Kyle Larson

Concrete demolition, pouring concrete, working with my hands to complete any job that is on my way

• Improved project efficiency by implementing streamlined scheduling and resource allocation processes.
• Enhanced team productivity by providing clear direction, setting expectations, and offering constructive feedback.
• Maintained a safe working environment through adherence to safety protocols and regular site inspections.
• Ensured timely completion of projects with effective time management and prioritization of tasks.
• Collaborated with project managers in planning stages, advising on schedule adjustments and potential obstacles.
• Provided comprehensive training for new employees, ensuring their rapid integration into the team dynamic.

• Wait on tables, clean up tables, wipe down tables, sweep around tables
• Dishwasher- Wash dishes, glassware, pots, pans, use dishwashers or wash by hand, place clean dishes, utensils, put equipment back into storage areas, maintain kitchen work areas, stock supplies like food or utensils, sweep and mop floors, sort and remove trash
• Host- Greet guests and show them to their seats or to waiting areas, provide menus to guests, speak with patrons to ensure satisfaction with service and food, respond to complaints or to make conversation, answer telephone calls, respond to injuries or transfer calls, maintain contact with kitchen staff, management, serving staff, customer’s concerns are addressed, dining details are handled properly, take and prepare to-go orders
• Line Cook- Prepare a variety of foods, such as desserts, vegetables and meats according to customer’s orders or supervisors instructions, following approved procedures, supervise and coordinate activities of cooks or workers engaged in food preparation, supervise or coordinate activities of cooks or workers engaged in food preparation, instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food, use manual or electric appliances to clean, peel, slice, and trim foods, clean and sanitize work areas, equipment, utensils, dishes, or silverware, take and record temperature of food and food storage areas such as refrigerators and freezers.Monitor sanitation practices to ensure that employees follow standards and regulations, remove trash and clean kitchen garbage containers, inspect supplies, equipmemnt, or work areas to ensure conformance to established standards.