Background planning and managing innovations to existing processes, implementing new processes and installing new technology and facility equipment. Skilled management offering proven leadership, problem-solving and team building abilities developed over progressive career. Consistently empower employees to improve performance and maximize customer satisfaction through advanced training and mentoring. Resourceful and forward-thinking Manager steadfast in pursuing opportunities to improve day-to-day operations and bottom-line profits. Accomplished professional with over five years of experience in driving enterprise-wide project management and process improvement initiatives.
Core Qualifications
Auditing
Brand strategy
Marketing Strategy
Policies
Product management
Sales supplement and direct sales knowledge
Experience
Assistant Club Manager, 01/2021 to Current Planet Fitness – Crestwood, MO,
Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
Created organization systems for inventory control, merchandising, financial reports, and schedules, dramatically increasing operational efficiency.
Helped with planning schedules and delegating assignments to meet coverage and service demands.
Reviewed sales and gross profit report to determine options for increasing market growth.
Increased sales by driving operational efficiencies and building excellent customer rapport.
Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
Developed loyal and highly satisfied customer base through proactive management of team customer service strategies
Strengthened merchandising and promotional strategies to drive customer engagement and boost sales
Monitored security and handled incidents calmly
Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service
Reduced corporate costs by developing and implementing improved merchandising, receiving, and maintenance procedures,
Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies
Set and enforced policies focused on increasing team productivity and strengthening operational efficiency
Serve international customers and increased sales revenue by 5%.
Create events, Games, Bingo, and menu specials to reach customers' satisfaction and bring revenue to the club.
Manager, 04/2014 to 12/2020 Labcorp – Albuquerque, NM,
Increased customer retention and satisfaction by closely monitored team member performance and assessing problematic practices
Provided management with feedback regarding employee performance and training needs
Applied performance data to evaluate and improve operations, target current business conditions, and forecast needs
Maintained current knowledge of all facets of operations
Trained and guided team members to maintain high productivity and performance metrics
Evaluated employees’ strengths and assigned tasks based upon experience and training
Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge,and customer demands
Identified and qualified customer needs and negotiated and closed profitable projects with asuccess rate
Established and maintained positive work environment to enhance retention and productivity
Communicated best practices among on-site and external personnel to align efforts and goals
Maintained team efficiency by strategically delegating daily activities, monitoring output, and rewarding positive contributions
Interviewed and hired strong candidates for team openings, using newspapers, job boards, and social media to find applicants
Achieved or exceeded financial goals on regular basis by controlling expenses, optimizing schedules, and regulating inventory usage
Reviewed performance data to monitor and measure productivity, goal progress, and activity levels, positive
Trained and mentored new employees to maximize team performance and achieve daily performance objectives
Executed new training initiative to improve skills and develop leaders from within
Led employee performance reviews and discussed improvement strategies with each team member
Managed all departments with over 120 employees and a$1,500.000 budget
Maintained open and professional team relationships to quickly identify and resolve issues
Participated in labor contract negotiations with union to successfully achieve a new agreement representing mutually agreed elements
Enhanced team member productivity by improving monitoring systems and motivational strategies unions
Chef, 01/2012 to 01/2014 Stonerise Healthcare Llc – Martinsburg, WV,
Monitored and improved work of twenty team members producing over five hundred meals per night
Avoided cross-contamination from utensils, surfaces, and pans when preparing meals for individuals with food allergies and gluten intolerance
Trained numerous kitchen personnel from ground up to take on challenging stations such as cooks and servers
Reduced food costs two -five percents by expertly estimating purchasing needs and buying through approved suppliers
Developed recipes and menus to meet consumer demand and align with culinary trends
Planned and prepared food products orders to maintain appropriate stock levels
Worked with vendors to locate optimal recipe ingredients at cost-effective rates
Incorporated customer recommendations and feedback to experiment with new dish creations
Prepared mise en place every day to promote efficient preparation of signature dishes
Continually supervised training and cross-training of pastry staff for all phases of preparation
Monitored quality, presentation, and quantities of plated food across line
Supervised preparation of specialty items and customer requests to verify accuracy in production
Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish, and eggs had been prepared
Oversaw hiring, training, and development of kitchen employees
Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
Created tasty dishes using popular recipes, delighting patrons and generating return business
Perform Banquet for military function and catering department
Education
Associate Degree: Hospitality Administration and Management, Expected in 02/2017 Le Cordon Bleu College of Culinary Arts - Scottsdale - Scottsdale, AZ GPA:
Bachelor of Science: Business Leadership, Expected in 2010 Ashford University - San Diego, CA GPA:
Professional Affiliations
Member NACE (National Association Catering and Event) San Antonio Alamo Chapter
Training Force Protection Air Education Training Combat
Cyber awareness Challenge v4.0 Air Education Training Combat
Award Distinguished Service 2001. 293 D BSB Mannheim, Germany
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.
How this resume score could be improved?
Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:
resume Strength
Formatting
Length
Personalization
Strong Summary
Target Job
Resume Overview
School Attended
Le Cordon Bleu College of Culinary Arts - Scottsdale
