Teddi Neal

Jan 2020- current                        LabCorp                                   Greensboro NC/ Work from home

Billing Specialist

• Processing of unbillable specimens quickly and efficiently while complying with company standards
• Organizing and crating data tables to track process of cleared claims
• Researching insurance and ICD-10 code to expedite processing
• Set up general processes and procedures for team along with training and refresher courses 

2018-current                         KT Trivia                                       Virtual and High Point NC

Owner/Host

• creating an inclusive trivia experience for the LGBTQ+ community
• organize events, set up in-person venues and online messaging 
• acquire and maintain relationship with sponsors (and donations for prizes)
• research questions/answers provide inclusive and fact based health information

2016- 2018                          the Green Bean                                Greensboro, NC

Shift leader/Baker

• Experienced in tactfully dealing with customer feedback, concerns, or suggestions. Expertise in handling major corporate projects.
• Created new menu items and procedures that increased revenue and customer satisfaction for the both locations. 
• Managing ordering systems with data forecasting models for effective inventory management

2013–2016                           Weaver Street Market                      Carrboro, NC

Chef/Resource Manager

• Multi-tasking talents in team building, facilitation, financial acumen, and attention to detail in time-sensitive situations.
• Responsible for ordering all food(s) and ingredients needed for this location, utilizing several different software systems, and coordinating with multiple vendors and department heads.
• Schedule all culinary services required and perform follow up reviews for supervisors, including building management and maintenance, and local community contacts.

2007–2015                           Chestnut Ridge Camp and Retreat          Efland, NC

Chef

• Create menu based on seasonal food grown on sight.
• Cook, package, and deliver “take and bake” meals for local families.
• Feature and showcase all locally grown produce and livestock.