Sondra Hernandez Email and Phone Number

Planned events for participants in resident hall, promoting positive relationships and deep sense of community.Supported organizational objectives by communicating goals with team and encouraged individual and team accounabilty.

Introduced higher standards for customer service.Increased efficiency by streamlining operations.Collected customer feedback and made process changes to exceed customer satisfaction goals.Trained and regularly mentored associates on performance oriented strategies and customer service techniques.

-Assisted in annual fundraising and donation request, logistics and organization. -Relief Receptionist

-Created databases and spreadsheets for departments within the school-Managed operations at the school library-Monitored funds and managed a group of volunteers in the monthly special events to raise funds for special events

-Drove the implementation of company objectives and operational goals -Developed action plans, managed hiring, scheduling, regularly motivated and instructed the store team-Identified trends and opportunities by linking analysis of financial reports to the store environment -Delegated, provided direction, and coached the team to achieve operational goals -Demonstrated composure and led by example during unusually stressful periods for the store-Implemented a "customer comes first" attitude by training and holding partners accountable-Conducted performance assessments, provided feedback, and set challenging goals to improve partner performance

- Managed a team of 100 employees from line staff to management in the Auxiliary Services Department.- Directed and created new concepts for Hospitality Services. These new concepts increased revenue and established professional reputation on the campus- Designed a very successful athletic dinning program, which was a model for other universities, throughout the university communities- Established a catering program that exceeded sales on the Health Science campus by 20%- Developed training material; Standard Operating Procedures, New Concepts and Customer service that was used throughout hospitality that enhanced productivity and employee morale- Prepared and balanced budgets in Auxiliary Services and met annual profit and loss goals- Successful in project management that led to five new revenue sources to the campus. The projects included negotiations through the opening of concepts- A successful and seasoned management professional able to identify and assess potential issues in operations and put together a plan of action to address issues- Collaborated with all levels in the university to mediate and achieve results that benefited all - - Served in capacity as the manger who was able to get consistent results and to raise the bar in exceptional customer service