Ryan Malinowski

Performed tasks related to pouring, leveling, and finishing concrete surfaces on multiple projects.

Operated basic power tools to efficiently cut and tie rebar as needed.

Consistently followed safety protocols by utilizing appropriate protective gear on site.

Collaborated with colleagues to ensure timely execution of construction project plans.

Utilized wheelbarrows and shovels to move and level concrete materials effectively.

Handled forklifts for pulling concrete and managing debris disposal on-site.

Employed scissor lifts for hanging plastic sheeting at construction locations.

• Executed floor stripping, washing, waxing, and polishing for business and UPMC buildings.
• Cleaned and scrubbed all wood and Vinyl floors in UPMC buildings
• Checked inventory for necessary supplies and compiled lists for cleaning products.
• Moved heavy furniture and equipment using hand trucks to facilitate cleaning processes.
• Utilized pallet jacks to efficiently stock warehouse inventory.
• Cleaned exterior and interior windows, employing ladders for elevated access.
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Read weekend specials to guests, providing detailed descriptions.

Upsold special menu items to increase sales and enhance guest experience.

Executed table-side flambé to create memorable dining experiences.

Delivered high-quality service with respect and passion in fine dining setting.

Catered large events, including weddings and corporate parties, ensuring seamless execution.

• Executed door-to-door sales to generate leads for bathrooms, kitchens, and windows.
• Engaged customers through detailed product demonstrations and explanations.
• Showcased Homespires' advantages to establish it as the preferred choice.

• Suggested additional items to customers, driving increased restaurant sales.
• Maximized table turnover, enhancing seating capacity for optimal guest experiences.
• Prepared buffet and salad bar for dinner service, ensuring quality presentation.
• Delivered friendly, courteous service to all guests, fostering a welcoming environment.
• Utilized stock items efficiently, minimizing waste and reducing profit loss.

• Increased restaurant sales by suggesting additional items to customers during service.
• Addressed and anticipated guests' service needs, enhancing overall satisfaction.
• Effectively communicated special requests and dietary restrictions to kitchen staff
• Consistently reset tables with clean service ware for an optimal dining