Summary
Overview
Work History
Education
Skills
Timeline
Generic

Lavietta Brown

Monroe,LA

Summary

Reliable Manager demonstrating high level of ownership and initiative. Possessing exceptional work ethic and desire to go above and beyond to exceed company expectations. Offering knack for building productive working relationships. Successful in fast-paced, deadline-driven environments to manage goals and team development. History of thriving in team-oriented environments.

Overview

32
32
years of professional experience

Work History

Healthcare Providers Manager/Client's Relations

Caring Angel Connection
Rayville, Louisiana
11.2022 - Current
  • Developed and implemented strategies to increase customer satisfaction and loyalty.
  • Created monthly reports for senior management summarizing operational performance metrics.
  • Coached, mentored and trained team members in order to improve their job performance.
  • Established processes to ensure efficient workflow throughout the organization.
  • Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
  • Resolved conflicts between employees by providing guidance on company policies and procedures.
  • Maintained up-to-date records of employee attendance, payroll information, vacation requests.
  • Analyzed customer feedback data to develop action plans for improving services offered.
  • Reviewed contracts before signing them on behalf of the organization.
  • Trained employees on additional job positions to maintain coverage of roles.
  • Recruited and hired qualified candidates to fill open positions.
  • Enhanced team member performance through use of strategic and tactical approaches, motivational coaching and training.
  • Led team meetings and one-on-one coaching sessions to continuously improve performance.
  • Oversaw daily operations, maintaining efficiency and quality standards.
  • Resolved customer complaints and issues promptly, maintaining a positive brand image.
  • Directed recruitment, hiring, and training of new staff members.
  • Developed and implemented strategic plans to achieve company objectives.
  • Conducted performance evaluations, providing feedback and coaching for team development.
  • Delegated work to staff, setting priorities and goals.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Recruited and trained new employees to meet job requirements.
  • Reviewed completed work to verify consistency, quality, and conformance.
  • Interviewed prospective employees and provided input to HR on hiring decisions.
  • Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.

Deli Clerk

Walmart
Rayville, LA
03.2020 - 11.2022
  • Greeted customers in a friendly and professional manner.
  • Maintained cleanliness of the deli area and equipment.
  • Prepared all food orders according to customer specifications.
  • Stocked shelves with fresh items daily.
  • Rotated product on shelves to ensure freshness.
  • Adhered to health and safety standards while preparing food.
  • Assisted customers with selecting products from the deli case or menu board.
  • Weighed, wrapped, and labeled meats, cheeses, salads, sandwiches. for customers' orders.
  • Provided accurate pricing information when requested by customers.
  • Performed opening and closing duties such as restocking supplies and cleaning work areas at the end of shift.
  • Followed company recipes for preparing foods such as soups, salads, sandwiches.
  • Ensured compliance with all local health department regulations regarding food preparation and storage procedures.
  • Inspected labels on deli products to verify accuracy of pricing.
  • Maintained records such as inventory levels or sales figures.
  • Sanitized and kept work areas tidy by cleaning surfaces, equipment, and floors, removing trash and maintaining machinery.
  • Sliced meats and cheeses and weighed deli items for customers.
  • Operated slicers and other equipment according to company guidelines to minimize accidents or injuries.
  • Responded to customer questions regarding product availability.
  • Updated food displays, cases and other customer-facing areas to increase sales of special items.
  • Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.
  • Organized ingredients and restocked supplies to prepare for busy periods.
  • Stored perishable food items in freezer or refrigerator to protect from spoilage.
  • Provided customers with fresh product and correct portion size to minimize shrink.
  • Documented and entered special orders for event catering and party trays.
  • Offered samples to promote and upsell specials.
  • Created aesthetically pleasing food arrangements for special orders and party trays.
  • Maintained safe food handling practices to prevent germ spread.
  • Assessed customer needs, evaluated food allergies and suggested additional menu items as appropriate.
  • Stored food in designated areas following wrapping, dating, food safety and rotation procedures.
  • Warmly greeted visitors to promote great customer service and positive ordering experience.
  • Talked pleasantly with customers while taking orders and promoted positive image for business.
  • Scrubbed and polished counters to remove debris and food.
  • Welcomed and thanked guests to demonstrate appreciation for patronage.
  • Restocked napkins, condiments and utensils at self-service areas during slow periods.
  • Assembled and served meals according to specific guest requirements.
  • Notified kitchen staff of shortages or special orders, prompting appropriate action and keeping wait times short.

General Manager of Food Service

Sonic
Rayville, Louisiana
11.1992 - 02.2020
  • Developed and implemented strategies to increase customer satisfaction and loyalty.
  • Created operational policies and procedures to ensure efficient operations, quality control, and safety standards.
  • Coordinated with vendors to ensure proper supply of food items at competitive prices.
  • Analyzed sales data to identify opportunities for growth.
  • Trained and supervised staff members in all aspects of restaurant operations.
  • Monitored daily financial transactions and prepared weekly reports for management review.
  • Maintained a safe working environment by conducting regular inspections, enforcing safety regulations, and responding promptly to any hazards or accidents.
  • Resolved customer complaints in a timely manner while maintaining excellent customer service standards.
  • Ensured compliance with all local health codes, sanitation regulations, and company policies.
  • Developed relationships with key customers to maximize revenue potential.
  • Established effective communication between kitchen staff and wait staff to provide seamless service experience for guests.
  • Negotiated contracts with suppliers for purchasing food ingredients at the most competitive rates.
  • Scheduled staffing levels according to expected business volume on a daily basis.
  • Managed inventory levels ensuring that adequate supplies are available at all times while minimizing waste.
  • Implemented cost-saving measures throughout the organization without compromising quality of product or service delivery.
  • Reviewed performance evaluations of employees on a regular basis in order to enhance their productivity levels.
  • Organized promotional events such as special menus or discounts in order to attract more customers.
  • Assessed training needs of personnel regularly and conducted necessary training programs.
  • Provided feedback regarding menu suggestions from customers in order to improve overall dining experience.
  • Conducted market research activities in order to stay abreast of industry trends.
  • Performed administrative tasks including payroll processing, budgeting activities.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Responded to customer concerns efficiently, accurately and with detailed information.
  • Hired and trained new food service personnel to maintain high productivity levels of staff.
  • Managed inventory and rotated food products in storage to avoid spoilage and waste.
  • Monitored actions of staff and customers to uphold health and safety standards.
  • Reviewed daily task list with employees and assigned tasks for completion.
  • Investigated and resolved customer complaints concerning food quality and service.
  • Adhered to company food, safety, quality and sanitation policies.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
  • Priced and ordered food products, kitchen equipment, and food service supplies.
  • Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
  • Performed frequent checks to maintain consistently high quality of food preparation and service.
  • Coordinated maintenance and repair of food service equipment.
  • Served customers by phone to take orders and answer product or service questions.
  • Rotated and replenished products in display cases.
  • Managed cash flow, overseeing daily receipts and bank deposits.
  • Oversaw daily operations of restaurant, ensuring efficient service and customer satisfaction.
  • Monitored food preparation methods, portion sizes, and presentation to ensure quality standards were met.
  • Conducted performance evaluations for staff, providing feedback and setting goals for improvement.
  • Managed inventory levels, ordering supplies as needed to maintain stock.
  • Oversaw the maintenance and repair of restaurant equipment to ensure operational efficiency.
  • Coordinated with chefs and kitchen staff to develop menus that satisfied customer preferences while managing costs.
  • Conducted regular staff meetings to discuss operational improvements and address concerns.
  • Handled customer complaints and feedback, implementing changes to improve service.
  • Negotiated contracts with vendors to secure competitive prices for food and supplies.
  • Analyzed sales data to identify trends and adjust strategies accordingly.
  • Implemented cost control measures to reduce expenses and increase profitability.
  • Analyzed sales data and financial reports to identify trends and areas for improvement.
  • Updated restaurant policies and procedures as needed to improve workflow and efficiency.
  • Maintained compliance with health and safety regulations, ensuring a clean and safe dining environment.
  • Collaborated with health inspectors to address any compliance issues promptly.
  • Trained new employees on restaurant policies, procedures, and customer service standards.
  • Assisted in planning and executing special events and catering services.
  • Fostered a positive working environment, encouraging teamwork and employee engagement.
  • Developed and implemented staff schedules to ensure full coverage during peak hours.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Trained new employees to perform duties.
  • Delegated work to staff, setting priorities and goals.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Assisted staff by serving food and beverages or bussing tables.
  • Explained goals and expectations required of trainees.
  • Distributed food to service staff for prompt delivery to customers.

Education

Some College (No Degree) - Bachelor's Degree in Business Administration

Colorado Technical University Online
Colorado City, CO

Skills

  • Marketing
  • Lead generation
  • Decision-making
  • Schedule preparation
  • Time management
  • Business planning
  • Business administration

Timeline

Healthcare Providers Manager/Client's Relations

Caring Angel Connection
11.2022 - Current

Deli Clerk

Walmart
03.2020 - 11.2022

General Manager of Food Service

Sonic
11.1992 - 02.2020

Some College (No Degree) - Bachelor's Degree in Business Administration

Colorado Technical University Online

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Lavietta Brown