The document provides a summary and details of Hana Cantral's work experience and skills. She has several years of experience in behavioral health and customer support, including assisting with eating disorder treatment. She is bilingual in English and Spanish and has skills in areas like data entry, customer service, billing issues, and inventory management.

1. H a n a C a n t r a l
(520)288-3578 - Hcantral@live.com
S U M M A R Y
Consistent, lapse-free work history with a background in
restaurants and hospitality, several years of experience in
behavioral health with a current focus on providing customer
support, using analytical skills to solve problems relating to billing
discrepancies, and consultative sales.
S K I L L S
 Bilingual (English/Spanish)
 Powerpoint, Excel, Word
 High speed data entry
 Phone and online skills
 Customer acquisition
 Referral and repeat business generation
 Focus on cost control
 Complaint handling
 Inventory management familiarity
 Customer satisfaction is the ultimate goal
 Extensive knowledge in health, food and nutrition
 Leadership knowledge and experience
E D U C A T I O N
P i ma C o mmunity C o llege
2014-Current
Partial completion of an AS biology/general science degree with a
strong focus on chemistry, body composition and nutrition for
eventual transfer to university for completion of a BS in nutrition.
E X P E R I E N C E
A F NI - V e r izon R e sidential B i lling, R e tention a n d
S a les

2. Hana Cantral
Page 2
T u c son A Z
June 2015 to Current
 Respond to inquiries regarding account issues, product
questions and order tracking.
 Quickly familiarizes new clients with current offerings to
provide service for multiple product and brand accounts
 Highly-skilled in researching difficult account and product
issues to provide final resolutions to customers
 Completed 8 weeks of training classes with an emphasis on
realizing customer expectations, continuing customer loyalty,
resolving billing issues and meeting company set monthly
sales quotas, plus on-going intermittent training to refresh
sales and customer service techniques
 Extremely knowledgeable on Verizon’s software platforms
 Regularly received commendations from management and
customers on high level of customer service
 Input call data into database and generated reports for
management on a daily and weekly basis
C o u nselor A i de/Dietary A i de - M ir asol E a ting
D i s order C e nter
( I n -patient a n d p a r tial h o spitalization t r e atment)
T u c son, A Z
May 2013- May 2015
 Assisted in new client intake procedures including assisting
with physical examinations, medical billing, search and
inventory of client’s belongings, and psychiatric evaluation
 Knowledge of counseling practices adopted for psychiatric,
educational, social rehabilitation and other counseling
 Familiar and comfortable with patients dealing with bulimia
nervosa, anorexia nervosa, binge eating disorder, dissociative
identity disorder, depression and bipolar disorder.

3. Hana Cantral
Page 3
 Preparing case files and updating them with counseling
session information and ensuring the information meets
HIPAA requirements
 Assisted and participated in group therapy sessions, equine
therapy, exposure therapy, electroencephalogram
(neurofeedback) analysis, cognitive therapy including
psychodrama techniques
 Consistently kept a clean and safe environment by adhering
to all federal, state and local sanitation and safety
requirements
 Work closely with staff dietitians and clinical directors on
plans focused on healthy weight gain or loss and establishing
healthy eating habits
 Ensures meals adhere to treatment center’s dietary
guidelines(focus on following the diabetic exchange)
 Adhere to individual client’s dietary needs, including
allergies, sensitivities, and religious and ethical needs such as
Celiac’s disease, diabetes, vegan, vegetarian, Paleo, and all
raw diets. Ensured meals adhered were whole foods, organic,
and responsibly sourced standard
 Solely responsible for food and supplement organization,
weekly inventory and ordering, budgeting and answering any
and all questions from counselors, dietitians and patients.
 Skilled in recipe development geared toward meeting and
maintaining weight goals, including calculating calorie and
macronutrient ratios
 Taught clients healthy food habits, deciphering nutrition
labels, and proper food portion sizes
 Taught weekly nutrition classes to clients, emphasizing
simple meal preparation, calculating protein, carbohydrate
and fat ratios, recipe following and recipe development, with
the ultimate goal being to improve clients’ attitude toward
food and an improved body image

4. Hana Cantral
Page 4
L i ne a n d P r ep C ook |Scr eaming B a ns hee
B i s bee, A z
September 2012–May 2013
 Identified opportunities to increase revenue, decrease kitchen
expenses and maximize departmental productivity without
compromising guest satisfaction.
 Consistently emphasized food quality and specialized food
preparation techniques.
 Correctly and safely operated all kitchen equipment in
accordance with set guidelines.
 Interacted with patrons in an open kitchen environment
 Responsible for daily inventory, budgeting and ordering of
supplies which included clearly and efficiently communicating
with vendors and whole sale companies
L i ne/ S a uté C o ok| B i sbee’s T a ble ( F ormer ly B i sbee
G r ille)
B i s bee, A z
April 2011 – August 2012
 Effectively directed incoming orders to all kitchen staff
 Established and maintained open, collaborative relationships
with the kitchen team.
 Provided nutritious, safe, visually appealing, innovative and
properly prepared and flavored food.
 Regularly contributed creative and healthy restaurant specials
and new menu additions
 Ensured a well maintained and well stocked kitchen and
pantry
 Responsible for food ordering and receipt of weekly vendor
orders

5. Hana Cantral
Page 5
L i ne a n d P r ep C ook |Bisbee H os pitality G r oup
B i s bee, A z
September 2009 – August 2012
 Provided courteous and informative customer service in an
open kitchen format.
 Quickly and courteously resolved all guest problems and
complaints.
 Conducted daily inspections and maintained food sanitation
and kitchen equipment safety reports.
 Regularly developed new recipes in accordance with
consumer tastes, nutritional needs, and budgetary
considerations