Jane Heckrotte

• Oversaw daily operations to ensure efficient cremation processes and strict adherence to safety protocols.
• Formulated and executed customer service strategies to elevate client satisfaction and loyalty.
• Directed inventory management processes to ensure optimal supply levels of cremation materials and equipment.
• Facilitated training and mentorship of staff on operational procedures to enhance team performance.

• Oversaw daily operations, ensuring exceptional service and adherence to quality standards.
• Trained and mentored staff to enhance performance and maintain high operational efficiency.
• Implemented new inventory management system, reducing waste and optimizing stock levels.
• Developed staff schedules to balance labor costs with peak service demand effectively.

Open and closing of restaurant, bank drops, set up and breaking down each day

Key responsibilities was focus on leadership, hiring and training qualified staff members, creating staff schedules, managing inventory, financial acumen food and labor cost. Organize and take stock of restaurant supplies. Knowledge of current food dates and temperature control. Maintain payroll for staff.

• Oversaw vessel operations for up to 500 dinner guests. Developed and executed seating arrangements while greeting guests upon arrival at the gangway.
• Coordinated staff scheduling for bar, wait, and kitchen teams to ensure operational efficiency on all vessels.
• Developed structured training sessions focused on event setup procedures for weddings, corporate functions, and lunch and dinner cruises, ensuring consistency and quality in service delivery.
• Coordinated supply orders, focusing on liquor, food, and paper products to maintain inventory levels.