Experience

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  Central Payment

  • United States
  • Financial Services
  • 700 & Above Employee

  • Merchant Services Representative

    • Jul 2012 - Present

    Having chosen a field that is needed by almost all businesses selling goods or services, it is important for me to give and do what the other processors often times do not. Personal and attentive service, lowest prices possible and in some cases, free terminals for the right customer. Central Payment allows an independent rep like me to deliver all of that and more.....in all 50 states!

  • Account representative

    • Jun 2011 - Present

    Specialize in evaluating existing and start up small businesses: to receive better rates, customer service, and to educate so their merchant services experiences are less stressful and more profitable at the end of the year. Help coordinate that the system used is simple, well explained and does not require expensive equipment where not needed.Place the most advanced POS,mobile and credit card online software programs available in the industry for brick and mortar,web presence and mobile application clients.

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  Ross Pullen Culinary Hospitality

  • Portland, Oregon

  • Food and Hospitality Service Industry Consultant

    • Oct 1999 - Present
    • Portland, Oregon

    Dedicated to filling in the spaces and answering the questions for culinary and hospitality clients.*40 years experience*Restaurants ( all types),Catering and Institutional Food Services*Mobile Food Merchants-all phases*Specialty Food Manufacturing*Boutique hotels and B & B's*New business...

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  Father's American Broiler and Nightclub

  • Executive Chef

    • Mar 1983 - Jul 1984

    Developed a dinner and lunch business that doubled the numbers from the former chef. Created recipes and a special seafood menu of up to 15 different dishes per day. Coordinated a kitchen staff of 12-including a pastry chef (most restaurants at the time bought pre-made items).Specialized in creat...

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  Belinda's Restaurant

  • Executive Chef/Owner

    • Apr 1977 - Feb 1983

    Founded, built, developed the menu, trained the staff, prepared all the menu items for an intimate15 table elegant restaurant in Sellwood. The accent was on a large comprehensive wine list,exotic(for the times) entrees-milk fed veal, sweetbreads, fresh oregon mussels and seafoodand so on. I was h...