Promotes and secures sales from existing and prospective guests through a relationship based approach in the International terminal of the DFW AirportDemonstrate my dedication to customer service by winning Secret Shopper seven times within twelve monthsExceeds monthly sale and guest service goals and has been the recipient of two quarterly LEAP (Leadership Engagement Attitude Performance) awardsPreserve the confidentiality of all guests and company information with the highest integrityEffectively communicates information with guests and co-workers while maintaining an account of correspondencesResponsible for training of all new hires

Create and prepare dessert itemsEstablish client relations Maintain an inventory of food and supplies Budget funds and organize records so that they can be later accessed with easeCollaborate with customers and develop dessert plans that will best suit their needs for the proposed event Utilizes time management skills to adhere to strict timelines which increases customer satisfaction

Controlled an inventory of over $1800 and used product presentation techniques during face to face interactions and customer appreciation events Mentored a team of two consultants and taught them how to conduct their businesses Tracked inventory, sales, and expenses using Expensify, Mary Kay InTouch, and Mary Kay Plus applications

Greeted customers and ensured that their satisfaction was met during the time they spent with usSupervised and provided assistance to staff membersHandled large amounts of currency after processing customers orders Conducted nightly audits to ensure the forecasted goals were met and to maintain financial accountability

Responsible for conducting new hire training of all non-exempt employees to include benefits, scheduling, time and attendance proceduresProcessed and distributed all weekly payroll using the ADP system Managed a time and attendance database for 230 shop employees through Kronos and was in direct contact with supervisors on a daily basis Confidentially maintained and kept records of all employee files

I was the Pastry Extern in this fine dining establishment. This was a solo station and I provided service for 2 restaurants, 1 bar, High Tea and room service. Items served included:Hazelnut Ice Cream Cake, Chocolate Buttercream Torte, Peanut Tart, Pecan Pie, Espresso Panna Cotta, White Chocolate Bread Pudding, Chefs Fruit, Cheese Platter and various Ice Creams & Sorbets.Responsible for preparing weekly High Tea service.Created and executed a nightly chef special as well as a sorbet or ice cream.Prepared Lemon Curd, Raspberry Coulis, Bourbon Caramel, Moscato Cherry Marmalade, Almond and Cherry Biscotti, Mocha Fudge Sauce, Vanilla Bean Whipped Cream, Gelato's, Ice Creams & Sorbets along with the Espreso Panna Cotta and White Chocolate Bread Pudding to accompany the dishes.Utilizing chocolate, I designed plates for special occasions and prepared sorbet glasses for guests.Ordered nightly, all bakery and High Tea items.

Counseled and guided prospective candidates, students, and alumni who have been associated with the programProvided support to five faculty members and one Executive Administrative Assistant in our departmentHelped facilitate alumni events by securing location space, mailing invitations, documenting guest attendance, processing payment transactions and assisted with registrationEditor of the departments quarterly alumni newsletterCoordinated the itineraries and made hotel reservations for professors and students on each of their five week-long field trips