Jayla McManus

• Followed leads based off of the Sales Rabbit website.
• Did outbound phone calls as well as inbound.
• Cold calling.
• Made appointments and had a goal to make at least seven appointments by the end of the week.
• Goals to make 200 phone calls by the end of the day.
• Goals to make at least 2 sales by the end of the month.
• I followed a script every time and tried to have a good relationship with whoever was on the phone whilst making it professional.
• Expanded customer base through cold calling, networking, and relationship building.
• Enhanced client satisfaction by addressing concerns promptly and providing exceptional service.

• Developing and implementing programs to enhance the physical, social, emotional, and intellectual development of young children.
• Providing care for children in before-school, after-school, and vacation care centers.
• Directing and supervising Child Careers in providing care and supervision for young children.
• Ensuring the center is a safe area for children, staff, and visitors.
• Complying with relevant government requirements and standards.
• Liaising with parents.
• Maintaining records and accounts for the center.
• Recruiting staff and coordinating professional development.

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

• Greeting guests and taking drink and food orders.
• Staying attentive to the needs of guests in the dining area.
• Delivering food from the kitchen to the guests.
• Ensuring the food order is made correctly by kitchen staff and looks presentable for guests.
• Following health code standards with regards to the handling of food.
• Performing shift duties like delivering racks of cups to the service station, rolling silverware, pre-bussing tables, wiping tables, and removing debris and more.

As a Team Leader

• Inventory and pre-order.
• Held front of house staff responsible for their daily work duties.
• Ran daily logs of POS system.
• Handled team conflict.
• Handled direct communication to General and Assistant Restaurant manager.