Sarah Brown

In my role as Contents Coordinator at GRC, I managed the entire contents lifecycle, handling everything from initial client contact to project completion. This encompassed conducting initial sales pitches with insured parties, coordinating and executing pack-out services in cases of flood or fire damage, overseeing the GRC contents team, and efficiently managing inventory and materials ordering.

I started my time at Larsen's Steakhouse working as a busser, where my primary duties were to assist customers and wait staff, while diligently working to maintain a clean and presentable eating establishment. My hard work and devotion to the job earned me the attention of my superiors and I was quickly moved to an expo position after only 2 months. After working as an expo for 3 weeks I was promoted to head expo where I was responsible for assuring food went to tables promptly and correctly, while also taking on the role of lead communicator between front of house and back of house staff. After 6 months with the company I was promoted and trained as a server in the fine dining establishment. As a server, I was responsible for tables up to 18 people and learned very quickly how to balance a large and overwhelming work environment in a professional, efficient manor. Most importantly during my time at Larsen's Steakhouse I learned how to adapt quickly, professionally manage a situation in which a customer may be unhappy, and effectively communicate with customers to ensure their satisfaction with their experience. During my time with the company, I received multiple 5 star reviews on Yelp for excellent customer service and providing an enjoyable dining experience.

As a server assistant in a fine dining restaurant, my duties were to assist guests and staff, clear and reset tables, and maintain the restaurant's cleanliness and appearance. The establishment was small and therefore was often staffed with only a small amount of employees tasked with serving a large amount of guests. As I was commonly the only server assistant working, I learned to quickly adapt to a busy work environment and juggle an overwhelming work load while still ensuring guest satisfaction.

As a barista, my job was to take orders and work the cash register, make beverages, and maintain the appearance of the store. After a year with the company I was promoted to a shift supervisor position in which my responsibilities included counting inventory, making purchase orders, and running up to a 10 person floor plan. I was rewarded for my hard work and dedication to the job by being named "Barista of the Month" 5 times during my almost two year employment with Starbucks.