KELSI O’HARA

• Responsible for reaching out to over 2,500 golf courses across the U.S. and Canada to provide complimentary Yardage Books and Scorecards
• Maintain healthy communication and foster relationships with Head Golf Professionals, Directors of Golf, and General Managers
• Maintain daily call stats of 125+ 2+hours of talk time

• Developed and implemented personalized coaching strategies to improve participants' skills and ensure safety during sessions.

• Provided constructive feedback and encouragement to enhance participants' performance and confidence.

• Conducted one-on-one and group coaching sessions, focusing on technique refinement, skill enhancement, and safety awareness.

• Assisted in the development and execution of special events, such as corporate team-building activities and birthday parties.

• Maintained a high level of customer satisfaction through exceptional service, personalized attention, and effective communication.

• Addressed and resolved customer conflicts verifying satisfactory outcomes for involved parties and cultivated warm relationships with regular customers.
• Trained 10+ new waitstaff personnel to succeed within the restaurant while also following policies and procedures.
• Collaborated with kitchen staff of usually 10-12 people to coordinate restaurant goals such as upselling certain items, addressing product availability issues and other communication concerns.
• Worked with POS system to place orders, managed multiple open checks, handled cash transactions totaling in $4,000-$6,000 a shift.

During this time, I lived in Colorado to handle a family emergency and had the privilege of not having to work while doing so.

• Handled an average of 500 customer interactions within an eight hour shift with an authentic and helpful demeanor to ensure high satisfaction and retention.
• Maintained a clean and organized workspace.
• Mentored upwards of 50 lower level associates and helped them achieve their goals and "level up" in the company. This required individualizing training to each new associate to help them fully understand the requirements of the job.
• Worked alongside 30 associates to promote a sense of cohesion and efficiency, while being trusted to supervise in absence of team leads/managers.
• Prepared quality products while maintaining proper food safety practices, portion control and presentation within expedited service goal times.
• Maintained high standards of customer service during high-volume, fast-paced operations.