Matthew is a dedicated professional with diverse experience spanning biomedical research, customer service, and youth sports coaching. Skilled in data analysis, team leadership, and client relations, he excels in dynamic environments requiring adaptability and strategic thinking.
Expert in delivering high-quality customer interactions, ensuring satisfaction and loyalty.
Skilled in managing research projects, analyzing data, and supporting scientific investigations.
Experienced in coordinating team activities, developing strategies, and supervising youth sports teams.
Proficient in organizing tasks, managing resources, and ensuring project completion within deadlines.
Chez Piggy Restaurant and Bar
Served tables in a high-end restaurant, ensuring guest satisfaction.. Delivered exceptional customer service to elevate guest experience.. Greeted customers, answered questions, and recommended specials to increase profits.. Recommended and promoted desserts, appetizers, and specialty drinks to drive sales.. Managed inventory of supplies and equipment to ensure operational efficiency.
School of Biomedical Engineering at the University of British Columbia
Facilitated daily operations of Biomedical Research Centre and Gordon B. Shrum Building at UBC, ensuring optimal functionality. Managed the safe disposal of biohazardous and chemical waste, shipping and receiving of dangerous goods, inventory of specialty gases, chemicals, laboratory supplies and reagents, and the sterilization of laboratory supplies and media. Coordinated equipment maintenance and supply logistics with external vendors and service providers, enhancing operational readiness. Collaborated closely with researchers, lab managers, students and administrative staff to foster an efficient and productive research environment
Cardiovascular Imaging Network at Queen's University (CINQ)
Led a research project involving varsity athletes at Queen's University during the [contact hidden] academic season. Aimed to explore the psychological impact of preparticipation cardiovascular screening on post-secondary athletes. Performed comprehensive literature reviews on cardiovascular imaging techniques to inform ongoing research.. Supported data collection efforts for research studies on cardiovascular health, contributing to robust analysis.. Collaborated with team members to create presentations that effectively communicated research findings to stakeholders.
Bachelor of Science
One time I collaborated with the team to achieve a sales goal was when I was working as a research technician at the School of Biomedical Engineering at UBC. I would work under the building manager, and we were responsible for purchasing for all the labs that worked under the School of Biomedical Engineering, which is about 10, as well as a few core facilities like sequencing and genotyping and whatnot. There was one specific one that comes to mind is when I had to purchase an ultra-cold freezer for our sequencing lab. They range anywhere from $7,000 to $25,000 or so. Definitely a big purchase, and they all have their own unique sizes, different capabilities, different voltages, and amps and whatnot. So we had to find the specific one that would fit with the setup in the sequencing lab. So my goal was to reach out to all the different vendors that sell these ultra-cold freezers and gather quotes, talk about deals, and discuss all the various components of the freezer and how that would benefit us because we had a lot of very specific circumstances. And so I helped contribute to our team's success by doing a thorough job, you know, gathering all the details I needed from these vendors, discussing in a very professional manner and summarizing all this data they gave me from, you know, the various vendors that I had, which was about, I would say, 10 or 11, and then present that information to the head of the sequencing lab who there, like, could ask me questions, bounce ideas off of me, like, talk about the setup so we could find the right purchase for us. And I think my role was very important to the team's success because it's important that with something of a purchase of this magnitude that you do thorough research and summarize in a way that could make it easy for the, in this case, the head of the sequencing department to make a very easy decision in the moment for a big purchase. And so I think that's how I contributed to the team's success in this case.
One time I collaborated with a team to achieve a sales goal is when I was researching.
When I worked at UBC for the School of Biomedical Engineering, I worked under the building manager, and so his responsibility was to buy all of the equipment for the many labs that we had working under the title of the School of Biomedical Engineering, which was about, I think we had 10 labs, and then we had some facilities that operated through us, like sequencing and genotyping and whatnot. My responsibility through him is he would get emails from the various facilities or labs about what equipment they needed, and he would send that email to me, and then I would have to reach out to the vendors, the various vendors, and get quotes for these products. One specifically comes to my mind is, we had to buy a new ultra-cold freezer for the sequencing lab. They can range anywhere from $7,000 to $25,000, and so I have to reach out to the various vendors that sell this pretty unique piece of equipment that's very expensive, and kind of get, you know, they'd give me a quote, and they'd, we'd talk about deals, you know, certain programs that we can get through UBC, and they would also talk a little bit about, you know, the cost versus the benefits of each of these freezers, because they all have, you know, their own unique little perks and differences. And so then I would pretty much summarize all this information for all the vendors that I reach out to and discuss with them, and I would present it to the sequencing lab, and then they would review the summary, get back to me, tell me which option they wanted, and then I would reach out to the building manager, and they would make the final purchase that would go through the sequencing lab. But my job there was to work with the team of the sequencing lab and the building manager, as well as the vendors, to be the middleman and kind of gather all the information, summarize, and be in a professional manner. Talk to the vendors as well as the sequencing team who is buying this ultra-cold freezer.
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Effective communicator with experience in oral presentations, client interactions, and team collaboration.
Thousand Islands Minor Football League
Coordinated offensive strategies for youth football team to enhance team performance. Supervised practices and games, ensuring proper technique and player safety for effective skill development.. Developed training programs for youth athletes to enhance skills and teamwork.. Coordinated practice schedules ensuring effective use of facilities and resources.. Led game strategy sessions, fostering critical thinking and decision-making skills.
Self employed
Conducted private personal training sessions tailored to individual client goals. Designed personalized fitness programs for diverse client needs.. Demonstrated proper exercise techniques to promote client safety and effectiveness.. Assessed client fitness levels and tracked progress regularly.. Acquired specialized fitness equipment to enhance training experience
Queens Neuroscience Project
Supervised exercise drills for secondary school football players, focusing on concussion prevention testing methods.. Coordinated setup and takedown of testing equipment to support effective operations.
When I worked at the School of Biomedical Engineering at UBC, I worked as a research technician and I worked under the head of...
One of my responsibilities that I was given when I worked at the UPC School of Biomedical Engineering as a research technician was to
When I worked at UBC, I worked under the building manager, and so my responsibility, or part of my responsibility at least, was maintenance of equipment as well as supply logistics for many of the research labs that worked within the School of Biomedical Engineering. Some of my responsibilities were to obtain quotes for various items that the labs would need. For example, one of the bigger ones that I did is our sequencing lab needed a new ultra-cold freezer. These freezers range anywhere from $7,000 to $25,000, and there's a variety of different vendors that sell these things. The building manager didn't have the time to do this, so this responsibility was passed down to me. What I have to do is reach out to all the vendors and get quotes from them, see if they can give us any deals, and kind of give me a cost-benefit analysis on all the freezers. You know, tell me a little bit about it, what's unique about this one, and how this would benefit us. And then I would put together all this information, all the cost-benefit analysis, into a summary, and then I would send it to the sequencing lab in our department, and then the head of the sequencing lab pretty much looks over the summary that I made, the report that I made, chooses...
Working in fine dining, we are always selling things. In my personal experience, we have a very unique menu at the restaurant I work at, a very extensive wine list, and a very extensive cocktail list. And so there's tons of things that I have to know, and those things are always changing regularly. Our wine list is always changing, the menu is always changing. We're always getting new products in that I have to know very well and be able to communicate its benefit to our customers that are coming in because they expect that I know about these products because they want to maximize their experience in the restaurant. How I effectively ensure that I effectively communicate its benefit to my customers is to ask a ton of questions when I learn about the new products or the specials. I put myself in the shoes of the customer and think about what questions I would ask if I was being told the specials or wanted to know about a new product. You know, like, for example, for the specials, I want to know if anything can be substituted. I want to know if there's any known allergies in there. I want to know whether it comes hot, whether it comes cold, whether it's got a little bit of spice to it, you know, like, these are when you work in the service industry long enough, there's a lot of common questions that you always get. And in my experience, it's, I like to sit there beforehand and get a nice mental image in my mind of what everything might look like so I can describe it in a way that sounds very appealing and, you know, will sell well. I have a prepared statement. And I like to know each and every little detail about the dish so that, you know, when the questions come up, I look confident and I can explain the benefit of, you know, why you might choose this over the other items on our menu, even though it might be $3 or $4 more expensive, you know, like, there's got to be something that you can communicate to your customers about this. And I make sure that I check in with the head chef beforehand to make sure I know why this special is more worth it compared to some of the other menu items that we have.
In my personal experience in fine dining, we are constantly getting new products that I have to sell to the customer. We are always selling, you know, it's always a unique experience when you're in a very nice restaurant, and our menu is very unique. We have a very extensive wine list and drink list, so that is constantly changing. So we're always getting new things, along with that I have to learn new specials every day. Things that I've found as, you know...
My personal experience working in fine dining restaurants, we do a lot of selling as the servers on the floor, you know, interacting with customers. We have, at least the place I work, we have a very extensive wine list, a very extensive cocktail list, and a very complex and unique menu. So people have a lot of questions. They come in for an experience and, you know, I'm working for myself as a server, like I'm the one collecting the tips. Like I'm trying to provide an experience. I'm trying to sell things. Like I'm trying to tailor the experience to the person, to the customer, you know. On top of that, we have new products coming in all the time that we have to learn very quickly. We have our wine list is always changing, drink list is always changing, menu is always changing. On top of that, we have specials that we have to learn every single day that are always changing and rotating and are going to be very unique. And so, you know, I'm constantly having to learn new products very quickly. To ensure that I'm able to communicate this to any new thing, its benefits to a potential customer, I have to, I've found it's always very helpful for me to ask a ton of questions so I can get a good visual in my mind. I like to put myself in the perspective of the customer and think what their needs are, what potential questions I would have if I was the customer listening to these things, you know. I wanna know what the dish is gonna look like. I wanna know how it's served. I wanna know if things can be substituted. I wanna know if there's any allergies that I need to be aware of and if those can be taken out. There's a lot of questions that, you know, as you work in the service industry for a while, you know, are just common questions and so you keep those in the back of your mind and always ask them when I'm in the presence of, you know, the person creating this product, like the head chef, or if we have wine tastings, like the person who is the wine expert. So I always like to make sure I ask a ton of questions enough that I can know the basics to communicate to my customers regardless if, you know, the product is relatively new. Like I wanna know the basics so that I can give them the important information.
My personal experience, while working at a fine dining restaurant, I do a lot of sales through there. Oh, God.
From my personal experience working in a fine dining restaurant, I am always selling things. We have a long list of things that we sell, extensive wine list, lots of beers, lots of cocktails, lots of different types of liquors. You know, we have a pretty, like, extensive menu as well, with a lot of different, you know, unique menu items that a lot of people don't know, with a lot of very complex ingredients in them. So, you know, as one does work in the restaurant, I kind of like a server works for themselves.
From my personal experience working in fine dining, we do a lot of sales. You're always upselling things to the customers. I mean, we have a very extensive wine list, a long list of, you know, beers and cocktails, and our menu is very complex, and, you know, there's a lot of things that people don't know in there. And it's, you know, I'm constantly selling things that people come in for an experience, and they want a good experience from their server in order to provide them with the best options. And so I'm constantly selling things. And on top of that, we're always getting new products. Our wine list is always changing, always getting new menu items. And so I'm constantly having to adapt and figure out new products again. On top of that, we also have new specials every single day that I have to memorize and then tell to people. So I'm constantly learning and things that I find ensure that I can effectively communicate its benefits to my customers is to ask a lot of questions about these things. I need to know what it's gonna look like. I need to know, like, how it's gonna be served. I need to know if there's any allergies that can be substituted, you know, like, and all the ingredients in it, like I have to know, because I have to be prepared for any question that a customer could ask me and be able to describe it to them in a way that they're going to want to buy it. And I mean, to do that to my best potential, it's always benefited me to ask a lot of questions and talk about it with my co-workers, you know, like bounce ideas off of each other and just practice it a lot. But try and focus on asking very specific questions about thinking from a customer's standpoint, what they might be asking me if I were going to be buying this product from their perspective, you know. So it's kind of just putting yourself in the customer's shoes and thinking about questions in the time when you're in the face of an expert, like who is the head chef at this point, so he would be able to, you know, give me the best possible options that I could provide for my customers.
Well, from my personal experience working in fine dining, we constantly have new products being added to the list of which I need to sell. We have a very extensive wine list that is always changing, a very detailed menu which is always getting new menu items with very like complex ingredients in it, so it definitely is.
From my personal experience in fine dining, where I have to do a lot of sales, I'm upselling a lot of things. We have a lot of unique menu items and wines and drinks and cocktails that the customer wants to know about. Like, they come in for an experience, so I'm constantly selling things. And these things are always rotating. So we'll rotate a very extensive wine list. Our menu is always changing with very unique items from different places. We're getting new cocktails, beers, and every day we do specials as well. The new, unique specials that I always have to give off the bat to any customers that I'm serving that day. So we're constantly adding new products and having to learn them very quickly because you're doing it that day. And things that I've found to help me, like, communicate the benefit to the customers of why they should choose these new products and, like, you know, what they could offer them is whenever the head chef will sit down to tell you about the new product is to ask a lot of questions. A lot of questions about the dish or whatever's being introduced. Like, get a good picture of, like, what it is in your mind, what it might taste like, what it's going to look like when it's served, you know? Like, the visual aspect is a big thing for that. Customers really appreciate that. So you want to make sure you know what it looks like and kind of describe it in a way that can be sold to them, like, makes it sound good. Like, not only do I want to describe what it looks like, but how it's going to come out, how it's going to be presented, like, what the, uh, the parts that you want to hear about it are. Like, does it come in a skillet? Like, is it coming hot? Like, is it coming with a cream sauce? Like, something that, you know, will entice them into wanting to buy this product. Um, a lot of the time as well.
Well, when working in a restaurant, I mean, we have new products all the time, especially in fine dining. You have lots of new wines and beers and cocktails and various menu items that are always changing. And on top of that, we always have new daily specials as well that I always have to spiel to our guests whenever they come in for dinner. And so a lot of change, a lot of new products all the time. And when you work at a nice place, like people come in for a very fancy dinner, like you have to know your stuff about all the products. And so in order for us to, you know, get to know some of the new things, especially the specials every day is that we all sit down for a big meeting with the head chef and they will, you know, give a good description of what this new special is for the day and what we're doing. Or, you know, meet with the bartenders and the bartenders will go over the new wines or cocktails and whatnot. And I mean, a way to like kind of learn about the product very quickly is to ask lots of questions. We'll sit there and we'll ask a ton of questions, just kind of try and get a concept of what it might look like in your mind. And on top of that, questions that are specific to the customer. For example, like, is the dish spicy? Can it be substituted with gluten-free bread or does there have any other like common allergies in it like dairy or, you know, other things like that. But it's important that you ask these questions beforehand so that I can explain the benefits to a customer.
Hello, my name is Matthew. I am from Kingston, Ontario. I am 23 years old. A little bit about me is that I have a bachelor's degree of biomedical sciences from Queen's University. I have a huge passion for fitness, health and wellness. I've played sports my entire life. I have a very regimented workout routine, strength training. It's definitely been a huge part of my life and it's certainly a reason why I'm interested in a position like this, as well as a passion for sales and customer service in general.
Hello, my name is Matthew. I'm from Kingston, Ontario, and I have a degree in biomedical sciences from Queen's University. A little bit about myself is that I love fitness, health, and wellness. I like sports my whole life, and it's definitely a very big passion of mine.
Hi, my name is Matthew, I'm from Kingston, Ontario, and I have a bachelor's degree in biomedical sciences from Queen's University and a passion for fitness, health, and wellness. I'm a very outgoing and personable individual, I love to be around people and work hard. I've always played many sports throughout my life at a very competitive level, and I've continued that love of fitness into my adulthood through a variety of hybrid training, including running marathons and a very regimented strength training program. That's not gonna be enough, is it?
