1. LISA M. TORRES
Beaverton, OR | Lmargaritat91@gmail.com | (971) 777-2234
SUMMARY OF
QUALIFICATIONS
 3 years of Customer Service experience.
 CPR certified
 1+ years of Administrative experience
 Food Handlers Card
 GED/ Vocational Certification for Medical Insurance Billing and
Coding
 3 years of cash handling experience.
 Type 40+ word per minute
EXPERIENCE ADMINISTRATIVE CLINIC MANAGER SCHOLLS FAMILY CARE LLC
NOVEMBER 2014 TO DECEMBER 2015
 Manage administrative staff within thriving clinic serving upwards
of 200 individuals daily with coordination of Insurance,
Scheduling, Billing, and referrals.
 Implemented professional demeanor and appropriate verbiage
among staff to maintain positive and professional relations while
corresponding with all patients, staff, and outside entities
 Trained administrative staff to navigate the database and phones
as proficiently as possible to increase productivity and prevent
mistakes within the schedule.
 Coordinated referrals and or prior authorizations for numerous
insurance companies in a timely manner.
 Input various types and amounts of data into the given database.
 Aided in the clinic wide transfer from one database to another.
 Posted checks and various types of payments from both
insurance companies and patients. When necessary I also
flagged accounts that had fallen into collection to aid in the recoup
of said monies.
TEAM MEMBER JACK IN THE BOX
JUNE 2014 TO OCTOBER 2014
 Followed all basic instructions needed to perform as accurately
and efficiently possible as a team.
 Took customer orders accurately while also preparing said orders
to maintain speedy yet excellent customer service.
 Showed repose and maintained composure while handling any
unsatisfied customer while first offering my apologies for any
mistakes that were made followed by finding a solution to make it
right.

2. PAGE 2
 Maintained cleanliness throughout the business to create a
healthy and welcoming environment for customers and
employees.
 Kept a well-stocked and clutter free work station for convenience
during busy times such as a breakfast, lunch or dinner rush.
 Followed all health and safety codes to keep all customers and
staff safe from any foodborne illness of physical injury.
CREW MEMBER ARBY’S
MARCH 2014 TO JUNE 2014
 Maintain sanitation, health, and safety standards in work areas.
 Clean food preparation areas, cooking surfaces, and utensils.
 Operate large-volume cooking equipment such as grills, deep-fat
fryers, or griddles.
 Verify that prepared food meets requirements for quality and
quantity.
 Take food and drink orders and receive payment from customers.
 Read food order slips or receive verbal instructions as to food
required by patron, and prepare and cook food according to
instructions.
 Wash, cut, and prepare foods designated for cooking.
 Measure ingredients required for specific food items being
prepared.
 Cook and package batches of food, such as hamburgers and fried
chicken, which are prepared to order or kept warm until sold.
 Cook the exact number of items ordered by each customer,
working on several different orders simultaneously.
 Use meat slicer for various products while following all safety
instruction.
TEMP EXPRESS PERSONEL/ KINETICS
APRIL 2013 TO DECEMBER 2013
 Worked in metal injection molding as a temporary worker.
 Visually inspected metal parts under microscope.
 Ran basic IQ and IMP press machines.
 Fallowed all basic work instructions, be it written or verbal.
 Use microscopes and 3x magnifiers.
 Parts inspection requiring the use of multiple gages and other
means of measurement.

3. PAGE 3
TEAM MEMBER SUBWAY
OCTOBER 2011 TO DECEMBER 2011
 Make bread.
 Clean and sanitize work areas, equipment, utensils, dishes, or
silverware.
 Store food in designated containers and storage areas to prevent
spoilage.
 Prepare a variety of foods, such as meats, vegetables, desserts,
according to customers' orders or supervisors' instructions,
following approved procedures.
 Take and record temperature of food and food storage areas such
as refrigerators and freezers.
 Wash, peel, and cut various foods, such as fruits and vegetables,
to prepare for cooking or serving.
 Place food trays over food warmers for immediate service, or
store them in refrigerated storage cabinets.
 Portion and wrap the food, or place it directly on plates for service
to patrons.
 Weigh or measure ingredients.
 Mix ingredients for green salads, and vegetable salads.
 Receive and store food supplies, equipment, and utensils in
refrigerators, cupboards, and other storage areas.
ASSEMBLY TEMP KELLYSERVICES
JANUARY 2011 TO MARCH 2011
 Assemble parts on a line as a team to produce complete products
 Basic knowledge of tools and their functions
 Fallow all basic written instructions per station
 Work at keeping company production high and on the job injury
low. Rotate through all the tasks required in a particular
production process.
 Determine work assignments and procedures.
 Sweep work areas.
 Provide assistance in the production of visual assistance products
assembly.
CREW MEMBER ARBY’S
OCTOBER 2010 TO DECEMBER 2010
 Cash handling with the use of a cash register and
 Fallowed all food safety procedures.
 Maintain sanitation, health, and safety standards in work areas.
 Clean food preparation areas, cooking surfaces, and utensils.

4. PAGE 4
 Operate large-volume cooking equipment such as grills, deep-fat
fryers, or griddles.
 Verify that prepared food meets requirements for quality and
quantity.
 Take food and drink orders and receive payment from customers.
 Read food order slips or receive verbal instructions as to food
required by patron, and prepare and cook food according to
instructions.
 Wash, cut, and prepare foods designated for cooking.
 Measure ingredients required for specific food items being
prepared.
 Cook and package batches of food, such as hamburgers and fried
chicken, which are prepared to order or kept warm until sold.
 Cook the exact number of items ordered by each customer,
working on several different orders simultaneously.
 Use meat slicer for various products while following all safety
instruction.
TEAM MEMBER QUIZNO’S SUBS
MAY 2008 TO OCTOBER 2009
 Cash handling using register, safe, and when appropriate cash
logs.
 Inventory of all products and entering data onto a spreadsheet for
management.
 Precision to work alone or as a team.
 Clean and sanitize work areas, equipment, utensils, dishes, or
silverware.
 Store food in designated containers and storage areas to prevent
spoilage.
 Prepare a variety of foods, such as meats, vegetables, desserts,
according to customers' orders or supervisors' instructions,
following approved procedures.
 Take and record temperature of food and food storage areas such
as refrigerators and freezers.
 Wash, peel, and cut various foods, such as fruits and vegetables,
to prepare for cooking or serving.
 Place food trays over food warmers for immediate service, or
store them in refrigerated storage cabinets.
 Portion and wrap the food, or place it directly on plates for service
to patrons.
 Weigh or measure ingredients.
 Mix ingredients for green salads, and vegetable salads.
 Receive and store food supplies, equipment, and utensils in
refrigerators, cupboards, and other storage areas.

5. PAGE 5
EDUCATION EVEREST INSTITUTE, TIGARD, OR
CERTIFICATION IN MEDICAL INSURANCE BILLING AND CODING
FOREST GROVE HIGH SCHOOL, FOREST GROVE, OR
GED
REFERENCES REFERENCESAVAILABLE APON REQUEST.