Justin boyer

• Inspected electrical systems, equipment and components to identify hazards, defects, and repair requirements.
• Followed state and local building regulations based on National Electrical Code.
• Stored and maintained power tools and equipment for each job.
• Read and interpreted electrical, mechanical, and architectural drawings and electrical code specifications for wiring layouts.
• Planned layout and installation of electrical wiring, equipment, and fixtures based on specifications and applicable code.
• Installed and wired electrical transformers, service panels, and circuit breakers.
• Achieved client satisfaction by prioritizing open communication throughout project stages.
• Performed routine and complex maintenance and repairs on various electrical equipment.
• Collaborated with construction teams to ensure seamless integration of electrical systems within new builds.
• Interpreted drawings, wiring diagrams, flow charts and written descriptions of project requirements.
• Studied building schematics to determine location of wiring and equipment.
• Replaced and repaired lighting fixtures and electrical control and distribution equipment.
• Coordinated with other trades and general contractors to facilitate layout of recessed fixtures and architectural lighting.
• Used testing instruments such as ohmmeters, voltmeters, ammeters, and multimeters.
• Worked from ladders, scaffolds and lifts to install, maintain, or repair electrical wiring equipment and lighting fixtures in ceilings, on roofs and on towers.
• Maintained compliance with local codes and regulations by staying up-to-date on industry standards and best practices.
• Enhanced quality control by inspecting condition of equipment and tools.
• Tested continuity of circuits in electrical wiring, equipment and fixtures using oscilloscopes.
• Repaired or replaced wiring, equipment and fixtures using hand tools and power tools.

My most current job requires me to provide quality installation of electrical products and services while maintaining a safe and productive work enviroment. I also attend electrical school through a program offered by Vermont Technical College. This is a four year program that requires thousands of hours of on the job training as well as four years of schooling. Upon completion of the program there is a final Journeyman exam that will certify me as a licenced electrician.

• Inspected electrical systems, equipment and components to identify hazards, defects, and repair requirements.
• Followed state and local building regulations based on National Electrical Code.
• Stored and maintained power tools and equipment for each job.
• Read and interpreted electrical, mechanical, and architectural drawings and electrical code specifications for wiring layouts.
• Installed and wired electrical transformers, service panels, and circuit breakers.
• Studied building schematics to determine location of wiring and equipment.
• Replaced and repaired lighting fixtures and electrical control and distribution equipment.

• Adhered to food safety regulations at all times, maintaining a clean workspace free of contaminants or hazards that could compromise product quality or consumer health.
• Increased overall department efficiency by regularly evaluating cutting procedures and making adjustments as needed.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• During my time with Hannaford Supermarkets as a sevice leader my job included many aspects related to product flow and production. I was also required to direct employees on tasks and department procedures while maintaing a positve worl enviroment with a focus on quality and safe food production.
• A large focus on product tracking was always adheared to at all times. all produced products being pork and beef and ground beef were always tracked and records maintained and made available upon request to state inspection and well as store leadershship.
• I maintain a very high level of quality standards for myself as a meat cutter. I alwyas ensure the time is taken to produce a qulity and wholesome porducts to customers.
• Provided exceptional customer service through attentive listening and prompt resolution of concerns or issues.
• Rotated products to sell before expiration dates, prevent waste and keep food safety in check.
• Kept meat cases fully stocked, clean and properly labeled to allow customers to find products quickly.
• Assisted customers with special requests to meet needs and make shopping experiences more pleasant.
• Maintained a clean and safe work environment, adhering to strict sanitation guidelines for proper meat handling.
• Restocked products based on available inventories and customer demands.

• Set department schedules for adequate shift coverage and assigned daily work tasks to individual team members based upon strength and experience.
• Monitored inventory levels, ordered new supplies and oversaw restocking of cases.
• Maintained a clean and organized work environment, adhering to strict sanitation standards for food handling and safety.
• Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
• Balanced staffing needs during peak times such as holidays or special events to ensure adequate coverage without sacrificing customer service quality levels.
• Completed inventory counts, reordered stock, and removed expired items from supply.
• Worked closely with employees and customers to effectively manage daily operations and communications.
• Upheld a safe working environment for staff members by enforcing proper equipment usage and safety protocols.
• Evaluated employee performance, providing constructive feedback and coaching to facilitate professional growth within the team.

• Set department schedules for adequate shift coverage and assigned daily work tasks to individual team members based upon strength and experience.
• Monitored inventory levels, ordered new supplies and oversaw restocking of cases.
• Maintained a clean and organized work environment, adhering to strict sanitation standards for food handling and safety.
• Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
• Balanced staffing needs during peak times such as holidays or special events to ensure adequate coverage without sacrificing customer service quality levels.
• Trained new employees in company policies, best practices, and procedures for handling meat products safely.
• Trained new employees on handling, safety and stocking procedures.
• Assisted customers by finding requested items and providing preparation information for specific cuts of meat.
• Managed budgets for labor costs, inventory control, and ordering supplies while maintaining desired profit margins.
• Created signs and tags to price items for normal inventory and special promotions and to inform and educate customers.
• Increased department efficiency by implementing new inventory management systems and procedures.
• Delegated tasks and duties to grocery staff and clearly communicated timeframes for completion.
• Evaluated employee performance, providing constructive feedback and coaching to facilitate professional growth within the team.
• Maintained compliance with all federal, state, and local food safety regulations through diligent record-keeping and regular staff training.
• Reduced waste by overseeing proper restocking procedures and promotion of nearly-expired goods.
• Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
• Successfully managed budgets and allocated resources to maximize productivity and profitability.
• Worked effectively in fast-paced environments.
• Proven ability to learn quickly and adapt to new situations.

During my time in this specific meat market i was met with alot of challenges due to staffing issues and a extreamly negative priviously run market. This was very difficult, I achived my goals through effort and leadership. This department was turned into a profitable department during my leadership. Leading to personal meetings and accolades from the district manager and retail operating specialist. I came into this department with a focus and directive to fix the department after privious leadership posted a negative 35,000 inventory. The process to fix a department with these struggles was not easy. During the process the department became profitable and well run, It was not easy, leadership and effort helped me accomplish this goal,