SUSAN SANDATE

• Delivered exceptional customer service, contributing to increased sales and strengthened client relationships.
• Guided customers in selecting mobile plans and devices to meet their needs.
• Educated customers about features, benefits, and usage of devices and services.
• Diagnosed and resolved technical issues for customers, enhancing their experience with products.

• Managed daily operations to ensure smooth restaurant workflow and guest satisfaction.
• Provided customer service support to enhance client satisfaction.
• Conducted training sessions for all employees to improve performance.
• Performed administrative duties such as filing, printing and distributing circulars, receiving and screen calls, maintaining calendars and schedule appointments and events.
• Coordinates with other offices around the United States.
• Proficient in the use of electric typewriters, copy, fax and word processing machines.
• Is proficient in grammar, spelling, and punctuation.
• Organized and coordinated special events to promote customer engagement.
• Enters orders for (food, small wares, and uniforms, training supplies) Conducted regular inventory checks to maintain accurate stock levels.
• Supervised over 20 employees to ensure a productive work environment.
• Managed hiring and termination processes to maintain staffing needs.
• Conduct quarterly employee performance appraisals.
• Use of computer systems to include Word pro, Microsoft office/works (ie: electronic filing, E-mail, and all other Microsoft office related functions), Excel, Windows 98/me/xp.
• Resolved customer complaints to maintain satisfaction and loyalty.
• Developed and implemented advertising strategies to promote restaurant offerings and increase visibility.
• Answering phones, handling all accounts from outside vendors, and handling all other aspects of a full service restaurant.
• Assisted in training new staff on restaurant procedures and service standards.
• Coordinated with kitchen staff to maintain timely food preparation and delivery.

• Led daily operations, ensuring optimal service quality and adherence to brand standards.
• Trained and mentored staff, fostering a collaborative and efficient team environment.
• Implemented inventory control measures, reducing waste and improving cost efficiency.
• Developed training programs to enhance employee skills and operational effectiveness.
• Analyzed customer feedback to identify areas for improvement in service delivery.
• Coordinated promotional events, increasing customer engagement and sales performance.
• Streamlined scheduling processes to optimize labor costs while meeting service demands.
• Drove compliance with health and safety regulations, maintaining a safe dining environment.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
• Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.

BMTP- Business Management Training Program

HIC- High Impact Coaching