Dynamic professional with a proven track record in team leadership and customer service. Skilled in effective communication, time management, and problem-solving, driving high standards in diverse environments.
Work History
Camp Attendant
2 Years 7 Months
Primco Dene Group | 01.2016 - 08.2018
Supervised daily camp operations, ensuring compliance with safety and health regulations.
Facilitated recreational activities, promoting team-building and engagement among campers.
Monitored supply inventory, coordinating timely restocking of essential materials and equipment.
Assisted in maintaining cleanliness and organization of common areas and facilities.
Implemented feedback mechanisms to enhance camper experience and satisfaction levels.
Trained new staff on operational procedures and safety protocols to ensure consistency.
Collaborated with management to develop improved scheduling processes for camp activities.
Followed instructions, safety practices and standard operating procedures when performing assigned tasks.
Increased efficiency within kitchen operations by assisting with food preparation tasks according to established guidelines.
Customer Service Representative
3 Months
Marshals Department Store | 10.2015 - 01.2016
Resolved customer inquiries efficiently, ensuring high levels of satisfaction and loyalty.
Processed transactions accurately using point-of-sale systems, enhancing overall checkout efficiency.
Assisted in inventory management, helping maintain optimal stock levels through effective communication with suppliers.
Collaborated with team members to streamline service processes, improving response times for customer requests.
Implemented feedback mechanisms to gather customer insights, driving continuous improvement in service quality.
Managed escalated issues professionally, providing timely resolutions to enhance the customer experience.
Line Cook Supervisor
5 Years 3 Months
Chicken Chef - Restaurant & Lounge | 04.2010 - 07.2015
Supervised kitchen staff to ensure efficient food preparation and service.
Trained new cooks on menu items, cooking techniques, and safety protocols.
Implemented inventory management practices to reduce waste and control costs.
Coordinated meal preparation schedules to optimize workflow during peak hours.
Monitored food quality and consistency to maintain high customer satisfaction levels.
Ensured compliance with health standards and sanitation regulations in the kitchen.
Developed and refined recipes to enhance flavor profiles and presentation.
Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.