Leslie Andersen

• Supervise staff on a daily basis to ensure the department maintains proper efficiency while meeting the satisfaction of customers.
• Maximize productivity by scheduling staff designated shifts and task within the department. Ensuring that staff is properly trained on not just basic task but customer satisfaction as well. Offer support to associates whom may be struggling, finding the best way to help them succeed. Provide training to assistant department managers on all aspects of the deli. Basic daily operations and routine of the department, taking inventories, reviewing budgets and sales, known loss, reviewing merchandising notes, ordering.
• Set operational as well as food safety standards, expectations and procedures. Observing to ensure these are being applied consistently. Motivating staff by setting a positive example and achieving challenges and goals. Reprimanding staff when necessary to uphold standards within the department as well as the company.
• Maintaining a safe, clean and organized environment for our associates as well as our customers.
• Reviewing weekly merchandising notes and ordering product based on demand, sales and merchandizing. Keeping current with sales trends to reduce shrink.
• Address customer questions or concerns with professional demeanor and understanding resulting in satisfaction and or knowledge.

Provided residents and staff with a clean and safe environment.

Interviewed, hired and trained all new staff.

Managed scheduling and assigned specific shifts to cover breakfast, room cleaning, laundry, off site suites as well as conference room rentals.

Developed teamwork amongst staff. Incorporated monthly meetings along with daily feedback as form of communication. Wrote and provided yearly reviews for staff.

Maintained cleanliness in all common areas and rooms in the hotel. AAA and trip advisor inspected and always had an upstanding score. Communicated repair needs to maintenance staff.

Inspected all work done by staff on a daily basis to ensure traveler satisfaction upon their stay. Holding staff responsible for completing task to company standards.

Ordered cleaning supplies through Ecolab and food services items through Sysco. Reviewed invoices upon deliveries to ensure accuracy.

Inventory