Jessica Claire
Montgomery Street, San Francisco, CA 94105
Home: (555) 432-1000 - Cell: - - -
  • Over 20 years of food service experience while maintaining honor and integrity in high volume operations
  • Over 10 years of management experience with excellent communication skills
  • Over 3 years of help desk experience providing software, hardware, client/server and networking technical support
  • Reputation for maintaining and improving standards of food and service
  • Impeccable skills, including strong P&L experience, inventory and purchasing, employee hiring and training, scheduling, and budgeting with Excel spreadsheets
  • Reliable, dependable, and organized team player
  • Thrives in high pressure environments.
  • Ability to recognize problems and resolve them effectively and efficiently
  • Proven success working in high-volume, 24x7 technical call centers.
  • Demonstrated strengths in rapidly diagnosing, troubleshooting and resolving client issues.
  • Excellent problem-solving skills Proactive self-starter known to initiate process and system improvements to increase system stability and staff productivity.
  • Waste reduction techniques
  • Event planning
  • Talent development
  • Listening skills
  • Staff management
  • Operations management
  • Manual dexterity
  • Flexibility
  • Meeting deadlines
  • Organizational skills
  • Interpersonal skills
  • Employee mentoring
  • Trained in food safety guidelines
  • Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
  • Implemented a new product inventory tracking system which reduced monthly food costs by 12.5%.
  • Recognized by peers and management for going above and beyond normal job functions.
  • Presented nutrition information and cooking demonstrations
  • Worked with company IT systems and diligently completed all assigned tasks, working overtime as needed.
  • Interacted with multiple customers ensuring reliable and timely delivery of service.
  • Provided required weekly, monthly and quarterly reports listing sales figures and client track records.
  • Managed detailed scheduling to ensure adequate staffing in high-volume environment.
07/2013 to Present
Deli Supervisor Lunds Byerly's Central, MN,
  • Supervising, directing, training, and managing team members Responsible for product ordering and managing inventory by tracking reports, in order to meet customer requirements, and reduce out of stock.
  • Provide ideas for new products that will promote sales and maximize profit.
  • Control department costs by monitoring and improving operations to increase profitability.
  • Schedule team members and delegate work assignments, recognizing individual strengths and weaknesses and effectively utilizing them to meet deliverables Promote the continuous development of employees Maintain a safe and clean environment to ensure health and OSHA requirements are met.
  • Provide leadership that promotes and exemplifies a passion for food.
05/2012 to 04/2013
IT Customer Service Representative Accenture Indianapolis, IN,
  • Provided leading-edge restaurant and foodservice software to foodservice professionals in the food service industry.
  • Support external customers for Honeywell, GAP Stores, SONY, as well as many other End Users in a high volume call environment, Assisting the callers needs in a timely efficient manner Performed problem determination to resolve issues with recipe & menu costing, inventory control, and nutritional analysis.
  • Sold software upgrades to existing clients.
  • Routinely exceeded call-handling goals Excelled in asking probing questions and researching, analyzing and rectifying problems.
  • Escalated issues as needed and maintained communication with customer Monitored ticket queues and emails.
05/2008 to 06/2010
IT Customer Service Representative Accenture Denver, CO,
  • Support external customers for Honeywell, GAP Stores, SONY, as well as many other End Users in a high volume call environment, Assisting the callers needs in a timely efficient manner Perform problem determination to resolve issues and increase First Call Resolution rates and customer satisfaction.
  • When unable to resolve, partner with resolver groups for correct assignment and resolution, using the following ticket systems: Impact, ServiceNow, Remedy, Maximo Improve capability to win new business and retain existing accounts by personally delivering high quality service to all my customers.
  • Through continual monitoring of the queues, I ensure tickets are processed in a timely fashion guaranteeing that customer satisfaction is at its highest.
  • Be aware of Problem and Change guidelines and best practices by following education modules and contribute to improvement in SLA attainment at team level by identifying issues with potential impact to SLAs.
  • ie.
  • recurring problems, out of scope problems, etc) Support attainment of all financial and control targets though accurate and timely labor claiming, maximizing my productive time, personal schedule adherence, and understanding and executing according to audit guidelines.
  • Look for areas of opportunity to contribute/correct/update knowledge articles from both an account specific and common knowledge perspective.
  • This creates an established flow of information necessary to ensure proper processing of tickets in a timely and efficient manner.
  • Look for areas of opportunity to be trained and skilled on multiple accounts in order to support leveraging and resource pooling.
  • Whether it is taking on-line classes or working with IBM and the customer to create changes that will better serve the customer, I continually seek challenges that will better serve IBM and will exceed customer satisfaction.
  • Skilled on Remote Take Over tools such as Netmeeting, Remote Desktop, Tivoli, Ayudame, SCCM, PC Anywhere, Carbon Copy, and actively pursue the use of the tool(s) in order to provide an enhanced client experience by means of improving personal FCR.
09/2004 to 05/2008
Manager Labcorp Coeur D Alene, ID,
  • Managed operations in a high volume setting with financial responsibilities including weekly, period, and annual budgets.
  • Supervised team and managed recruiting, training, and scheduling of employees, capitalizing on opportunities to emphasize the importance of customer service, tolerance, and team building.
  • Remedied the restaurant's past challenges to pass Brand Equity and meet or exceed corporate standards.
  • Evaluated staff and created an environment that led to improved productivity and customer service.
09/2001 to 08/2004
Kitchen Manager/ Assistant General Manager Pyramid Hotel Group Phoenix, AZ,
  • Responsible for all BOH activities including ordering, scheduling, prep Lists, production pars, payroll, and account budgets for a $5 million dollar restaurant.
  • Credited for maintained one of the best food and labor costs within the market, while upholding corporate operational standards, policies and procedures.
  • Performed a wide range of kitchen duties.
  • Performed the functions of the General Manager including unemployment claims and additional legal matters.
03/2000 to 01/1
Sous Chef Pyramid Hotel Group Atlanta, GA,
  • Responsible for the food service to 30 luxury suites and private parties ranging in size from 12 to 5,000 in a 14,500 seat brand new minor league baseball stadium.
  • Supervised staff of 35.
  • During the off-season was a key player in the research, ordering, production, and execution of a 4-course meal with appetizers for 1,100 people for a high dollar, per plate fundraiser.
03/1995 to 03/2000
Sous Chef Harmony Landing Country Club City, STATE,
  • Intimate 300 member private Country Club.
  • Responsible for upscale dinner service, high end weddings and parties.
  • Assisted Multiple award winning Executive Chef in the daily operations.
  • Responsible for scheduling, hiring training and maintaining the kitchen.
Expected in
Associate's Degree: Culinary Arts Management
Sullivan University - ,
Culinary Arts Management
Expected in
Associates Degree: Baking and Pastry Sciences
Sullivan University - ,
Baking and Pastry Sciences
Expected in
Bachelor of Science: Hospitality Management
Sullivan University - ,
Hospitality Management

Budgeting, costing, customer satisfaction, inventory control, team building, leadership, payroll, quality assurance, scheduling, supervising

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School Attended

  • Sullivan University
  • Sullivan University
  • Sullivan University

Job Titles Held:

  • Deli Supervisor
  • IT Customer Service Representative
  • IT Customer Service Representative
  • Manager
  • Kitchen Manager/ Assistant General Manager
  • Sous Chef
  • Sous Chef


  • Associate's Degree
  • Associates Degree
  • Bachelor of Science

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