Chief Operation Officer with company oversight, committed to cost-effective management of resources and quality performance.
Managed a team of 20-50 professionals.
Reduced and controlled expenses by overseeing and keeping tight control of daily expenses.
Oversaw scheduling for the day-to-day activities of 20-40 chauffeurs. Foretasted manpower requirements based on daily workload and potential last minute booking by regular customers .
Oversee and consult with vehicle mechanical issues with fleet manager.
Reconcile and close out reservations for customers.
Opened and assigned new client accounts.
Coordinated approval processes of all accounts payable invoices.
Balanced batch summary reports for verification and approval.
Researched and resolved billing and invoice problems.
Make daily deposits and enter invoices for payment
Hire and oversee training for new employees.
Reviewed federal and state laws to confirm and enforce company compliance.
Ran the bi-weekly payroll process.
Processed all salary changes stemming from merit increases, promotions, bonuses and pay adjustments.
Recruited and interviewed applicants for chauffeurs, reservation and dispatch personnel.
Conducted new employee orientation to foster positive attitude toward organizational objectives.
IProcessed new customer reservations and requests and manually entered data into our reservation system.
Supervise Dispatch to ensure all procedures for optimal customer service is met for all customers for every reservation.
Delivered exceptional service by greeting and serving customers in a timely, friendly manner.Managed closing duties, including restocking items and reconciliation of the cash drawer.Skillfully anticipated and addressed guests' service needs.Consistently adhered to quality expectations and standards.Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests' expectations.Checked in deliveries and signed off on products received.Maintained a professional tone of voice and words at all times, including during peak rush hours.Actively complied with all health department regulations and rectified issues immediately.Served as mentor to junior team members.
Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests' expectations.Routinely cleaned table linens, table settings, glassware, windowsills, carpets, counters, floors, storage areas and service refrigerators.Correctly calculated charges, issued bills and collected payments.Continually kept carpets and floor clear of debris.Welcomed and acknowledge all guests in a friendly, service-oriented manner.Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.
Delivered exceptional service by greeting and serving customers in a timely, friendly manner.Appropriately suggested additional items to customers to increase restaurant sales.Promptly served all food courses and alcoholic beverages to guests.Delivered exceptional, friendly and fast service.Stocked and rotated inventory regularly.
Graduated 8th in class
Honor Roll Marching Band Teachers Aid Work Study Program
Work Study Program
Took classes while a Senior in High School
Completed 1 year of General courses
Board Member of the Washtenaw Community College Foundation Women's Council.
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