Alex Loyd

I currently work for Steve Eblen Trucking Co. We load trash for Republic at the BG transfer station. My role consist of loading trailers with a front loader, tarping trailers,repairing equipment, reapring and replacing tires and operating a yard dog to move trailers to specified areas.

I worked as a line cook at the Stringray Grill inside the National Corvette Muesum. My responsibilities were preparing meals, cleaning, inventory management, stocking and various other tasks.

• Company Overview: an artisan pizza kitchen that focuses on authentic Italian methods combined with a modern twist on the New York Style
• An artisan pizza kitchen that focuses on authentic Italian methods combined with a modern twist on the New York Style

• Company Overview: a gourmet sandwich shop
• I worked as a Kitchen Manager in a gourmet sandwich shop called Kevin & Franky's in downtown Portland, OR
• I was responsible for inventory, food preparation, serving guests, and overseeing every aspect of the fast-paced eatery
• A gourmet sandwich shop

• As a direct support professional, I was a caregiver to people with developmental disabilities and aided each client based on their specific needs, including hygiene, nutrition, mental and physical health, and entertainment
• This job gave me an insight into the value of the healthcare field and the diligence in being responsible for another person

• Company Overview: a scratch to table Italian restaurant
• For three years, I worked at Romeo's, a scratch to table Italian restaurant
• My duties there consisted of waiting tables, preparing food, catering events, processing transactions, opening and closing the restaurant and everything in between
• I developed an understanding of fine dining and maintaining a personal relationship with customers
• A scratch to table Italian restaurant

• As the General Manager of Freddy's In Missoula, Montana, my duties included but were not limited to inventory, invoices, scheduling, managing labor, interviewing, motivating staff, and leading a team of 20+ individuals

• At Little Caesars, I began as a crew member and was promoted to General Manager after four months
• I was responsible for the interviewing and hiring process, opening and closing the store, bank deposits, weekly inventory, calculating sales and sale projections, food preparation and portioning, as well as conserving and monitoring costs
• I was able to build relationships with outside vendors and gain experience in Microsoft Word and Excel

• In my two and a half years and McDonald's I started as crew and later became a Shift Manager
• I was in charge of the overnight shift, preparing the store for the breakfast shift, and directing the crew
• I focused on keeping a positive work environment and providing great customer service
• This job taught me the importance of team work and food safety