Emt B For Holliston Fire Department resume example with 4+ years of experience
Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA94105
:
Summary
My name is JessicaClaire, I am a rising junior at the University of Massachusetts Amherst interested in pursuing medical school or physicians assistant school. I have interest in pediatrics. I have been babysitting since I was 13 years old so my love for children is big.
I am accustomed to patient evaluation and emergent care. Well-versed in emergency protocols and providing care in the field and during transport. Certified in Massachusetts for EMT-B. I am also a division 1 student athlete so I am great at balancing a schedule and I am extremely committed to performing highly.
Skills
- lifting maneuvering
- child care
- CPR certification
- EMT certification
- car mechanics
- Collecting information
- Performance documentation
Education and Training
University of MassachusettsAmherst, MA, Expected in ā āBachelor of Science:Biology/ Kinesiology/ French - GPA:
3.3 GPA
Minor in French and Biology
Honor Roll: 3/4 semesters
Major in Kinesiology
Holliston High SchoolHolliston, MAExpected in 06/2018 ā ā: - GPA:
Experience
Eagles Landing Restaurants - EMT-B for Holliston Fire Department Charleston, SC, 06/2020 - Current
Provided direct patient care, including stabilizing patients and determining course of action based on triage.
Assessed emergency situations and prioritized medical care for patients.
Evaluated patients' medical status and monitored vital signs during transit.
Remained level-headed and proactive during emergency situations.
Transported patients from accident scenes to hospitals in emergency vehicles.
Monitored patients from scene to hospital transfer while conducting in-transit care.
Demonstrated dedication to providing quality care through continued training and education.
Operated ambulance to and from scenes and emergency facilities, responding to dispatch calls for emergent medical assistance.
Documented all patient information, including condition or injury, treatment and medication administration.
Assessed scenes and prioritized care according to severity of injury or illness.
Delivered first aid or life support care to sick or injured individuals in pre-hospital settings.
Developed strong rapport with other medical professionals to foster quality and efficient patient care.
Performed stomach suction, airway management and heart monitoring to maintain consistent patient care during ambulance ride.
Immobilized patients for transport using backboard or other spinal mobilization.
Collaborated with team members and other first responders, ensuring consistent communication to maintain order and efficient care delivery.
Completed emergency treatment procedures to stabilize individuals for transport.
Monitored and replenished ambulance supplies, maintaining well-stocked inventory and properly functioning equipment.
Conducted equipment inspections and vehicle checks in adherence with required maintenance schedules.
Managed care in field and in-transit, including performing standard testing and administering necessary medication.
Stk Steakhouse - Server Denver, CO, 03/2018 - 08/2019
Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.
Operated POS terminals to input orders, split bills and calculate totals.
Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
Recommended daily specials, wine selections and desserts to guide patrons toClaire more profitable items.
Partnered with team members to efficiently serve food and beverages.
Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied.
Maintained table settings by removing courses, replacing utensils and refilling beverages promptly.
Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
Checked patrons' identification to ensure minimum age requirements for consumption of alcoholic beverages.
Promoted desserts, appetizers and specialty drinks.
Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.
Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
Managed closing duties, including restocking items and reconciling cash drawer.
Walked through dining room during service to ensure guest satisfaction and advise servers and bussing staff of specific service needs.
Carefully transferred orders from kitchen and bar areas to tables and cleared plates as patrons finished food and beverage items.
Prepared banquet room for next function by resetting room, cleaning surfaces and replenishing supplies.
Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.
Operated and maintained cleaning equipment and tools, including dishwasher, hand wash stations, pot-scrubbing station and trash compactor.
Applied safe food handling and optimal cleaning strategies to protect customers and maintain proper sanitation.
Prepared banquet rooms for use, adjusting lights, sound volumes and room temperature to provide comfortable experiences for guests.
Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
Calculated charges, issued table checks and collected payments from customers.
Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Addressed any concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
Communicated effectively with patrons to establish preferences and dietary restrictions and make food and beverage recommendations.
Reviewed identification for patrons before serving alcoholic drinks.
Requested photo identification from patrons ordering alcoholic beverages to verify legal age of consumption.
Answered phones politely and promptly, accurately recording and confirming reservations.
Explained menu options to guests, offered suggestions and took orders for food and beverages.
Processed customers' payments and provided receipts.
Greeted newly seated guests quickly and efficiently.
Presented patrons with menus and specials promptly after seating, following up to address questions before taking orders.
Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
Dolce Tempo - Restaurant Manager City, STATE, 03/2016 - 09/2018
Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Championed 100% guest satisfaction by providing excellent dining experience.
Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines.
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
Created new safety procedures manual that met local regulations and was disseminated to all bartenders and wait staff.
Mentored front of house personnel on company policies customer service techniques and professional communication.
Monitored business levels and realigned team positions to provide optimal coverage for customer demands and patronage patterns.
Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
Optimized profits by controlling food, beverage and labor costs daily.
Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
Initiated negotiations regarding vendor contracts and kept updated records of contracts.
Efficiently resolved problems or concerns to satisfaction of all involved parties.
Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Developed and maintained exceptional customer service standards.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Built sales forecasts and schedules to reflected desired productivity targets.
Ensured proper cleanliness was maintained in all areas of bar and front of house.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Scheduled and directed staff in daily work assignments to maximize productivity.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
Regularly updated computer systems with new pricing and daily food specials.
Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
Worked closely with [Job title], chef and cooks to determine menu plans for special events or occasions.
Managed accounts payable, accounts receivable and payroll.
Improved annual productivity by [number] percent.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
Assessed operational performance to measure compliance with regulatory, industry and brand standards.
Prepared weekly payroll to keep up with projected weekly revenue.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Built revenue by delivering innovative catering services, leading region in catering sales.
Collaborated with Executive Chef to analyze and approve all food and beverage selections.
Increased weekly revenue by [number] percent.
Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
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