Customer Service Agent (Current Employee) – Charlotte, NC – October 4, 2016
After i clock in I make sure every parking Equipment are working properly. I learn about my job every chance i get, like knowing how to fix and repair parking machine. I'm a team worker , good work environment with my Manager and my co-workers. I don't think hard part of a job if i do my job right. my enjoyable part of my job is my customer appreciate my help
Busser (Former Employee) – New York, NY – January 8, 2016
A typical day at work is fun, fast pace, interesting,and pronto. I learned what it meant to service guest in a high fashioned restaurant. Co-workers mad my job very enjoyable and my managers were flexible and understanding.
Director of Facilities (Former Employee) – Miami Beach, FL – November 5, 2015
This facility is well managed and has a wonderful setting. The food and beverage operation is superb with fresh fish fish and steaks of superior quality. The Pool is a fabulous feature along with the gardens.
Store Manager (Current Employee) – Alexandria, VA – October 26, 2015
I love my job, because I can give a good customer services to my customers. I learn everyday something new from them, as well as I tell them something cool about the merchandise I try to sell to them. Everyday, I learn something new with my team. We work hard and help each other as a family.
Second shift supervisor/ forklift safety trainer (Former Employee) – Romeoville illinois – December 30, 2014
3rd shift supervisor. supervised 60 people on third shift as well as train all management and dock personel on forklift drving and safety.However I was also responsible for ordering all facility maintanece supplies and conduct all drug testing for all employee including management
Chef/Owner (Former Employee) – Stanardsville, VA – September 30, 2014
We typically start at 9 am during the week and it starts with a cup of coffee with a roundtable talk with the staff about daily and weekly specials. I generally give my staff a free rein in what to create in specials as long as they adhere to the 5 K.I.S.S. flavor rule. We tend to make fresh pasta in the beginning of the week to last us all week. Burgers are packed daily. Soups are made every 2 days. Desserts are made every 3 days. Sauces are broken down into groups on the number of times we makes them. Freezer sauce, which is typically steak, chicken, Diablo and bootlegging ruckies are made once a month. Dressings and special sauces are made once a week. There is not much prep to do as each dish is prepared from scratch by the order. We do not pre-slice in advance. We also do not pre-set in advance. Which means my team has to stay sharp and motivated each and every night. I delegate most of my kitchen responsibilities to my staff, which gives them a sense of ownership. I have hired only one guy that had any kitchen experience due to the location of the restaurant. I expedite most of the time unless there is a call off. I check every plate that leaves the kitchen. I make sure the kitchen is broken down and cleaned at the end of service and set up for the next shift. My daily routine consists of financial and budget reports every morning at 8 am, once the bank opens, through QuickBooks. I place any necessary orders through my distributors on days they need to be placed, which is usually Monday-Friday. I meet up with Kitchen staff at 9 am every morning tomore... go over daily duties, budgets and specials. I meet up with FOH staff at 11 am and 3 pm to go over any services issues or feedbacks. We work our lunch and dinner shifts. I do the checkouts with the FOH after each shifts and make sure they pre-set for the next service.
I learned to use different methods to motivate individuals and groups of people. Not everyone responds the same way to different methods. The most challenge part is to help staff keep their personal problems out and stay focus on the job at hand. In addition, I had to teach them to think of solutions to the problem, rather than the problem at hand needs to be fixed. I also had to learn to instill that they can do anything they want and to remove the word "CAN'T" from their dictionary, which was quite a challenge.
My management style is mostly micromanagement. I believe in letting others make mistakes and learn from it as long as they do not make the same mistake again. I believe in talking to employees about why those mistakes are not needed and are avoidable. I also believe in educating employees on how to do their jobs more efficiently. There are always room for improvement no matter how good one is in their craft.
The hardest part of the job is to micromanage people that simply do not have the skill set to remain at their position they were hired for. Sometimes, you hired someone for a position and realized they are not the right fit, does not mean the person is a bad person. It just means they do not have the right skill set to perform at the most efficient peak required by the job.less
Freedom to create and do what is needed to be done, free food.
I enjoyed working for this company learning and gaining experience about the management side. I was giving an opportunity by the owner to explore the office side. I learned more from this job then I did in school. I appreciate the opportunity given to me by the owner.
Good Benefits, Good salary, Learning and experience.
having to get funding from the state of New Jersey in order to run the business.
I learned a lot from this job. The only issue I had was I was not making any hours. There where days when I only worked 45 min. I truly enjoyed working for the company. It there had been more work I would have not left but I could not make it on the hours I was getting.
A typical day at work consists of some auditing paperwork, excellent customer service and management of daily staff assignments. I have learned a lot about managing people and offering the best customer service possible. The hardest part of the job is being overwhelmed. When this happens I take a step back and prioritize the day. The most enjoyable part of the job is helping a customer or employee with an issue.