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Personal Essay, 2 pages (300 words)

Personal coaching philosophy in soccer.

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Ernie L. Martinez 1050 Sauk Lane Saginaw, MI 48638 989-714-0228 QUALIFICATIONS Hardworking, creative individual with vast mechanical ability and computer knowledge. Self- motivated individual seeking full-time challenging position. EDUCATION 1988General B Contractors License issued by the State of California 1982-1985 San Jose State University. Business Administration Major 1982 Soquel High School Diploma, Santa Cruz, CA EMPLOYMENT May 2010-Jan. 2012QMT 1, Sears Holdings Corporation Maintained Sears and Kmart Retail Operations in Mt. Pleasant, Alma, Midland and Saginaw.

Performed preventative and general maintenance on HVAC units. Address and took care of all other property concerns. Completed tasks with minimal supervision. Sept. 2009- May 2010Appliance Sales, Sears, Saginaw, MI April 2007 – Dec. 2009 Owner, Modern Music LLC. Grand Blanc, MI Sept. 1998-April 2007Store Manager, Herter Music Center – Flint, MI Retail Sales and Customer service. Responsible for inventory control, sales training, purchasing, managing and scheduling sales staff. July 1997-Sept. 1998 Food & Beverage Manager, Wyndham Garden Hotel-Sunnyvale, CA

Managed Full Service Restaurant and Banquet Facilities. Maintained Budget and Productivity as per Wyndham Standard Operating Procedures. Performed monthly stock and level audits. Responsible for all liquor, linens and front of the house requisitions. Ensured staff was providing excellent customer service in the restaurant and banquets ranging in size up to 2500 people. Rotated as Manager on Duty, one weekend a month. March 1996-July 1997 Banquet Manager, Wyndham Garden Hotel, Marin County, CA Supervised all banquet set-up, teardown, prep and bar service.

Managed and scheduled a staff of 25-50 people and facilitated multiple banquets ranging from 10-4500 people. Rotated as Manager on Duty, one weekend a month. Dec. 1994–March 1996 Banquet Manager, Holiday Inn – Marin County, CA Supervised all banquet set-up, teardown, prep and bar service. Managed and scheduled a staff of 25-50 people and facilitated multiple banquets ranging from 10-4500 people. Rotated as Manager on Duty, one weekend a month. References available upon request

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