Deidre Stephens

With M3, was recommended to the "regional help desk" to try to reduce flow to help desk.

Recognizes simple and intricate flaws in said program and will come with a solution; either, self done or seeks help from those who can.

Logistical planning is a daily occupancy. Touching base with the customer/worker who is set out to obtain the equipment is key. Understands the dates, times, methods, and happiness of the customer; which is a pivotal point.

Daily inventory is a must and is taken. Without the inventory of what is and is not on shelves vs. what is or is not being ordered is imperative.

Intake and outtake of equipment may also play a factor. That is taken, daily.

Notes, Paperwork, Forms, etc. are all kept in balance.

Entering all SharedServices for the branch.

Intake and outgoing logs along with filing.

Ensuring that there is customer transparency.

aside from CER work the following has also been accomplished with out a formal title:

Have learned a great deal of understanding when it comes to equipment. including but not limited to; QC work, SOP, and actual run through sessions with customers if they're not sure on how to operate. Packaging. Shipping. Receiving.

• Reconciled drawers against cash register reports at close of business.
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
• Set up bar for operation, obtained cash bank and stocked service bar.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Orchestrated numerous private parties, business meetings and formal engagements.
• Improved and applied social media marketing strategies to increase patronage.
• Established rules for ejecting problem customers from bar to reduce liability and maintain pleasant environment.

• Kept bar presentable and well-stocked to meet customer needs.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Handled simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Operated efficiently in high-volume setting to prepare and serve more than 13-15 drinks per hour.
• Orchestrated numerous private parties, business meetings and formal engagements.
• Consulted with managers to organize special events and promotions.

• Maintained instruments and tools to help team complete maintenance tasks quickly and with accurate outcomes.
• Unpacked, inspected and stored new tools according to crib plans.
• Tracked excess materials and coordinated returns of damaged or unused items to vendors.
• Monitored incoming and outgoing tools to track locations.
• Facilitated preventive maintenance on equipment in line with company standards.
• Rejected damaged items, recorded shortages and corresponded with shippers to rectify issues.

• Maintained instruments and tools to help team complete job tasks quickly and with accurate outcomes.
• Indexed locations of tools to facilitate quick retrievals from various shops.
• Maintained instruments and tools to help team complete maintenance tasks quickly and with accurate outcomes.
• Unpacked, inspected and stored new tools according to crib plans.
• Monitored incoming and outgoing tools to track locations.