Lekasha Paige

Receive and sort inbound products, problem solve error packages

• Packed, secured, labeled and applied postage to materials to prepare items for shipment.
• Utilized forklift or pallet truck to load, unload, transport and store goods.
• Moved shipment materials to and from designated areas using lift and hand trucks.
• Sorted and delivered materials to different work areas and staff.

• Managed day-to-day business operations.
• Consulted with customers to assess needs and propose optimal solutions.
• Trained and motivated employees to perform daily business functions.
• Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
• Plan, set up and execute events.

• Greeted guests, sat at tables and brought orders to assist front of house staff.
• Implemented training program for front of house staff to maintain high standards of customer service.
• Designed overall floorplans and coordinated modifications for events and special reservations.
• Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Purchased food and cultivated strong vendor relationships.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Plan and execute yearly budget

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Organized banquet storage and surrounding areas to facilitate access to products and materials.
• Delegated tasks to staff members to maximize production under tight deadlines.
• Set schedules for [Number] staff by planning and designating shifts and hours.
• Set up and broke down conference and banquet rooms to meet facility standards and specifications.
• Maintained clear and easy access to exits and fire lanes to prepare for emergencies.
• Followed safety procedures and incorporated safety equipment to reduce injury and loss.
• Liaised with catering department about event changes and implemented requested adjustments.