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Skills

  • Compliance with HACCP and other food safety regulations
  • Operational improvement
  • Filleting and seafood preparation techniques
  • Client relationship management
  • Quality Control and Assurance
  • CCTV
  • Business operations
  • Team management
  • Handling specialized seafood processing equipment
  • Process improvement

Work Experiences

  • Mentored newly hired Seafood Leads in upselling techniques, client relations, and workflow optimization to improve sales expertise.
  • Audited store operations on a regular basis, reducing inventory shrinkage and cash discrepancies.
  • Was in charge of the entire stock management process, which included receiving incoming merchandise, replenishing shelves, and controlling shrinkage.
  • Looked over sales reports to see how I could improve sales and inventory management accuracy.
  • Guided and supported 6 staff members in achieving team and personal goals on a consistent basis.
  • Communicated with customers on a daily basis to learn about their needs, provide assistance, and gather feedback in order to improve operations.
  • Verified the accuracy of the entire order by inspecting the merchandise and verifying the price and quantity.
  • Worked one-on-one with employees to motivate them while also providing constructive criticism in a busy retail environment.
  • Used the inventory system to locate items in other stores, resulting in a 6% increase in sales.
  • Achieved a 44% growth in customer base.

Summaries

  • Student pursuing a Miscellaneous degree who is eager to contribute developed knowledge in the role of Seafood Lead.
  • Coach team members to effectively address customer concerns and communicate with tact and diplomacy to consistently foster superior customer service standards.
  • Method, system, and program are all available.
  • Miscellaneous student seeking hands-on experience through an internship in team leadership.
  • Professional with cross-functional collaboration and performance reporting talents who is honest and punctual.
  • ITIL certified
  • Looking for a new professional challenge and a position that will help me advance my career.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Seafood Lead with vendor management and strategic planning abilities.
  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.

Accomplishments

  • Mentored junior team members on advanced seafood processing techniques, improving team output by 32% within 18 months.
  • Created and managed special order programs for premium seafood, accommodating customer requests and generating an additional 80% in department revenue.
  • Partnered with local and sustainable fisheries, increasing premium product offerings by 13 new SKUs, contributing to a 44% rise in customer satisfaction.
  • Proactively led inventory audits, reducing variances by 73% and increasing overall controls and accountability in the seafood department.
  • Handled the introduction of high-margin seafood selections, contributing to a 25% increase in departmental profits while enhancing product diversification.
  • Created a cross-promotional strategy with complementary departments (e.g., bakery or produce sections), increasing overall sales by 67%.
  • Enhanced sanitation procedures in seafood storage, reducing contamination risks and extending product shelf life by 4%.
  • Revamped product display formats, utilizing high-traffic areas to increase visibility and resulting in a 62% uplift in sales for underperforming SKUs.
  • Streamlined food prep workflows, reducing average processing time per order by 4 minutes while maintaining top-tier quality standards.
  • Led a collaborative effort with marketing to introduce a fresh seafood subscription service, growing a dedicated customer base by 16 within one year.

Affiliations

  • Member, American Culinary Federation (ACF) - Promoting seafood preparation approaches and high culinary standards in retail settings.
  • Supply Chain Management coursework at Vantage - Applied best practices from manufacturing to seafood department inventory control.
  • Member, Society of Food Safety and Quality (SFSQ) - Focused on reducing inventory shrinkage and maintaining education on food quality control.
  • Participant in Departmental Management course at procedure - Covered advanced workflow optimization strategies for seafood categories.
  • Active member, International Association for Food Protection (IAFP) - Committed to promoting food safety standards, especially in perishable categories.
  • Member, Seafood Nutrition Partnership (SNP) - Continuously informed about consumer nutritional trends and how to educate customers on health benefits of seafood.
  • Affiliated with National Grocers Association (NGA) - Regular participation in sessions focused on optimizing department profitability through efficient operations.
  • Member, National Fisheries Institute (NFI) - Actively engaged in initiatives to promote seafood safety, sustainability, and best industry practices.
  • Certified in ServSafe Food Handler program - Specialized in handling seafood safely to minimize risks of contamination.
  • Active participant in workshops hosted by North American Meat Institute (NAMI) - Focused on integrating seafood categories into total protein offerings.

Certifications

  • Seafood HACCP Qualified Individual Certification
  • Google Certified Professional Cloud Architect
  • Introduction to Sustainable Seafood by the Marine Conservation Society
  • Project Management Professional (PMP)
  • Hazard Analysis Critical Control Points (HACCP) Certification
  • CompTIA Security+
  • SHRM Certified Professional (SHRM-CP)
  • Seafood Sustainability Expert Certification
  • Certified in Cross-contamination Risk Reduction Strategies
  • Apple Certified Associate (ACA)

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