Dynamic and detail-oriented professional with a proven track record at Basic Supply Company, enhancing office efficiency and customer satisfaction through expert data entry and professional communication. Leveraged Microsoft Excel and strong problem-solving skills to streamline processes, achieving a significant improvement in project completion rates. Committed team player known for building lasting client relationships and exceeding performance targets.
Hi, I’m
Heather Robertson
Administrative Office Manager
Huntington,WV
Summary
Overview
20
years of professional experience
Work History
Basic Supply Company
Administrative Assistant
03.2020 - Current
Job overview
- Answered multi-line phone system, routing calls, delivering messages to staff and greeting visitors.
- Maintained confidentiality of sensitive information by adhering to strict privacy policies and implementing secure filing systems.
- Delivered excellent customer service through prompt responses to client inquiries, addressing concerns effectively, and building strong relationships.
- Ensured accurate record-keeping with diligent data entry and database management for vital company information.
- Greeted incoming visitors and customers professionally and provided friendly, knowledgeable assistance.
- Provided clerical support to company employees by copying, faxing, and filing documents.
- Responded to inquiries from callers seeking information.
- Maintained a clean and welcoming office environment, fostering positive impressions among clients and visitors alike.
- Improved customer satisfaction ratings by promptly addressing inquiries via phone, email, or in-person visits.
- Expedited invoice processing, ensuring accurate recording of financial transactions in the accounting system.
- Ensured timely completion of projects with diligent task prioritization, delegation, and followup.
- Safeguarded company information by maintaining strict confidentiality in handling sensitive documents and records.
- Reduced errors in documentation by meticulously proofreading and editing written materials.
- Streamlined office processes by implementing efficient filing and organizational systems.
- Enhanced team collaboration by effectively scheduling meetings and coordinating calendars for multiple executives.
- Updated spreadsheets and databases to track, analyze, and report on performance and sales data.
- Facilitated smooth communication between departments, acting as a liaison to ensure prompt resolution of issues.
- Maintained inventory of office supplies and placed orders.
- Managed filing system, entered data and completed other clerical tasks.
- Managed phone and email correspondence and handled incoming and outgoing mail and faxes.
- Assisted coworkers and staff members with special tasks on daily basis.
- Managed paper and electronic filing systems by routing various documents, taking messages and managing incoming and outgoing mail.
- Created and maintained detailed administrative processes and procedures to drive efficiency and accuracy.
- Continually sought methods for improving daily operations, communications with clients, recordkeeping, and data entry for increased efficiency.
- Completed forms, reports, logs, and records to quickly handle all documentation for human resources.
- Built and maintained excellent customer relationships through timely response to inquiries and going above and beyond to accommodate unusual requests.
- Interacted with vendors, contractors and professional services personnel to receive orders, direct activities, and communicate instructions.
- Opened and properly distributed incoming mail to promote quicker response to client inquiries.
- Identified and recommended changes to existing processes to improve accuracy, efficiency, and quality service.
- Volunteered to help with special projects of varying degrees of complexity.
- Supported company leaders by managing budgets, scheduling appointments and organizing itinerary.
Cabell Huntington Hospital
Cook's Assistant
01.2019 - 05.2022
Job overview
- Worked with chef to prepare daily food specials and other supplies.
- Followed recipes closely for consistent taste, quality and presentation.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Prepared food orders to support waitstaff and other team members.
- Worked on salads, desserts and meat preparation to increase kitchen speed.
- Placed orders to restock items before supplies ran out.
- Prepped ingredients using blenders, mixers and slicers to achieve recipe requirements.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Portioned meals according to recipe specifications, limiting kitchen waste.
- Distributed food during busy peak periods to drive customer satisfaction.
- Monitored food quality and temperature for safe consumption.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated and garnished dishes for uniform presentation standards.
- Supported head chef in creating new menu items, leading to increase in customer interest.
- Played key role in seasonal menu planning, adapting offerings to available ingredients.
- Facilitated team-oriented environment, enhancing overall productivity and morale.
- Streamlined food preparation process, cutting down meal preparation time.
- Reduced turnaround time for dish preparation by optimizing kitchen layouts and processes.
- Streamlined communication between kitchen and front of house, ensuring smoother service.
- Fostered culture of continuous improvement, suggesting kitchen process enhancements.
- Enhanced diner satisfaction, promptly addressing special meal requests and dietary needs.
- Assisted in inventory management, preventing shortages and overstock situations.
- Implemented strict hygiene practices, significantly reducing cross-contamination risks.
- Accelerated service times by coordinating effectively with kitchen and wait staff during peak hours.
- Improved food presentation skills, contributing to enhanced dining experience.
- Improved customer satisfaction with quick and accurate assistance in order preparation.
- Developed system for tracking food supplies, improving order accuracy and reducing waste.
- Boosted kitchen workflow efficiency, organizing supplies and equipment for easy access.
- Contributed to reduction in food waste by implementing innovative ingredient storage techniques.
- Ensured cleanliness and organization of kitchen tools and workspaces to uphold health regulations.
- Enhanced kitchen efficiency by prepping ingredients for complex dishes prior to rush hours.
- Collaborated with culinary team to refine recipes, resulting in better food quality.
- Maintained strict adherence to food safety standards, ensuring healthy cooking environment.
- Cleaned and maintained work areas, equipment and utensils.
- Followed food safety practices and sanitation guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Maintained composure and work quality while under stress.
- Assisted in setting up and breaking down kitchen stations.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Stocked and rotated food items according to expiration dates.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Monitored food temperature, discarding items not stored correctly.
- Lifted and carried heavy materials.
- Maintained high personal grooming standards and uniform presentation.
- Pushed, pulled and transported large loads and objects.
- Trained new staff on food preparation and safety procedures.
Cabell County Board Of Education
Cook Shift Leader
08.2016 - 01.2019
Job overview
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Placed orders to restock items before supplies ran out.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
- Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
- Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
- Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
- Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
- Improved kitchen efficiency by implementing streamlined cooking processes and procedures.
- Streamlined food preparation tasks for more efficient service during peak hours.
- Implemented innovative menu items based on current culinary trends, leading to positive feedback from customers.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Collaborated with front-of-house staff to ensure seamless communication between kitchen and dining room teams for optimal guest satisfaction.
- Utilized expert knowledge of various cooking techniques to prepare diverse dishes that met or exceeded guest expectations.
- Assisted management with scheduling, ensuring proper coverage during busy shifts and reducing labor costs.
- Developed strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
- Monitored equipment maintenance schedules, ensuring timely repairs and replacements as needed for uninterrupted kitchen operations.
- Participated in weekly management meetings to discuss menu changes, staffing needs, and other operational concerns.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Optimized ingredient usage by developing creative recipes that utilized seasonal produce while remaining costeffective.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Prepared and served various food items in fast-paced [Type] environment.
- Monitored food quality and presentation to maintain high standards.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Trained and supervised cooking staff to expertly meet daily needs.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Planned menus for different events, seasons and customer requests.
- Adjusted recipes based on ingredient availability or customer request.
- Suggested actionable improvements to streamline training procedures.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Sandwich Shop @ The River/Coal Exchange
Restaurant Owner
02.2005 - 04.2016
Job overview
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and [Number] employees.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Planned and executed strategies to increase customer loyalty and retention.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
- Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
- Developed comprehensive employee manuals outlining operational procedures, company policies, and expectations for enhanced staff performance.
- Collaborated with designers to create a visually appealing website and social media presence, which led to increased online reservations and inquiries.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Motivated staff to perform at peak efficiency and quality.
- Developed unique events and special promotions to drive sales.
- Purchased food and cultivated strong vendor relationships.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
Cabell County Career Technology CenterHuntington, WV
Certificate For Medical Sec/Legal Sec from Medical Secretarial/Legal Secretarial
05.1991
University Overview
Huntington East High SchoolHuntington
High School Diploma
05.1989
University Overview
- Awarded [Award Name]FBLA
- Honor Roll [Semester and Year]86-87 87-88 88-89
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Skills
- Customer Service
- Data Entry
- Computer Skills
- Office Administration
- Microsoft Word
- Microsoft Excel
- File Organization
- Microsoft Outlook
- Customer and client relations
- Computer Proficiency
- Filing
- Customer Relations
- Clerical Support
- Critical Thinking
- Strong Problem Solver
- Scheduling
- Documentation and Recordkeeping
- Microsoft Office Suite
- Office Management
- Professional Communication
- Database entry
- Scheduling and calendar management
- Dedicated Team Player
- Appointment Scheduling
- Recordkeeping
- Verbal Communication
- Data organization
- Deadline-oriented
- Records Management
- Professional and mature
- Calendar Management
- Filing and data archiving
- Invoice Processing
- Documentation And Reporting
- Relationship Building
- Mail handling
- Multi-Line Phone Systems
- Mail Management
- Multi-Line Telephone Systems
- Purchase orders organization
- Employee timesheet processing
- Office Equipment Maintenance
- Team Bonding
Golfing
Golfing
Love to play, relax and enjoy!
Timeline
Administrative Assistant
Basic Supply Company
03.2020 - Current
Cook's Assistant
Cabell Huntington Hospital
01.2019 - 05.2022
Cook Shift Leader
Cabell County Board Of Education
08.2016 - 01.2019
Restaurant Owner
Sandwich Shop @ The River/Coal Exchange
02.2005 - 04.2016
Cabell County Career Technology Center
Certificate For Medical Sec/Legal Sec from Medical Secretarial/Legal Secretarial
Huntington East High School
High School Diploma
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