Trademark Information Specialist 70k 40 Hours Per Week Mrs Dora Best 571 272 9633 Contact Yes resume example

Participated in establishing performance standards through a Government partnership on controlling the flow of request at the finance office location for internal and external customers. Processed an average of 500 application and recurring finance correspondence daily. Applied deposit account, monetary replenishment and monies to in house photocopy cards. Researched and trouble shot files for proper fees codes. Assisted staff attorneys with financial error issues relating to trademark applications. Interfaced with external customers, attorneys and legal staff providing daily financial assistance with quality review of amendments, timely compliant documents and other related financial procedures in accordance with the Code of Federal Regulation, Trademark Manual of Examining Procedures, Revenue and Accounting Management and office guidelines.

Processed silicon wafers used to create integrated circuits that are present in everyday electrical and electronic devices. Used a multiple-step sequence of photolithographic and chemical processing steps which electronic circuits was gradually created on a wafer made of pure semiconductor material to make chips for electronic devices. Utilized tools that removed plasma etching and organic residue and foreign material matter. Quelled (tested) tools for proper leaks, etch, and foreign material rate. Inspected silicon wafers for uniformity and residue removal.

Certified teleconference coordinator. Responsibilities included setting up and connecting conferences using a multi-party Private Branch Exchange (PBX) system and a multi-control unit system. Programmed phone lines for incoming secret pin code calls, high level quarterly business calls, and press , media, radio stations, investors, government officials, and various related calls. Setup polling calls so customers can vote on various topics; setup digital relay interaction voice response, so callers can listen to conference; setup electronic question and answer system, so that the caller can use the touch method to ask a question. Voice stamped and voice scripted tapes for conference calls. Announced caller participants to conference meetings, updated moderator of a conference call on the time and the number of participants on the call. Successfully connected phone bridges that consisted of 144 lines so that callers can be connect to other callers from anywhere in the United States and countries abroad to join in a conference call.

Inspected 13 cafeteria units that consisted of a combined total of 150 employees and 26 managers and assistant managers throughout the Piedmont Triad of North Carolina (the area within and surrounding the three major cities of Greensboro, Winston-Salem, and High Point).

Developed and coordinated menus, events and catering for 13 corporate dining facilities. Managed budgets of food and supply expenses. Developed staffing plans for each dining facility including recruitment, hiring, and training of staff at all locations. Verified proper deposit and cash handling procedures was adhered to with company guidelines; insured proper temperature of food was meet in accordance with health codes; Inspected equipment logs for proper maintenance procedures. Optimized profits by controlling food, beverage and labor costs on a daily basis.Efficiently resolved problems or concerns to the satisfaction of all involved parties.Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.Built sales forecasts and schedules to reflected desired productivity targets.Initiated negotiations regarding vendor contracts and kept updated records of contracts.Regularly updated computer systems with new pricing and daily food specials.Consistently obtained highest rating from the county health department.

Supervised twenty-four employees on exceptional customer service standards.Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. Ensured compliance to all local, state and Federal regulations. Prepared financial reports and facilitated purchase as per policies. Analyzed daily menu and prepared food accordingly.

Managed all cash receipt reports and signed invoices. Developed strategies to achieve all objectives. Coordinated with team and designed continuous improvement activities.Monitored inventory and recommended ways to reduce waste. Maintained neat and clean work areas at all times. Carefully prepared weekly payroll to keep up with projected revenue for the week.Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.Regularly updated computer systems with new pricing and daily food specials.Worked closely with the chef and cooks to determine menu plans for special events or occasions.Counseled and disciplined staff when necessary.Consistently obtained highest rating from the county health department and Joint Commission on the Accreditation of Hospitals Organization (JACHO).Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.Scheduled and directed staff in daily work assignments to maximize productivity.

Appointed personal attendant to six Flag Staff General Officers. Consistently and successfully executed a myriad of complex detailed actions critical to meeting principals of protocol. Assisted with the care, cleanliness, and order of official entertaining areas (IAW and defined by Army Regulation 210-50) within the General Officers Government assigned quarters. Assisted with the care, cleanliness and presentation of the General Officers uniforms, and military personal equipment. Perform as Point of Contact in the General Officers quarters. Received and maintained records of telephone calls, made appointments, and received guests and visitors. Assisted in the planning, preparation, arrangement, and service of food and beverages in the General Officers assigned quarters for the conduct of official social functions and activities, such as receptions, parties, and dinners. Accomplished tasks that aided the officer in the performance of his military and official responsibilities, including performing errands for the officer, providing security for the quarters, and providing administrative assistance. Managed over thirty military and civilian food service personnel on all military dining facility, shipboard galleys, and field feeding operations. Supervised over fifteen military and civilian personnel on all administrative occupational duties. Prepared orders/request for orders for military duty and travel. Filed correspondence and maintained files per Modern army Recording System (MARKS). Posted changes to Army regulations. Prepared reports and data on current strengths, and projected gains and losses of military personnel. Identified personnel and determined eligibility for promotion and discipline action. Typed disposition forms, military and non-military letters of endorsements, recorded messages, and other correspondence in accordance with prescribed directives. Monitored preparation and submission of requisitions for Officers and Enlisted personnel. Established work schedules and prioritized work assignments according to assigned personnel. Prepared and conducted training programs, open, sorted, routed and delivered incoming and outgoing correspondence and messages. Received and maintained military publications. Established strong interpersonal skills, ability to assess the needs of the office, researched and reviewed all incoming and outgoing information and efficiently resolved problems or concerns to the satisfaction of all involved parties.