Data Visualization Line Cook

Ryan Flanagan

Birmingham, AL +1-251-***-**** *************@*****.***

EDUCATION

University of Alabama at Birmingham Birmingham, AL Bachelor of Science Expected Graduation: May 2026

● Major: Economics Concentration: Analysis and Policy Minor: Accounting

● Cumulative GPA: 3.58/4.0; Dean’s List Fall 2023

UNIVERSITY PROJECTS

Joint Research Projects – Department of Economics UAB April 2025

● Conducted econometric research using STATA on topics including:

● Police Behavior & Elections (Difference-in-Differences Analysis)

Forecasted enforcement activity post-election using econometric regression on 25K+ traffic stop records (TX, AZ, CA); identified 6.3/day increase in citations post-2016 election.

● Measure 110 & Labor Markets (DiD + Fixed Effects Panel Analysis)

Modeled unemployment effects of Oregon’s Measure 110 using 5,300+ BLS/FRED observations; applied DiD and Fixed Effects to forecast labor market impact, highlighting demographic disparities.

SKILLS

Technical Skills:

● Financial & Statistical Analysis: Stata, R, Excel (PivotTables, VLOOKUP, Macros)

● Data Visualization: Tableau, Microsoft 365 (Excel, Access, PowerPoint, Word)

● Accounting & Finance Software: QuickBooks, LegFi (treasury/collections management)

● Programming & Automation: SQL (basic queries), JavaScript (Notion API automation) ACTIVITIES

Sigma Chi Mu Nu Chapter Birmingham, AL

Founding Father Treasurer Recruitment Chair Social Chair Sept 2022 – Present

● Oversaw $20K+ annual budget; cut dues delinquency 18% using Excel and LegFi.

● Automated attendance/finance tracking in Notion API (JavaScript), reducing manual input 40%.

● Led recruitment during chapter’s chartering period, adding 14 founding members and securing national recognition.

● Contributed to back-to-back “Chapter of the Year” awards (2023–2024). EXPERIENCE

Automatic Seafood and Oysters (James Beard Award Winner) Birmingham, AL Line Cook Dec 2023 – Aug 2025

● Worked in a nationally recognized, high-pressure kitchen producing 300+ covers nightly; honed precision, time management, and execution under strict deadlines.

● Maintained inventory accuracy and assisted in cost control through portioning, waste reduction, and daily prep for $50K+ in weekly food sales.

● Operated within a Michelin-level standard environment emphasizing consistency, quality, and accountability.

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