Mario Menjivar

ad3uzo@r.postjobfree.com

(C) 832-***-****

Objective

Seeking a position with a business that allows me to continue to grow as individual and further develop my skills to continue my career.

Professional Experience

Fred Haas Toyota Center 06/2002- Present

Inventory Management

• Responsible for ordering, storing, and using a company's inventory: raw materials, components, and finished products.

• Ensured we were following dealership state regulations. Collaborated with management and supervisors to ensure we addressed safety concerns and/or expired certifications.

• Review, manage, and organize Toyota lot for inventory of inventory.

• Receive vehicles from auctions and export vehicles to auctions.

• Fill out proper paperwork for vehicles and keys to ensure organization within the lot and key room.

• Manage trade ins for service to ensure recognition of vehicles and proper management of each shipment and safety regulations.

• Perform general dealership duties and building relationships with key managers, sales team, mechanics, and other parties to ensure a successful and safe overall performance. Suncoast Post Station 1998-2002

Forklift Driver

• Perform general Warehouse operations.

• Select orders, stocking, or operating a forklift serving as a dependable worker for my company and the team as we worked together to stay safe.

• Working in a fast- paced warehouse environment while working together with the rest of the team to achieve and surpass our goals.

• Transport products from warehouse to the proper line of production and back to assigned warehouse for completed products.

• Performed work tasks in a safe manner, in compliance with work instructions; proactively takes action to address / improve safety issues within the facility. Joe’s Crab Shack 1996-1998

Chef

• Prepare and regularly examine produce to ensure quality and safety within the Food and Drug Administration regulations.

• Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales.

• Develop and plan menus to cook and delegate tasks accordingly within our team.

• Lead, mentor, and manage the culinary team.

• Create prep lists for the kitchen crew and manage inventory of stock.

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