Gianni Thorpe

Maintained clean, safe working environment by removing waste from job site prior to shift completion.

Collected and removed debris from work sites to maintain team productivity and minimize safety hazards.

Sustained safety protocols to maintain secure, proper handling of equipment and materials.

Completed carpentry work and installed crown molding and wood flooring to meet customer preferences.

Met company and OSHA safety guidelines for work site operations to minimize worker risk.

Notified supervisors of faulty operations and defective materials to improve production.

Maintained baseline safety knowledge to improve deficient areas and meet code.

Read plans, instructions, or specifications to determine work activities.

• Worked under pressure and met deadlines while maintaining composure in difficult situations.
• Assisted event manager in achieving revenue goals set for events and catering.
• Consulted with customers to determine objectives and requirements for events.
• Performed event coordination for larger parties and gatherings.
• Set up event facilities and equipment, cleaned areas, and organized supplies.
• Oversaw event operations to keep running smoothly.
• Monitored and evaluated event operations to confirm continual compliance with regulations.
• Provided exceptional customer service to all guests and escalated concerns where needed.

Served specific meals to patients with special dietary needs. Helped with meal prep for daily meals, following strict sanitation and food handling guidelines

Set tables before patients arrived to maintain meal plan productivity.

Gathered soiled tablecloths and dietary linens and delivered to laundry.

Delivered snacks to nurse station for distribution to specific residents.

Stocked food and other supplies for main kitchen and units. Cleaned and maintained dining room during and after each meal service.

Worked closely with team members to update cleaning protocols and increase aide efficiency.

Adhered to administrative departmental policies and procedures regarding safety, health, and confidentiality.

Offered alternative menu choices to meet diet prescription guidelines while enabling clients to receive optimal food preferences.

Received, stored, and distributed food and supplies promptly, checking orders for accuracy.