Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
Professional Summary

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
Assistant Club Manager, 01/2021 to Current
Planet FitnessCrestwood, 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
LabcorpAlbuquerque, 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 LlcMartinsburg, 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
Associate Degree: Hospitality Administration and Management, Expected in 02/2017
Le Cordon Bleu College of Culinary Arts - Scottsdale - Scottsdale, AZ
Bachelor of Science: Business Leadership, Expected in 2010
Ashford University - San Diego, CA
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
  • Operate Aloha System

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School Attended

  • Le Cordon Bleu College of Culinary Arts - Scottsdale
  • Ashford University

Job Titles Held:

  • Assistant Club Manager
  • Manager
  • Chef


  • Associate Degree
  • Bachelor of Science

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