Manuel Figueredo

The Youth Care Worker (YCW) is responsible for providing direct care supervision for youth residing in Southwest Key Programs’ care fostering facilities that ensures learning and behavioral management in a supportive manner. The Youth Care Worker will maintain a flexible, organized, and efficient work schedule.

• Must provide Direct Care Services to youth to ensure that ratios and appropriate supervision levels are continuously met as per state and federal requirements.
• Conduct intake services to include but not limited to completing necessary paperwork, providing youth with an overview of the program services and for initial placements of youth into the shelter.
• Must assist in the evacuation of youth as needed due to inclement weather conditions, natural disasters, or other unforeseen occurrences.
• Delivered crisis intervention services when necessary, addressing urgent concerns promptly while maintaining safety for all involved parties.
• Collaborate with multidisciplinary teams to create comprehensive treatment plans tailored to each youth''s specific needs.
• Organized recreational outings and community service projects, promoting social and civic engagement among youths.
• Developed and implemented programs to support children's mental health and well-being.
• Improve social skills among youths by encouraging group Vocational activities and collaborative projects.

Customer Service and Sales included responsibilities with handling and processing incoming calls and requests from customers as well as detailing services provided with their respective price points. Examples of these responsibilities are but not limited to :

• Takes, prepares, tracks and expedites customer orders and inquiries by phone and in person.
• Fills out necessary paperwork associated with each transaction. Maintains customer information database by updating customer information when required. Generates reports as needed.
• Refers service failure complaints to designated departments for investigation.
• Responsible for basic accounting responsibilities.
• Helped customers complete purchases, locate items and join reward programs.
• Provided information on company offerings to promote products and services to customers.
• Used consultative sales techniques to understand customer needs and recommend relevant products and services.

As a CROSSMARK Event Specialist, responsibilities would include practicing suggestive selling to drive sales for any product, excellent customer service and in-store demonstrations for said products. This required being ambitious, passionate, personable and having efficiency on a lone basis. Other duties of being an Event Specialists included:

• Set up and prepared supplies and workstations.
• Able to collaborate with other Event Specialists on exception.
• Managed and located inventory.
• Supervised other staff and managed daily documents.
• Increased Sales by 10%.

As a Kitchen Manager, responsibilities comprised of leading and supervising your own team while also serving to promote exceptional performance and drive customer satisfaction. This greatly depended on confidence, determination. being enterprising and desirous. Other obligations of being a kitchen manager included:

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Identified inefficiencies leading to improved productivity..
• Trained staff and new members on proper cooking procedures as well as safety regulations and productivity strategies.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

As a Prep cook, job duties consisted of working alone primarily and learning to be proficient while unattended but occasionally with others in a team. Excelling in being a team player, responsible, communicative and aspiring. Being a Prep cook also consisted of:

• Contributing to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Maintaining clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
• Restocking inventory and ingredient items to maintain optimal kitchen efficiency.
• Upholding food safety and sanitation standards.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.