Ruth-Ann Phipps-Baker

Administering driving exams for applicants needing a drivers license

• Issuing Florida driver's license and identification cards.
• Collaborated with applicants to assess eligibility and confirm accuracy of application data, ensuring compliance with regulations.
• Stayed up-to-date on Florida laws and licensing requirements to complete accurate and efficient reviews.
• Verified client documents to ensure accuracy and authenticity during processing.
• Managed sensitive customer information with discretion to maintain confidentiality and security.
• Delivered customer service to diverse clientele, ensuring positive experiences for applicants from various backgrounds.
• Entered customer information into the database accurately based on provided documents.
• Collected payments from customers for goods and services in a timely manner.

• Prepared quizzes, tests and examinations to gauge how well students were learning.
• Evaluated students' understanding of course material through examinations and in-depth essay writing.
• Increased educational expertise and knowledge by participating in instructor-oriented workshops.
• Scheduled conferences with parents to discuss students' progress and classroom behavior.
• Created and developed lesson plans to meet students' academic needs.
• Adapted teaching methods and materials to meet students' varying needs.

• Assisting Sous Chef in creating menu items, recipes and developing dishes.
• Implemented daily prep lists to streamline kitchen operations effectively.
• Assisting with the management of health, safety, and food hygiene practices.
• Assisting with training new interns according to company standards.
• Monitoring portion control and waste elimination.
• Managing the proper use and cleanliness of storage areas.
• Maintaining kitchen equipment with safe use and cleaning practices.
• Seasonal
• Prepared diverse dishes following JW Marriott Nashville's culinary standards.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Oversaw inventory levels and maintained accurate stock counts.
• Conducted regular audits to verify product accuracy and quality.
• Trained team members on best inventory practices and procedures.

• Recruiting, interviewing, and training staff to follow restaurant procedures.
• Always maintaining safety and food quality standards.
• Keeping customers happy, getting their feedback on the experience and handling complaints.
• Organizing schedules, keeping track of employees’ hours, and recording payroll data.
• Ordering food, linens, gloves, and other supplies while staying within budget limitations.
• Supervising daily shift operations, including front- and back-of-house restaurant operations.
• Controlling operational costs and identifying ways to cut waste.
• Appraising staff performance and disciplining or retraining employees to correct poor performance.
• Maintained accurate inventory records and conducted regular cycle counts.
• Developed workflows for efficient inventory processing and organization.
• Conducted regular audits to verify product accuracy and quality.

• Impart industry knowledge on cooking techniques and food production to a pool of over 100 trainees yearly.
• Assess trainee’s knowledge based and develop on their individual skills and talents in the culinary field.
• Provide informative presentations to trainees regarding different areas of cookery, safety, inventory management and food production.
• Pair trainees with different culinary industry establishments to gain on the job knowledge and apply skills and knowledge already learned.
• Plan and execute on campus fundraising events to utilize trainees and gain them experience.
• Engaged students in academic and practical conversations that elicited critical thinking, creativity, collaboration and communication.
• Presented lectures and conducted discussions to increase students' knowledge and competence using visual aids such as graphs, charts and slides.
• Developed software content, study aids and handouts for industry professionals.
• Observed and evaluated students' work to determine progress, provide feedback, and make suggestions for improvement.
• Identified program successes and failures based on student assessments and course reviews.

• Meet with clients and potential clients to discuss possibilities and even execution.
• Coordinate and successfully execute a wide variety of events and functions for clients of different walks of life.
• Coordinate weekly checks on inventory numbers for warehouse items.
• Communicate with vendors, clients, town officials, and staff to ensure successful organization of events at the internal and external level.
• Develop invitation and promotional materials.
• Create structured floor plans and scheduled proposals and all logistics for events.
• Determine appropriate levels of staffing and budget to stay within the given monetary parameters.
• Plan and host quarterly staff events.
• Key Achievements
• Awarded Manager of the quarter Jan – Mar 2020.

• Managed a pool of 54 employees within Caribbean locations (Jamaica, St Lucia, Bahamas & Grenada) to carry out their daily duties and meet set KPI’s.
• Handle complaints from irate clients and resolve them with the shortest time possible ensuring everyone is pleased with the outcome.
• Liaise with major airlines regarding client’s reservations, cancellation policies and compensations.
• Use Airline systems Amadeus and Galileo to book, change or cancel flights for clients travelling to our resorts.
• Create weekly reports on system productivity and changes in destination frequency and prices for executive managers.
• Monitor and coach staff on their productivity levels.

• Collaborated with the quality team to enhance the development of employees within our center.
• Aided in the development and implementation of effective training programs to ensure continuous improvement.
• Assessed, validated, and reported the trainees competency/results and facilitated the creation of development plans to address and proficiency gaps.
• Managed and coached the performance of up to 24 trainees by providing timely and constructive feedback.
• Conducted needs assessments to identify gaps in performance and develop targeted learning solutions.
• Provided coaching and mentoring to employees.
• Used Moodle, Sharepoint and Microsoft PowerPoint to design training for newly hired employees and increase company retention and productivity rates.
• Analyzed and evaluated training effectiveness and program outcomes.
• Utilized variety of instructional design methodologies to create effective learning experiences.