Ryan Hadenfeld Email & Phone Number

As a supervisor, my goal is to provide my team with the resources they need to excel at their positions. I meet with my team of 4 direct reports at least once a week to discuss current workload, needs, and challenges, and even career goals and ambitions. I try to help them identify gaps in their knowledge and give them the tools they need to succeed in the.

Winston-Salem, North Carolina, United States

As a Senior Pricing Analyst, I took on more responsibility, and assisted with more complicated requests. I also assumed a leadership role in the department. I was already mentoring several of our newer analysts, and I took those sessions and transformed it into a series of training documentation and videos, aimed at teaching the basics of SAS and SQL.

Winston-Salem, North Carolina, United States

Swapped out MS and GA for VA, MD and DE, and combined with WA and PA, my states had a combined written premium of over $200m per year. I became heavily involved in new product roll-outs (especially WA, VA and PA, but to a lesser extent MD) including pricing analysis, IT implementation, and filing support documentation.As the analyst for VA, and as part of.

Winston-Salem, North Carolina, United States

In my first role at National General, I learned the basics of PPA rate revisions. This encompassed many activities including performing rate indications using our in-house actuarial indication tools, pulling data and analyzing to determine proposed changes using SAS/SQL and Excel, and then estimating the rate impact by rerating in-force policies in.

Charlotte, North Carolina Area

I worked in the Health and Benefits department. As HR consultants, one of our main goals was to help our self-funded clients develop and implement a health plan for their respective companies that best met their needs. To that end, my role involved using proprietary actuarial models to determine the actuarial value of the plans, as well as calculating.

Asheville

- Oversaw and supervised employees responsible for the preparation of all food for weekly weddings in prep kitchen.At on-site weddings, I was a manager-on-duty:- Delegated tasks to cooking staff- Communicated frequently with front-of-house MOD and wedding planner to maintain proper timeline- Utilized problem-solving skills to contend with stubborn rental.

Asheville, North Carolina Area

- Uncovered butchering error that cost the restaurant $5000 a year- Daily duties included prepping and working the saute station.

Asheville, North Carolina Area

- Supervised 12 people in my department and reported to the A.M. Sous Chef and the Executive Chef.- Trained new employees as a certified On-the-Job Trainer.- Oversaw all breakfast, lunch, and afternoon tea production, serving hundreds of people daily.- Regularly monitored stores of food and placed a $3000 order twice weekly.- Heavily involved in menu.

Asheville, North Carolina Area

- Worked quickly and efficiently to maintain target ticket times.- Served 300+ people for lunch daily.- Learned every station in kitchen for lunch service.

Asheville, North Carolina Area

- Worked saute station in kitchen that served 200+ people nightly.

Telluride, CO

- Provided a la carte lunch preparation for club members.- Assisted in dinner preparation, including butchering beef lamb racks and making homemade fries.

Telluride, CO

- Along with a prep-cook, we cooked all food for a small fine-dining restaurant within the hotel.- Created daily specials.

Florianópolis Area, Brazil

- Employed proprietary method of teaching language without translation.- Utilized Cuisenaire rods in language instruction.- Developed lesson plans for both beginner and advanced students.- Expanded my knowledge of the English language.

Vail, CO

- Worked efficiently as part of a team to serve 300+ guests at least three courses nightly.- Developed a greater sense of timing, along with refined communication skills to work better as a team.- Expanded culinary knowledge through exposure to new ingredients and practice with new techniques.

- Oversaw 4 employees for dinner preparation.- Created specials on a weekly basis.

Prarie Village, KS

- Learned, and eventually ran all departments in the kitchen: hot and cold lines for dinner and lunch preparation in the restaurant; private banquets; club member functions.- Responsible for the produce and bread orders.- As an apprentice, I began to hone my culinary and leadership skills and was allowed a lot of room to grow here.

Bachelor'S Degree, Actuarial Science, 4.0

Associate Of Applied Science, Culinary Arts/Chef Training