Data Entry Customer Service

YARELL JAIME

619-***-**** ******.**@*****.*** San Diego, CA, USA

CAREER SUMMARY

Event coordinator, customer service oriented, client consultation and administrative data entry, budget management, third party vendor coordination and management. Responsible for the logistical and operational aspects of planning and executing events, ensuring they run smoothly and meet client objectives. Creating and adhering to event budgets, tracking expenses, and ensuring cost-effectiveness. Addressing any issues or challenges that arise during the event planning process or on the day of the event SKILLS

Strong organizational and multitasking abilities

Excellent communication and interpersonal skills

Problem-solving and decision-making skills

Costumer Service

Tech Savy

LANGUAGES

Spanish – Fluent

WORK EXPERIENCE

Coordinator & Event Decor Marea, San Diego. CA 2020- Present

• This includes conceptualizing events, developing event proposals, and creating detailed timelines and schedules.

• Selecting appropriate venues, negotiating contracts, and ensuring the venue meets the event's requirements

• Maintaining regular communication with clients, understanding their needs, and providing updates on event progress.

• Collaborating with event staff, volunteers, and other team members to ensure a successful event.

• Creating and adhering to event budgets, tracking expenses, and ensuring cost-effectiveness CHEF The Old Spaghetti Factory, San Diego, CA 2014- 2018

• Overseeing and participating in the preparation and cooking of various dishes, including entrees, appetizers, salads, and desserts.

• Maintaining food quality standards, inspecting ingredients and equipment, and ensuring adherence to health and safety regulations

• Hiring, training, and supervising kitchen staff, including cooks and other food preparation workers

• Communicating effectively with other staff members, including front-of-house staff and management.

• Managing inventory, ordering supplies, and ensuring proper storage and rotation of ingredients. PROFESSIONAL DEVELOPMENT

Culinary Art School Tijuana, Mexico 2014

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