Experience

Ritz Safety

• United States
• Public Safety
• 100 - 200 Employee

• Graphic Designer

  • Aug 2021 - Present



Gem City Selfie Museum

• Dayton, Ohio, United States

• Strategist

  • May 2021 - Jun 2021

  -Created a variety of business info cards for customers to fill out. -Confirmed my team's progress on projects and reported to our supervisor. -Participated in events to market and advertise the museum. -Contributed to brainstorming ideas and designs for different projects -Created a variety of business info cards for customers to fill out. -Confirmed my team's progress on projects and reported to our supervisor. -Participated in events to market and advertise the museum. -Contributed to brainstorming ideas and designs for different projects



Steak Thyme Subs

• United States
• Restaurants

• Server

  • Oct 2019 - Feb 2021

  I tended to all customers, including phone orders, online orders, Doordash, drive-through, carry-out, and dine-in customers. I served food, cleaned tables, washed dishes, cleaned floors, organized, and sanitized. I did not work in the kitchen, but I often asked to help prepare food orders to get the job complete efficiently. I tended to all customers, including phone orders, online orders, Doordash, drive-through, carry-out, and dine-in customers. I served food, cleaned tables, washed dishes, cleaned floors, organized, and sanitized. I did not work in the kitchen, but I often asked to help prepare food orders to get the job complete efficiently.



Dairy Queen

• United States
• Food and Beverage Services
• 700 & Above Employee

• Crew Member

  • May 2017 - May 2019

  I prepared ice-cream for customers, we typically served roughly between 100-500 customers per five-hour shift (maybe even more). I cleaned my stations and floors, as well as organized, sanitized, and stocked products. I was rarely assigned to the kitchen unless I asked to be, but I often asked the kitchen crew to teach me how to prepare food so I could assist them when we may have been busy. I prepared ice-cream for customers, we typically served roughly between 100-500 customers per five-hour shift (maybe even more). I cleaned my stations and floors, as well as organized, sanitized, and stocked products. I was rarely assigned to the kitchen unless I asked to be, but I often asked the kitchen crew to teach me how to prepare food so I could assist them when we may have been busy.