Provides administrative support to the Owner/Contractor with the ability to improvise, improve processes and meet contractual deadlines within the Residential and Commercial Industry. Serves as direct liaison between client, vendors, and subcontractors to ensure that appropriate actions, schedules, and follow-ups are made through completion of the project. Prepares client contracts, change orders, and invoices for clients. Manages all contracts to include reviewing of agreements of job closures are within defined scope of work bid and that it matches terms and conditions of contract. Reviews weekly work reports, project expenses, Accounts Receivable, Accounts Payable, job billing, subcontract management and processing of payroll via QuickBooks. Assures that licensing of insurances, bond, liability, and permits are current or up to date.

Quality Manager: Responsible for the creating, monitoring, and maintaining regulations for the Quality Assurance Program and to ensure effectiveness and efficiency in accordance with ISO9000:2015, SFSF Safe Food Safe Feed, FAMI QS and HACCP (Hazard Analysis Critical Control Point). Served as Quality Management and Document Control Systems Administrator. Developed and delivered safety and Quality Assurance Training for all employees engaged in quality review and monitoring. Collected and analyzed control tests to assure continual quality, safety, and product purity. Communicated quality related issues to all relevant organizational departments, management, vendors, customers, and contractors. Produced reports regarding nonconformance of product, processes, root cause analyses, CAPA and quality trends.

Quality Assurance Auditor/Laboratory Technician: Analyzed and tested Air Fragrances, Insecticides, and Raw Materials. Assured that product requirement were met i.e., Product Specification, Components Requirements, Weight Verifications, Visual and Physical Specifications in accordance to specified Work Order. Benchmarked processes to establish and maintain written approved documentation and training in accordance with ISO9000:2000. (Instruments used: GC-LC Chromatograph, Specific Gravity, and Moisture Meter)

Hazard Analysis Critical Control Point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.; Served as liaison between USDA and plant in order to assure that line inspections and chill requirements are performed in accordance to regulations. Performed inspections and tests including routine audits of compliance to assure continued product quality standards are met. Established and maintained records necessary to assure product quality and compliance to the companies and customer’s product certification and standards. Overseen daily product produced by monitoring equipment checks, moisture, temperature, grading with compliance to USDA, OSHA and EPA guidelines. Other responsibilities included re-assessing, revising and training to all employees with regard to GMP (Good Manufacturing Practices), HACCP, SSOP (Sanitation Standard of Operation) and SPS (Sanitation Performance Standard).