Rion Carlson

• Collected and documented patient medical information such as blood pressure and weight.
• Assisted physicians with minor surgeries, including preparing operating room and sterilizing instruments.
• Directed patients to examining rooms and coordinated transportation assistance as necessary.
• Assisted with routine checks and diagnostic testing by collecting and processing specimens.
• Communicated clearly and effectively with patients to verify information, determine purpose of visit and record medical history.
• Verified patient insurance coverage and collected required co-payments.
• Scheduled appointments, registered patients, and distributed sample pharmaceuticals as prescribed.
• Performed or scheduled preventive maintenance on equipment to promote longevity of use, troubleshooting technical issues and coordinating repairs.
• Sanitized, restocked, and organized exam rooms and medical equipment.
• Obtained client medical history, medication information, symptoms, and allergies.
• Directed patients to exam rooms, fielded questions, and prepared for physician examinations.
• Performed medical records management, including filing, organizing and scanning documents.
• Called and faxed pharmacies to submit prescriptions and refills.
• Managed over 23/30 customer calls per day

• Assisted with special facility events by preparing rooms, installing decorations and transporting supplies.
• Operated buffers and burnishers to clean and polish floors.
• Ordered and stocked cleaning supplies based on current workload and upcoming jobs.
• Promoted building security by locking doors and checking electrical appliances for safety hazards.
• Used vacuum and shampooers to clean carpeted areas in offices, lobbies and corridors.
• Provided assistance to other staff members with cleaning of difficult areas.
• Cleaned and sanitized bathrooms, kitchens and other similar areas according to established protocols.
• Supervised supplies in inventory and submitted reorder requests.
• Cleaned walls and ceilings with special reach tools following regular schedule.
• Replaced light bulbs and other electrical fixtures as needed.
• Performed daily facility checklists for cleaning floors, wiping down glass entryways and collecting trash.
• Responded immediately to calls from personnel to clean up spills and wet floors.
• Identified repair needs and major maintenance concerns, and escalated issues to management.
• Inspected building for potential safety hazards, reporting identified concerns to supervisor.
• Emptied trashcans and transported waste to collection areas.
• Used hand trucks or manually lifted supplies, equipment and heavy furniture.

• Bussed tables during busy periods to assist staff and quickly turn over tables.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Increased sales significantly by upselling higher-end products to customers.
• Inspected dishes and utensils for cleanliness.
• Kept server areas clean and stocked to increase efficiency while working tables.
• Followed health and safety regulations relevant to hospitality industry to minimize accidents, incidents and liability to restaurant.
• Answered customers' questions, recommended items, and recorded order information.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Trained new waitstaff on proper food handling, customer service and safety procedures.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Processed orders and sent to kitchen employees for preparation.
• Used cash registers and credit card machines to cash out customers.
• Bussed and reset tables to keep dining room and work areas clean.

• Followed food safety practices and sanitation guidelines.
• Monitored food temperature, discarding items not stored correctly.
• Used manual or electric appliances to clean, peel, slice and trim foods.
• Complied with safety standards while handling food and buffet equipment.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Replenished buffet food when quantities became low.
• Trained new staff on food preparation and safety procedures.
• Prepared salad bar buffet items and filled containers with assortment of vegetables, fruits, condiments and garnishes.
• Cleaned and maintained work areas, equipment and utensils.
• Lifted and carried heavy materials.
• Fulfilled written and verbal orders by serving various food.
• Stocked and rotated food items according to expiration dates.
• Minimized cross-contamination during preparation and stocking.

Certification for a Certified Clinical Medical Assistant

• A / B Honor Roll [AllThrough Middle and High School]