Tracey Spradlin

• Completed store opening and closing procedures.
• Counted out cash drawers and balanced totals.
• Opened and closed 6store [Number] days per week by counting registers, making deposits and storing and filing all daily paperwork.
• Improved customer service by projecting friendly and knowledgeable attitude.
• Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
• Processed cash, credit, debit and check payments.

• Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
• Regulated pricing, inventory count and supply during shift hours.
• Rotated merchandise and displays to feature new products and promotions.
• Used [Industry] expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
• Provided management oversight and operational control of assigned programs valued at $.
• Trained new employees and delegated daily tasks and responsibilities.
• Enforced company policies and regulations with employees.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Established performance goals for employees and provided feedback on methods for reaching those milestones.
• Managed schedules, accepted time off requests and found coverage for short shifts.
• Coached sales associates in product specifications, sales incentives and selling techniques, significantly increasing customer satisfaction ratings.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• It was a shelter for the homeless I said anywhere from 30 to 50 people a day lunch and dinner I had to keep track of the mill rotations dietary needs and you know medical allergies

I opened every morning

So basically I had to count the safe count every door and make sure that they were ready for the crew members to start I had to prep the hot and cold food for the lunch rush I had to set up the hot table which was our pastas and sauces I had to cook the pastas prep the pizzas prep the breadsticks make the garlic butter make the salads and do inventory cuz we did inventory every morning I was able to run the front drive-thru the food line even the prep line even dishes if it necessary also took care of the catering marketing advertising