Manger resume example

• Educated customers on meat choices and preparation methods to increase sales.
• Trained new employees on cleanliness, client interactions and various types of meat cuts.
• Kept detailed records of meat cuts to ensure accurate inventories.
• Passed health inspections by correctly evaluating meat temperatures for safety and quality and keeping detailed records of heat statuses.
• Cut, wrapped, weighed and labeled orders for customers.
• Properly stored meat to decrease waste and increase product freshness span.
• Monitored employee use of machinery, including mincers, slicers and sausage fillers.
• Answered customer questions about specific products and cut meats to specifications.
• Answered 505 calls per 5 minute to answer customer questions.
• Provided excellent service and attention to customers when face-to-face or through phone conversations.
• Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
• Improved customer satisfaction by finding creative solutions to problems.

deli

• Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
• Maximized customer satisfaction scores by training employees well and implementing strong customer relations standards.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Supervised staff preparing and serving meals per day.
• Sought out and implemented methods to improve service and team performance to boost business sustainability.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Reduced costs by controlling portion sizes and eliminating all types of waste.
• Created effective marketing promotions to improve business.
• Completed [Timeframe] inventories of food and material stocks.
• Reduced food waste 50% by overseeing and planning ingredients, anticipated customers and popularity of items.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Scheduled over 10 employees by assigning shifts.
• Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
• Hired qualified staff to fill baker and cooks positions.
• Managed team of 10 employees in high-volume deli doing more than $10,000 in business each week.
• Controlled portion sizes and garnishing for optimal cost controls.
• Prepared and led food service training programs to teach staff cleaning, customer service and product .

• Reviewed account and service histories to identify trends and issues.
• Processed customer account changes.
• Documented conversations with customers to track requests, problems and solutions.
• Delivered fast, friendly and knowledgeable service for routine questions and service complaints.
• Collected, monitored and evaluated customer requirements to achieve desired delivery time and order fill rates.
• Answered 60+ inbound calls per day and directed to designated individuals or departments.
• Assessed customer needs and upsold products and services to maximize sales.
• Cross-trained on product and roles in order to provide skilled back-up for customer-facing teams.
• Exceeded company productivity standards 50% on consistent basis, handling more than 45% of quota each day.
• Set up and activated customer accounts.
• Investigated technical issues using knowledge base and personal experience to complete timely resolutions.
• Excelled in exceeding daily credit card application goals.
• Answered [Number] daily phone calls to resolve [Type] customer issues efficiently.