Lucas Brewer Email & Phone Number

Richmond, KY, US

Lexington, Kentucky, United States

Eighty Four, Pennsylvania, United States

Eighty Four, Pennsylvania, United States

Lexington, Kentucky Area

Richmond, Kentucky

Was instrumental in the organization of inventory and early efforts of implementing a proper inventory system. Was also heavily involved in the tracking down of missing inventory containers, the consolidation of partially filled containers, and the removal of obsolete and aged inventory. This allowed smoother operation within the facility via proper.

Richmond, Kentucky

• Hired as the evening shift worker to ensure the check in experience for guests was quick and simple. Commonly assisted guests when they needed amenities, technical support, billing information, or information about the.
• Acted as the subject matter expert on training others in the same role and wrote a short manual on training methods, which was created specifically for front desk but could be easily adapted to other jobs.
• Contributed the most to the check in experience scores upon reaching full time status; for the month of June 2019, the hotel had a 93% satisfaction score in the “Check-In Experience” score, ranking it as 12/398 for the.

Richmond, Kentucky

• Requested to do building inventory for the purposes of accounting and requisition of new furniture and equipment for the program, on top of being a good candidate for the standard duties of the position. Required to.
• Improved the process of inputting survey data with the usage of Google Sheets and Google Forms, cutting the time required from almost a week down to one to two days. The resulting reports and graphs were also much.

Richmond, Kentucky

• Started as a front-of-house team member, and over time was cross-trained into every other role within the restaurant. Focused staff efforts both in the front-of-house and kitchen to ensure food quality was high and.
• Assisted in the change management process when the restaurant was acquired by a new owner. Helped new owner and managers get acclimated to the restaurant and workforce, and helped the existing workforce acclimate to.
• Was praised by a corporate inspector for producing high quality food, as well as ensuring the quality of the rest of the food going to customers.