ALEXANDER DIAZ

• Develop programs to optimize employee performance and ensure compliance with safety standards. (SOP binder)
• Manage inventory and pipeline deliveries to achieve timely and accurate receipt of fuel.
• Led hiring, onboarding and training of new hires to fulfill business requirements.
• Oversaw facility maintenance, ensuring optimal functionality of equipment and infrastructure at all times.
• Manage SAIM system with the development and scheduling of tasks to meet ATA 103 & M&O requirements

- 200+ assets

- 500+ tasks

- Fully digitalized ATA 103 forms

• Leadership role in the construction and commissioning of fuel facility upgrades and new airport hydrant system.

Including but not limited to:

- Flushing and commissioning of new piping/hydrant pits

- HMI testing and development

- PLC troubleshooting

- Pump commissioning

- office building renovations

• Implemented staff engagement events to enhance employee relations and increase operational quality.
• Conduct quarterly employee performance reviews
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Manage critical component failure situations as to not interrupt or impede fueling responsibilities or airport operations.
• Develop and maintain relationships with external vendors, suppliers, and airport operations.

• Proper logging of fuel transactions, quality control, and maintenance
• Understanding/operation of MOV valves and computer operating system
• Pipeline delivery setup
• Calculations of tank space availability and usable fuel length
• Tank strapping
• Proficient in incident command response
• Preventative maintenance of fuel facility, system, and equipment
• Skully & nozzle rebuilding
• Use of Jet-A hydrometers
• White bucket testing
• Following of airport rules and regulations
• Top tech literacy

• Operations of sushi department to keep up with sales, quality, and freshness
• Schedule management and supervision of four (4) employees
• Tracking and ordering of inventory, 450+ items/month, 10 vendors
• Keeping high standards of customer service
• Improved sales by 8%
• Biweekly conference calls
• Following of proper food handling protocols
• Collaboration/Communication of duties with back office for success
• Sushi clerk responsibilities
• Training of new hires
• Enforcing safety protocols
• Cross-trained existing employees to maximize team agility and performance.