Experience

El Pescador Bar & Grill
• United States
• Restaurants
• 1 - 100 Employee
• Bar Supervisor

  • Feb 2018 - Present


EFI Global

• United States
• Civil Engineering
• 400 - 500 Employee

• Team Lead

  • Dec 2016 - May 2017

  Under direct supervision of the Lead Risk Inspector/Assessor, the Lead Sampling Technician, as part of a team consisting of the Lead Sampling Technician and Lead Risk inspector/Assessor, conducts visual assessments and identifies visible dust, debris, and deteriorated paint; collects dust samples of paint, dust, and soil using standard acceptable procedures; applies these skills to conduct clearances after non-abatement activities; understands the federal and state regulatory requirements for lead clearance and other lead sampling; uses an XRF Lead Analyzer to perform the analysis in most instances; performs related duties as required. Show less



IN-HOME SUPPORT SERVICES

• United States
• 700 & Above Employee

• IHSS Provider

  • Dec 2015 - Apr 2017

  I supported my mother with her duties she was not able to do. I helped her with cooking, managing medications, cleaning, booking appointments, etc. Now, she is doing better, and hope to keep her for many years. I supported my mother with her duties she was not able to do. I helped her with cooking, managing medications, cleaning, booking appointments, etc. Now, she is doing better, and hope to keep her for many years.



Real Mex Restaurants

• United States
• Restaurants
• 100 - 200 Employee

• Former Restaurant & Nightclub Manager

  • Jan 1997 - 2016

  -Supervised and managing over a 40+ members -Restaurant and Bar Staff included sampling customer service, and schedules, assignments, performance evaluating. -Coached new managers in training -Met and exceeded weekly sales demand -Maintained/ Food Inventory and Cost Control Management -Enforced Company Policies & Practices, i.e., cash-handling, performance reviews, requisition -Control and Analyze Labor Cost -Accounted all money and prepared bank deposits daily -Supervised and managing over a 40+ members -Restaurant and Bar Staff included sampling customer service, and schedules, assignments, performance evaluating. -Coached new managers in training -Met and exceeded weekly sales demand -Maintained/ Food Inventory and Cost Control Management -Enforced Company Policies & Practices, i.e., cash-handling, performance reviews, requisition -Control and Analyze Labor Cost -Accounted all money and prepared bank deposits daily