Mariano Esparza

• Mixed mortar to lay bricks, stones and concrete sidewalks.
• Removed excess mortar and finished joints for uniform surface.
• Applied hardening and sealing compounds to cure surface of concrete and waterproof or restore surfaces.
• Operated equipment such as forklifts to move bricks and supplies.
• Followed blueprints or drawings to lay blocks and bricks in correct arrangement.
• Operated power vibrator to compact materials and create level bases.
• Operated drills, paving breakers, and powered abrasive saws to cut or demolish bricks and concrete.
• Performed basic masonry tasks such as caulking, grinding and other required duties.
• Measured distance from reference points and marked guidelines to lay out work using plumb bobs and levels.
• Cut bricks and concrete using approved tools such as powered abrasive saws, paving breakers, drills and hand tools.
• Identified potential safety hazards and reported incidents and hazards to management.

Force Contractors Company # (979-204-9338)

• Cut, trimmed and ground meats such as beef and pork to prepare for packaging and sale.
• Cut meats to customer specifications and answered questions about specialty products.
• Adhere to safety and cleanliness standards and maintained equipment.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Stocked, rotated and priced merchandise to meet store standards.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Wrapped meat produce to maintain quality, freshness and condition.
• Identified cuts of meat, grading and pricing accordingly.
• Monitored market activity for competitive meat and produce pricing.
• Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
• Trained new employees on proper meat-cutting techniques and safety measures.
• Set up displays and stocked shelves with fresh meats, rotating stock for quality.
• Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
• Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
• Increased sales by 10%

Meat Market Manager # (979-575-7291)