Customer Service Manager

**** ***** ******** ** ******* D. Ford *********@*****.***

Little Rock, AR, 72211 501-***-****

Objective: To apply technical and soft skills in a fulltime position

Education

Purdue University West Lafayette, Indiana May 2012

Bachelor of Science in Animal Production GPA:2.82/4.00

University of Wisconsin-Madison Madison, Wisconsin Summer 2010 and 2011

Midwest Poultry Consortium’s Center of Excellence Scholarship Program GPA: 3.75/4.00

Poultry Science Emphasis (18 Credits)

Study Abroad

Haiti and Dominican Republic- Animal and Plant Food Safety Service Learning Winter Break 2011

Guatemala and Honduras- Agricultural Studies Spring Break 2009

Certifications: National Restaurant Association ServSafe- Food Protection Manager Certification February 2014-February 2019

Professional Experience

Assistant Manager-Wendy’s Fourjay, Pine Bluff, AR October 2013-March 2014

• Manage 4-11 crew members on any giving shift in a fast paced environment

• Monitor and record daily labor and waste to keep track food and labor costs

• Provide excellent quick and efficient customer service to all guests

• Track cash flow by performing audits during close and counting down registers, making deposits and setting up safe

• Ensure crew members prepare food correctly and adhere to food safety policies

Processing Supervisor-Tyson Foods, Pine Bluff, AR June 2012-October 2013

• Completed 8 week poultry training program encompassing the holistic business structure of the company

• Supervised lines of 13 and 15 team members in the further processing and pack out departments

• Communicated with team members to resolve concerns and create an effective working environment

• Input data summarizes daily production into the company Daily Operating Report system

BTC Lab Intern-Maple Leaf Farms, Milford, IN July 2011-August 2011

• Toured the company to get a better understanding of how the company operates on a daily basis

• Compiled flock history data that would help identify any relationships between leg culls and bird age or flooring type

• Partnered with field service representatives as they monitored farm management practices and duck well being

• Attended Incubation seminar and workshop as well as necropsy training session

• Analyzed feed samples to ensure proper allotment of nutrients and to identify microbiological pathogens

Customer Service Experience

CCO Student Ambassador-Center for Career Opportunities Purdue University Fall 2009-Spring 2010

• Reviewed students’ resumes and provide critiques to enhance their effectiveness

• Explained and informed students of the services the CCO provides through professional presentations

• Presented to classes and school organizations averaging 24 students on writing a resume and operating CCO express

• Collaborated and cooperated with fellow ambassadors during weekly meetings to find solutions to various issues

• Promoted the CCO and its services by designing advertisements for events and performing outreach projects

Activities/Honors

• Marketing and Media Student Advisory Board

• International Poultry Expo 2010 and 2011

• Food, Environmental, Engineering & Life Sciences (FEELS) Program and NSF Grant

Language Skills: Intermediate Spanish, Intermediate American Sign Language, Beginner Chinese

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