling point of the venue. The establishment itself was very particular and in no way a casual bar restaurant, from the mannerisms of the staff and the layout of the venue itself. While in this role it was my responsibility to ensure that from open until close, the customers were kept satisfied with their dining experience and the behind the scenes ran as soothly as possible. This was maintained by training the staff, delegating them certain duties to carry out. I ensured communication was always a high priority to ensure that every member of staff from the inside the restaraunt, external bar and the kitchen knew exactly what as happening. The venue also had to be spotless upon closing time where another duty was to inspect it nightly and do the final closing down. Customer complaints had to be delt with occasionally, with also intoxicated or even aggresive persons. As with any other company cost cutting was always high on the agenda and it was an area where you had to decide on whether or not to send staff home.

The position of a fencing Offsider was to assist in the construction of a fence for a National Park. Over the course of the position, roughly 60 km of fencing was constructed, it was a 4 barbed wire fence. This was necessary to build to keep wild cattle and horses out of the National Park. The position required the driving of a range of vehicles such as: ute, quad bike and a bobcat over rough terrain. It was also necessary to camp out on the fence line as you worked in such a remote area. To be able to do this job you had to be a quick learner, as there was a variety of tasks which you were left to complete by yourself. While also be a committed, patient, hard working individual.

During my employment at Simpsons Malt I was required to run a plant. This meant that I was responsible for the movement and control of thousands of tons of grain. To be able to run a plant you had to be a responsible and trusting employee, as a mistake could easily be made by pressing one button, that would be a massive loss for the company. A lot of manual work was also carried out to keep the plant clean and the adjoining sheds where the grain was stored. My trust was further extended as I was placed on night shifts working long, anti social hours. This then also required some ingenuity as there were no night managers or supervisors present, any small problems had to be handled by the staff present.

As a Delicatessen Sales Assistant I am required to be trained in the use of dangerous equipment. This includes a slicing machine and a wide range of cleavers. The department is customer focused and required a great deal of customer interaction, thus needing a high level of communication skills. Other tasks involved stock rotation and ordering, while the department was also required to be kept clean and food safety standards to be maintained.

As part of a work placement through the University, I chose to gain management skills in a retail environment. This required a a deep understanding and knowledge of the organisation to undertake tasks such as: employees in certain areas of the store were observed to check if they were following company policies. These results were then shared with their managers or supervisors in a one-on-one meeting. Expenses were controlled by keeping a record of what each department ordered and counting their existing stock. Stock takes were successfully planned, organised and managed with the involvement of managing and delegating many employees to meet a deadline. This resulted in how well the store has preformed regarding issues from lost and stolen stock. Meetings were also attended to discuss any findings and further projects that would be undertaken. This was only a 5 month voluntary placement were valuable skills and experience were gained.

As a Bakey Sales Assistant I was firstly required to pack all the food products that were baked and to regularly fill the shelves to keep customers satisfied. The department had to be kept clean with the use of dangerous chemicals and food safety standards maintained. I then got moved up to be trained in some of the bakers operations, this included frying doughnuts and using production sheets to predict the next days forecast for product preparation. I was then allowed to carry out more baker related tasks such as molding of dough and calculating different dosages of flour, yeast and concentrate. Other policies were learned such as FIFO (first in first out) to reduce markdowns and waste, food health and safety level 3 were also gained.

My first job involved maintaining 4 footpaths around the two villages of Paxton and Hutton in the Scottish Borders for the local Council. I was required to use my own judgement for when the paths had to be strimmed, the equipment used was considered dangerous and was required to be cleaned and maintained regularly.