Kyle Porteous

I work in sanitation, deliver trays to patients, working on the production tray line, and also do the call center. Call center responsibilities include answering phones of the patients taking their food orders while observing their diet restrictions and maintaining customer service values.

• Delivered exceptional service by promptly addressing customer concerns and special requests.
• Promoted a positive work environment through effective communication with colleagues and supervisors.
• Developed and maintained positive relationships with patients to enhance service.
• Greeted patients while answering phones and answered inquiries regarding menu items and specials.

After a little over a year of being a lead customer service associate I moved up to Team Supervisor which was an overnight manager position. I had the keys to the store, handled cash/payments, food truck deliveries, and any customer complaints all while doing regular responsibilities of the other associates.

• Monitored team performance and provided constructive feedback to increase productivity and maintain quality standards.
• Managed a diverse group of employees to ensure timely completion of projects while maintaining high-quality standards.
• Collaborated with upper management to establish performance goals for the team and develop strategies for achieving them.
• Established clear lines of accountability within the team structure promoting responsibility ownership for tasks completed.

Started out doing associate level responsibilities such as making coffee, maintaining the deli, cashier, etc. After 3 years I moved up to a lead customer service associate. That is Wawa's mini managerial role with some manager resposibilities.

• Handled customer complaints professionally, resulting in satisfactory outcomes and positive feedback.
• Trained new associates in company policies and procedures, fostering a supportive work environment.
• Processed orders accurately and efficiently, ensuring timely delivery of products or services to customers.
• Collaborated with team members to achieve monthly targets and optimize workflow efficiency.

• Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.
• Reduced dish breakage by carefully handling delicate items during the washing process.
• Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.
• Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.