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1. Responsible for Incoming and outgoing product control through first and last line Quality Assurance inspection.

2. maintain same day inventory control via real time shift quantity audit, (inbound/outbound) as well as next day inventory control thru coordination with Production Leads

3. First and last line of the realizationof Klosterman's Bakerey Customer Service goals and Mission Statement.

4. Works inter-departmentally to maintain safe food service environment through adherence to accepted Health Department protocols vis a vis reoccurring Foodborne/Bloodborne Pathogen training and Critical Care Point conscientiousness.

1.1099 Subcontractor

2. Hardwood/Tile/Vtc

3. Commercial/ Residential

4. Prexisting or Custom

5. Mutiple !0k ft.square (or plus) raw installs custom stain and polyeurathane gigs for multiple Central Ohio Builders custom builders and remodel/rehab General Contractors

6. Routine industry standard setting customer service as well as onsite bids/estimates and closings.

1. supervised the shipping and receiving and unloading as well as sorting of 53 ft trailers with general merchandise as well as grocery items

2. maintained inventory control through electronic merchandise auditing methods and control of wharehouse to ensure seamless deleeviry of product onto shelves

3. worked closely with the General Manager and Assistant Store mangers (ASM). to maintain the highest levels of Customer Service as well as absolute adherence so Sam Walton's original vision and commitment to the customer seervice.

• daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• facilitated and trained to ensure a clean and food/safe work environment, within health department regulations and guidelines.
• always exceeding health department inspection requirements through adherence to safety protocols and extensive documentation.
• worked to develop and foster strong vendor relationships for consistent delivery
• developed and trained staff to avoid time temp abuse at all critical care points as well as foodborne/bloodborne pathogen [exposure and cross contamination
• worked with Darr/Camp Executive management to open restaurant as well as with Executive chef to develop menu and instill direct/indirect labor controls as well as acceptable food costs

• Worked closely with Athens Country Club Board of Directors/ the Food and Beverage director/and Executive Chef at a Black Diamond Country Club in Athens Ohio to provide an exceptional fine dining experience in Rural Athens County
• Managed preparation tasks during high-volume service periods, and direct/indirect labor costs during down times and slower service periods
• Trained kitchen staff as line cooks and to perform all aspects of preparation and execution of menu
• established program to maximize profits through diligent food cost and waste control as well as end of month menu options to turn all product over
• Country Club Fine Dining seasonal rotating menu
• Worked to assist in training Hocking College Culinary Students in general commercial foodservice operations as well as in contemporary Escoffier applications in a fusion oriented mission statement

Responsible for Daily Prep and production in very high volume "from scratch" Pizza /Sub operation in a Famous College town

Created and maintained 200 lb a day mix and proof program, set up on a spreadsheet format so as to faccilitate coordination across all three shifts, to ensure a readily available perfectly consistently proofed product as a base for Avalanches Pizza's Signature Crust and Sandwiches (Boulders) (..as a side note..The name "Boulder" also my idea.0

Created original menu and codified a training program allowing for a level of product consistency that was easy to train all staff to replicates on a daily basis

Established stable purveyor relations with G.F.S, Ryan DPaul, Cisco, Sigma and a few local Farmers we were able to outsource to in the spring and summer

Established multiple accounts with Ohio university I,e Scripps Hall and College of Osteopathic Medicine

Regular weekly orders of 400-600 pizzas that t responsible for from cold call selling the product to service with 100 percent customer satisfaction.

These accounts also facilitated early franchise options for the owners John and Deborah Gutenkanst

1. Began as an hourly package handler.

2. Was a fulltime student and was recruited into their middle management operations training program

3. Made a salaried supervisor and was given 10 unload doors and 5 employees.

4. 1 year later i was responsible for 40 load end doors and 20 employees

5. Within the 3rd year i was running 40 unload and 40 load end doors with 40 employees.

6. was exstensively trained in operations leadership and direct/indirect labor management.

7.R.P.S. sold the small package operations to Caliber systems an early subsidiary of FED EX ground,

8. Caliber systems let all operations mangers go because of suspected ties to a Teemsters local.