Angelo Valentino

• Successfully managed multiple projects simultaneously by prioritizing tasks according to urgency, resource availability, and alignment with organizational goals.
• Planned, designed, and scheduled phases for large projects.
• Met project deadlines without sacrificing build quality or workplace safety.
• Established effective communication among team members for enhanced collaboration and successful project completion.
• Identified plans and resources required to meet project goals and objectives.
• Monitored progress against established goals, adjusting schedules and resources as needed to keep projects on track.
• Monitored project performance to identify areas of improvement and make adjustments.
• Managed risk assessments and implemented mitigation strategies to minimize potential issues during project execution.
• Managed projects from procurement to commission.
• Coordinated material procurement and required services for projects within budget requirements.
• Negotiated contracts with vendors and suppliers, securing quality materials at competitive prices for efficient use of resources.
• Negotiated and managed third-party contracts related to project deliverables.
• Created accurate budgets based on resource requirements, allowing for optimal allocation of funds across all aspects of the projects.
• Effectively managed scope creep by establishing clear boundaries on requested changes while keeping projects aligned with original objectives and budgets.
• Implemented continuous improvement initiatives to optimize project outcomes while maintaining costeffectiveness.
• Fostered a culture of innovation and creativity within the project team, leading to improved problem-solving capabilities and enhanced outcomes.
• Completed projects within tight deadlines, coordinating team efforts and prioritizing tasks effectively.
• Achieved significant improvements in project quality by establishing rigorous quality control processes.
• Streamlined procurement process for project materials, reducing wait times and avoiding potential delays.
• Fostered culture of continuous improvement, conducting post-project reviews to identify lessons learned and best practices.
• Reduced project costs, negotiating contracts with suppliers and optimizing resource allocation.
• Tracked project and team member performance closely to quickly intervene in mistakes or delays.
• Sourced, vetted and managed vendors needed to accomplish project goals.
• Analyzed project performance data to identify areas of improvement.
• Recruited and oversaw personnel to achieve performance and quality targets.
• Verified quality of deliverables and conformance to specifications before submitting to clients.

Bike Rental company form 2013-2105

Morphed into a trading company form 2015- 2025

Primary business concerns:

Private Property rental - owner/manager

Car - campervan rental/sales

Merchandise procurement and sales

Currently manage the maintenance of specialized Hoshizaki ROX 20TA- U Water electrolysis machines used for sanitation/disinfe ction/sterilization purpose's for Maile Trust inc.

RThese are specialized machines requiring expert maintencne to operate and a high degree of efficiency and witin specific parameters to enable 100% efficiency.

These systems have been in use for 15 years.

I was the lead researcher/procuror/installer of this system.

My job is to supervise the continued maintenance and service of Whole House Water filtration systems for Maile Trust Inc.

This includes 5 large ' private' systems in the Kailua area for the last 25 yrears.

Job includes regular checks and maintenance and supervising of our water technician, Devin Brown, from Flowtech Llc.

I was involved in the design, research and implementation of these systems.

# same as "project Manager" but this company was both owned by myself and a partner. It was retired in May 2024 however project was completed in January 2024.

• Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
• Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
• Placed orders to restock items before supplies ran out.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
• Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
• Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
• Improved kitchen efficiency by implementing streamlined cooking processes and procedures.
• Implemented innovative menu items based on current culinary trends, leading to positive feedback from customers.
• Utilized expert knowledge of various cooking techniques to prepare diverse dishes that met or exceeded guest expectations.
• Developed strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
• Participated in weekly management meetings to discuss menu changes, staffing needs, and other operational concerns.
• Optimized ingredient usage by developing creative recipes that utilized seasonal produce while remaining costeffective.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Measured and mixed ingredients according to precise recipes for best results.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Planned menus for different events, seasons and customer requests.
• Adjusted recipes based on ingredient availability or customer request.