Genelle Gordon

• Followed up with prospects on a regular basis to ensure satisfaction with services provided.
• Negotiated contracts with customers to secure sales deals.
• Maintained accurate records of all sales activities in the company's CRM system.
• Assessed customer risk levels and recommended appropriate coverage options.
• Conducted research to identify competitive rates and benefits offered by other providers.
• Provided customers with information regarding plan features, pricing, and availability.
• Educated customers on the importance of maintaining adequate insurance coverage.
• Ensured compliance with applicable laws, regulations, and company policies while selling insurance products.
• Resolved customer complaints in a timely manner to maintain high satisfaction levels.
• Generated reports detailing sales activities, client interactions, and progress towards goals.
• Prepared documents such as applications, endorsements, renewals, cancellations, or other forms required by law or company procedures.
• Explained complex technical terms related to insurance plans in simple language for easy understanding.

• Provided product information and answered questions about Medicare services.
• Assisted customers with selecting appropriate plans based on their needs.
• Followed up with clients regularly to ensure satisfaction and address any issues.
• Explained advantages, disadvantages and features of policies to promote sales of Medicare plans.
• Monitored clients' insurance coverages to ensure changing needs were met.
• Calculated premiums and established payment methods, receiving customer payments and issuing receipts.
• Developed appropriate quotes based on risk information.
• Remained current on latest industry trends by gaining comprehensive knowledge of financial and insurance products, services, and best practices.

• Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
• Trained new kitchen staff on proper food handling techniques and safety regulations.
• Maintained accurate records of food costs, labor costs, waste management and other related expenses.
• Monitored sanitation practices to ensure that all employees adhere to health department regulations.
• Ensured compliance with all applicable local, state and federal laws governing food service operations.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
• Inspected equipment regularly to identify necessary repairs or replacements.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
• Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
• Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
• Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
• Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
• Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
• Reviewed vendor invoices for accuracy before authorizing payment transactions.
• Performed weekly inventories of food items stored in refrigerators or freezers.
• Trained employees on cooking techniques, safety standards and performance strategies.
• Oversaw meal preparation and monitored food handling to encourage safety.
• Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
• Utilized various preparation and cooking methods to create menu items in accordance with recipes.
• Maximized team performance by training new employees on proper food handling and restaurant protocols.
• Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Received, organized and rotated paper goods and food ingredients.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Oversaw food preparation, production and presentation according to quality standards.

• Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.

Trained new kitchen staff on proper food handling techniques and safety regulations.

• Maintained accurate records of food costs, labor costs, waste management and other related expenses.
• Ensured compliance with all applicable local, state and federal laws governing food service operations.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Inspected equipment regularly to identify necessary repairs or replacements.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Explained goals and expectations required of trainees.
• Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
• Assisted staff by serving food and beverages or bussing tables.
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