Jobs
Dick’s Sporting Goods 2009-present
I started working at Dicks Sportinag Goods about 4 years ago starting as a cashier. I was promoted to the Customer Service Specialist after only 2 months. After working in that position I transferred to the Lodge department (Hunting and Fishing) and soon after was promoted to the Lodge department Leader, which is the position I’m still in currently. Some of the daily tasks I performed as a CSS and currently perform as a Lodge Lead are listed below and can also be found in my resume.
Lead, Lodge Department
- Train and mentor new employees on lodge safety procedures and product knowledge
- Controlled gun log computer programs ensuring firearms were inventoried correctly and 4473 legal documents were completed and filed for the sale of firearms
- Create and execute business plans to reduce inventory loss
- Perform service techniques to repair and customize crossbows, guns, scopes, etc.
- Execute operations and merchandising to meet company standards
Customer Service Specialist Lead, Front End
- Responsible for opening and closing procedures, completed daily cash deposits, safe inventories and till counts
- Managed 10-15 cashiers each day to maintain company’s ethical standards and trained new cashiers on proper register execution procedures
- Delegated and resolved disputes with customers
- Recruited employees for specific hiring needs, prepared schedules, organized rotations, and ensured shifts were covered properly
Sesame Place 2006-2008
I started working at Sesame Place at the age of 15 in the culinary department. As a team member in my first year I worked the fryer, grill, and pizza stations. I was committed to learning every job even the ones outside my job description, and after doing so I was promoted to a supervisor the next summer season. During my second season as supervisor I continued my determination to grow in the company and was promoted to managing one of the 4 restaurants in the park. Some of the duties I performed as a manager were:
Manager, Sesame Café
- Trained and managed 60 employees and 10 supervisors on a daily basis
- Supervised employees in a high volume, fast-paced establishment
- Forecasted product consumption and ordered replenishment accordingly
- Interviewed and promoted team members to higher positions to strengthen efficiency
- Conducted annual reviews for each employee based on job skills, product knowledge and ethical standards
- Mentored employees to become promotable and continue to grow within the company