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

Experienced and Energetic General Manager bringing demonstrated success in developing and motivating strong restaurant teams to assist 300 to 500 customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike.

  • Distribution and warehousing
  • Production planning
  • Cost reduction
  • Logistics Management
  • Safety and compliance
  • Documentation
  • Forklift Operations
  • Loading and unloading
  • Staff Management
  • Shipping and receiving
  • Database Management
  • Staff supervision
Work History
02/2009 to 10/2021 Customer Service Representative Raymour & Flanigan Furniture | Voorhees, NJ,
  • Answered several calls, emails and faxes per day, addressing customer inquiries, solving problems and providing product information.
  • Collaborated with staff members to enhance customer service experience and exceed team goals through effective client satisfaction rates.
  • Investigated and resolved customer inquiries and complaints quickly.
  • Facilitated inter-departmental communication to effectively provide customer support.
  • Educated customers about billing, payment processing and support policies and procedures.
  • Promptly responded to inquiries and requests from prospective customers.
  • Met all customer call guidelines including service levels, handle time and productivity.
  • Promoted superior experience by addressing customer concerns, demonstrating empathy and resolving problems swiftly.
  • Surpassed sales goals through implementation of effective marketing strategies.
  • Responded proactively and positively to rapid change.
  • Exhibited high energy and professionalism when dealing with all levels of clients and staff.
  • Cross-trained and provided back up for customer service managers.
07/2018 to 01/2021 Assistant Warehouse Manager Rite Aid | Novato, CA,
  • Oversaw upkeep of equipment and physical condition of warehouse, identifying and ordering needed repairs, renovations and replacements.
  • Performed inventories and stocked new equipment and [Product].
  • Recorded information, shortages and discrepancies to keep records current and accurate.
  • Oversaw warehouse staff and maintained efficiency in fast-paced environment.
  • Onboarded, trained and supervised 4-person warehouse staff with strong record of meeting schedule and performance goals.
  • Trained employees on equipment operation and safety protocols.
  • Adhered to industry best practices for warehousing, material handling and documentation.
  • Double checked records, daily reports and inventory transactions to identify and correct variances.
  • Maintained top performance standards while working in hot warehouse environment.
  • Collaborated with management to implement new initiatives and policies and achieve benchmarks for production, quality and safety.
03/2011 to 02/2018 Restaurant General Manager Westgate Resorts | Las Vegas, NV,
  • Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
  • Orchestrated positive customer experiences by overseeing every area of restaurant operations.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
  • Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
  • Set clear expectations and created positive working environment for employees.
  • Maintained facility and grounds to present positive image.
  • Verified accurate records and sufficient supplies by conducting daily inventories of food, beverages, glassware and other materials.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Limited portion sizes and used garnishes to control food costs.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Created fun team building activities to engage staff in up-selling to meet revenue targets.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Carefully interviewed, selected, trained and supervised staff.
  • Skillfully interacted with external vendors to obtain best quality in pricing and product.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Expected in 05/2010 High School Diploma | Santa Fe High School, Edmond, OK GPA:
Expected in No Degree | Restaurant And Hotel Management Brigham Young University, Provo, UT GPA:

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School Attended

  • Santa Fe High School
  • Brigham Young University

Job Titles Held:

  • Customer Service Representative
  • Assistant Warehouse Manager
  • Restaurant General Manager


  • High School Diploma
  • No Degree

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