Mark Munson

*** *** **.

Rochester, Michigan ****7

248-***-****

Objective: To gain professional employment utilizing previous experience

and applicable

knowledge derived from prior positions held.

Michaelson, Connor and Boul, Inc. Southfield, Mi. Property Inspector

02/2009-Present.

Conducted bi-monthly inspections on HUD controlled homes to insure

proper maintenance, health, safety, and preservation of property.

Worked remotely from the field, communicating with utilities, property

preservation, and management within field office and corporate.

Interior Dynamics, Troy Michigan. Field Technician/Lead Installer

04/2000-06/2008

Installations of office furniture including modular systems, case

goods, training rooms, conference rooms, and group seatings.

Worked directly with client, general contractors, sales, project

managers and design departments in order to complete installation

within a set time and predetermined labor budget.

Resolved manufacture issues through field inspections and

communication with technical support at the factory.

Sysco Foods Services of Detroit, Canton, Michigan. Marketing Associate

04/2002-08/2003

Marketing of food and safety products to restaurants, bars, hotels

and institutions

in a geographic territory.

Maintained close customer relations with business to business clients

in order to

obtain set sales goals.

Increased sales volume through product tastings, account penetration,

competitive pricing and professional salesmanship.

Northwind Farms Landscaping, Utica, Michigan. Crew Leader 06/1997-

12/1999

Crew leader for landscaping firm. Installations of plantings, pavers,

irrigation

systems, retaining walls, sod and water features.

Worked directly with landscape architects and clients to assure

customer

satisfaction through plant selection, placement and species

specifications.

Rochester Chop House, Rochester, Michigan Executive Chef 02/1994-06/1997

Responsible for all aspects of kitchen operations including menu

planning

food cost, labor budgeting to forecast sales, scheduling, training

and

implementation of new menu items.

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