Kendra Jackson
Vine Grove,KY
Summary
Results-oriented Assistant Store Manager with a proven record in exceeding revenue goals and reducing inventory shrinkage. Skilled in inventory management, merchandising oversight, and stock rotation to minimize obsolescence. Committed to fostering a customer-centric environment that drives operational efficiency and enhances overall store performance.
Overview
17
17
years of professional experience
Work History
Customer Service Manager
Newcomb Oil/ Five Star
Radcliff, Kentucky
03.2021 - Current
- Led Five Star store customer service across checkout, deli, and fuel center.
- Trained associates on POS, cash handling, and guest service standards.
- Resolved customer complaints and escalated issues with store leadership.
- Coordinated daily front-end operations, merchandising, and shift coverage.
- Supported Newcomb Oil service goals through friendly, dependable guest interactions.
- Assisted staff with resolving complex customer issues and implementing targeted solutions.
- Collaborated with senior management team members in designing strategies that would improve overall quality of services offered by the organization.
Restaurant General Manager
Pilot
Lebanon Junction, Kentucky
03.2019 - 03.2021
- Directed restaurant operations within Pilot travel center locations.
- Managed guest service standards for travelers and road crews.
- Scheduled team shifts across food service and front counter.
- Trained staff on Pilot safety, cleanliness, and service procedures.
- Monitored inventory for restaurant supplies and daily food orders.
- Coordinated cash handling, deposits, and register reconciliation.
- Enforced health code compliance and sanitation routines.
- Led hiring, coaching, and performance reviews for restaurant staff.
- Maintained accurate inventories of food, supplies and equipment.
- Scheduled staff shifts and monitored labor costs.
- Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
- Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
- Conducted regular meetings with staff members to discuss operational issues.
- Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
- Managed busy and highly popular restaurant with professional, well-trained staff.
- Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Ensured compliance with health, safety and sanitation standards.
- Resolved customer complaints in a professional manner.
- Monitored daily operations to ensure adherence to established policies and procedures.
- Provided direction, guidance and motivation to team members.
- Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Analyzed sales figures and trends to develop sales strategies that maximize profits.
- Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
- Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
- Performed administrative tasks such as payroll processing and accounts receivable management.
- Established cash control systems for register transactions.
- Managed relationships with suppliers to ensure timely delivery of products.
- Kept up-to-date records of employee performance reviews.
- Created weekly work schedules according to staffing needs.
- Prepared and led food service training programs to teach staff various tasks.
- Priced and ordered food products, kitchen equipment, and food service supplies.
- Recruited, trained, and supervised staff members.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
Assistant Manager
AAFES
Fort Knox, Kentucky
06.2009 - 03.2019
- Supervised daily floor operations and coordinated service between kitchen and dining room.
- Scheduled shifts and adjusted staffing for rush periods and special events.
- Trained new staff on service standards, food safety, and opening procedures.
- Supported hiring, coaching, and performance feedback for front-of-house staff.
- Resolved customer complaints in a timely manner.
- Monitored customer service standards and took corrective action when needed.
- Conducted daily inspections of the dining area to ensure cleanliness and orderliness.
- Provided leadership and direction to restaurant employees.
- Supervised food preparation, ordering of supplies, and inventory control.
- Monitored inventory levels and ordered supplies to support restaurant operations.
- Assisted in recruiting, training, and scheduling staff members.
- Created weekly work schedules for all restaurant personnel.
- Managed cash register operations including deposits and reconciling discrepancies.
- Took immediate responsibility for issues and found effective solutions for swift resolution.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Ensured that all customer orders were fulfilled accurately and efficiently.
- Counseled and disciplined restaurant staff to maintain compliance standards, and performance requirements.
- Maintained accurate records of sales transactions and other financial information.
- Reviewed employee performance data regularly to identify areas needing improvement.
- Interviewed and hired new workers offering great personalities, fantastic restaurant experience and desire to work hard.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Enforced and adhered to high-standards of cleanliness and organization throughout work and serving areas to remain compliant with company policies and regulatory requirements.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Interacted with customers to gauge responsiveness to hospitality and menus.
- Implemented systems to track labor costs, product waste, and customer satisfaction ratings.
- Prepared monthly financial reports for upper management review.
- Produced detailed documentation to outline potential worker issues.
- Analyzed customer feedback to identify trends and areas for improvement.
- Produced detailed documentation to outline potential worker issues.
- Analyzed customer feedback to identify trends and areas for improvement.
Education
Horace Mann High School
Gary, INSkills
- Customer service
- POS systems
- Cash handling
- Shift scheduling
- Inventory control
- Payroll processing
- Food safety
- Vendor relations
- Store operations
- Team supervision
- Team leadership
- Staff management
- Performance evaluations
- Regulatory compliance
- Policy compliance
- Conflict resolution
- Conflict management
- Effective communication
- Verbal communication
- Constructive feedback
- Attention to detail
- Problem solving
- Schedule management
- Conflict management
Timeline
Customer Service Manager
Newcomb Oil/ Five Star
03.2021 - Current
Restaurant General Manager
Pilot
03.2019 - 03.2021
Assistant Manager
AAFES
06.2009 - 03.2019
Horace Mann High School