Jacob Herbert Email & Phone Number

Diemen, Noord-Holland, Nl

My day-to-day consists of maintaining relationships with both internal and external clients to ensure staffing goals are achieved. I stay current on each company’s organization structure, personnel policy, and federal and state laws regarding employment practices and I personally interview, prescreen, counsel and set up drug screening for all new and current employees. I have maintained a steady influx and managed to bonus consistently in 2021 and 2022, despite COVID challenges. I also excel at promoting diplomatic relationship management between new employees, employers and colleagues while leading the Saint Augustine branch.

Diemen, Noord-Holland, Nl

Diemen, Noord-Holland, Nl

Diemen, Noord-Holland, Nl

Jacksonville, Florida, Us

Primary goals are maintaining relationships with both internal and external clients to ensure staffing goals are achieved. Leading the recruiting team and having top numbers in the office consistently. Always staying current on the company’s organization structure, personnel policy, and federal and state laws regarding employment practices. Evaluating candidate's skill level, driving the interview process and offer process, including conducting background and reference checks, salary recommendations, counseling and closing of candidates.

Phoenix, Arizona, Us

Organizing schedules for staff, manage timesheets, take calls from customers, make appointments, assign casework and write reports. Determined staffing needs and schedule for optimal patient coverage ratios while maintaining overtime. Monitored shift duties and performance, and developed assignments while ensuring accurate and efficient patient care. Instrumental in keeping the office in the top tier for coverage and cases in the region.

Job duties included recruiting, training and maintaining a team of 45 employees. Ensured that employees performed highly on a variety of tasks, from preparing food, stocking, serving, to handling monetary transactions and more. Worked closely with general, district, and regional management to meet revenue objectives and customer service scores. Audited inventory levels regularly to ensure product availability, and ordered products as necessary. Positively engaged with customers, offering menu information, building meaningful relationships and showing genuine appreciation for their business.

Ensured that employees performed a variety of tasks, from preparing food, stocking, serving, to handling monetary transactions and more. Worked within a three person management team including the front of the house manager and the owner to make both the customers and employees have a great experience. Maintained and developed a skilled staff by properly coaching and counseling employees. Oversaw front of house personnel as well as kitchen workers to maintain adequate staffing and minimize overtime. Verified proper portion sizes and consistently attained high food quality standards. Reduced food costs by 8 percent within the first year by implementing a waste sheet to monitor seasonal ingredients, as well as setting standards for portion size and controlling waste. Actively became involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. As well as successfully interacting with external vendors to obtain the best quality in pricing and product.