Melissa Lee Beverly

I started baking fresh made items from scratch including jams and jellies during covid. I taught myself how to can dry goods. I aquired my food handlers during this time. Everything that I bake is fresh and delivered to the customer in a timely manner. I sale my goods at craft shows, farmers markets and special orders.

• Produced consistently high-quality baked goods for customers.
• Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
• Complied with health and safety codes to protect staff and customers.
• Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
• Managed customer service operations, including taking orders and resolving complaints.
• Increased production efficiency through effective time management and multitasking during busy periods.
• Assisted in inventory management, helping maintain appropriate stock levels for essential ingredients and supplies.
• Maintained accurate inventory of baking supplies and ingredients.
• Operated cash registers and processed payments accurately.
• Adjusted recipes based on available ingredients or dietary restrictions,
• Developed creative seasonal recipes, attracting new customers and increasing bakery sales.
• Streamlined baking processes, reducing preparation time without compromising quality of baked goods.
• Participated in local food fairs to promote bakery, resulting in increased foot traffic and sales.
• Achieved significant reduction in customer wait times by optimizing workflow and baking schedules.
• Maintained cleanliness and organization in baking area, meeting health and safety standards.
• Developed new recipes to expand bakery's offerings and attract new customers.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Operated ovens and bakery equipment to prepare products according to recipes.
• Cleaned and maintained kitchen equipment and oven.
• Monitored temperatures of ovens, proof boxes and other equipment.
• Decorated cakes, cupcakes and other pastries according to customer requests.
• Packaged finished products for sale.
• Prepared frostings and other toppings for cakes and pastries.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Implemented system for tracking ingredient usage, reducing costs by optimizing order quantities.
• Managed inventory for cost-effectiveness, ensuring no shortage of ingredients and minimizing waste.
• Initiated customer feedback system to gather insights on product preferences and areas for improvement.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
• Prepared dough for variety of pastries, cakes and breads.

I maintain the safety of pedestrians, cyclist, cars, buses, etc. and control the speed of motor vehicles. During four summers I worked in the Civil Department scanning and filing documents. I helped in pistol permits with typing information in the computer.

I was a tour guide for a dairy farm that milked Holstein cows 365 days a year, twice a day. We gave guided tours to FFA students, school age children, churches and homeschools. I worked alongside four other ladies. Our jobs consisted of a real life demonstration of how to milk a cow by hand and machine, making homemade butter, lifecycle of a cow, the may different grains they use to make their feed, samples of feed, picking a pumpkin on the hayride, working in the giftshop stocking and running the cash register. Cleaning up at the end of the day and getting ready to start the next day.

• Built personal relationships with guests to promote positive experiences.
• Facilitated memorable experiences for diverse groups by tailoring presentations to cater to different age groups, cultural backgrounds, and language abilities.
• Ensured timely departures and arrivals by strictly adhering to schedules while remaining flexible enough to accommodate unforeseen circumstances or special requests from guests.
• Increased customer satisfaction through attentive listening and personalized tour adjustments based on group interests.
• Provided excellent customer service during pre-tour interactions such as answering questions via email or phone calls.
• Ensured safety and comfort for all participants, promptly addressing any concerns or emergencies that arose.

• Handled sensitive information discreetly, maintaining confidentiality when managing personnel files or financial data.
• Answered multi-line phone system and enthusiastically greeted callers.
• Maintained daily report documents, memos and invoices.
• Scheduled appointments and conducted follow-up calls to clients.
• I made the church bulletins, kept up with the bank account, made the reports for monthly business meetings, payroll, made and mailed out yearly tithe paperwork to the members of the congregation, kept records for yearly taxes, kept accurate bank book, made out deposits, was on the committee for the finances, and filed all paperwork.

• Handled sensitive information discreetly, maintaining confidentiality when managing personnel files or financial data.
• Answered multi-line phone system and enthusiastically greeted callers.
• Maintained daily report documents, memos and invoices.
• Scheduled appointments and conducted follow-up calls to clients.
• I was able to multi task at this business. As secretary I would do billing, invoices, payroll, answer phones, fax, type, talk with Doctors and their employees, mail out statements monthly, make numerous supply orders, file and keep folders organized, make out deposit and make sure they were entered correctly in the computer and kept up with and prepared info for their yearly taxes.
• As the errand runner I would pick up and deliver to Mobile, Saraland, Satsuma, Grandbay, Hurley and across the Bay. Upon arriving back at the label I would pan out my pickups and prepare boxes for UPS or Fedex.
• Provided exceptional customer service by promptly addressing inquiries and resolving issues professionally.
• Maintained accurate records of office expenses, assisting in budget preparation and cost control efforts.

• Bakery:
• Operated and maintained bakery equipment, including ovens and mixers.
• Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
• Collaborated with team members to complete tasks and maintain smooth running of bakery.
• Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
• Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
• Collaborated with team members to complete large orders for special events, ensuring timely delivery and client satisfaction.
• Trained and supervised new employees on bakery operations and procedures.
• Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
• Consistently met deadlines for catering orders by effectively prioritizing tasks according to urgency.
• Adjusted recipes based on available ingredients or dietary restrictions,
• Created appealing displays to showcase products in bakery.
• Contributed to team success by training new employees on baking techniques, safety protocols, and equipment operation.
• Developed creative seasonal recipes, attracting new customers and increasing bakery sales.
• Adapted baking techniques for special dietary needs, expanding customer base to include those with dietary restrictions.
• Streamlined baking processes, reducing preparation time without compromising quality of baked goods.
• Maintained cleanliness and organization in baking area, meeting health and safety standards.
• Increased customer satisfaction with friendly and efficient service.
• Collaborated with local suppliers to secure high-quality ingredients, enhancing flavor of bakery products.
• Resolved customer complaints with empathy and professionalism, maintaining positive bakery image.
• Contributed to menu planning meetings with innovative ideas, keeping bakery's offerings fresh and competitive.
• Enhanced bakery's reputation for quality by consistently producing high-standard baked goods.
• Developed new recipes to expand bakery's offerings and attract new customers.
• Initiated customer feedback system to gather insights on product preferences and areas for improvement.
• Conducted monthly inventory audits to ensure accuracy and accountability of stock levels.
• Participated in local food fairs to promote bakery, resulting in increased foot traffic and sales.
• Leveraged social media to showcase bakery creations, significantly increasing online engagement and inquiries.
• Achieved significant reduction in customer wait times by optimizing workflow and baking schedules.
• Implemented system for tracking ingredient usage, reducing costs by optimizing order quantities.
• Improved energy efficiency in bakery by optimizing equipment use and reducing unnecessary power consumption.
• Coordinated with front-of-house team to ensure timely display of fresh baked goods, enhancing customer experience.
• Followed food safety standards when handling ingredients.
• Customized cake designs according to customer requests, increasing satisfaction and repeat business.
• Trained new staff in bakery operations, improving overall team efficiency and product consistency.
• Managed inventory for cost-effectiveness, ensuring no shortage of ingredients and minimizing waste.
• Cleaned and maintained kitchen equipment and oven.
• Packaged finished products for sale.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
• Prepared dough for variety of pastries, cakes and breads.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Operated ovens and bakery equipment to prepare products according to recipes.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Trained new employees on bakery methods and procedures.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Decorated cakes, cupcakes and other pastries according to customer requests.
• Monitored temperatures of ovens, proof boxes and other equipment.
• Replenished and rotated food items, following correct food cooling and storage procedures.
• Replenished bakery items in display cases.
• Processed customer orders and payment transactions.
• Prepared frostings and other toppings for cakes and pastries.
• Managed display cases to verify freshness and attractiveness of products.
• Determined baking times for various items.
• Cut and shaped dough for pies, rolls and other pastries.
• Produced consistently high-quality baked goods for customers.
• Pricing: I would come in every Wednesday morning around 4 am to change the prices for the new ad that would last for one week. All old tags and signs would be needed to be replaced with the current ones. All items needed to be scanned to make sure they would ring up the sale price. Every week 1500 items would need to be scanned on top of the new sale items as a "test".
• Cashier: Maintain healthy relationships with the customers (Customers are always right). Help other employees if needed, train new hires, ring up groceries and bag them. Also worked at the customer service desk handling returns, refunds and exchanges. Answering and transferring phone calls, writing rain checks, taking request to process Western Union transfers and Money Orders.
• Front end manager: Answering phone calls, collecting money from tills of other cashiers, bring request for "change" to them, money orders and western unions. Collecting all tills and counting the money after verifying from the cashier. All money would need to be accounted for through the computer. All bills would need to be strapped and coins needed to be rolled. $200 would always go back into the tills for the next day, we would always have 9 prepared tills on hand in the safe ready for the employee to come and receive. Whatever money was not kept in the safe would go to Regions bank to be deposited with checks, WIC and Food stamps. Coupons had to be accounted for also. If any money was missing we had to go back through the computer to find the error. Would lock up the store at the end of the shift.