CARLA CAASI

• Self-motivated, with a strong sense of personal responsibility.
• Developed strong organizational and communication skills through coursework and volunteer activities.
• Delivered services to constituents locations within specific timeframes.
• Worked effectively in fast-paced environments.
• Paid attention to detail while completing assignments.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.
• Gained strong leadership skills by managing projects from start to finish.
• Identified issues, analyzed information and provided solutions to problems.

• Located merchandise across various stores to address customer needs.
• Provided pricing information to customers regarding specific products.
• Balanced and organized cash register by handling cash, counting change, and storing coupons.
• Drove team revenue totals by bringing in top sales numbers.
• Increased sales and customer satisfaction through personalized servicing.
• Worked with loss prevention in monitoring shopper behavior.
• Used consultative sales techniques to understand customer needs and recommend relevant products and services.
• Trained and mentored new sales representatives.

. WORK AS KITCHEN CREW BASICALLY IN PANTRY STATION, BACK UP STATION, PRODUCT CONTROLLER, CASHIER, AND SMART CREW.

• Repaired equipment quickly and accurately, consistently inspecting work to verify functionality and correctness.
• Cooked, prepared and bagged food for customers.
• Kept all prep areas clean by sweeping, mopping and washing down counters.
• Recorded detailed daily progress notes and tracked daily issues, productivity and supplies used.
• Assisted in dining room by removing soiled dishes during meal service and transporting to kitchen for washing.
• Monitored supply inventory and ordered more to maintain smooth and efficient workdays.
• Operated cash registers and POS systems, handling over in cash daily.
• Verified freshness of food and ingredients by checking for quality, keeping track of new and expired items and rotating stock.
• Trained contracted employees on specific tasks, monitoring work for safety, efficiency and overall project progress.
• Calculated totals, processed payments and issued receipts.
• Kept food preparation area, equipment, and utensils clean and sanitary.