Summary: Throughout my years of working in the community I have development many strong skills. I have learned to worker along side of people that have different working skills and find a middle ground. I am always willing to learn new things to better my work and self. I am very strong willed and don't give up easily on anything in life. In anyway possible I try to help anyone in need and have learned to not put myself first all the time. I am good listener and follow direction very well. I work very well under pressure with efficiency. I welcome any suggestions of improvement with my work ethics. I have always been I team player because there is no I in team. I always try to see the bright side of every situation and am a very positive person. Over all I think that I can bring a lot of good things to the company and be the person you are looking for to fill the position.
I am very organized worker.
When given a task I accomplish it on time and correctly.
I'm always willing to learn different things to help me better my work experience.
I'm a very open-minded person and expect change.
I'm always ready for new challenges in and out of work life and like to push myself.
I'm an easy going person and get along with pretty much everyone.
I'm a hands on learner and pick up on thing every quickly.
I'm good at using computers and spread sheets.
I always keep it professional at work.
I'm very good at multi tasking and paying a tension to details.
Good people skills
Everyday I would get there at least 10 minutes before clock in time. I like to make sure i'm ready to go and do any prep that needed to be done before my shift. I would always ask my manger and cooks what we had and didn't have to serve on the menu that day. I did this so when I went to every table I would let them know ahead of time what we didn't have and if we were offering anything new. I would always greet every table with smile and ask them how there day was going. My normal Shifts were doubles, so I would be there normally from 11:30 am til 9:30 pm. My goal was always to make sure the customer was very happy with their time spent with us. When taking orders I always repeated the order back to them to make sure that I didn't miss anything. I would bring out the food to them when it was hot and ready. Before I did though I would double check my notes to make sure the plates were all correct. Throughout dinner I would come by the table and clean of anything that wasn't in use anymore, so their table would have room and not be cluttered. I tried to treat every customer like it was me eating out and was kind of service I would be looking for. Sometimes I would get the lager parties of 10 + because manager knew I could handle it. When I would have parties like that I would set the table and bring out rolls early so they had something to munch on while waiting for everyone to show up. Normally per shift you got a section and it consisted of 4 tables. When I would work if we were slammed my manger would give me more tables because they knew I was a good multi tasker and that I work good under pressure. Most people complained when they got more tables, but for me it was more money to be earned. I always tried to help out anyone at work whether it was a coworker or customer. My outlook is the more we help each other out the less problems we run into and the smoother the shift runs. I couple of times I had a customer in wheel chair or on crutches and I helped them to their car and brought their things with us. My coworkers would ask me why I did it and I would say what if it was you and you needed the help. I think we all need to be of service everyday to help in the community and anyone in need, whether its at work or not. In the first month at Ocharleys I got a secret shopper and scored a 100% on it. After that I knew that everything I was taught during training, I was doing it the correct way. It always made my day to when the customers would thank me for my service and those little things is why I enjoyed what I did during my time there.
While at the Rice bowl I learned may of thing with cooking and how to run a restaurant . Everyday when I got there I would first have to help open up and get things ready. Making sure that all the food I as using was cut and put into clean covered containers and dates on them. I had to fill all the sauce containers and make sure that if we were almost in need of more, that we would start making it. Everyday when I would check to see if we had enough meat for the day, if I needed to get out more I would make sure I dated the meat and it went into a clean container. It was also important that all the meat was rotated from oldest to new. While I was a cook there I always made sure we were up to code with the health department because you never knew when they were going to come in for a check. Plus you want to be cooking with the most fresh ingredients possible. After everything in the kitchen was done, I would go out and help my boss with the opening of the front. I would wipe off and set tables if needed. Also, made sure that the bathrooms were clean and floors swept. Making sure the sushi bar and all beverages were stocked was part of it too. When people would start coming in I took orders and put them into the computer to get a ticket printed out. Then I would go to the back and wash my hands before cooking the food and put on gloves. After the food was ready I would ding a bell and my boss would come and get the food if she had time, if not I would bring it out myself to the customer. Then I would make sure that they didn't need anything else and would tell them that I hope they enjoy their food. Next thing I would go back to the kitchen a wash anything I wasn't using anymore and do dishes. There was only Three of us who worked there, so teamwork was really important when we were open and after during cleanup. Our normal shift were from 11:30am- 2:00 pm and then 4:30- 9:30/ 10:00 pm Monday thru Sunday. If we needed a day or a shift off we would let our boss know at least two weeks + in advance. The work was very fast pace and there was really no room for eras and this really made us accountable for everything we did or didn't do. When we got food shipments in we had to check the invoice to make sure everything was right on the receiving end and if not then we would let our boss know and she would get it fixed. My boss always told us that no question is a stupid one, so when we questioned something we went to her for guidance. When I finally learned the whole menu and was able to cook all the food correctly I got a raise in the first month working there. Eventually my coworker and I were able to run the restaurant ourselves when our boss couldn't make it in and there was never problems during that time. The training I went through for my job at The Rice Bowl really made the time I worked there a true success.
When I started working in the warehouse at Hanna Direct inc. I started off with a walk through of the building. They showed me the warehouse stet up and a preview of some of the products I would be working with. They showed me how to and not to pick up heavy objects and how to stack boxes. They showed me all of the many different products we sold and the differences between each alike products. They showed me how to assemble some of the kits we sold and how to put together special offers every month. My boss was very good at coming up with new ideas and ways to sell the product and so he would come to me to make up his visions and see if they worked. I was the go to person if he needed anything done because he knew I would get it done that day or by the date it was needed. I worked in the shipping and receiving end of the warehouse. When we had shipments come in through the mail, Ups, or trucks it was my job most of the time to separate them off po numbers. Then I would open up the boxes and make sure the amount of product received matched the invoice. If it didn't then I would take it to my manager and have him call the company so they could send us the difference. I would write down the product number and type it in to the system to get bin location to were I would put the new product at. I would have to rotate the older up front of the shelves and put the new in the back. If there was overstock I would write the product number and amount on the outside of the box and put it in the free space saved for the products. I would have to do this throughout the day. Most of my day would be pulling orders that came in through our website or call in orders. Our receptionist would print out the paper orders and mailing stickers. We would pull the product for the orders and if there wasn't the right amount or color, we would bring it back up to her and she would call the customer to see if a different color was ok to send or if they could wait till we get the right color instock. Then we would ship or pull the order that matched the order number. When pulling orders we had to be consistent with the numbers or amounts ordered so our stock wouldn't be off. If we started running low on product I would write on the product sheet in the office what we needed to order so we wouldn't run out. Almost at the end of every week I was doing an inventory count on product, so if we needed to order more we did to stay ahead of the game. After pulling each order I would set it on the work table and have it checked before packing them up. I would use a company boxes that we have made and packed with paper or bubble wrap when fragile. We would also used different stickers on the outside of the boxes so the customer new to keep the box up right, handle it with care, or if there one more than one product inside the box. I took a lot of pride in boxing orders because some would be going over seas or out of state, so I wanted to make sure it got to where it was going safe and sound. Some days were more orders than others, but I always found things to do to stay busy. If I didn't have orders to pull, I was stocking shelves, making over stock on things I have to make up, and cleaning the warehouse. To help out the office I cleaned it twice a week. I would stay late on Wednesday nights and came in on the weekend when we were closed. I always tried to help out anyway I possibly could to help out the company overall.
I went to Missouri Baptist University on a half Lacrosse scholarship. I was there for only 3 years. during that time I did 19 credit hours a semester and I worked in the athletic training room. They had a program to were you could work on campus, but you only got minimum wage. I learned a lot through the athletic trainers that I work along side of. I was taught how to stretch people during their therapy sessions, how wrap peoples injuries/ taping for games, and would work sporting games. When I would work the games I would get there early to help the athletic trainer in anyway I could. During the games I would give the players water and help the trainer/players with anything they needed. it was a really great experience.
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