Experience

Mirus

• United States
• Restaurants
• 1 - 100 Employee

• Manager of Account Services

  • Sep 2017 - Present

• Account Coordinator

  • Jul 2012 - Present

  • Project management and customer service in a SaaS designing custom SQL databases to warehouse POS data for large restaurant chains.• Managed post-sales customer lifecycle activities including training, professional services, technical support, renewals, expansion, and advocacy.• Developed, defined, and executed project plans, project scope, activities, schedules, budgets, and deliverables for integrations of disparate data systems; POS, BOH, Payroll, Accounting, Customer Feedback, SOS, Labor Matrix• Proven results on delivering/exceeding goals on time, with an attention to detail. • Experience managing and prioritizing multiple customer requests in a fast paced environment• Ability to re-frame and challenge the way customers view their businesses, aligning insights to key customer priorities and tying those insights back to Mirus's unique differentiators. • Strong empathy for customers and capability for enabling profitable growth • Ability to comprehensively understand technical issues and rephrase them in such simplicity that non-technical individuals may follow within the different departments within each client company• Ability to communicate effectively and persuasively at the C-level (internally and externally) • Facilitated, created, edited, and managed monthly webinar training sessions and on-line training video curriculum• Organized and executed annual client conference, including hotel/food negotiations, engaging presenters, creating and compiling presentation content. Lead trainer responsible for training curriculum creation, execution, and design.• Developed and executed “Mirus Rollout” to increase revenue expansion opportunity identification, higher customer product adoption, customer satisfaction, and overall customer health scores• Performed Software testing• Performance rated at Above Expectations for all 5 years• Utilized Salesforce, Jira, Traac, Microsoft Powerpoint, Excel, PowerPoint, and Word Show less



Starbucks

• United States
• Retail
• 700 & Above Employee

• Store Manager

  • Jun 2009 - Jul 2012

  – Store Manager at Houston’s second highest revenue producing store – Ranked #9 out of 600 stores in the South Central region (TX, NM, OK, AZ) in 16 metrics including turnover, new hire success rate, operating Income, total sales, gross margin, coffee sales, overall satisfaction scores, friendliness scores, and cleanliness scores – Consistent 28% YOY Comp growth. Total revenue doubled by 10/2011 – Training store: developed 5 assistant managers to store managers, 6 baristas to shift supervisors, 1 shift supervisor to assistant manager to store manager – Interviewed, hired, trained, completed new hire paperwork, and provided “Starbucks Experience” and “Barista100” training to total of 45 partners – Managed performance, performance reviews , and the development of 28 partners – Houston’s Fastest Drive Through – 01/2011 – 09/2011 – Manager Performance Rated at Above Expectations Show less



Harrah's Entertainment

• Multi Outlet Food and Beverage Assistant Manager

  • Feb 2008 - Jun 2009

  – Assistant Manager for four outlets ( 2 Starbucks, 2 Room Services)– Starbucks combined: increased Operating Income by 25.2% YTD ($25,000) despite having 10% less covers YTD by focusing on inventory control, employee engagement, employee morale, and cost controls– Supervisor Feedback Survey (2008) = 4.45 out of 5 with property mean of 3.75– Starbucks Advanced Store Training Certified, Excellence in Supervision Certified

• Hotel Assistant Manager – CAMP (College Assistant Manager Program)

  • Jan 2007 - Feb 2008

  – Hotel Assistant Manager in a Four Diamond property with 928 rooms and 7 restaurants, overseeing daily operations for front desk, bell desk, PBX, valet, housekeeping, slot, and buffet operations– Initiated efficiency programs through each focusing on labor, inventory control, and revenue management– Developed into the “Manager on Duty” in Food, Beverage, Casino, and Hotel Operations