Brittany Bishop

• Contacted clients by phone or in writing to ascertain compliance with required or recommended actions.
• Managed enrollment, transportation and paperwork for individuals to take advantage of community resources.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Conducted research, gathered information from multiple sources and presented results.
• Exceeded goals through effective task prioritization and great work ethic.
• Verified immunizations or other basic preventive treatments.
• Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Used coordination and planning skills to achieve results according to schedule.
• Targeted specific community groups with wellness and disease management information.
• Led projects and analyzed data to identify opportunities for improvement..

Responsibilities at this job included;

• Established and maintained safety and food quality standards
• Managed staff of 10 employees.
• Oversaw all front and back of house restaurant operations.
• Ensured customer satisfaction through promoting excellent service
• Train new employees and provide ongoing training for all staff
• Provided excellent guest experience and pleasant atmosphere
• Hosted parties and other events
• Conducted regular inspections to determine whether proper standards of hygiene and sanitation were maintained.
• Sought ways to cut waste and decrease operational costs
• Maintained quality control for all food served
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Identified individual employee's unique work styles and adapted management methods.

• Operated handheld picking software to receive orders according to size, quantity, etc.
• Reviewed order slips, picked products and staged merchandize to be shipped.
• Checked product levels and recommended new purchases.
• Safely and securely loaded items to prevent damage during transport.
• Alternated goods in inventory by observing first-in/first-out approach to keep shelves organized and properly stocked.
• Monitored tasks and staff assignments to deliver all projects under-budget and on-time.