o Monitors/controls costs and expenses; through maintaining proper ordering, inventory/shrink control, receiving, inspecting, maintaining proper temperatures at all stages of product life and reviewing purchase logs for accuracy while assisting in balancing financial statements and improving department marginso Managing department staff hiring, training, scheduling, and coaching.o Following schematics while stocking; includes presentation and organization of product ensuring tag and pricing accuracy.o Monitors rotation of all food service products paying attention to expired stock and discarding outdated or spoiled items.o Responds positively to customer's inquiries and assists customers with purchases, information and product selectiono Builds/maintains product displays as directed. Coordinates promotion changeovers along with walking the department regularly to ensure an organized, sanitary, and overall clean appearance.

o Monitors/controls costs and expenses; through maintaining proper ordering, inventory/shrink control, receiving, inspecting, maintaining proper temperatures at all stages of product life and reviewing purchase logs for accuracy while assisting in balancing financial statements and improving department marginso Managing department staff hiring, training, scheduling, and coaching.o Following schematics while stocking; includes presentation and organization of product ensuring tag and pricing accuracy.o Monitors rotation of all food service products paying attention to expired stock and discarding outdated or spoiled items.o Responds positively to customer's inquiries and assists customers with purchases, information and product selectiono Builds/maintains product displays as directed. Coordinates promotion changeovers along with walking the department regularly to ensure an organized, sanitary, and overall clean appearance.

o Monitors/controls costs and expenses; through maintaining proper ordering, inventory/shrink control, receiving, inspecting, maintaining proper temperatures at all stages of product life and reviewing purchase logs for accuracy while assisting in balancing financial statements and improving department marginso Managing department staff hiring, training, scheduling, and coaching.o Following schematics while stocking; includes presentation and organization of product ensuring tag and pricing accuracy.o Monitors rotation of all food service products paying attention to expired stock and discarding outdated or spoiled items.o Responds positively to customer's inquiries and assists customers with purchases, information and product selectiono Builds/maintains product displays as directed. Coordinates promotion changeovers along with walking the department regularly to ensure an organized, sanitary, and overall clean appearance.

Manages office operations alongside the office manager.Makes improvements to increase efficiency and save money.Schedules and oversees cleaners, janitors, and security personnel.Pays rent, utilities, and vendor invoices on time.Handles bookkeeping for office-related income and expenses.Orders office supplies and equipment.Receives, sorts, and distributes incoming mail.Works with HR and IT to set up offices and cubicles for new hires.Plans office events, including town halls and team bonding activities.Supports company operations by maintaining office systems and supervising staff.Maintains office services by organizing office operations and procedures, preparing payroll, controlling correspondence, designing filing systems, reviewing and approving supply requisitions, and assigning and monitoring clerical functions.Provides historical reference by defining procedures for retention, protection, retrieval, transfer, and disposal of records.Maintains office efficiency by planning and implementing office systems, layouts, and equipment procurement.Designs and implements office policies by establishing standards and procedures, measuring results against standards, and making necessary adjustments.Completes operational requirements by scheduling and assigning employees; following up on work results.Keeps management informed by reviewing and analyzing special reports; summarizing information; identifying trends.Maintains office staff by recruiting, selecting, orienting, and training employees.Maintains office staff job results by coaching, counseling, and disciplining employees, and planning, monitoring, and appraising job results.Achieves financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.Contributes to team effort by accomplishing related results as needed.

o Monitors/controls costs and expenses; through maintaining proper ordering, inventory/shrink control, receiving, inspecting, maintaining proper temperatures at all stages of product life and reviewing purchase logs for accuracy while assisting in balancing financial statements and improving department marginso Managing department staff hiring, training, scheduling, and coaching.o Following schematics while stocking; includes presentation and organization of product ensuring tag and pricing accuracy.o Monitors rotation of all food service products paying attention to expired stock and discarding outdated or spoiled items.o Responds positively to customer's inquiries and assists customers with purchases, information and product selectiono Builds/maintains product displays as directed. Coordinates promotion changeovers along with walking the department regularly to ensure an organized, sanitary, and overall clean appearance.

o Monitors/controls costs and expenses; through maintaining proper ordering, inventory/shrink control, receiving, inspecting, maintaining proper temperatures at all stages of product life and reviewing purchase logs for accuracy while assisting in balancing financial statements and improving department marginso Managing department staff hiring, training, scheduling, and coaching.o Following schematics while stocking; includes presentation and organization of product ensuring tag and pricing accuracy.o Monitors rotation of all food service products paying attention to expired stock and discarding outdated or spoiled items.o Responds positively to customer's inquiries and assists customers with purchases, information and product selectiono Builds/maintains product displays as directed. Coordinates promotion changeovers along with walking the department regularly to ensure an organized, sanitary, and overall clean appearance.

The Front End Supervisor is responsible for the efficient expedition of customer sales transactions at the front registers. Must maintain proper control of cash, ensure customer satisfaction, and safeguard company assets. They are required to assist customers as needed and maintain a friendly, energetic demeanor. This position requires adhering to all procedural guidelines set by the Front Ensures customers receive outstanding service through the checkout lanes.Greets customers entering store and responds promptly to customer needs.Assists in overseeing the accurate and efficient operation of all cash registers.Counts money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. Also counts money at end of shift.Assists in training of new cashiers and cross training of other staff; including all policies and procedures of the Front End department and loss prevention efforts.Prepares daily deposits, change, and media.Prepares end of day paperwork and complete nightly computer duties.Administers lane accountability, quick counts, sweeps, breaks, and daily scheduling of all Cashiers and communicates performance issues and accomplishments to management.Monitors that cashiers are properly verifying age of any customer buying alcohol in eligible states; this requires cashiers to have completed and received their TAM (Techniques of Alcohol Management certification card.Provides orderly maintenance of front-end supplies and replenishes merchandise as needed.Ensures the override cards and passwords given to Lead are always kept secure and not shared.

Job Responsibilities:Obtains profit contribution by managing staff; establishing and accomplishing business objectives.Job Duties:Increases management's effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions; providing educational opportunities.Develops strategic plan by studying technological and financial opportunities; presenting assumptions; recommending objectives.Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; making mid-course corrections.Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; coordinating actions with corporate staff.Builds company image by collaborating with customers, government, community organizations, and employees; enforcing ethical business practices.Maintains quality service by establishing and enforcing organization standards.Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.Contributes to team effort by accomplishing related results as needed.Skills and Qualifications:Performance Management, Staffing, Management Proficiency, Coordination, Coaching, Developing Standards, Financial Planning and Strategy, Process Improvement, Decision Making, Strategic Planning, Quality Management

Market Research Critical to the business decision making process is having relevant data. This often includes consideration of new products, business expansions, market penetration strategies and similar planning activity. Both primary and secondary research initiatives can be implemented to assist customers in gathering then analyzing key data for intelligent decision making. Primary research typically involves custom designed programs specific to a particular business need. These include focus groups, surveys, observations, sampling, interviews and similar statistical methods to create data models that can be properly analyzed. Secondary research includes analysis of existing data points such as those found in reports, ratings, white papers, research findings and previously existing information.Lead Generation -Maintaining a healthy sales lead pipeline is a must for nearly every business entity. Creating opportunities for your sales team through activities purposed for developing leads and qualifying them is the focal point of these services. The idea is to keep the sales pipeline balanced with activity that feeds the front end of the funnel through production of qualified opportunities for your sales team.

Human Resource ManagerEssential FunctionsReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Administers various human resource plans and procedures for all organization personnel; assists in the development and implementation of personnel policies and procedures; prepares and maintains the employee handbook and the policies and procedures manual.Participates in developing department goals, objectives, and systems.Administers the compensation program; monitors the performance evaluation program and revises as necessary.Performs benefits administration, including claims resolution, change reporting, approving invoices for payment and communicating benefits information to employees.Develops and maintains affirmative action program; files EEO-1 report annually; and maintains other records, reports and logs to conform to EEO regulations.Conducts recruitment effort for all exempt and nonexempt personnel, students and temporary employees; conducts new-employee orientations; monitors career pathing program; and writes and places advertisements.Handles employee relations counseling, outplacement counseling, and exit interviewing.Participates in administrative staff meetings and attends other meetings and seminars.Maintains company organization charts and the employee directory.Assists in evaluation of reports, decisions and results of department in relation to established goals. Recommends new approaches, policies, and procedures to continually improve efficiencies of the department and services performed.Maintains human resource information system records and compiles reports from the database.Maintains compliance with federal, state and local employment and benefits laws and regulations.CompetenciesCommunication.Consultation. Ethical Practice.Global & Cultural Awareness.HR Expertise.Relationship Management.

Marketing Design oversight• Update Google schedule weekly • Keep contractor up to date with new information • Make sure SDI Group USA watermark is embedded in all products• Put out a corporate video once a month • Social Media – I am social media, Twitter, Facebook and LinkedIn. Hoot SuiteWebsite• Production Schedule, • When to turn on off the old website officially • Production schedule for design AdvertisingTraditional marketing • Magazineso DC Velocity• MMH.com• DC Velocity • Supply chain 24/7• Supply Chain Quarterly • Newsletter Production information documents • Tech sheets• SWOT Analysis• Business marketing Plan Social media sponsorships• Apparel magazine• AAFA trade associationOther items• Spare parts websiteMaintain websiteDesign presentations which include graphics, flow charts, text formatting and final binding.Research web for information on a leads or history of companies.Develop all mail merges in ACT! Including maintaining database. Produce the SDI newsletter every three monthSend require marketing material to SDI international offices.Project management • Responsible for the coordination and completion of projects• Oversees all aspects of projects• Sets deadlines• Assigns responsibilities• Monitors and summarizes progress of project• Prepares reports for upper management regarding status of project• Familiar with a variety of the field's concepts, practices, and procedures• Performs a variety of tasks• Leads and directs the work of others• A wide degree of creativity and latitude is expected• Typically reports to a manager or head of a unit/department. • Prepares quotes for jobs• Ordering parts for jobs• Following up on all tasks • Cleanup of site punch lists• Working with shipping department • Career fair’s getting the company name out to the future work force • Handling all of the Visa Processing for out of country traveling travel

RESPONSIBILITIES AND DUTIES: * Maintain good relations with the customers, technicians and staff.• Communicate and build rapport with technicians; convey trust and assurance.• Respond to customer / technician requests and questions.• Obtain an understanding of which decisions can be made alone and what requires consultation with others; act accordingly. • Analyze and rectify customer / technician concerns using established procedures.• Select the most qualified technician near the site.• Monitor and record technician progress on work orders.• Prepare work orders with complete job requirements listed in a clear and concise manner.• Coordinate an ETA and communicate it to the customer, end user and technician.• Order, ship and track equipment needed to complete work orders.• Properly close out all billing.• Accomplish tasks by working with others and be a good team player• Recognize how decisions may impact others

Worked at the following restaurant while going to school. only changing locations to be able to accommodate my current school schedule and needsCracker Barrel - prep and line cookTGI Friday's - server, dish, expo, line cookChile's - prep, truck, line cook, expoSodexho - prep, line cook

BSBA Marketing

Performed administrative and secretarial support functions; coordinated and managed multiple priorities and projects; schedule appointments and maintain accurate, up-to-date client files; train and supervise part-time staff and interns. Assisted with general accounting functions, provided telephone support, and resolved customer issues.

Student

Honorable/Medically Discharged Demonstrated ability to maintain composure and work effectively in a fast-paced environment. Duties ranging from on the job training, energy conservation, and production of shift schedules, training calendars, HACCP control, ration control, over all dining facility management operations, nightly deposits to the bank and the transition of all paper based files to computer-based files; conducted client consultation to elicit necessary information.

Worked on many jobs of extreme size, jobs included running of conduit and installation of electrical wiring and fixtures

Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periodsPortions and arranges food on serving dishes and is responsible for portion control and plate presentationMay cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreadsMay wash, peel, slice, scoop, dice and julienne vegetables and fruitsPrepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food itemsSome knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipmentAbility to prepare products according to recipe guidelinesKnowledge and understanding of kitchen safety and sanitation including temperature requirementsHas good judgment of food quality and production, understands the impact of spoilageAbility to assist Chef in preparing items for Guests with special dietary needsCleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures

Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation. A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort. They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience.ResponsibilitiesPrepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periodsPortions and arranges food on serving dishes and is responsible for portion control and plate presentationMay cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreadsMay wash, peel, slice, scoop, dice and julienne vegetables and fruitsPrepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food itemsSome knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipmentAbility to prepare products according to recipe guidelinesKnowledge and understanding of kitchen safety and sanitation including temperature requirementsHas good judgment of food quality and production, understands the impact of spoilageAbility to assist Chef in preparing items for Guests with special dietary needsCleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures

Complete knowledge of restaurant service and ability to work and run each position within the company. Ability to move from position to position to cover as needed. Participated in staff recruitment, hiring, training, and scheduling; managed corporate and privately owned restaurants; managed customer relations and provided exemplary service to all customers. Responsible for all opening and closing procedures, handling front point of sale registers, cash, planning of all meals, and ration control.