Cherie E. Email & Phone Number

United States

Washington, District Of Columbia, United States

Looking for work up to 25/hr

Washington D.C. Metro Area

• Answered calls, handled packages, set appointments for leasing office and maintainproperty security standards.
• Strong verbal and written skills in service request follow up with residents through email.
• Knowledge of KeyTrak, take ID’s and to sign out key’s from Keytrak.
• Setting up maintenance request, reserving parking for residents outdoor/indoor inBuilding Link and service request follow up with residents

United States

• Employed by: Foulger-Pratt: 07/17- Present*Employed by: Northern Virginia Temporaries Staffing: 01/16- 01/18
• Grow and continually build rapport with 220+ residents.
• Strong verbal and written skills in presenting and negotiating with customers through emailinquiries, walk-ins and appointments.
• Aimed to quickly resolution issues from residents and document issues accordingly; escalatedto management as needed.
• Received bonuses on apartments leased.
• Entertained residents by organizing and marketing events like Brunch for ResidentAppreciation, Vendor Events, and End of Summer Party.

Washington D.C. Metro Area

• Presented customers with first class customer service for all their food needs.
• Responsible for maintaining the cleanliness, hygiene and upkeep of the store to comply withFDA regulation standards.
• Work with current employees to develop scheduling of shifts to meet the shop’s demands.
• Responsible for training new employees to ensure they are up to standards on all the functionsof the job.
• Checked inventory levels and assisted with ordering items as needed to ensure store was wellstocked.
• Able to do nightly deposits and cash register balances.

Washington D.C. Metro Area

• Greeted customers, ran the point of sales system, answered the phone, and assisted in thedaily running of the store.Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Minimized loss and misuse of equipment through proper restaurant supervision and stafftraining.
• Balanced point of sale systems and prepared nightly cash deposits.