Work with customers to investigate and dispute unknown charges on their personal lines of credit.As a Team Lead in the department, I assist the team members in meeting their monthly and daily metrics, adhering to the company standards, and also taking their escalated calls where the customer feels required resolution is needed with a supervisor.

While working at Table128, I was responsible for the first coursing of service as well as the dessert side of service. At the beginning of my shift, it was necessary to take inventory of what needed to be done and what I had available at my disposal. I sometimes needed to take charge of the charcuterie and make aware to the staff what the cheese and salami picks were for the day. Additionally, I operated under an open communication during service. Voicing times to completion or times needed for completion to help create a pleasurable dining experience for all the patrons.

I was responsible for the entire station. I was responsible for making sure the entire station was set up from the cooler, steak tray set up, to freezer set up. Marking steaks and making sure they were cooked to the desired temperature as well. It was my responsibility to read the tickets rang in and assure that the appropriate food was being fired.

As an Army Scout, I was required to pay attention to detail. Our mission was to provide detailed information to our Commanders or other Higher Command to help ensure accurate information of the battlefield. I was additionally tasked with the responsibility of maintaining my personal weapon as well as the trucks weapons. In my time as a Scout, I spent 7 years as the trucks gunner. Without properly maintained weapons and gear, I could not complete my mission safely. When I was promoted to Sergeant, I was entrusted with the completion of training and creating training modules for our soldiers. It was my job and pleasure to help train and maintain the skills of incoming and as well, veteran'd soldiers. The need for respect was high, and I maintained that within my unit by training outside of my scheduled time as well.

While working at Table128, I was responsible for the first coursing of service as well as the dessert side of service. At the beginning of my shift, it was necessary to take inventory of what needed to be done and what I had available at my disposal. I sometimes needed to take charge of the charcuterie and make aware to the staff what the cheese and salami picks were for the day. Additionally, I operated under an open communication during service. Voicing times to completion or times needed for completion to help create a pleasurable dining experience for all the patrons.