Nicolas Marton

• Identified needs of customers promptly and efficiently.
• Prevent cross-contamination in case of a shellfish allergy.
• Completed day-to-day duties accurately and efficiently.
• Provided support and guidance to colleagues to maintain a collaborative work environment.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Exceeded customer satisfaction by finding creative solutions to problems.
• Float between stations to provide relief to my coworkers.
• In addition to boiling, I also sauté, prepare the desserts, perform hot and cold prep when needed for other stations, and keep all surfaces clean and sanitized.
• Boil crawfish

• Commuted to and from multiple locations daily to perform routine inspections on commercial and residential projects.
• Photographed and stored large amounts of pictures for evidence.
• Planned long routes and exercised time management skills to meet deadlines.
• Called, emailed, and texted contractors, builders, bankers, and other inspectors to schedule meetings and walk-throughs of properties.
• Filled out reports at the end of each inspection, with detailed descriptions of the progress of the project. This also required an assessment of the labor and its completion status.
• Locating properties that do not yet exist on any maps.
• Navigating through a construction site with the correct PPE, and remaining safe around large, heavy machinery.
• Creating and maintaining relationships with clients.

The majority of what I do at Million Air Houston is the same as what I did at Million Air Gulfport. , However, being the supervisor requires a few more responsibilities. I have quality control checks I perform on equipment, I distribute different people to different jobs, I fill out paperwork and input the information into spreadsheets, and I prepare future shifts for their jobs. I still fuel planes, clean lavs, and take out the trash just like everyone else does. I also work the overnight/weekend shift. Although it is a tough position to fill, it is necessary for the success of the company. Working at the corporate headquarters has taught me that there are always ways to improve. As long as you keep trying, and becoming better, you will continue to succeed.

• Cleared, cleaned and sanitized booth and chair cushions and tables.
• Swept, mopped and removed debris from dining room floors.
• Supported wait staff by setting up and replenishing condiment stands, trash containers liners and bus stations.
• Verified adequate levels of supplies such as linens and trays and restocked low items.
• Went above and beyond expectations by helping with various tasks to support teammates and provide customer service.
• Worked with front-of-house management to promote consistent workflows, keeping restaurant running smoothly during busy periods.
• Washed dishes and disposed of trash in designated receptacles.
• Reduced spending on inventory orders by using minimal supplies.
• Monitored tables for guest needs and customer service opportunities.
• Greeted customers to seat patrons at tables according to availability and customer preferences.
• Maintained highest standards of cleanliness while efficiently meeting dining room needs in fast-paced environment.

• Operated tugs, fuel trucks and transport vehicles, also providing shuttle services for passengers, luggage and ground crew.
• Employed radio communications to coordinate and direct vessel and ramp movement for incoming and outbound flights.
• Inspected and logged physical airplane conditions and fuel levels to maintain safety and recommend corrective maintenance according to FAA and TSA regulations.
• Performed aircraft maintenance services, including refueling, storage, towing and ground support.
• Maintained clear walkways and physical space to improve passenger and employee safety.
• Communicated with current and prospective customers regarding services and pricing.
• Inspected completed work to maintain high-standards of finished projects.

As a server in a dine-in restaurant, time management is a key to success. No time can be wasted when you have a full restaurant. Cleaning tables, running food from the kitchen to guests, running drinks from the bar, helping guests find a menu item that suits their preferences, and helping others in the workplace are just some of the things a server has to do simultaneously to ensure that all guests are happy when entering and leaving the establishment.