Customer Service Management

RODRIQUEZLEROY COOPER

Email: *********@********.***

Address: ***** ** ******

City: Baton Rouge

State: LA

Zip: 70815

Country: USA

Phone: 504-***-****

Skill Level: Experienced

Salary Range: $55,000

Willing to Relocate

Primary Skills/Experience:

Employee Management and Retent Supervision Supervising Management Teams Inventory Planning & Control Staffing and Management Develop

Educational Background:

Masters Degree, Management

Southern University and A&M College, 01/2009 - 12/2010

Baton Rouge, La

Not Selected,, Not Selected

Job History / Details:

OBJECTIVE

Graduate of an MBA program with an emphasis on Management and Operations with 12 years of Quick Service Restaurant experience and 10 years in Management and Leadership experience.

SUMMARY

10 years experience in planning, organization development, and general and administrative management. Recognized team building, mentoring and leadership skills. Experienced in facilitating change in a workforce to support reengineering initiatives and meet organizational operating, financial and quality objectives. Ability to write and implement efficient work schedules, policies, programs and procedures. Demonstrated talent for recruiting, interviewing, hiring, directing and supervising staff.

EXPERIENCE

2011 to Present - Customer Service Associate

Lowe's Companies, Baton Rouge, LA

Developed marketing and sales strategy for new product release. Developed close and personal relationships with clients to ensure customer loyalty and retention. Acquired an expertise in customer service and "closing the sale". Ensured the highest levels of customer service and satisfaction. Advised customers on new styles, fashion trends, and product features in the flooring department. Maintained detailed record of individual customers' buying habits and preferences. Contacted customers to notify them of special sales and new merchandise shipments.

2009 to 2011 - Merchandising Execution Associate

The Home Depot, Baton Rouge, LA

Designed booth and direct vendors in creation of display materials; oversaw booth set-up and merchandise display. Ensured the highest levels of customer service and satisfaction. Handled stock, customer special and repair shop orders with various vendors nationwide, providing technical information regarding equipment, order parts, returns, and special orders.

1998 to 2010 - General Manager

Lundy Enterprises/ Pizza Hut L.L.C., New Orleans, LA

Analyzed data gathered and developed solutions and alternative methods of proceeding. Planned study of work problems and procedures, such as organizational change, communications, information flow, integrated production methods, inventory control, and cost analysis. Supervised 15-25 employees, including an assistant manager, shift managers, drivers, cooks, and wait staff. Managed personnel, finances, menu, and inventory for 65-seat restaurant. Interviewed, hired, and trained personnel. Oversaw and led back-of-the-house and assisted in front-of-the house training. Supervised and scheduled wait staff and kitchen personnel. Managed the overall operation of restaurant with sales of more than $800K annually. Reviewed daily and weekly inventories to ensure accuracy. Evaluated individual restaurant operations and provided recommendations for improvements in procedures, products or equipment to Director of Operations. Set weekly business objectives, reviewed management schedules prior to posting and submited weekly management schedules and objectives to corporate. Monitored day-to-day operations to ensure compliance with established standards of product quality, service and clientele. Ordered food products and inventory; performed weekly, monthly, quarterly inventory. Initiated staff incentives that excite and reward staff for sales, cost savings, efficiency and customer satisfaction. Oversaw daily operations; opened and closed the restaurant. Provided direction to kitchen staff engaged in preparing product to ensure best quality, optimum guest satisfaction and a quality work environment. Directed daily operation in areas of customer relations, food and labor costs, safety, sanitation, product preparation, and recruitment and training of staff. Managed back-of-the-house operations (e.g., employee shifts, scheduling, labor costs, food costs, portioning, and inventory).

EDUCATION

2010 - M.B.A., Management

Southern University and A&M College, Baton Rouge, La

2008 - Bachelor of Science, Business Administration

Southern University at New Orleans, New Orleans, LA

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