Simranjeet Kaur

· Provide guidance and support to student organizations in areas such as

leadership development, event planning, budgeting, and organizational

structure.

· Serve as the primary point of contact for student organizations, offering

assistance and answering questions related to RSO policies, procedures,

and resources.

1. Overseeing day-to-day operations to ensure efficiency and effectiveness.

2. Developing and implementing operational policies and procedures.

3. Managing and optimizing the supply chain, including inventory control and vendor

relationships.

4. Collaborating with cross-functional teams to enhance overall business performance.

5. Analyzing operational processes and identifying areas for improvement.

6. Monitoring key performance indicators (KPIs) and implementing strategies for

continuous improvement.

7. Leading and motivating a team of operational staff to achieve organizational goals.

8. Ensuring compliance with all relevant regulations and industry standards.

• Work with Business teams to understand the system requirements and project goals

• Define systems problems, collect data, establish facts, and draw valid conclusions

need to setup, maintain and troubleshoot issues related to systems connections between local

and global servers

• Part of building database Model, APIs and Views utilizing Python, to build an interactive web-

based solution

• Develop views and templates with Python and Django’s view controller and template language

to create a user- friendly website interface

• Expertise in Python scripts to phase XML documents and load the data in Postures SQL

databases

· Maintained kitchen order by thoroughly cleaning grills, stoves, counters, and tables.

· Worked with team of 20 kitchen staff and delegated appropriate tasks to each

member.

· Monitored food budget and purchased supplies according to available funds and

expected demand.

· Prepared and cooked food under head chef's direction, following recipes and cooking instructions.

· Supported chefs in managing food preparation to achieve precise plating and

presentation.

· Stocked food stations before shifts with items and equipment needed for recipes.

· Observed culinary trends and innovations to bring new ideas to team.

· Met regional sales objectives by developing and implementing promotion strategies, coordinating sales team and servicing key accounts to fortify business relationships.

· Supervised sales strategy, training, team structure and communication of regional sales program.

· Increased revenue generation by collaborating with senior executives to assess regional performance and develop new sales strategies.

· Held weekly meetings with each representative to talk one-on-one, resolve issues and provide tailored training.

· Led, coached and developed employees to achieve sales goals. Supported, trained and motivated team of professionals to consistently meet annual goals for sales and production.

· Created and maintained sales environment to support business objectives. Resolved customer complaints regarding sales and service.

· Enhanced sales volume through skilled support to both new and inactive customers. Used change methodologies to increase sales and led projects for increased productivity.

· Forecasted, scheduled and monitored project timelines, personnel performance and cost efficiency.

· Investigated workplace issues with professionalism and sensitivity and detailed incidents in reports to senior executives.