Customer Service Level 2

OBJECTIVE

EDUCATION

Old Harbour HEART Vocational Centre (September - December 2013)

Ebony Park HEART Academy (2012-2013)

National Council on Technical Vocational Education and Training (NCTVET) Certificate in Matri' D level 3 supervisory

Ebony Park HEART Academy (2008-2009)

National Council on Technical Vocational Education Training (NCTVET) Level 1 and Level 2 Certificates in Dining room Captain (Waitress)

Tourism Product Development Company Ltd. Team Jamaica (pending) Stacy-Ann Meadows of Irwin, Montego Bay, St .James 1-876-***-****

Reid- Roach *************@*****.***

A young professional who seeks to obtain and exercise essential skills in order to increase productivity within the company and fulfill the company's goals as well as fulfilling the need to develop holistically. Half Moon Hotel, Montego Bay, St. James 2014-2020 WORK EXPERIENCE

Waitress

Duties included greeting guest, preparing cocktails and exercising good customer service.

Ebony Park Academy 2012-2013

Supervisor

Duties included cleaning and sanitizing working environment, creating schedule for staff, managing inventory, exercising good customer service and processing reservations. Ebony Park Academy 2008-2009

Waitress

Duties included arranging the restaurant and exerting good customer service. Certificate in Computer

Granville HEART Academy

Allied Health Patient Care Level 2 (June 2021- July 2022) (pending) ACHIEVEMENTS

Flexibility

REFERENCES

Available upon request

Old Harbour High School, St. Catherine (2001-2006) attained three (3) CXC subjects at the secondary level (Foods and Nutrition, Social Studies, English Language)

VOLUNTEERISM

Summer School Teacher at

the Boodles Crescent Youth

Club.

Golden Age Project

SKILLS

Good Customer

Service

Proficient in using

Microsoft Office

Teamwork

Trainee of the Month Certicate (December 2012)

Women's Media Watch Workshop (March - May 2010) Certificate in Youth Media and Advocacy

Certificate of Participation in Sexual and Reproductive Health (November 4-5 2012) American Hotel and Lodging Educational Institute (February 2020) Management of Food and Beverage Operations

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