Melissa Rapp

My main role at CHI St.Joseph is to transport patients to different areas within the hospital and help the technologist within the department assure patient safety when being moved. In addition, I disinfect all equipment used, utilize the PACs computer system and Meditech software system. Overall, I participate with a team to guarantee that the facility is following State and Federal guidelines of cleanliness and safety to ensure that patients are well taken care of and supported through their experience at the CHI St.Joseph facility.

Communicate and interact with guests to build an inclusive guest experience. Blend problem-solving and decision-making to positively impact the guest experience and resolve guest concerns. Promote and sell various benefits, offerings, and services. Able to adapt to different guest interactions and situations. Make a connection with guests by engaging in friendly and genuine conversation throughout each transaction. Familiar with all fulfillment services, and know how to direct the guest to enroll, activate, and use them. Knowledge of guest service fundamentals and experience building a guest-first team culture. Lead a team of hourly team members. Lead and follow-up on training completion, checking for understanding and supporting continuous education opportunities to drive proficiencies for all front-of-store experiences. Work a schedule that aligns with guest and business needs. Demonstrate a culture of ethical conduct, safety, and compliance; lead the team to work in the same way and hold others accountable for this commitment. Open and close the registers while handling worker's breaks and helping guests with a satisfied visit. Record incoming and outgoing funds safely while preparing cash for registers. Address store needs.

During my seasonal position at Target I responded to guest inquiries, complaints, promoted promotions, and special requests to increase customer satisfaction.

As a hostess, I greeted guests in a friendly manner and answered any inquiries that customers may have had. I personally escorted guests to their assigned tables seating 50 to 300 people. During my work at Las Fuentas, I correlated with my team members to ensure that customers were provided quick and efficient service was always provided to our customers, assuring that the team I was a part of provided customers with the best service possible.