Martin Ungar

Teaching a boat building course at New Brunswick Community College Saint Andrews division

• Resolved issues quickly to maintain productivity goals.
• Oversaw employee training initiatives to ensure all team members were proficient in company procedures, safety regulations, and job-specific tasks.
• Established clear priorities and production quality standards.
• Mentored team members through regular feedback and performance evaluations, leading to professional growth and skill development.

• Developed strong teamwork skills by actively collaborating with fellow crew members in various tasks and emergency situations.
• Handled lines during mooring operations efficiently, securing the vessel safely at designated locations.
• Inspected and maintained deck equipment and supplies.
• Performed maintenance tasks such as painting, chipping rust, and greasing equipment to extend the lifespan of onboard assets.
• Contributed to efficient operations by maintaining a clean and organized deck environment.

Cutting, trimming grass , changing pins , interacting with players to improve the course throughout the year

• Increased production efficiency by optimizing plant layout and implementing process improvements.
• Reduced costs by eliminating materials waste and unnecessary labor hours.
• Directed employees and related programs to maximize team productivity and facility output.
• Provided direction and leadership to all levels of employees and managers.
• Boosted employee morale and productivity through effective leadership and motivational techniques.
• Monitored and evaluated plant performance to identify areas for improvement and take corrective measures.
• Led, trained and coached plant staff to facilitate high levels of productivity and quality.

Produced extremely high quality boats

• Resolved issues quickly to maintain productivity goals.
• Oversaw employee training initiatives to ensure all team members were proficient in company procedures, safety regulations, and job-specific tasks.
• Established clear priorities and production quality standards.
• Mentored team members through regular feedback and performance evaluations, leading to professional growth and skill development.

• Mentored junior bakers in developing their skills through hands-on training sessions and constructive feedback.
• Maintained detailed records of production outputs daily, allowing for proactive adjustments as needed to meet demand fluctuations swiftly.
• Developed new recipes while adhering to dietary restrictions, resulting in a more inclusive menu offering for diverse clientele.
• Increased customer satisfaction by consistently delivering high-quality baked goods and maintaining a clean, organized work environment.