Area Manager at Samsonite. Creating and sending reports for our Online Training Platforms and Digital Receipt Uptake. Monitoring and checking cash flow and loss prevention techniques across 12 stores in the U.K. I also perform store visits across the U.K. on a weekly basis to audit store performance and give them a report after each visit. I assist and develop stores that need extra support. This is for outlets all over the U.K and our full price stores that are based in London. I train and develop new managers and existing Store Managers. I am also the Project Manager for sustainability I’m working with an external company to receive level 2 accreditation for sustainability and show our mission to offset our carbon footprint for all our stores in the U.K.

With a heritage of over 50 years in the jewellery trade, Chapelle believes the joy of beautiful jewellery should be shared by everyone. By offering at least 30% off the RRP year round on everything, it means you can find that perfect watch or piece of jewellery for a fraction of the high street price.

Store Manager Product DOR for the Area working with the Area Manager to help other stores understand DCR report and changing their stores around accordingly.My leadership style is to inspire and encourage my team to successfully hit sales goals, whilst still creating a fun environment to work. I lead by example by delivering radical customer experience to every customer I approach and implement this style of customer service within my team.I have a proven track record of hitting sales and KPI targets, outlining any opportunities and strategically finding ways of improving.My key focus was always “mindset” and making sure there was always one voice throughout the management team.I like to work in a very organised, structured environment, I believe it is essential for a smooth running business.

I started this job whilst at school with the intentions of becoming a manager.I am very passionate about customer service and a restaurant environment was the best place to gain experience in this. Restaurants are really fast paced working environment which I thrive off. My main responsibilities were:• Managing not only a team but also a restaurant of valued customers, whilst maintaining great customer service and up keeping policy and procedures.• Coaching team members by giving guidance but also having a more hands on approach to help the understanding of the task expected of them.• Be approachable and understanding, each person is an individual and different people need different forms of coaching/managing.• Over seeing stock levels, carrying out weekly inventory and ordering product.• Monday paperwork: Rotas, forecasting weekly and monthly targets, weekly banking and reviewing employee productivity reports to relay back to the team. • Monthly performance reviews on BOH and FOH team.