WAYLON WELCH

Housing Services Chairperson and Committee Duties 1. Form a committee a. Housing Services Chair b. Chapter Vice Chair c. One member from each house, usually the Housing Services Representative. d. Often some Senior Members of your Chapter 2. Educate your committee a. Know your treatment centers b. Know your contacts at each treatment center c. KNOW ABOUT OXFORD HOUSE (Manual, Traditions, Expectations, FAO's, Directory) & pass it on !!! 3. Monthly planning meetings a. Outline objectives (Presentations & Education, House visits, Community Relations) b. Assign tasks c. Review last months assignments & discuss results 4. Supervise chapter Hotline a. O.K. to assign task to someone else - Follow up - check on it ! b. Confirm that each House is updating the national website. 5. Make appointments at treatment centers a. Schedule presentations 1) Same time & day each time. Schedule several months/weeks in advance 2) Seek professional communities in need of education. 6. Monthly reports a. Record all activities of committee for the month b. Written report c. Read at chapter meeting d. Copy to chapter secretary for chapter minutes 7. Praise your committee members !!!! Without them you do all the work alone!!!!

• Enhanced company performance by implementing effective management strategies and fostering a collaborative executive team.
• Streamlined operations through the implementation of efficient processes and cost-cutting measures.
• Cultivated a positive organizational culture by prioritizing resident development and promoting diversity and inclusion initiatives.
• Maintained regulatory compliance across all areas of housing operations, mitigating legal risks and reputational damage.
• Fostered an environment of continuous improvement by encouraging open communication channels between residents at all levels within the organization.
• Achieved revenue growth through strategic pricing adjustments in response to shifting market conditions.
• Led organization in setting goals and strategies.
• Negotiated and resolved conflicts between residents.
• Contributed to values, goals and strategic vision of organization.
• Composed and transcribed well-written reports, emails and technical documents with minimal supervision.
• Currently I have 10 houses under my chapter.

• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
• Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.