Max Kitsis

Coordinated, communicated, and derived project schedules, costs, and timeline to multiple clients.

Provided and identified cost engineering options with clients to achieve desired ROI.

Tracked deviations from project contract in order to control costs.

Tracked project costs, margins, and change orders within basic excel models to ensure strong financial health within projects.

Identified and brought in three national clients, significantly increased company revenue.

Interviewed, supervised, and developed three assistant project managers to accommodate increased business from new clients.

Reviewed and approved all payments to subcontractors.

• Identified plans and resources required to meet project goals and objectives.
• Managed projects from procurement to commission.
• Developed and initiated projects, managed costs, and monitored performance.
• Achieved project deadlines by coordinating with contractors to manage performance.
• Developed a network of service providers.
• Managed facilities for 13 stores across DFW.
• Managed NSO report and presented weekly updates to other teams.

• Worked with POS system to place orders, manage bills and handle complimentary items.
• Applied comprehensive knowledge of wine, spirits and beer to increase daily beverage sales.
• Shadowed managers and various other leaders to learn managerial styles and basics of food and labor cost
• Addressed and resolved customer conflicts with managed waitstaff, verifying satisfactory outcomes for involved parties.

• Organize and created efficiencies in sending out vehicle Renewal stickers and license plates
• Assisted and supported Coordinators with renewals, registrations, and other assignments
• Created and updated database notes for Renewals and Registrations
• Distributed mail for the L&T teams and sent weekly mail to group offices
• Assisted customers while reporting finds to my direct supervisors in meetings

• Restocked office supplies and retrieved files for staff
• Shadowed district and in store managers learning managerial techniques and conflict resolution strategies
• Contributed to Pandemic related conflicts relating to staffing, product line, and 3rd party vendors
• Met and shadowed meetings with product specialist and vendors

• Worked primarily in transportation department
• Used software such as Blu Vista, People-net, and Driver-net to track and manage delivery drivers
• Derived weekly scan rates and presented findings in weekly meetings with other staff and executives
• Managed driver delivery times and on time rates
• Used software such as Microsoft Word and Excel to present reports and findings
• Filed and updated driver DVIR files to comply with DOT regulations
• Managed maintenance and reported damage for company vehicles
• Researched new markets as well as new clients financially and logistically
• Checked drivers in and after
• Meet with vendors and producers to improve and expand product lines
• Contacted customer when delivery problems derived

• Worked with a friend to buy and sell over 40 trailers and recreational vehicles (dune buggy, ATV, dirt-bike)
• Used platforms such as Facebook Marketplace and Craigslist to search for and sell merchandise
• Contacted potential buyers as well as sellers of products
• Met with customers and sellers to buy and sell merchandise as well as negotiate prices and buying conditions
• Worked with power tools and materials to improve and enhance products adding value to merchandise
• Learned basic skills of business operation, cash on hand, and negotiation

• Maintained well-stocked stations with supplies and spices for maximum productivity
• Washed, peeled and cut various fruits and vegetables to prepare for serving
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry
• Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash
• Worked with team of chefs to prepare high quality dishes and plates

• Loaded food, dishes and utensils on carts and trays to transport from designated food preparation areas to designated tables
• Accurately operated cash register to process 100+ customer payments daily
• Efficiently prepared sandwiches and other menu items for guests
• Assisted guests, including offering personable greetings and taking orders