Robert Petty

The Operations and Readiness office is the S3 office for the hospital or brigade and manages all current operations, taskings, and training. I manage and task operations orders coming from higher commands to the hospital and allied health clinics. As a soldier also oversee all physical training operations for my unit, including remedial physical training for soldiers failing P.T. tests or height and weight standards.

Performed patient service duties by communicating directly with patients, answering questions and assisting with concerns. Followed appropriate High Level Disinfection (HLD) procedures to sterilize medical equipment. Assisted physicians with Colonoscopy and Esophagogastroduodenoscopy procedures.

Managed cafe and operations for local bakery in Chattanooga, TN. Involved in all aspects of business, including retail, kitchen, bread, and pastry production, and distribution to 70+ wholesale accounts.

Oversaw all day-to-day operations of bakery. Prepared bread and pastries daily from scratch to be sold in bakery and to wholesale accounts. Baked over 50 different types of breads and all different kinds of pastries such as cinnamon rolls, scones, cookies, and much more.

Involved or in charge of every aspect of opening restaurant including, construction, design, maintenance, staff hiring and training, and day to day management.

Evaluated patient vital signs and status to determine care needs using pulse oximeters and electronic vital sign machines Conducted equipment and vehicle checks to maintain continuous and safe operation. Collaborated with medical professionals to communicate patient needs with accuracy and speed using hospital and medical codes. Controlled wounds and injuries en-route to hospitals, prepping patients for advanced treatments or maintaining conditions pre-arrival.

Managed bakery department and helped to expedite all orders for the multi-million dollar company. Also, produced large quantities of pasteries and breads on a regular basis. Finally, provided leadership for BOH staff at events.

Organized and led outdoor adventure trips for campers and students of all ages. Organized staff and staffing needs during retreat groups and other outdoor adventures.

Vital part of restaurant start up, including menu development, baking and cooking procedures, staff training, and overall maintenance and upkeep of restaurant facilities. Baked 15+ different types of bagels, an assortment of pastries, and other breakfast items daily before opening each morning.

Prepped kitchen and food products before restaurant opening. Ran kitchen operations and trained new staff during normal restaurant operating hours.