Nicholas Rafikalli

• Utilized knowledge of carpentry and general construction to complete attractive finish work.
• Installed complete systems at new residential and business construction sites.
• Completed finish trimming, grommeting and hemming on signage.
• Analyzed specifications and blueprints and suggested quantities, types and sizes of materials required per job allocation.
• Welded, cut and bent steel as necessary with torches, metal shears and welding equipment.
• Fabricated steel frames, columns, beams and girders according to blueprints or instructions from site managers.
• Maintained relationships with customers to better understand needs and uphold standards of service.

To obtain this position I started as a shipping and receiving associate. I plan on furthering my experience, knowledge and expertise within this company.

• Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
• Prepared annual budgets with controls to prevent overages.
• Rebranded image of fine-dining restaurant to reverse a 5-year sales downturn. Worked with executive chef to devise new menu and revamped marketing strategy, triggering a 55% sales growth, rave media reviews and a 200% increase in repeat business by locals (not hotel guests).
• Established mandatory customer service training program for all customer-facing employees. Boosted guest satisfaction from 89% to 95% within the first 6 months of program launch.
• Improved efficiency, sequence of service, order expediting in all dining outlets to achieve a 19% in daily covers served with zero additional labor or overhead costs.
• Increased employee satisfaction by 23%while cutting staff turnover in half by developing staff recognition and accountability programs.
• Turned around unprofitable room service operations. Streamlined lunch and dinner options while adding “order ahead” express breakfasts and late-night fare to increase margins by 7%.
• Partnered with bartenders to create and introduce signature cocktails and gourmet appetizer menu that doubled bar revenue within 2 months.
• Reduced food costs by 8% after identifying and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management.

To get to this position, I started as a dishwasher and worked my way through the chain of command.

• Coordinated crew schedules for projects.
• Prioritize Tasks To obtain Efficient Operations.
• Oversaw employee attendance record, handled payroll and ordered new materials for sites.
• Handled issues with relative ease by implementing best practices and applying critical thinking skills to find best solutions.
• Established clear priorities and production quality standards.
• Planned project resources by assigning funds, materials and staff throughout lifecycle of projects.
• Attended numerous on-site meetings with subcontractors and clients per month.
• Operated heavy equipment on daily basis.

To obtain this position, I started as yard laborer and worked my way through the chain of command.