Nick Wilde
Hattiesburg
Summary
Experienced Assistant Project Manager with proven skills in project planning, risk management, and team leadership. Successfully coordinated cross-functional teams to enhance project outcomes while ensuring client satisfaction and budget adherence. Multi-skilled and experienced in food service from cashier to overall manager. I have over 20 years experience in these departments. I was at my last job for almost 15 years. I'm also a husband and father to 5 children. So finding a well paying career is important to me.
Overview
14
14
years of professional experience
Work History
Assistant Project Manager
FSIG
Hattiesburg, MS
01.2011 - 02.2025
- Coordinated project schedules and resources to meet timelines and deliverables.
- Developed and maintained project documentation, ensuring clarity and accessibility for stakeholders.
- Assisted in managing project budgets, tracking expenses, and identifying cost-saving opportunities.
- Facilitated communication between cross-functional teams to enhance collaboration and project outcomes.
- Monitored project progress, identifying potential risks and implementing mitigation strategies.
- Led weekly status meetings to discuss updates, resolve issues, and align team objectives.
- Mentored junior team members by providing guidance on best practices in project management methodologies.
- Implemented process improvements that streamlined workflows and enhanced overall efficiency of projects.
- Ensured client satisfaction through consistent communication, providing updates on progress and addressing concerns promptly.
- Planned, monitored and analyzed project costs to meet financial goals.
- Developed and maintained project documentation for reliable records.
- Played a key role in resolving conflicts between team members or stakeholders that could potentially delay projects or increase costs.
- Delivered high level of service to clients to both maintain and extend relationship for future business opportunities.
- Maintained a safe working environment by enforcing compliance with safety standards, protocols, and regulations at all times.
- Strengthened relationships with vendors to secure favorable pricing on supplies while ensuring high-quality products were consistently delivered on time.
- Negotiated contracts and agreements with vendors for constructive supplier relations.
- Minimized disruptions during construction projects by closely coordinating site logistics such as materials delivery, equipment storage, and personnel access.
- Identified and resolved risks to minimize project disruption.
- Reduced project costs with effective budget management and resource allocation strategies.
- Led cross-functional teams to enhance operational efficiency and drive process improvements.
- Mentored team members, fostering professional growth and enhancing skill sets across departments.
- Directed budgeting processes, ensuring alignment with financial objectives and maximizing return on investment.
- Accomplished multiple tasks within established timeframes.
- Managed and motivated employees to be productive and engaged in work.
- Maintained professional, organized, and safe environment for employees and patrons.
- Streamlined recruitment processes for efficiency, reducing average hiring time significantly.
- Effectively managed personnel matters such as hiring decisions, performance evaluations, and conflict resolution measures.
- Reduced employee turnover through effective hiring, training, and mentoring practices.
- Resolved scheduling conflicts proactively, minimizing disruptions to the hiring process.
- Prepared and cooked a variety of menu items while adhering to food safety standards.
- Collaborated with kitchen staff to ensure timely meal service and high-quality presentation.
- Supervised junior cooks, providing training on culinary techniques and safety protocols.
- Developed new recipes, enhancing menu offerings and customer satisfaction.
- Monitored inventory levels, ensuring proper stock of ingredients and supplies for daily operations.
- Implemented efficient kitchen workflows, reducing food waste and improving service speed.
- Assisted in menu planning based on seasonal ingredients and customer preferences.
- Maintained cleanliness and organization in kitchen areas, complying with health regulations.
- Provided excellent customer service by addressing dietary restrictions or allergies with appropriate substitutions or modifications when necessary.
- Trained new staff members on proper cooking techniques, safety procedures, and equipment usage for optimal performance.
Skills
- Project monitoring
- Project planning
- Project scheduling
- Purchasing and procurement
- Quality control
- Client relations
- Event logistics
- Risk management
- Project planning oversight
- Meeting coordination
- Schedule management
- Project reporting
- Budget development
- Project briefs
- Billing management
- Schedule coordination
- Cost control
- Root-cause analysis
- Problem-solving
- Organizational skills
- Team collaboration
- Documentation and reporting
- Detail-oriented
- Phone and email etiquette
- Task prioritization
- Conflict resolution
- Team leadership
- Creative thinking
- Vendor selection
- Performance monitoring
- Attention to detail
- Time management
- Staff management
- Earned value analysis
- Customer service
- Food storage
- Staff supervision
- Staff leadership
- Cross-training staff
- Team development
- Food presentation
- Performance evaluations
- Staff motivation
- Hiring procedures
- Menu development
- Food preparation
- Promotions planning
- Production records
- Equipment management
- Ordering supplies
- Hiring and firing
- Health inspections
- Cost controls
- Employee retention
- Waste reduction
- Sales leadership
- Recipe creation
- Beverage inventory
- Food safety management
- Menu pricing
- Menu design
- Kitchen operations management
- Table service
- Inventory management
- Reliable and responsible
- Sanitation
- Safe food handling
- Employee supervision
- Money handling
- ServSafe food manager
- Cleaning and organization
- Cooking
- Kitchen organization
- Multitasking and organization
- Cooking techniques
- Knife skills
- Frying
- Supply restocking
- Surface cleaning
- Hospitality and service industry background
- Grilling
- Kitchen equipment operation and maintenance
- Food plating
- Food handler certification
- Hospitality service expertise
- Grilling expertise
- Beautiful presentation of food
- New hire training
- Recipes and menu planning
- Customer assistance
- Cash handling
- Cash register operation
- Written and verbal communication
- Order taking
- Cash register systems
- Product restocking
- Refunds and exchanges
- Complex Problem-solving
- Merchandise restocking
- POS system operations
Timeline
Assistant Project Manager
FSIG
01.2011 - 02.2025