Implemented foundations in Administration processes and procedures.• Worked with 17 students in grades K – 12 in all areas of educational practices. • Planning for school wide social events, field trips, fundraisers, and parent/teacher meetings. • Work closely with parents and teachers to build relationships and communication for the success of the students. • Responsible for the day-to-day oversight of all operations.• Taught grades 8, 10, and 12 in different areas such as Science, Math, History, Art, and Character Building.• Worked 2 evening jobs to subsidize pay while working at the school: Shipper – Flowers Baking Company (April 2012 –present) and Merchandiser – Flowers Baking Company (June 2012 – present)

• Project Manager of Fire and Security for Toyota Motor Manufacturing (TMMK)• Managed a diverse team of 70 plus employees including: Security Captain, Security Officers,Fire Chief, Firefighters, and Dispatch.• Attended weekly meetings with Toyota Corporate Security and Fire Management.• Ensured KPI (Key Performance Indicators) were met.• Directly handled any problems and played an active role in mitigating any potential incidents.

• Oversaw 12 Independent Distributor routes covering most of Northern, Central, and Eastern Kentucky.• Directly responsible for seeking out and setting up new accounts.• Analyzed and reviewed documents to create and report presentations to upper management.• Maintained all daily functions of route management, including hiring/firing, training of prospective distributors, quarterly tax reports, payroll, customer relation interactions, and after hours support to accounts. • Maintained all safety relations including accident reporting, OSHA forms, workplace safety training.

• Responsible for the distribution of Wholesale goods in a defined geographical territory, to both Restaurant and Grocery Industries. • Ensured that each store was serviced with adequate fresh product and maintained proper customer service.

At Somerset Branch of Sonny's, I was responsible for a crew of 25 employees. I also trained new employees, particularly in restaurant aspects pertaining to the kitchen, cooking, placing and picking up orders, customer service, and safety. I also took purchase orders on a weekly basis. At age 17, I started out as a cashier, but moved up quickly to cook, then assistant manager at 18 years of age.

As supervisor, I was in charge of evening shift. My duties included counting the registers, making out daily deposits, and ensuring that all food service machines were cleaned efficiently and that all employees were properly trained in all areas of the restaurant.