Experience

RENTON HOUSING AUTHORITY

• United States
• Government Administration
• 1 - 100 Employee

• Staff Accountant

  • Apr 2017 - Present



Safeway

• Brazil
• Computer and Network Security
• 200 - 300 Employee

• Person In Charge

  • Dec 2015 - Apr 2017

• Meat Wrapper

  • Jun 2012 - Dec 2015

  I provide superior customer service to every customer I come in contact with. I answer customer questions, aid in finding items they may be looking for, make suggestions as to other items that may compliment what they are already purchasing, and take care of any special requests or specific orders they wish to purchase. I am the face of the Meat Department, and it is my responsibility to maintain a visually appealing display on the sales floor and to make a good impression on the customer for the entire department. I relay to the Meat Cutters what is needed to properly fill any holes in the display case. I also answer the phone should any calls come through and provide equally outstanding customer service on the phone. Contact with me in my department leaves a positive impression that leaves the customer satisfied with a desire to return in the future.

• Seafood Manager

  • May 2009 - May 2012

  Providing world class customer service to everyone is key. The front full service display cases is my responsibility to maintain as fresh and clean with appealing products on display for purchase. Quite often the customer will approach whoever is within immediate sight within the department when they have a question, and it is my job to stay within sight and to be available to answer questions and help find products as well as to offer suggestions when they do not know exactly what they may be looking for. As well as knowing cooking details, country of origin information, and finished product information on all things Seafood, I must also know all this information about the various cuts of meat.I am also responsible for training new seafood clerks in performing their duties to their best abilities as well as to Safeway's standards. I write the weekly schedule, making sure to accommodate for various time conflicts and utilizing each employees strengths and weaknesses for sales on specific days of the week and times of day. I must keep the department up to date for various Audits including Food Safety, Perishable Shrink (ensures we are utilizing products and displays for maximum sales and minimum thrown away due to going out-of-date), and COOL--Country Of Origin Labeling on seafood--violations result in a $10,000 fine per occurrence. I must keep supplies well-stocked and order enough product for display while not over-ordering resulting in product being thrown away and causing loss in sales. The smooth operation of the Seafood Department is my responsibility and any hiccups fall on my shoulders.