• Provide front-line consultative customer service as the initial point of contact for customer inquiries via phone, e-mail and chat to customers such as law firms and corporations• Develop knowledge around customer goals, challenges, needs and requests utilizing an evolving product and industry knowledge to provide answers and initiate orders• Selected as an Adjunct Professor, working with a team to provide web based courses on time management and project management.• Head local office Events Committee to promote employee engagement via organizing staff events• Proactively manage the order process, probe for cross-selling opportunities and develop positive working relationships with customers and strategic partners nationwide• Develop and maintain knowledge of the department, company and industry as a whole• Promote additional offerings to meet customer needs• Manage financial transactions

I placed orders for all products used in the cafe including ordering from delivery from 5 different vendors and personally shopping for other items at 6 different retailers. I double checked quality standards, and kept the owner and general manager informed of various needs of the cafe. I was fully in charge of managing the cafe's social media presence including Facebook, Twitter and Instagram. I chose recipes and perfected them for our cafe setting for a variety of baked goods. I prepare dough and finish baking on a regular basis.

• New business accounting, managed invoices, processed payroll, tracked and analyzedfinancial data using QuickBooks and Excel.• Negotiated with vendors to maintain inventory of products• Advised and implemented food safety guidelines, assured compliance with countyinspection criteria• Maintained staff schedule, coordinating shifts using Google Calendar• Created proposal package to advertise catering services of cafe• Collaborated with nearby school personnel to maintain a safer environment for studentspatronizing the cafe• Facilitated staff meetings and training

I coordinated with classroom teachers in order to plan activities that tied into the current curriculum and to keep up to date on current projects and assignments. I gave structured homework time after completing a brief snack period, during which I helped the students to better understand their assignments. I facilitated active play both indoors and out. I prioritized important information to relay to parents during the brief window during pickup each day.

• Coordinated and motivated staff to reach weekly goals within each department• Created events in conjunction with the Book It! reading program to promote studentsuccess and family unity• Reconciled monthly profit and loss reports, reviewed progress determined focus areasfor the following month• Maintained employee schedule• Monitored and analyzed customer feedback information and designed strategies toachieve ultimate consumer satisfaction

• Collaborated with fellow instructors to facilitate afterschool program for 60+ students atOrchard Ridge Elementary• Evaluated available resources to achieve optimal student experience throughout thesession• Coordinated daily activities to correspond with weekly program themes

I was responsible for running a variety of opening, closing,and lunch shifts. For each shift I determined the best placement of available staff to ensure optimal customer service and efficiency. I checked and maintained product quality frequently and communicated necessary actions to employees and higher management. I clearly communicated my direction to employees, and frequently requested employee input on how best to have them solve various problems. When deviations from store procedure and policy where seen, I would immediately take steps to correct the problem to the best of my ability at the time.I was also responsible for reconciling cash drawers and safe, making deposits, and taking inventory of leftover product. I frequently checked daily dough deliveries to ensure accuracy and quality.

I took over management of this small store from the previous manager who became a district manager. I had a very small staff and had to hire several new employees including an assistant manager and shift supervisors. I created employee schedules, ran periodic management and staff meetings to develop and promote store goals. I ensured optimal labor costs and evaluated employees for further training, discipline, and even termination.I ensured product quality through a variety of daily checks as well as staff education.My greatest achievement was my interaction with customers. I delivered exceptional service and lead my team through example and coaching. I fostered relationships with regular customers and created an environment where customers felt a sense of belonging and always left with a positive experience.I was trained in P&L assessment, but was never given total control over it. I also determined necessary maintenance, took bids, and engaged appropriate services.

I was responsible for running daily shifts. For each shift I determined the best placement of staff to ensure optimal customer service and efficiency. I checked and maintained product quality frequently and communicated necessary actions to appropriate staff. When deviations from store procedure and policy where seen, I would immediately take steps to correct the problem to the best of my ability at the time.I was also responsible for reconciling cash drawers and safe, making deposits, and taking inventory of leftover product. I frequently checked daily dough deliveries to ensure accuracy and quality.In addition to these duties, I also was responsible for training. I maintained a corporate program requiring all employees to be 100% complete on several training guides. I also maintained the store inventory and reported to the main office. I conducted interviews, placed large product orders, and baked if necessary.