, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
Professional Summary
Results-driven professional with 7.5 years of experience and focus on performance. Works great under pressure and easily flexes with different demands of home or deployed environments. Track record of success in building high-performance teams and managing fast-paced operations with great attention to detail and multitasking abilities. Approaches every call with keen observational skills, focus on safety and training in de-escalation techniques.
Skills
Platoon security operations
Reconnaissance
Training and deployment assistance
Priority management
Leadership Development
Course Optimization
Supervision
Leadership
First Aid/CPR
Heavy Equipment Operation
Emergency Response
Hazardous material removal
Work History
19K, M1 ARMOR CREWMAN, 02/2014 to Current Brookdale Senior Living – Scappoose, OR,
Prepared mission equipment for deployment and secured vehicles prior to transport.
Educated newer members on platoon inner workings, answered questions and provided advice on daily duties.
Coordinated work assignments, evaluated performance and disciplined 12 -soldier platoon.
Developed course materials, training events and satisfactory testing procedures to boost competency of soldiers in physical training, driving and simulations course.
Verified inventory computations by comparing to physical counts of stock and investigated and adjusted discrepancies and errors.
Developed, resourced and executed squad's various strength and training strategies to improve mission readiness in tactical fields.
Communicated updates on task completion to supervisors, maintaining smooth operations.
Supervised security of $85,000 worth of highly sensitive equipment.
Directed platoon tactical movements, platoon security operations and platoon route and zone reconnaissance.
Operated wheeled and tracked vehicles and communications equipment.
Conducted inventory reports valued at over $45,000 with no discrepancies.
Monitored company inventory to keep stock levels and databases updated.
Demonstrated respect, friendliness and willingness to help wherever needed.
Used coordination and planning skills to achieve results according to schedule.
Trained in use of tear gas, passive ordnance and explosives.
Kept up-to-date on mission objectives by researching intelligence targets to understand significance in geopolitical context.
Contributed to annual performance appraisals by working with supervisors to achieve consistency and compliance with established procedures.
Analyzed issues and employed improvement processes.
Oversaw and managed data entry and assisted human resources.
Completed projects on time and under budget while resolving complex issues for senior leaders.
Reviewed and screened applicant resumes to identify qualified candidates.
Planned and managed recruitment activities for new hires using strategic personnel, staffing and position management practices.
Oversaw supply requests, accountability and receipts.
Maintained automated system for tracking group supplies and equipment.
Served as first-line supervisor and integrated supply chief and held and maintained top-secret clearance.
Assisted in logistical training, issued property and shipped and received assets.
Assessed vehicles to identify degree of malfunction or damage.
Handled repair work and maintenance to keep vehicles functional.
Checked brake systems and determined need of pad replacement, disc turning or other maintenance requirements.
Test drove vehicles to determine problems and test repairs.
Inspected completed repairs to check for accuracy and functionality and maintain customer satisfaction.
Improved customer service rankings by quickly resolving issues to improve overall satisfaction.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Handled portion control activities according to specified instructions provided by chef.
Dropped and hooked trailers and changed configuration of equipment.
Completed regular inspections and maintenance actions, as well as basic equipment repairs, to keep equipment operating at peak levels.
Loaded and unloaded products at warehouses and customer locations using hand trucks, pallet jacks and forklifts.
Completed preventive maintenance and mechanical repairs on vehicles.
Inspected trucks for malfunctions and reported vehicles to management for corrective action.
Clearly communicated with dispatchers to give updated information on estimated times of arrival and latest road conditions.
Pushed and pulled dollies into place and raised and lowered landing gear on semi-trailers.
Maintained current license with Hazardous Materials and Doubles and Triples endorsements.
Transported hazardous materials and oversized shipments without incident.
Verified hazardous material product descriptions and determined any discrepancies in paperwork.
Monitored packaging supply inventory and proactively requisitioned materials to avoid shortages.
Picked and packed order items.
Chef, 06/2013 to 02/2014 Neiman Marcus – Saint Louis, MO,
Monitored line processes to maintain consistency in quality, quantity and presentation.
Planned promotional menu additions based on seasonal pricing and product availability.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Collaborated with other personnel to produce and modify menus and selections.
Placed orders to restock items before supplies ran out.
Obtained fresh, local ingredients to lower grocery costs.
Developed kitchen staff through training, disciplinary action and performance reviews.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Mentored kitchen staff to prepare each for demanding roles.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Oversaw grill, stove and oven and cleaned equipment after every shift.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Handled and stored food to eliminate illness and prevent cross-contamination.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Managed over 50 customer calls per day.
Line Cook, 05/2013 to 08/2013 Giraffas Brazilian Steakhouse – City, STATE,
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Developed process that reduced waste and improved supply turnover.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Prepared average of 200 orders each shift.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Grilled meats and seafood to customer specifications.
Prepared food items such as meats, poultry and fish for frying purposes.
Managed relationships and negotiating prices with vendors for ingredients and equipment.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Suggested actionable improvements to streamline training procedures.
Education
No Degree: Culinary Arts, Expected in Le Cordon Bleu College of Culinary Arts - Orlando, FL, GPA:
No Degree: Massage Therapy, Expected in Everest University - Tampa - Orlando, FL, GPA:
Bachelor of Science: Criminal Justice, Expected in 08/2024 South University - Savannah, GA GPA:
President's List Spring 2021
Accomplishments
Supervised team of 6-14 staff members.
Completed Advanced and Basic Leadership Course
Conflict Resolution - Responsible for handling customer account inquiries, accurately providing information to ensure resolution of product/service complaints and customer satisfaction.
Completed 350+ hours of Community Service while servering overseas on deployment.
Trained new soldiers on tank and driver training materal.
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