Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Multi-tasking Manager well-known for creating positive workplace culture and high-performing teams. Adept individual with more than 23 years working in retail. Determined and experienced in mentoring and challenging team members to meet and exceed company goals. Over my time at Bristol Farms/Lazy Acres I helped open 9 of there 19 stores.

Organized menu, ordered product, trained staff and help set up the new poke bar program.

  • Relationship building and management
  • Order processing
  • Product and service sales
  • Staff development
  • Scheduling
  • Policy and procedure adherence
  • Portion and cost control
  • Purchasing
  • Banquetes and catering
  • Inventory management
  • Food safety
  • Signature dish creation
  • Forecasting and planning
  • Food plating and presentation
  • Customer-focused
  • Strong communication skills
  • Food station setup
Work History
Department Manager, 09/2013 - Current
The Mitre Corporation Clarksburg, WV,
  • Transfered to Lazy Acres Natural Store in the 2013
  • To oversee and improve sales at new location
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
  • Conferred with managers and sales teams a to revise plans and achieve demanding targets.
  • Checked prices and calculated totals for accurate invoice processing.
  • Reviewed and analyzed forecast data to determine and address inventory needs.
  • Created timetables and production commitments using data from sales forecasts.
  • Completed scheduled inventory counts and supply audits to track shrinkage and inform purchasing decisions.
  • Assessed quality control levels and addressed as needed
  • Actively participated in planning sushi menu and crafted new items for special events.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Department Manager, 05/2002 - Current
The Mitre Corporation Fort Bragg, NC,
  • Developed empowering employee culture focused on equipping employees to independently meet customer needs.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.
  • Kept employee workloads fair and balanced to achieve objectives while maintaining high job satisfaction.
  • Managed inventory and receiving operations to maintain optimal stock levels and meet expected demands.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
  • Managed overstocking, restocking and inventory control procedures.
  • Updated policies to reflect changing conditions and maintain optimal safety standards for all employees.
  • Increased efficiency and team productivity by promoting adherence to operational best practices and company policies.
  • Coached associates in product specifications, sales incentives and selling techniques, increasing customer satisfaction
  • Ordered inventory and reported discrepancies to control costs and maintain inventory levels.
  • Worked actively with management team to create daily and weekly sales plans based on weekly sales trends.
  • Maximized productivity and profitability by balancing sales and expenses.
Assistant Manager, 09/1999 - Current
Four Seasons Hotels Inc Saint Louis, MO,
  • Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
  • Trained team members in successful strategies to meet operational and sales targets.
  • Coached team on effective upselling and cross-selling methods.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Supported staff development and goal attainment by focusing on skill development and job satisfaction.
  • Attained expert level of product knowledge, becoming go-to person for major sales.
  • Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
  • Mentored team members in applying effective sushi quality techniques and delivering top-notch sushi product.
Sushi Chef, 09/1996 - Current
Wegmans Food Markets Chestnut Hill, MA,
  • Maintained well-organized station to keep work efficient and consistent.
  • Cleaned workspace by removing food scraps from sushi preparation, and sanitizing counters.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Verified compliance in preparation of menu items and customer special requests.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
High School Diploma: , Expected in 07/1996
Belmont High School - Los Angeles, CA,

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School Attended

  • Belmont High School

Job Titles Held:

  • Department Manager
  • Department Manager
  • Assistant Manager
  • Sushi Chef


  • High School Diploma

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