Customer Service Sales
Resume:
|Timothy J. Brown |
|**** Dayton Drive |
|Janesville, WI 53546 |
|608-***-**** |
|***********@*****.*** |
|Overview |Extensive background in customer service, operations and |
| |business development, including |
| |sales, marketing and promotions with an emphasis on cost |
| |control. |
| |Excellent communication skills and ability to maintain |
| |positive relationships with staff and customers in |
| |high-volume, fast-paced operations. |
| |Proven ability to handle currency and financial |
| |transactions accurately and efficiently. |
| |Proficient with Microsoft Word, Microsoft Excel, e-mail, |
| |and most social media. |
|Areas of Expertise|Management and supervision of 15+ employees |
| |Training and development of co-workers and subordinates |
| |Successful catering experience for large groups of guests|
| |(up to 600) |
| |Maximization of productivity and staff performance |
| |Customer service excellence |
| |Proven quality and productivity |
| | | |
|Professional |Harms Kia Subaru Nissan, Janesville, WI | |
|Experience |Nissan Service Advisor | |
| |September 2012 - present | |
| |Responsible for scheduling service appointments,| |
| |diagnosing customers' service and maintenance | |
| |concerns, completing point-of-sale transactions,| |
| |and upselling services, while attaining high | |
| |customer satisfaction scores on every contact. | |
| | | |
| |Harms Kia Subaru Nissan, Janesville, WI | |
| |Subaru Sales & Leasing Consultant | |
| |July 2011 - September 2012 | |
| |Responsible for product knowledge and | |
| |certification within Subaru, Kia and Nissan; | |
| |understand customers' wants and needs to | |
| |recommend the most appropriate new or used | |
| |vehicle; attain high customer satisfaction | |
| |scores on every sale. Consistently the | |
| |highest-producing sales consultant in the Subaru| |
| |showroom. | |
| | | |
| |Helgesen's Harpo's, Janesville, WI | |
| |Restaurant Consultant | |
| |March 2010 - February 2011 | |
| |Performed an efficiency evaluation of | |
| |front-of-the-house and kitchen operations, wrote| |
| |an employee handbook and job descriptions, | |
| |presented new menu design, and acted as back-up | |
| |chef. | |
| | | |
| |General Motors Corporation, Janesville, WI | |
| |General Assembler | |
| |May 1995 - December 2008 | |
| | | |
| |OTHER PROFESSIONAL EMPLOYMENT EXPERIENCE PRIOR | |
| |TO 1995: | |
| | | |
| |St. Cloud Hospital/ORMC, Orlando, FL | |
| |Executive Chef | |
| | | |
| |Pebbles Restaurant, Lake Buena Vista, FL | |
| |Saut Chef | |
| | | |
| |Sand Lake Hospital/ORMC, Orlando, FL | |
| |Cafeteria Manager | |
| | | |
| |Meriter Hospital, Madison, WI | |
| |Off-Site Catering Chef | |
| | | |
| |Bruiser's Pub and Grill, Janesville WI | |
| |Night Cook | |
| | | |
| |Beloit Memorial Hospital, Beloit WI | |
| |Lead Cook | |
| | | |
| |Butterfly Club, Beloit, WI | |
| |Sous Chef | |
| | | |
| |Randy's Supper Club, Whitewater, WI | |
| |Sous Chef/Banquet Manager | |
| | | |
| |Ground Round, Janesville WI | |
| |Prep Cook | |
| | | |
| |Benedetti's Supper Club, Beloit, WI | |
| |Chef | |
| | | |
| |Evansville Country Club, Evansville, WI | |
| |Chef | |
| | | |
| |Reflections Restaurant, Charleston, IL | |
| |Chef | |
| | | |
| |Tulips Deck at Butterfly Club, Beloit, WI | |
| |Chef | |
| | | |
| |Skyview Restaurant at Indiana Beach, Monticello,| |
| |IN | |
| |Apprenticeship/Broiler Chef | |
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|Education & |Blackhawk Technical College | |
|Qualifications |Associates Degree in Business Management | |
| |May 2011 | |
| |Eastern Illinois University | |
| |Courses in Food Science | |
| |(1984 - 1985) | |
| |Joliet Junior College, Joliet, IL | |
| |Associate in Applied Sciences/Culinary Arts | |
| |May 1984 | |
| | | |
| | | |
|Professional |Certified in Subaru, KIA and Nissan sales, and | |
|Accomplishments |Nissan Service | |
| |Co-Chair for the American Cancer Society Relay | |
| |For Life of Janesville (Outdoor) : 2010 - | |
| |present | |
| |Achieved the Marriott Gold Standard for Food | |
| |Service : Sand Lake Hospital | |
| |Apprenticed at Indiana Beach with a Chef | |
| |Instructor : one of only three students chosen | |
| |to participate | |
| |Attained and maintained excellence in quality | |
| |surveys, ranking #1 among five hospitals in the | |
| |Orlando Regional Medical Center group. | |
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