• Identify, pursue, and close new B2B accounts across restaurants, hotels, property groups, and commercial kitchens.
• Build long-term relationships with owners, executives, and key decision-makers.
• Conduct on-site assessments and recommend appropriate fire and life safety solutions.
• Develop and deliver clear proposals tailored to operational needs and code requirements.
• Manage a full sales pipeline and track progress through the company’s CRM platform.

• Build and maintain full-featured React applications for client and internal projects.
• Develop custom WordPress plugins and integrations to extend site functionality beyond standard themes and tools.
• Create standalone JavaScript applications using vanilla JS, focusing on clear structure and reliable functionality.
• Work with designers and project leads to turn requirements and mockups into production-ready features.
• Manage and improve database structures for new and existing projects, including schema planning and admin workflows.
• Handle ongoing updates, fixes, and optimizations across a wide range of client sites in active production.
• Support long-term clients by maintaining stable, well-documented code and implementing requested enhancements.

• Ran daily kitchen operations with a focus on consistent systems and clear workflows.
• Built practical tools in Python, Excel, and simple web apps to automate ordering, scheduling checks, and inventory tracking.
• Maintained recipe and cost data to keep production accurate and controllable.
• Managed a 21-person team, handling training, communication, and shift structure.
• Reduced labor costs by 12 percent while supporting weekly sales between 80k and 100k.
• Set up reliable cleaning and safety routines that matched current food safety rules.
• Worked closely with managers and vendors to keep equipment, supply ordering, and data reporting running smoothly.

• Created responsive landing pages and reusable templates from client mockups.
• Maintained and organized the WordPress theme and design library used by more than 50 active client sites.
• Built page layouts, component blocks, and design updates based on client goals and brand guidelines.
• Produced mockups and graphics for new site builds using standard design tools.
• Updated site content, fixed layout issues, and handled routine front-end adjustments.
• Coordinated with designers and project managers to keep builds accurate and on schedule.

• Filed and documented high volumes of bankruptcy materials across multiple jurisdictions with a 100 percent on-time submission rate.
• Prepared and submitted POCs, TOCs, and other required filings for thousands of cases while meeting all court deadlines.
• Reviewed account histories to identify errors or missing information and took steps to limit loss exposure.
• Initiated recourse actions with previous servicers, vendors, and third parties when discrepancies or recoverable losses were found.
• Maintained accurate records and supported attorneys, auditors, and internal teams with case details as needed.

Formerly a 3D printing and prototyping company; now operating as a small development studio

• Operated a 3D printing and small-batch prototyping business, handling modeling, print preparation, production, and quality control for client projects.
• Designed functional parts and custom models using CAD and slicing software for FDM and resin printing.
• Managed all client communication, quoting, purchasing, and fulfillment.
• Transitioned the company into a web and application development studio as client needs shifted.
• Build full-stack and front-end applications in React, TypeScript, and JavaScript for internal projects and external clients.
• Develop tools, automations, and scripts to support business operations and improve workflow efficiency.
• Maintain project documentation, version control, and deployment workflows for active applications.
• Continue to handle client support, project planning, invoicing, and overall business operations.

• Cut, trimmed, boned, tied, and ground beef, pork, poultry, and fish for daily production and service needs.
• Estimated product requirements and placed orders or requisitions to maintain accurate inventory levels.
• Supervised a team of five or more employees and provided ongoing on-the-job training to improve skill, speed, and consistency.
• Negotiated with supplier representatives to determine order quantities, pricing, delivery schedules, and product specifications.
• Monitored product quality, storage conditions, and rotation practices to ensure freshness and minimize waste.
• Maintained detailed records related to ordering, usage, and production planning to support smooth daily operations.

• Supported 40 active locations and more than 75 employees by maintaining accurate data, reporting workflows, and operational systems.
• Managed the technical and administrative steps behind new store openings, closures, inventory cycles, and product rollouts.
• Performed data analysis, sales tracking, and competitor reviews using Excel with pivot tables, formulas, and charts.
• Maintained Microsoft Access databases containing client, sales, and operational records, ensuring data accuracy and consistency across locations.
• Prepared reports, documentation, and reference materials to help teams make informed decisions and maintain consistent processes.

• Estimated product needs and placed orders to maintain accurate meat inventory levels.
• Cut, trimmed, boned, tied, and ground beef, pork, poultry, and fish for daily production.
• Supervised and guided a team of four associates through daily tasks and workflow.
• Maintained accurate logs, ordering records, P&L statements, and daily sales reports.

• Planned, organized, and supervised high-volume food production for banquets, weddings, corporate events, and private functions ranging from 500 to 1,200 guests.
• Coordinated with banquet managers, service staff, and culinary teams to ensure smooth event execution and on-time service.
• Worked closely with the Executive Banquet Chef to design and test event menus, incorporating seasonal items and guest preferences.
• Oversaw prep schedules, production timelines, and station assignments to maintain consistency and efficiency during peak service periods.
• Maintained strict food safety and sanitation standards while managing multiple events and production tasks simultaneously.
• Assisted with inventory, ordering, and cost tracking to keep events properly supplied and within budget.