Emily Arnold

Managed a location office is west Texas for Epic. My responsibilities included scheduling and inputting timesheets and job descriptions in daily activity sheets, bookkeeping, customer or employee issues, purchases, reports and weekly/monthly reports, as well as inventory. I would commute between two offices and sometimes remotely from home. I was in charge of four locations each differing from 10 employees to 100.

My management responsibilities included scheduling and managing over 100 staff members, bookkeeping, physical maintenance, customer or employee issues, purchases, and expand reports.

As a Hostess I worked my way up from seating customers to being a restaurant coordinator. A coordinator position was to handle all large parties and communication from customers, to hostess and relay everything in the restaurant to a FOH manager. This job entitled working and communicating with customers and if issues occurred, my job was to solve them unless a manager was required. I also became a server which taught me another aspect of the customer service industry. This was about doing my best on making them enjoy their experience and doing what I could to make them comfortable.