Grissel Rodriguez Fernandez

-Gap Inc -phone number : 845-897–6600

• Assembled orders according to customer requests.
• Collaborated closely with other departments on special projects as needed.
• Provided assistance in loading and unloading containers from ships and trains.
• Identified areas of improvement in existing training methods and procedures.
• Facilitated workshops for groups or individuals on topics related to professional development.
• Scheduled meetings with stakeholders to discuss future learning needs.
• Organized and coordinated training sessions for new employees.
• Developed training materials, including manuals, guides and handouts.
• Evaluated instructor performance during classes and provided feedback as needed.
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-LN Pro services cleaning -phone number 347-744-3903

• Confirmed appointments, communicated with clients, and updated client records.
• Answered phone promptly and directed incoming calls to correct offices.
• Kept reception area clean and neat to give visitors positive first impression.
• Streamlined front desk operations for increased efficiency by effectively managing phone calls, emails, and walk-in clients.
• Tracked important information in Software spreadsheets and ran reports or generated graphs using data.
• Resolved customer problems and complaints.
• Supported office efficiency by performing clerical tasks such as data entry, photocopying, scanning, and faxing documents.

• Maintained detailed records of sales transactions and daily shift reports.
• Ensured compliance with all food safety regulations and sanitation standards.
• Assisted with kitchen preparation during peak times as needed.
• Conducted weekly team meetings to discuss performance issues and provide feedback.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures .
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
• Created detailed reports on weekly and monthly revenues and expenses.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
• Supervised activities of dining room staff to maintain service levels and support guest needs.