Customer Service Manager

Anna E. Puccinelli

*** **** ******, ******* *****, CA, 93950 831-***-**** E-Mail: **************@******.***

OBJECTIVE

T

o obtain a long-term position where I may utilize my communications degree to improve company

operations.

EDUCATION

Bachelors of Arts, Journalism

Minor, Sociology

California State University, Sacramento

Graduation Date: May 2013

Computer Skills: Excel, Access, Word and PowerPoint

EXPERIENCE

Sacramento State Hornet Internship January 2013-Present

California State University, Sacramento

• Seek and build relationships with sources for stories

• Coordinate with writers, photographers and editors to create podcasts, videos and articles

for the CSUS newspaper

Starbucks Coffee: Shift Supervisor February 2009-Present

Monterey, CA & Sacramento, CA

• Provide excellent customer service ensuring the customers receive a genuine and positive

experience, resolve conflict and concerns, help customers seek product through

suggestions and descriptions

• Prepare food and beverages by following recipes to create quality beverages and handle

food according to standard

• Delegate tasks to staff to keep the store to Starbuck’s standards regarding cleaning,

beverage preparation and giving breaks, follow up with partners about completed tasks

• Manage cash by counting and maintaining tills, responsible for the accuracy of money,

responsible for deposit and change exchange at the bank, divided tips

• Responsible for opening and closing the store, inventory count, upselling to reach sale

goals, communicating with the store manager any concerns and suggestions for the store,

receive company regulations via email, call the maintenance number to troubleshoot

machines, build and maintain relationships with managers, partners and customers.

• Certified as a Learning Coach to train employees to work according to Starbuck’s standards

• Certified food handler

Straw Hat Pizza: Shift Supervisor July 2006-January 2009

Prunedale, CA

• Assigned duties to ensure store quality, cleanliness and productivity of staff

• Learned and followed recipe standards to prepare food according to company policy

• Counted registers for opening and closing shifts, changed out tills

• Opened and closed store, prepared the store for the next shift, cleaned store daily

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