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

Enthusiastic Sales and Customer Service professional with expertise in communication and negotiating. Driven to provide superior quality customer service. Innovative in leveraging extensive knowledge of products and services as well as creating solutions for customers to drive loyalty, retention and revenue. Highly adept at training, managing, coaching and mentoring sales and customer service associates with talent for interacting with staff at all levels of organization and public.

  • Guest services
  • Inventory control procedures
  • Merchandising expertise
  • Loss prevention
  • Cash register operations
  • Product promotions
Work History
08/2018 to Current Sales Consultant Sammons Financial | Fargo, ND,
  • Outside sales consultant responsible for promoting company products and services by developing new business, penetrating existing accounts and minimizing lost business to achieve profitable sales and growth within assigned territory.
  • Evaluate market trends, recommend products and help with assisting customer on menu, costing and how to succeed.
  • Research customer needs and business, strive for building relationships with new and existing accounts.
  • Proficiency in CRM, Salesforce, Microsoft Suite and Pricing programs.
  • Cold called and conducted face-to-face sales calls with C-level executives and directors in assigned sales territory.
  • Created detailed sales presentations to communicate product features and market data.
  • Give excellent customer service and communication to over 50 customers.
  • Established new customer accounts through perseverance, dedicated cold calling and exceptional service.
08/2006 to 08/2018 Chef and General manager Johns Hopkins University | Baltimore, MD,
  • Managed both FOH and BOH, overseeing all aspects of running an successful, high volume, 107-year-old full-service restaurant.
  • Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
  • Maximized efficiency by coaching and mentoring 60 or more personnel on best principles, industry practices, company procedures and POS system.
  • Held weekly meetings with management team to identify techniques to overcome sales obstacles.
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
  • Developed and maintained relationships with customers and suppliers through continual communication and leadership.
  • Implemented operational strategies and effectively built customer and employee loyalty through honesty and integrity.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow
  • Created tasty dishes using popular recipes, delighting patrons and generating return business
  • Developed recipes and menus to meet consumer demand and align with culinary trends
  • Oversaw hiring, training and development of kitchen employees
  • Monitored quality, presentation and quantities of plated food across line
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
  • Prepared schedules, work assignments and constructed employee compensation packages
  • Managed kitchen staff team of 20 and assigned various stages of food production
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality
  • Partnered with Quality Inn to create dynamic entrees for large banquets and special events
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted
  • Planned and prepared food product orders to maintain appropriate stock levels
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs
01/2017 to 05/2017 Adjunct instructor Nicolet Area Technical College | City, STATE,
  • Instructed Menu Planning and Food Purchasing for 1 semester to help local college.
  • All students passed and received their NRA certifications.
  • Defined and articulated learning outcomes, including measurements, performance metrics and changes to improve student learning.
  • Engaged students with insightful and compelling classroom discussion of topics relevant to coursework to boost student learning and retention.
  • Organized and prepared course material and applied technological options for online and course-related software.
  • Used lectures, discussions and demonstrations to increase learning and classroom success.
  • Examined and graded assignments and assessments to report grades to appropriate personnel.
  • Consistently communicated with students to acknowledge and reward positive strides and discuss areas of improvement.
  • Submitted daily class roster to accurately maintain attendance records.
Expected in 05/2007 Associate of Arts | Culinary Arts Nicolet Area Technical College, Rhinelander, WI GPA:

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School Attended

  • Nicolet Area Technical College

Job Titles Held:

  • Sales Consultant
  • Chef and General manager
  • Adjunct instructor


  • Associate of Arts

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