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.• Answered calls, handled packages, set appointments for leasing office and maintain propertysecurity standards.

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.