Executive Assistant
Resume:
JESSIE DALY
CONTACT
***) yourmom206@icloud com
Q Sandiego, ca
EXPERTISE
Personal Interests
Multitasking
Analyzing data
AP/AR
Organizing
Customer Service
= Weting
+ Design
= Repurposing
+ Building
REFERENCES
Patty Bolton
(52) ************@**********.***
Ben Loescher
{521 bloescher@ima ia
q
4
WORK EXPERIENCE
Executive Assistant & Office Manager/ Bookkeeper
Loescher Meachem Architects Ine, 2022-2024
Weekly meetings to review past and present tasks. Book travel, schedule
meetings both virtually and in person for numerous clients.
Responsible for documents given to new employees upon hiring, as well and
upon termination. Tax filing, payroll and general resource management.
+ Performed reconciliations of bank statements, credit card statements across all
business accounts.
+ Streamlined the process of accounting, checking calculations, business
transactions for accuracy, Utlizing Ajera concepts, saving not only 13 hours
weekly but reducing error rate,
+ Efficiently processed all A/P invoices for 2M in monthybiling, ensured 100% of
all approved invoices were delivered and paid in full on time while maximizing
cash flow. Stayed up to date on all egal documents for licensing regarding
business in 5 different states,
Grew to oversee and teach objectives ofthe company within the Ajera platform,
implemented and managed use of Ajerato eliminate the use of other software
for companywide best practices,
Office Manager
(Ocean Beach Periodontics 2017-2023
+ Served as the point person for al office related tasks, including maintenance,
supplies and bling, including dental insurance claims.
Assembling financial data for audits
Journal entries into general ledger
Retrieve and review vendor invoices
Accounts payable, Accounts Receivable
Performed account analysis to empower executive team with overview of
business performance
Catering Chef
Lovin From The Oven 2007-2010
+ Fullscale catering for large and smal events ranging from film sets and
outdoor weddings, to in home private chef
Ensure all necessary tools and equipment requited foreach event are avalable
and used according to established standards.
Coordinated and reviewed contracts for clients.
Conducted administrative and clerical procedures,
Worked with owner/chef to create recipes and menus.
Prepared organic, local food- serving 10-300 guests at atime.
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