Jodi Helm

**** ***** *** **. ***. *** Charlotte, North Carolina, 28273 704-***-**** acv4wb@r.postjobfree.com

Career Objective

Customer Service/Food Service/Sales- I am a passionate, intelligent, out going person seeking a position in the food service/hospitality industry-utilizing my problem solving skills as well as my creativity to bring added success to my company.

Additional Skills

Strong customer service skills, focusing on going the extra mile to provide exemplary experience.

Mature, level-headed, problem solver, bringing a sense of urgency and creativity to any position.

Familiar with Excel, Word, Office and Retalix software-being a quick learner with any program or position I am asked to do.

More than 5 years experience with sales, customer service, various management positions, consistently showing responsibility, determination, enthusiasm and the ability to think on my feet and multi-task.

Many years experience with food-prepping, preparing, cooking, plating-as well as having worked with and in various kitchens and with chefs in a professional capacity-having an excellent reputation among those as well. Am proficient with cheese/wine/beer pairings as well.

Strong leadership skills, able to prioritize, delegate and make decisions while seeing the big picture and what is best for the organization.

Professional Experience

REID'S FINE FOODS, CHARLOTTE, NC

Assistant Manager- Cheese/ Charcuterie/Pastry, Sep 2015 – Jul 2016

Researching vendors for various products-tasting-ordering-scheduling meetings

. Entered entire inventory of cheese, charcuterie and pastry into PLU scales, as well as into our stores computer software system-

Received deliveries weekly and semi weekly of cheese, charcuterie and pastry, as well as being solely responsible for receiving invoices into the system.

Took responsibility for organizing and generating PLU's for entire inventory.

Attended managers meetings weekly- discussing sales, procedures, standardizing of operations, etc.

Good relationship with chefs in the kitchen as well as catering department in order to coordinate catering orders, bakery items for our department, as well as doing baking for department, such as baquettes, scones, croissants, cookies and crostinis

Responsible for creating and preparing catering trays of cheese and charcuterie as well as making cheese boards and dessert plates for the diners in the wine room.

Making all the signage for products in our department.

Providing samples to customers as well as upselling other items in the store that would compliment our products.

Sales and proper marketing of products through vendor sampling, wine and cheese tastings and educating customers on our offerings.

Working quickly and efficiently to best help the customer,while maintaining quality.

Serv-Safe certified.

Ensuring that department is compliant with Health codes and Dept. of Agriculture requirements.

DEAN AND DELUCA PHILLIPS PLACE, CHARLOTTE, NC

Cheese and Charcuterie Manager, Nov 2013 – Sep 2015

Ordering all inventory when needed using Retalix software.

Preparing cheeses and charcuterie for wine room cheese boards.

Creating and preparing dishes to be sold in our department- Pimento cheese, tapenade, marinated olives, marinated goat cheese, etc. using my own recipes. (I have it on good authority that Jerry Richardson loved my Pimento Cheese!)

Working with catering deparment and kitchen to complete cheese trays for orders.

Developing procedures and sales tactics to best suit my department as well as working with my staff to achieve these.

Working with vendors and managers to accomplish goals

Attending weekly managers meetings to discuss store goals as well as department's.

Serving as Duty Manager for the store several times a week- opening or closing-making sure all departments have what they need, as well as receiving shipments, managing the running of the store, and going through all opening and/or closing procedures.

Solely responsible for monthly inventory of all items in my department.

Making sure all products have good eye appeal, and are in good condition.

Ensuring that department complies with all Dept. of Health and Dept. of Agriculture requirements.

BONTERRA DINING AND WINE ROOM, CHARLOTTE, NC

Pantry Chef, May 2013 – Oct 2013

Prepare,cook and plate hot and cold appetizers, such as; fried lobster tails, calamari, spring rolls, anything that utilized the deep fryer or cold appetizers. I was responsible for all the prep for my station, chopping, sauteeing, cleaning and preparing lobster and calamari, mixing breading, etc. and making sure to have enough for each service. I created recipes for sauces and family meals. I was beginning to learn the saute station when I ceased my employment. I also spent some time at the Charcuterie and dessert station, plating and preparing desserts, such as souffles, and brulees.

HEAVENLY JEWELRY, DENVER, NC

Jewelry Designer and Creator, Jan 2001 – Jan 2007

Self-Employed and responsible for designing and creating beaded jewelry.

Marketing, purchasing and sales.

Sold jewelry online, to boutiques, individuals in U.S. and overseas.

Responsible for custom orders for weddings, personal use and other special occasions.

JUST PANTS- RETAIL, MEMPHIS, TN.

Asst. Mgr., Feb 1985 – Sep 1986

Responsible for opening, closing store.

Keeping track of payroll and balancing accounts at the end of the day.

Responsible for 4-5 employees.

Education

HENRY COUNTY HIGH SCHOOL, PARIS, TN.

High School Diploma, Jun 1984

I took part in High School Choral group as well as OEA (Office Education Association).

UNIVERSITY OF TENNESSEE AT MARTIN, MARTIN, TN.

Completed coursework towards Psychology, Dec 1984

BETHEL COLLEGE, MCKENZIE, TN.

Completed coursework towards Marketing/Merchandising-Business, May 1989

Involved in college Choral group.

Honor roll.

UNCC, CHARLOTTE, NC.

Completed coursework towards Pre-Law, May 1992

Was a member of the Student Court.

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