Customer Service Representative

Jonathan Priest

**** ********* **** ** ****: 740-***-****

Johnstown, Ohio email: *********@*****.***

Career Objective

A strong independent leader, who works well under pressure, with confident communication skills seeking an accounting

position, where my analytical and people skills can allow the business a more productive and hospitable work environment.

Qualities

• Strong attention to detail Advanced cost control techniques

• Quality control Customer relations

• Inventory control Talented multi-tasker

• Accounts payable and receivable Microsoft Office Suite expert

• Complex problem solving Hospitality and service industry background

• Effective planner Sound decision maker

Education

Bachelors of Arts: Accounting and Finance-May 2017

Southern New Hampshire University- online

• Coursework in accounting and business practices

• Coursework in economics

Associate of Applied Science: Culinary Arts-July 2012

Columbus Culinary Institute at Bradford Schools - Columbus, OH

• Coursework in Hospitality Management

• ServSafe Certification

• Coursework in Culinary and Restaurant Management

• Coursework in Professional Cooking and Baking

Experience

Customer Service Representative-01/2015 to present

Discover Financial Services- New Albany, OH

• Played a role in providing clients with data management assistance and exceptional sales support.

• Cultivated relationships across all fifty states.

• An unwavering commitment to customer service, with the ability to build productive relationships, resolve

complex issues and win customer loyalty.

• Strategic-relationship/partnership-building skills -- listen attentively, solve problems creatively, and use tact and

diplomacy to find common ground and achieve win-win outcomes.

Kitchen Supervisor/ Corporate Trainer-10/2011 to 06/2014

Buca Di Beppo Restaurants – Worthington, OH

• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising,

evaluating and enforcing discipline when necessary.

• Verified proper portion sizes and consistently attained high food quality standards.

• Maintained a skilled kitchen staff by properly coaching, counseling and training employees.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

• Led shifts while personally preparing food items and executing requests based on required specifications.

• Regularly interacted with guests to obtain feedback on product quality and service levels.

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production

and service areas.

Accomplishments

The National Society of Leadership and Success

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