CLAUDIA NANCY KO CHÁVEZ

• Operated slicing machines to prepare deli meats and cheeses for customer orders.
• Maintained cleanliness and organization of deli display cases, ensuring compliance with health regulations.
• Assisted customers in selecting products, providing knowledgeable recommendations based on preferences.
• Managed inventory levels, restocking items as needed to optimize product availability and freshness.
• Effectively managed time-sensitive tasks such as food preparation for large catering orders while balancing day-to-day responsibilities of serving customers.
• Prepared high-quality sandwiches, salads, and other deli products for customers, resulting in repeat business.
• Demonstrated strong multitasking abilities while managing multiple orders simultaneously without sacrificing quality or accuracy.
• Prepared and baked a variety of bread, pastries, and cakes according to established recipes.
• Mixed dough, scaled breads, and cakes, fried doughnuts and performed baking duties.

• I learned about the different essences and fragrances used in the elaboration of perfumes and it helps me to managed customer inquiries and provided tailored fragrance recommendations to enhance shopping experiences.
• Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
• Developed strong product knowledge to effectively communicate scent profiles and brand stories.
• Streamlined inventory management processes, ensuring optimal stock levels and product availability.
• Trained new sales associates on customer engagement techniques and product features to improve team performance.

• Executed sales strategies to increase product visibility and market penetration.
• Trained new team members on effective sales techniques and company policies.
• Exceeded monthly targets by diligently following up on leads and closing deals promptly.
• Coached new hires on sales techniques, contributing to their development as successful team members.
• Managed office inventory levels, ensuring adequate supplies were available while minimizing waste and unnecessary spending.
• Controlled costs to keep business operating within budget and increase profits.
• Controlled the daily sales balances of the saleswomen, and studied the prices of the products, sales, and the market, to achieve the profitability of the store, an action that I effectively achieved since it is the store that currently maintains the best income.

• Collaborated with cross-functional teams to design promotional campaigns and events.
• Analyzed customer feedback and implemented improvements based on insights gained.
• Led initiatives to enhance employee engagement and retention strategies.
• Analyzed sales data to identify trends and adjust marketing strategies accordingly.
• Monitored all the recreational activities of the facilities, designed new ones, and modified others, always with the aim for customer satisfaction.
• Worked on the design of new tourism products such as the AQUAREY product, a future water park that will be built in the Cayo Guillermo area, where several facilities are to be integrated and new ones built in order to offer the client different attractive excursions, the practice of nautical activities, dinners and parties on the beach, observation and interaction with marine species.
• Made tours of the facilities verifying compliance with quality standards, and conducting and checking surveys.
• Worked on the Quality Management System, developing the quality manual, gathering system information, creating implementation schedules and audit schedules for its certification.

• Once I graduated with a degree in tourism, I started working at the Villa Cojimar hotel, where I began training as a commercial specialist, but initially, due to the epidemiological situation determined by Covid, I could only make reservation diversions and manage advertising, because the hotel was closed; once the hotel's opening date was determined, I was able to execute reservations, and work on the pricing policy and sales management.

While I was studying for my degree, I had the opportunity to do work internships in different

hotels in the northern keys of Ciego de Ávila, Jardines del Rey, in which I rotated through different

areas such as reception, food and beverage, housekeeping, customer service. There I obtained

basic skills as an intermediate manager in these departments. I perfected these skills throughout the

degree, allowing me to perform specific tasks in the reception area, such as check in and check out

for several clients, managing reservations and cancellations, room changes together with the

housekeeper; in the food and beverage area, I worked as a submaître supervising the different

restaurants, bars and cafeterias, as well as determining their costs, helped to coordinate dinners for

repeat customers; in the customer service area I tried to resolve their needs and requests by

reporting both positive and negative incidents and following up and solving the latter, I sent reports

of VIP and repeat customers to the reception area.

Hotels:

• Hotel Playa Coco (2016, 2019, 2020)
• Hotel Melia Cayo Guillermo, current Hotel Camino del Mar (2018)
• Hotel Melia Cayo Coco (2017)