Harrison Baria

• Handled 50-100 claims at a time.
  Made the initial phone call to get the facts of loss (FOL) in detail from the homeowner. This phone call would help determine if an inspection would be needed or be the claim would be covered in general.
  After making contact with all the homeowners a self-made schedule including dates and times would be created for
  inspections.
  Inspection would include investigating the roof and/or interior. End of inspection responsibilities include explaining to the
  homeowner all the damage found and a timeline for an estimate to be completed.
  Estimates would be completed on a program that would allow a house to be built from scratch if that's what I needed.
  all the measurements and photos taken from the inspection.
  End of claim would include making a call to the homeowner to explain the estimate in detail, talk payment options, and
  emailing all the documents over to the homeowner.

• Consulted with customers to assess needs and propose optimal solutions.
• Put together realistic budgets based upon costs and fees for successfully operating business.
• Kept all building areas and equipment functional and well-organized to promote business performance.
• Devised and deployed sales and marketing tactics to drive strategic growth and support achievement of revenue goals.
• Studied market to determine optimal pricing of goods and services and to capitalize on emerging opportunities.

• The morning shift would include checking the previous night's sales report and money match. Check for any appointments made that were scheduled for the day. Set up the store and speak with employees about what to expect for the day.
  
• I was in charge of givebacks; I kept email records to keep track of dates and times the givebacks were scheduled and any changes.
  
• I was managing about 70 employees total, though making the schedule for only 35 to 40 employees
  
• The night shift would be the same as the morning shift, except at night I would run a DSR report and note what happened during the night for the morning manager to read.
  

Do a walkthrough of the restaurant and close for the day.

• Set up the store by turning on all equipment, setting up the front of house to be presentable, and making bank runs from time to time.
• Run a shift just like an employee; work the grill, work the board, work the fry station, and work the quesadilla station.