Customer Service Manager
Resume:
Michelle Swisher
Shipman, IL, 62685, United States
**********@*******.***
Professional Experience
CHENEY'S MARKET, SHIPMAN IL UNITED STATES
Daily Operations
Manager, September 2012- Present
Manager, January 1999 - September 2012
. Oversee activities directly related to making products or providing
services.
. Direct and coordinate activities of businesses or departments concerned
with the production, pricing, sales, or distribution of products.
. Review financial statements, sales and activity reports, and other
performance data to measure productivity and goal achievement and to
determine areas needing cost reduction and program improvement.
. Manage staff, preparing work schedules and assigning specific duties.
. Establish and implement departmental policies, goals, objectives, and
procedures, conferring with board members, organization officials, and
staff members as necessary.
. Plan and direct activities such as sales promotions, coordinating with
other department heads as required.
. Determine goods and services to be sold, and set prices and credit
terms, based on forecasts of customer demand.
. Locate, select, and procure merchandise for resale, representing
management in purchase negotiations.
. Perform sales floor work, such as greeting or assisting customers,
stocking shelves, or taking inventory.
. Manage the movement of goods into and out of production facilities.
. Develop or implement product-marketing strategies, including advertising
campaigns or sales promotions.
. Direct non-merchandising departments of businesses, such as advertising
or purchasing.
. Plan store layouts or design displays.
. Implement or oversee environmental management or sustainability programs
addressing issues such as recycling, conservation, or waste management.
United States Postal Service, Shipman Il United States
Rural carrier associate December 1998 - January 2005
. Obtain signed receipts for registered, certified, and insured mail;
collect associated charges; and complete any necessary paperwork.
. Sort mail for delivery, arranging it in delivery sequence.
. Deliver mail to residences and business establishments along specified
routes by walking and/or driving, using a combination of satchels,
carts, cars, and small trucks.
. Return to the post office with mail collected from homes, businesses,
and public mailboxes.
. Turn in money and receipts collected along mail routes.
. Sign for cash-on-delivery and registered mail before leaving the post
office.
. Record address changes and redirect mail for those addresses.
. Hold mail for customers who are away from delivery locations.
. Bundle mail in preparation for delivery or transportation to relay
boxes.
. Leave notices telling patrons where to collect mail that could not be
delivered.
. Meet schedules for the collection and return of mail.
. Return incorrectly addressed mail to senders.
. Maintain accurate records of deliveries.
. Answer customers' questions about postal services and regulations.
. Provide customers with change of address cards and other forms.
. Report any unusual circumstances concerning mail delivery, including the
condition of street letter boxes.
. Register, certify, and insure parcels and letters.
. Travel to post offices to pick up the mail for routes and/or pick up
mail from postal relay boxes.
. Enter change of address orders into computers that process forwarding
address stickers.
. Complete forms that notify publishers of address changes.
. Sell stamps and money orders.
Cottingham`s Roadside Inn. Plainview IL United States
Kitchen Manager June 1996 - August 2001
. Monitor compliance with health and fire regulations regarding food
preparation and serving, and building maintenance in lodging and dining
facilities.
. Monitor food preparation methods, portion sizes, and garnishing and
presentation of food to ensure that food is prepared and presented in an
acceptable manner.
. Count money and make bank deposits.
. Investigate and resolve complaints regarding food quality, service, or
accommodations.
. Coordinate assignments of cooking personnel to ensure economical use of
food and timely preparation.
. Schedule and receive food and beverage deliveries, checking delivery
contents to verify product quality and quantity.
. Maintain food and equipment inventories, and keep inventory records.
. Schedule staff hours and assign duties.
. Establish standards for personnel performance and customer service.
. Perform some food preparation or service tasks such as cooking, clearing
tables, and serving food and drinks when necessary.
. Plan menus and food utilization based on anticipated number of guests,
nutritional value, palatability, popularity, and costs.
. Keep records required by government agencies regarding sanitation, and
food subsidies when appropriate.
. Test cooked food by tasting and smelling it to ensure palatability and
flavor conformity.
. Order and purchase equipment and supplies.
. Review work procedures and operational problems to determine ways to
improve service, performance, or safety.
. Arrange for equipment maintenance and repairs, and coordinate a variety
of services such as waste removal and pest control.
. Record the number, type, and cost of items sold to determine which items
may be unpopular or less profitable.
. Review menus and analyze recipes to determine labor and overhead costs,
and assign prices to menu items.
. Monitor employee and patron activities to ensure liquor regulations are
obeyed.
. Greet guests, escort them to their seats, and present them with menus
and wine lists.
. Schedule use of facilities or catering services for events such as
banquets or receptions, and negotiate details of arrangements with
clients.
. Estimate food, liquor, wine, and other beverage consumption to
anticipate amounts to be purchased or requisitioned.
CDC Inc., Bunker Hill IL United States
Die cut press operator April 1995 - February 1997
. Examine completed workpieces for defects, such as chipped edges or
marred surfaces and sort defective pieces according to types of flaws.
. Read work orders or production schedules to determine specifications,
such as materials to be used, locations of cutting lines, or dimensions
and tolerances.
. Load workpieces, plastic material, or chemical solutions into machines.
. Set up, operate, or tend machines to saw, cut, shear, slit, punch,
crimp, notch, bend, or straighten metal or plastic material.
. Start machines, monitor their operations, and record operational data.
. Test and adjust machine speeds or actions, according to product
specifications, using gauges and hand tools.
. Install, align, and lock specified punches, dies, cutting blades, or
other fixtures in rams or beds of machines, using gauges, templates,
feelers, shims, and hand tools.
. Clean and lubricate machines.
. Position, align, and secure workpieces against fixtures or stops on
machine beds or on dies.
. Set blade tensions, heights, and angles to perform prescribed cuts,
using wrenches.
. Place workpieces on cutting tables, manually or using hoists, cranes, or
sledges.
. Position guides, stops, holding blocks, or other fixtures to secure and
direct workpieces, using hand tools and measuring devices.
. Set stops on machine beds, change dies, and adjust components, such as
rams or power presses, when making multiple or successive passes.
. Lubricate workpieces with oil.
. Mark identifying data on workpieces.
. Turn controls to set cutting speeds, feed rates, or table angles for
specified operations.
. Plan sequences of operations, applying knowledge of physical properties
of workpiece materials.
Countryside Caf, Medora IL United States
Owner/Operator January 1996 - January 1997
. Monitor compliance with health and fire regulations regarding food
preparation and serving, and building maintenance in lodging and dining
facilities.
. Monitor food preparation methods, portion sizes, and garnishing and
presentation of food to ensure that food is prepared and presented in an
acceptable manner.
. Count money and make bank deposits.
. Investigate and resolve complaints regarding food quality, service, or
accommodations.
. Coordinate assignments of cooking personnel to ensure economical use of
food and timely preparation.
. Schedule and receive food and beverage deliveries, checking delivery
contents to verify product quality and quantity.
. Monitor budgets and payroll records, and review financial transactions
to ensure that expenditures are authorized and budgeted.
. Maintain food and equipment inventories, and keep inventory records.
. Schedule staff hours and assign duties.
. Establish standards for personnel performance and customer service.
. Perform some food preparation or service tasks such as cooking, clearing
tables, and serving food and drinks when necessary.
. Plan menus and food utilization based on anticipated number of guests,
nutritional value, palatability, popularity, and costs.
. Keep records required by government agencies regarding sanitation, and
food subsidies when appropriate.
. Test cooked food by tasting and smelling it to ensure palatability and
flavor conformity.
. Organize and direct worker training programs, resolve personnel
problems, hire new staff, and evaluate employee performance in dining
and lodging facilities.
. Order and purchase equipment and supplies.
. Review work procedures and operational problems to determine ways to
improve service, performance, or safety.
. Assess staffing needs, and recruit staff using methods such as newspaper
advertisements or attendance at job fairs.
. Arrange for equipment maintenance and repairs, and coordinate a variety
of services such as waste removal and pest control.
. Record the number, type, and cost of items sold to determine which items
may be unpopular or less profitable.
. Review menus and analyze recipes to determine labor and overhead costs,
and assign prices to menu items.
. Monitor employee and patron activities to ensure liquor regulations are
obeyed.
. Greet guests, escort them to their seats, and present them with menus
and wine lists.
. Schedule use of facilities or catering services for events such as
banquets or receptions, and negotiate details of arrangements with
clients.
. Estimate food, liquor, wine, and other beverage consumption to
anticipate amounts to be purchased or requisitioned.
. Create specialty dishes and develop recipes to be used in dining
facilities.
. Establish and enforce nutritional standards for dining establishments
based on accepted industry standards.
. Take dining reservations.
Beverly Farms Foundation Godfrey IL United States
Kitchen manager (group Home 6) September 1994 - September 1996
Cook (main diningroom) 1985-1994
. Train workers in food preparation, and in service, sanitation, and
safety procedures.
. Supervise and participate in kitchen and dining area cleaning
activities.
. Estimate ingredients and supplies required to prepare a recipe.
. Control inventories of food, equipment, smallware, and liquor, and
report shortages to designated personnel.
. Purchase or requisition supplies and equipment needed to ensure quality
and timely delivery of services.
. Cooking/sanitation/diets
. Specify food portions and courses, production and time sequences, and
workstation and equipment arrangements.
. Forecast staff, equipment, and supply requirements based on a master
menu.
. Inspect supplies, equipment, and work areas to ensure efficient service
and conformance to standards.
. Assign duties, responsibilities, and work stations to employees in
accordance with work requirements.
. Perform personnel actions, such as hiring and firing staff, providing
employee orientation and training, and conducting supervisory
activities, such as creating work schedules or organizing employee time
sheets.
. Recommend measures for improving work procedures and worker performance
to increase service quality and enhance job safety.
. Perform food preparation and serving duties, such as carving meat,
preparing dishes, or serving wine and liquor.
. Record production, operational, and personnel data on specified forms.
. Develop equipment maintenance schedules and arrange for repairs.
. Evaluate new products for usefulness and suitability.
. Conduct meetings and collaborate with other personnel to plan menus,
serving arrangements, and related details.
. Assess nutritional needs of patients, plan special menus, supervise the
assembly of regular and special diet trays, and oversee the delivery of
food trolleys to hospital patients.
Education
UNIVERSITY OF PHOENIX, PHOENIX AZ UNITED STATES
Bachelor of Science in Green and Sustainable Business Management, October
2011
University of Phoenix, Phoenix AZ United States
Associates of Arts in Human Service Management, July 2009
Southwestern High School, Piasa IL United States
General studies and Business, May 1984
Additional Skills
. Food Service Sanitation Manager certificate
. Cosmetology certification and License
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