Master writer needed

5th

Accountable for handling client property safely and efficiently, coordinated pick-ups and deliveries with clients, prioritized routes based upon job size and complexity, created inventory sheets and records of the furniture, material, supplies and assured all workers safety and accountability. I volunteered to design the company uniform and contributed in the making and web-site design.

6th

As a Store Manager, I was responsible for store inventory, project management for individual sales and marketing tasks, created reports for daily sales, conceptualized and designed luxury packaging for new products, chosen above peers to open and manage a new retail location, created luxury branding and marketing materials that adhered to materials included digital brochures, posters and packaging, created work schedules and established performance goals for employees, organized staff training and supervised full and part time employees. Attained ServSafe certificate. Awarded for the employee of the month, the employee of the quarter and employee of the year.

7th

Internship program through St John's University. Responsible for editing, conceptualizing, designing and producing visual solutions for a wide variety of formats. Executes a wide range of routine to complex projects such as long format brochures, publication design, charts and graphs, flow diagrams, infographics, presentation visuals, illustrations, social media and web banners, managed brands and supporting brand guidelines.

8th

With over 12 years, I have worked and held extensive amount of management positioned in the food service. Diligent, dedicated with a great work ethic, I have produced great outcome throwout my carrier. I believe that as a Food Service Technician Warrant Officer (922A) position with my experience. I can convey great positive environment and results as a Warrant Officer.

First year in the Army was very memorable and one of the most impacted experiences in my life. Upon graduating from Basic Combat Training and Advanced Individual Training, I was assigned to Ft Campbell, KY. In matter of three month, I was deployed to Afghanistan with 101st Division 3rd Brigade Combat Team 3-187 Rakkasan Ft Campbell, KY. Total of two of my deployments, I managed and provided meal service to over 130 Soldiers everyday. I was one of two cooks. Both of deployments are equally the same of substandard - living conditions with very few resources on rations, materials and personnels to support our Soldiers. I learned the importance of life in general and my meal that I provided meant a lot to those Soldiers, and boosted up their moral within our unit who went outside of the wire and protecting our COB in daily bases. Not only I have learned the great value of our life, but I also witnessed what our Senior Leaders did to support each Soldier's wellbeing of their lives. Upon completion of my first deployment, I was nominated by our section Senior Sergeant to attend Basic Leader Course and Air Assault Course. Those schools had made me not only strong as a Soldier, but made me more efficient on basic Leader skills. Before my second deployment, I have experienced the Garrison Food operations and learned basic food tasks and skills because I always exceeded standards above my peers. As a result, I was elected to represent Ft Campbell, KY to compete against all military installation's chefs for the 37th Joint culinary competition at Ft Lee, Va in 2012. During the competition, I motivated and guided other teammates to earn many , Silver and Bronze medals from this competition. Soon after the competition, I was deployed again, but while deployed, I was selected and recommended to go the promotion board because of my countless outstanding performance, dedication, and professionalism. My exceeded standards and skills lead and hand selected to the Army Executive Dining Facility (AREDF) at the Pentagon in 2013. Throughout my nine years in the Army, I have the privilege to spend over six years working with senior leaders from the Army such as Secretary of the Army, Chief Staff of the Army, Vice Chief Staff of the Army and also other senior General Officers as well as international leaders. When I was working for the Army Executive Dinning Facility, (AREDF) at the Pentagon, I was given the honor to serve to the Medal of Honor recipients, Army Four Star Conferences, Foreign counterpart visitors, Army Birthday functions, the Chief of Staff of the Army's functions at his living quarters, and wounded Warrior luncheons. I was directly responsible for serving those events which I gained versatile knowledge of formal functions table settings and manner for the Army's top leaders and DOD executives. During the time at the AREDF, I have created SOP for all functions as well as table settings for other NCOs to make our succession to meet our goals. In attempt to establish myself above my peers, I competed in the MDW the first best Warrior competition against the best and the one and only Honor Guards Soldiers. My hard work, dedications, and disciplines allowed me to be selected for United States Priority Air Transport (USAPAT) Command C-20 Program. Our duties require high demand in managements, punctual communication skills as well as providing safety to senior Leaders in the Army while in-flight duty. In this unique assignment, I became motivated becoming a Warrant Officer because our unit is consist of many Warrant Officers who gave me guidance and mentorships to be as a leader of a team. I have been participating in four consecutive for the Army 10 milers and motivated our team to participate and completed this event. During the Senior Leader Course, I have earned the Iron warrior award against 33 other NCOs. I believe that as a Soldier and a leader, I should be leading and capable of maintaining my physical fitness level to our maximum potential. Currently, I averaged 280 on APFT for past nine years. During a time in USAPAT, I took the initiative to bring my team to promote USAPAT to 92G Soldiers who were competing for culinary competition at FT Lee for past two years. I also completed the Equal Opportunity Leaders Course and learned the importance of our human values. Upon completion from school, I immediately took an initiative to conduct a class of EO training at the Battalion. I was selected over 22 NCOs to be the Battalion General Fund Enterprise Business System (GFEBS) NCO which I contributed countless hours to learn and complete this duty. This great amount of challenging role made me much more confident as to be a Warrant Officer because I was responsible for the whole battalion's school funds. If I get selected to be a Warrant Officer, My responsible are always uppermost in my mind and I will never quit attitude, I believe my experience will make a great addition to the Food Service Warrant Officer Technician.