Manager Customer Service
Resume:
James Robert Powell
addqjl@r.postjobfree.com
B.A. Mass Communications University Of Alabama At Birmingham
Concentration Broadcast Journalism/Minor History Birmingham, AL 2006
SENIOR MARKET MANAGER - ALABAMA & MISSISSIPPI
MKTG 10/2019 - Present
•MANAGED team of 35-40 in multiple states by recruiting, interviewing, hiring, training, and scheduling of Brand Staff.
•PAYROLL input for entire team bi-weekly.
•ORGANIZED product samplings at events facilitating crowds of up to 100,000 attendees.
•MARKETED Diageo spirits portfolio with a coordinated samplings and bottle engravings at On, Off, and Non Premise events.
•RESPONSIBLE for the payment and upkeep of MKTG warehouse and POS inventory in excess of $50,000.
•BUDGETED for events using Salesforce platform.
MONSTER AMBASSADOR TEAM-MARKET MANAGER - ALABAMA
Monster Energy 6/2009 - 10/2019
•MANAGED team of 17, in charge of recruiting, interviewing, hiring, training, and scheduling.
•ORGANIZED product samplings at events facilitating crowds of up to 200,000 attendees.
•MARKETED energy drink with a sales increase of 250% in the greater Birmingham area. Monster Energy does not use any form of marketing other than these ambassador teams.
•RESPONSIBLE for the Monster Energy Company Truck and a monthly inventory in excess of $50,000.
ASSISTANT GENERAL MANAGER
Wine Loft 280 - Birmingham, Alabama 5/2008 – 6/2009
•PROMOTED to manager within three months of employment.
•ORDERED and inventoried weekly supplies for bar and kitchen.
•MARKETED and booked private parties, handling all aspects, from customer service to catering.
•RECRUITED and trained new hires.
•UTILIZED detailed accounting and organizational skills to handle employee check out, petty cash, and nightly deposits.
MANAGER
Mellow Mushroom Pizza Bakers Southside - Birmingham, Alabama 7/2001 - 02/2008
•PROMOTED to manager over staff of thirty within one year of employment. First employee ever to be chosen for this position.
•IMPLEMENTED the manager training program and successfully trained eight new managers as the business grew.
•ORDERED weekly supplies for entire restaurant, including kitchen and bar.
•STAFFED restaurant by recruiting, interviewing, hiring and training new employees.
•RESTRUCTURED the atmosphere of the kitchen, cut labor costs, utilized the budget, decreased employee turnover, and maximized productivity.
•CONCEPTUALIZED employee incentives program.
•SERVED as liaison between owner and employees.
•LED the team in the unexpected, long-term absence of the owners.
•FOCUSED efforts on customer service by supporting staff during heavy traffic hours.
•APPLIED detailed organizational skills to handle basic accounting, employee tip out, petty cash, and nightly deposits.
References available upon request.
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