career profile

proven leader and professional-level manager efficient in creating and maintaining a positive flow of work by utilizing what resources and facilities are available. organize resources such as facilities and employees to ensure effective production of goods and services. plan by reconciling client and employee versus organizational requirements. maintain and monitor staff expectations and motivation to fulfill requirements for the measurement of performance and growth.

 

business administration / customer service / strategy and implementation

operations management / communications / budget administration

strategic alliances / professional training and development

 

technical competencies include: windows xp (word, excel, power point, access, outlook), catia v4, ug, and knowledge of catia v5; languages:  english and arabic; certified food safety manager-2008

education

strayer university, woodbridge, va

master of business administration in management (gpa 3.7), expected 2010

 

rochester college, rochester hills, mi

bachelor of business administration/business management (3.9), 2006

 

relevant courses: principles of finance, human resource management, accounting, operation management, economics, business law

 

oakland community college, auburn hills, mi

associate of applied science/computer aided design & drafting (vehicle design option), 2004

career history

harris teeter, arlington, va

market manager, 2006 c present

         directed the professional success of 10 multi-functional staff members.

         addressed all operations management concerns with a focus on strategic, tactical, and short-term operation management such as vendor relations, ordering food, budget administration, and merchandising.

         designed operation and improvement of the systems that create and deliver the organization's products/services.

         maintained a consistent understanding of the happenings behind the company's core operations and continually actively seek after operations improvement.

         ensured that business operations remained efficient and effective and oversee the management of resources, the distribution of goods and services to customers, and the analysis of queue systems.

 

farmer jacks, clarkston, mi

meat manager, 1999 c 2006

         reviewed the success of 15 professionals and scheduled assignments with no overlapping.

         strengthened the professional development and potential of staff by defining methods for better meeting the needs of a large client base.

         interacted with other management staff, department leaders, and external distributors; stood as liaison union local #876.

         controlled budget compliance and remedied any discrepancies within budget constraints.

 

nino salvagoi international market, troy, mi

butcher/assistant manager, 1998 c 1999

         successfully led 8 staff members including scheduling shifts; procured meat products for quick sale.