Trash Junky LLC is a local DFW owned Junk Removal Company. We provide a cost effective alternative to other professional removal services out there today. We take just about everything found in your home or business. Our price includes the labor, the loading and the proper disposal of your items. We offer single item pickup or the entire house. We aren't scared, we've seen it all! Call us now for a quote! (214) 507-JUNK (5865)

A solid and successful record of accomplishment buying/selling and/or developing business and acquiring/flipping real-estate. A unique business perspective and insight achieved through background in business ownership. Keen insight into the needs and views of others-able to listen and identify issues or problem areas and form innovative solutions. Expertise in project management. Major strengths include an attention to detail, being able to multi-task, wanting to be “hands on”, wanting to out perform expectations and being highly energetic. Competencies and strengths include:P&L Financial Management, Recruitment/Training/Supervision, Budget Planning, Project Management, Planning/Forecasting, Administrative Management, Problem Solver/Decision Maker, Quality Assurance, Creative Sales & Marketing, Planning Work Schedules, Advertising/Promotions/Up-Selling, HR/ Payroll & Taxes, Inventory Control/Purchasing, Cost Reduction/Waste Management, Relationship Building,"Hands On"/Multi-Tasker", Vendor Management & Negotiation, Customer & Client Relations, Flexible/Adaptable/Approachable.

One of the largest food services and facilities management companies in the world. Employing nearly 420K they are a leader in "Quality of Life Services". Sodexo delivers on-site service solutions to many sectors including private corporations, government, schools, health care and more. Came on board to expedite and coordinate the construction of a corporate kitchen from the ground up. Nokia Campus became the “showcase” account which was used to entice new business partners. Participated in all phases of decision making including kitchen design, equipment purchasing, culinary development and menu planning. Developed kitchen policies and procedures that resulted in a safe and efficient work place. Hired, trained and supervised a staff of 45 FTE’s. Oversaw their daily production and labor productivity and was accountable for those costs. Monitored corporate and state compliances in regard to safety, sanitation and food prep. Conducted evaluations, coached staff and helped junior managers grow and succeed. Maintained consistent inventory purchasing that ensured full menu availability and minimized waste. Designed, planned and developed 3 new food-service locations with all projects being completed on time and within budget. Managed the daily operations of 5 different business sites plus vending routes, catering services, and special functions.

A restaurant group based out of Kansas City which owned and operated many different concepts including QSR and FSR. The company, largest of its kind in the local market made it a point to establish its brand in every dining category from seafood to steaks and from Italian to Mexican.Worked 2 concepts for this company including Plaza III, Kansas City’s most exclusive steakhouse reaching sales of nearly $10M. It was known as the “Gold Standard of Kansas City Steakhouses” and has been nationally known since 1963. Won Zagats Guide for Kansas City’s top steakhouse and was recognized as being one of the TOP TEN steakhouses both years that I was there. Oversaw food preparation and inventory management. Hired, trained and supervised a kitchen staff of 25 employees. Responsible for food cost and labor costs and received bonus for achieving such numbers. Conducted evaluations of employees. Collaborated with corporate management to implement and execute a plan of expanding the concept and bringing it to other cities. A process that was successful.

A diverse hospitality management company operating both fine and casual dining concepts as well as its own bakery and gourmet market. The company was a trendsetter offering exceptional food, undeniable quality and amazing hospitality.Spent time learning 7 different restaurant concepts including Olive Tree, Chelsea and Piccadilly while in high school/college. Worked all kitchen stations including prep, pantry, sauté and grill. Earned merit-based raises and promotions from entry level positions to rounds man and supervisor. While working, restaurant received the prestigious DiRoNa Award, a distinction that can only be awarded once in its lifetime. Owner offered me employment after culinary school.