Worked as a Barista and cashier providing quality customer service and product production, as well as maintained cleanliness and organization within the establishment.

Worked retail with responsibility as a cashier and sales associate, provided exceptional customer service as well as performed cleaning and organizing duties. 

Committed to hard work as a cashier and customer service representitive while acting as supervisor with additional responsibilities including guiding other employees and nightly security and accounting duties.

Currently achieving CERTIFICATE III in retail. 
Barista CERTIFICATE 

I am currently working as a Barista 5 days a week. I am continually applying great customer service to my customers. 

I perversely worked at Kmart where I was showing my skills and knowledge of customer service and applying those skills to my customers. 

– Make and Serve food, coffee, and teas. 
– Provide customers with great service.
– Follow Health and Safety Guidelines.
– Being Punctual and having consistent attendance.
– Able to work as a team.
– Contribute to a positive team environment.
– Ability to Multi Task

– Make and Serve food, coffee, and teas. 
– Provide customers with great service.
– Follow Health and Safety Guidelines.
– Being Punctual and having consistent attendance.
– Able to work as a team.
– Contribute to a positive team environment.
– Ability to Multi Task

1) Receive payment by cash, check, credit cards, vouchers, or automatic debits. 2) Issue receipts, refunds, credits, or change due to customers. 3) Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate 

Promotes coffee consumption by educating customers; selling coffee and coffee grinding and brewing equipment, accessories, and supplies; preparing and serving a variety of coffee drinks, along with pastries and cookies.

Greeting customers, responding to questions, improving engagement with merchandise and providing outstanding customer service. Operating cash registers, managing financial transactions, and balancing drawers. Achieving established goals.

I worked on making drinks and serving them in a timely manner, also worked on customer service and helping in any way to help our team strive.

At Dessert Oasis I have mostly worked on bar, making drinks quickly and efficiently, while maintaining a high standard of quality, both in taste, and latte art presentation. 

I also have taken on leadership roles, such as closing the store at the end of the night, being the lead barista on many shifts, making change for the cash drawer, helping to train other baristas, as well as many cleaning and upkeep projects. 

I have also learned a lot about the small details that go into coffee/espresso roasting and preparing, and the differences in each region of bean, as well as the processes each of them go through to affect flavor.  (and I learned how to make a mean crepe!)
 

At the Detroit Renaissance Center, I managed the licensed Starbucks store in the hotel. This is one of the highest volume Starbucks in Michigan, making over a million each year. 

As manager I was responsible for ordering product, budgeting, making schedules, hiring and training baristas, managing a bank of $2000 as well as overseeing all of my barista’s individual banks, teaching the Black Apron Coffee Master Program (as well as completing this myself), presenting coffee tasting events to executives, planning out marketing strategies, and creating and running their social media presence. Also, when the situation arrived that I was the only Food and Beverage Manager on duty, I was responsible for all the restaurants and bars in the hotel.

In addition to my many responsibilities as manager, I was often on the floor making drinks for customers, establishing good customer relations, and helping guests with any questions they had about the hotel and Downtown Detroit.

Here I learned a lot of my leadership skills and what it takes to run a high volume operation, while staying in accordance to both Starbucks’ and Marriott’s quality and hospitality standards.

Starbucks Corporate was the first job I worked in coffee, and where I fell in love with coffee and drink crafting. 

This store was a standalone drive-thru store, and was the highest volume Starbucks in Michigan when it came to food and pastry sales.

Working at this store taught me how to work at a very fast pace, without getting stressed out, while maintaining high drink quality standards. Also, it taught me how to work an espresso machine, distinguish subtle tasting notes within different blends and roasts of coffees, pour-overs, prepare food and pastry items, and how to deep clean a store.