Rupert Flowers

Sales Ambassador at Teatulia Organic Teas
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Contact Information
us****@****om
(386) 825-5501
Location
Brooklyn, New York, United States, US
Languages
  • Spanish -
  • English Full professional proficiency

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Bio

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5.0

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Dawn Williams

As a past colleague of Rupert, I am happy to write a recommendation. I hope it paints a picture of the type of man he is, the work ethic he has, and the customer experience he delivers. I have known Rupert as an exceptional customer service ambassador, stellar employee and someone who provides seamless service with care and attention to detail. He is an exceptional sales professional and is the type of person who researches the products that are being sold - this equates to a higher check average, order, profits and guest satisfaction. He is patient, charming, witty and a pleasure to be around. As a fellow sales professional, I would highly recommend Rupert and am very confident that he will continue to grow and achieve his visions of being directly responsible for a sales program. I know that over the years he has made solid choices and is a professional with the ability to foster and build relationships, managing accounts with care, and will certainly always grow business with his employer and group!

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Experience

    • United States
    • Manufacturing
    • 1 - 100 Employee
    • Sales Ambassador
      • Jan 2015 - Present

      Our garden-to-cup organic teas from Bangladesh not only taste good but also do good…for the land, for the people, and for the environment. Find us changing the way people think about tea in restaurants and stores around the globe. Join us in improving the world, one sip at a time. Our garden-to-cup organic teas from Bangladesh not only taste good but also do good…for the land, for the people, and for the environment. Find us changing the way people think about tea in restaurants and stores around the globe. Join us in improving the world, one sip at a time.

    • United States
    • Food & Beverages
    • 100 - 200 Employee
    • Captain
      • Sep 2016 - Jan 2020

    • United States
    • Hospitality
    • 1 - 100 Employee
    • Captain
      • Oct 2015 - Jun 2016

      At American Cut Steakhouse I was given the opportunity to serve the Tribeca patrons, allowing me to address the specific needs that the Downtown crowd asks for. I was able to incorporate my previous skills into a successful establishment, while obtaining new skills along the way. At American Cut Steakhouse I was given the opportunity to serve the Tribeca patrons, allowing me to address the specific needs that the Downtown crowd asks for. I was able to incorporate my previous skills into a successful establishment, while obtaining new skills along the way.

    • United States
    • Hospitality
    • 100 - 200 Employee
    • Captain
      • Sep 2014 - Oct 2015

      At Mastro's Steakhouse I was happy to have the opportunity to open their first Manhattan location. Self proclaimed as the "Ferrari of steakhouses" I was able to polish my service style, incorporating my charisma with their patented "introduction" to the menu. At Mastro's Steakhouse I was happy to have the opportunity to open their first Manhattan location. Self proclaimed as the "Ferrari of steakhouses" I was able to polish my service style, incorporating my charisma with their patented "introduction" to the menu.

    • United States
    • Food and Beverage Services
    • 100 - 200 Employee
    • Captain
      • Sep 2013 - Sep 2014

    • United States
    • Hospitality
    • 1 - 100 Employee
    • Service Director
      • Feb 2014 - Aug 2014

      During my time at Parlor I had the responsibility of training their staff in order to provide the highest level of service that the restaurant was capable of providing. I composed a formal training packet, including Steps of Service and Standard Operations of Procedure. I was responsible for terminating employees that the ownership did not see as capable, as well as interviewing and hiring new staff to the family. I conducted PRE and Post shift meetings in order to asses the shift and address any needs the staff may have had.

Community

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