Marjorie Zimmer

• Greeted customers at counter to fulfill requests and answer questions.
• Precisely measured, weighed, sliced, and packaged deli products according to customer requests while minimizing waste.
• Addressed hazards promptly to maintain a safe environment.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Improved workflow efficiency by effectively multitasking, prioritizing tasks, and communicating with team members.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Responded to telephone inquiries regarding available products and services and helped customers make appropriate choices.
• Provided an enjoyable shopping experience for customers by engaging in friendly conversations while efficiently preparing their orders.
• Developed strong rapport with customers by offering personalized service, answering questions, and making recommendations based on preferences.
• Enhanced team performance by instructing new staff on deli protocols.
• Contributed to positive team dynamics through effective communication skills and a collaborative problem-solving approach.
• Increased customer satisfaction by providing exceptional service and maintaining a clean, organized deli counter.
• Took special orders for event catering and party trays, assisting customers by recommending additional items, condiments, and garnishes.
• Enhanced product presentation by arranging visually appealing displays and regularly rotating items to ensure freshness.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Built trust with customers through meticulous attention to detail in fulfilling special orders and dietary restrictions.
• Ensured optimal product quality with regular temperature checks on refrigeration units and promptly reporting any issues.
• Delivered exemplary customer service to guests, even in peak business periods to promote retention.
• Offered product samples to customers, generating additional sales through taste-testing.
• Exceeded customer expectations by going above and beyond to accommodate unique requests or last-minute changes to orders.
• Boosted sales by actively promoting seasonal items, weekly specials, and bundled deals to customers at the deli counter.
• Listened to customer requests and suggested additional menu items as appropriate to upsell products.
• Monitored inventory levels to order new supplies and maintain consistent stock.
• Reduced food waste by closely monitoring inventory levels and proactively adjusting orders based on sales trends.
• Regularly updated knowledge of new products, trends, and dietary restrictions to better serve customer needs and preferences.
• Demonstrated versatility in handling various responsibilities such as cashier duties or stocking shelves during peak hours or staff shortages.
• Streamlined order fulfillment processes for quicker turnaround times and increased customer satisfaction.
• Consistently met or exceeded daily sales targets through upselling techniques and outstanding customer service skills.
• Operated cash register to manage cash and credit card transactions, providing receipts for proof of transaction.
• Supported store success through participation in inventory audits and suggesting improvements for deli department operations.
• Collaborated with other departments to promote cross-merchandising opportunities and improve overall store performance.
• Improved product freshness and reduced waste with meticulous stock rotation practices.
• Coordinated with suppliers to secure best quality products, enhancing overall selection available to customers.
• Directed upkeep of deli machines to maintain operational safety and efficiency.
• Assisted customers with product selection, sharing knowledge on deli items to guide their choices.
• Streamlined order processing to minimize wait times, enhancing overall customer satisfaction.
• Conducted regular price checks to stay competitive, adjusting as necessary to meet market demands.
• Offered samples of new products to customers, directly contributing to higher product visibility and sales.
• Conducted inventory checks regularly, ensuring consistent availability of popular deli items.
• Maintained strict adherence to health and safety guidelines, ensuring safe shopping and working environment.
• Maintained cleanliness and organization in deli area, ensuring welcoming environment for customers.
• Engaged with customers to receive feedback on deli offerings, using insights to make targeted improvements.
• Enhanced customer experience by efficiently slicing, weighing, and packaging variety of deli products.
• Prepared custom order requests for special events, receiving positive feedback for quality and service.
• Trained new deli clerks, enhancing team's efficiency and service quality.
• Responded to customer inquiries and complaints with professionalism, restoring satisfaction swiftly.
• Kept up-to-date with latest food safety regulations, applying new standards to daily operations.
• Implemented creative display techniques for deli items, increasing sales through visual appeal.
• Developed system for tracking deli supplies, leading to more efficient reordering and reduced out-of-stock incidents.
• Kept kitchen, counter and dining areas cleaned and sanitized.
• Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness.
• Prepared salads, soups and sandwiches for customers.
• Performed serving, cleaning and stocking to high standards and provided excellent customer satisfaction.
• Filled out daily shift log to record amount of food prepared, used and leftover.
• Documented customer orders and conveyed special requests to kitchen staff.
• Accurately operated cash register to process customer payments.
• Kept drawer balanced by accurately processing cash, credit and debit payments.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Reconciled receipt totals, cash and credit payments to address shortages.
• Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
• Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
• Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
• Enhanced communication within the team by holding regular meetings and encouraging open dialogue among all members.
• Demonstrated commitment to the organization''s core values, leading by example and fostering a culture of excellence.
• Mentored junior staff members in their career development, sharing knowledge from years of experience in the field.
• Conducted performance evaluations for staff members, identifying areas of improvement and guiding professional development plans.
• Implemented safety protocols to minimize workplace accidents and maintain compliance with industry standards.
• Reduced employee turnover by fostering a positive work environment and providing ongoing feedback to staff members.
• Developed staff skills through targeted training programs, resulting in improved performance and career growth opportunities.
• Identified operational inefficiencies and implemented corrective measures to increase effectiveness.
• Enhanced operational workflow, identifying and eliminating bottlenecks in daily procedures.
• Maintained high safety standards to ensure secure workplace for all employees and visitors.
• Implemented cost-saving measures, significantly reducing operational expenses.
• Improved customer satisfaction with prompt and courteous resolution of inquiries and complaints.
• Achieved significant improvements in operational efficiency, introducing and enforcing quality control measures.
• Developed comprehensive training program for new hires, significantly reducing learning curve and integrating them into team quickly.
• Facilitated seamless communication between departments, ensuring that all teams were aligned with company goals.
• Increased customer retention rates by implementing customer feedback into actionable improvements.
• Implemented rewards and recognition program that significantly increased employee engagement and satisfaction.
• Negotiated with vendors to secure cost-effective contracts, resulting in significant budget savings.
• Managed diverse team, promoting inclusive work environment that leveraged individual strengths.
• Oversaw compliance with industry regulations and company policies, ensuring safe and legal operational environment.
• Conducted thorough employee evaluations to identify areas for growth and development, leading to more skilled workforce.
• Enhanced team productivity by streamlining workflow processes and implementing efficient scheduling systems.
• Optimized scheduling to ensure full coverage during peak hours without overstaffing, balancing customer service with cost efficiency.
• Streamlined inventory management processes, leading to more organized and efficient stock handling system.
• Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
• Conducted regular reviews of operations and identified areas for improvement.
• Generated reports detailing findings and recommendations.
• Frequently inspected production area to verify proper equipment operation.

I became the owner/operator of the Asessippi Inn Restaurant just prior to Covid hitting.

I performed the cooking, serving and general operations of the restaurant. As a result of Covid shutting down many small restaurants in February 2020, we were forced to shut our doors as well.

We were leasing the restaurant and after my 2nd Cancer surgery, it just wasn’t feasible to continue with our rent being $500.00 a week and paying for staff when our seating capacity was reduced to 10 patrons at a time because of distance restrictions.

Once Covid was over, I went back to work in the Deli at Walin’s Grocery store in Langenburg.