Sunt angajat la CGS Romania pe pozitia de Agent Suport Tehnic nivelul 1 pentru membrii cu conturi platite ai companiei America on Line. Principala responsabilitate aferenta acestui post este preluarea apelurilor membrilor AOL si rezolvarea problemelor legate de conturi si de beneficiile aferente acestora, cu care membrii se confrunta. Solutionarea problemelor se face fie prin indrumarea membrilor prin telefon fie prin conectarea de la distanta la calculatoarele acestora. In cadrul deprtamentului din care fac parte se ofera suport tehnic atat pentru sisteme de operare Windows si Macintosh cat si pentru tablete si telefoane mobile. Problemele cel mai des intalnite se leaga de conexiunile de internet, navigare pe internet, adrese de mail si unele aplicatii si programe. Aceste probleme le rezolvam prin resetarea conexiunilor de internet sau a programelor de navigare pe internet, sau prin dezinstalarea sau reinstalarea unor aplicatii precum si prin alte metode. Principalele preocupari, alaturi de rezolvarea problemelor sunt mentinerea unui grad ridicat de satisfactie al membrilor, mentinerea duratei medii de apel la un nivel redus precum si respectarea standardelor si procedurilor AOL.
Am ocupat pozitia de ospatar pentru un restaurant de lux sub smnatura Alain Ducasse, care urma sa se deschida in decembrie 2011, la ultimul etaj al Museului de Arta Islamica din Doha. Deschiderea restaurantului pentru public a fost insa amanata, intre timp incinta restaurantului fiind folosita pentru functii private organizate de catre muzeu. Printre aceste evenimente se numara Festivalul de film Tribeca din Doha din noiembrie 2012 si o cina de gala, parte a Summitului Mondial Pentru Inclazirea Globala din decembrie 2012, cina la care au participat peste 400 de sefi de state, ambasadori si ministri. Pe durata acestor evenimente am ocupat functia de ospatar, iar intre evenimente luam parte la organizarea de bufeturi de mancare si bauturi pentru evenimente organizate in diferite parti ale muzeului avand rolul de coordinator pentru restul echipei de ospatari si barmani. Pentru o scurta perioada de timp, la inceputul contractului, am fost numit responsabil pentru vitrinele cu produse ale cafenelei situate la parterul muzeului. Pe aceasta pozitie eram responsabil cu controlul calitatii si al aspectului vitrinelor.
I am employed at C.G.S. Romania as a Level 1 Tech Support Agent for America On Line. My main responsibility is to take inbound calls from AOL members and resolve their technical and account related issues. This is done by directing the member trough the phone or by remote accessing their computer. We are offering support for Windows and Mac operating systems and also for tablets and smart phones. The most common issues we encounter are related to internet connectivity, browsing, mail and software. We were fixing those issues by resetting internet connections, web settings or software settings and by uninstalling and reinstalling different software programs. The main concerns on the job, other than resolving the issues, are the member satisfaction and the average call length. We were keeping members satisfied by solving their issues and by relating to them, comforting them and reassuring them that everything will be all right. On calls, we have to abide by AOL’s procedures, which means we have to follow a call flow, fill in forms and leave notes related to the call, while keeping the average call length under control.
I was employed as a waiter for a fine dining restaurant signed by the French Chef Alain Ducasse which was to be opened on December 2011 on the top floor of the Museum of Islamic Art in Doha. The opening of the restaurant for the public was postponed and in the meantime the restaurant had been used for private functions organised by the museum. Among these events there were some highlights like The Doha Tribeca Film Festival of 2102 and the Summit for Global Warming held in Doha at the end of 2012. Both f those events had Gala Dinners included in their programs, which were organised by us. Whenever there were events held at the restaurant I covered the waiter position. In-between these events I took part in organising the food and beverage buffet for private events held in different areas of the Museum of Islamic Art and coordinating the rest of the team for the service. For a short period at the beginning I worked as a fridge display controller for the Coffee Shop located at the first floor of the museum. As a fridge controller I was responsible with the quality check and the appearance of the fridge.
Serving lunch and dinner for the Captain of the vessel and the superior officers. While lunch was served on a walk in basis, dinner on the other hand was always an organised event. For dinner I had to collaborate with their assigned chef, and based on the items availability and the Captain’s preferences, we were organising the dinner menu of the day. Once we decided upon the entries of the menu I had to type it, organise it and print it. For dinner I also had to prepare a small cold buffet and a fresh fruit platter. To get those items ready I had to coordinate with different kitchen departments, which wasn’t always easy. I was also responsible for the bar. This meant I had to anticipate the water and wine consumption for a week in advance to make sure they always had all their options available.
This was a small local business, At the time I was employed with them the company had three workers, one was the owner and the other two were employees working in shifts. My responsibilities ranged from selling computers, parts and accessories to installing operating systems, drivers and software programs and troubleshooting defective PCs and replacing defective parts.
Chatham Bars Inn is a large resort in Cape cod, Massachusetts, consisting in a large hotel, and several beach houses. I was part of the four persons team that was managing all the merchandise that was coming in every day, which included food and beverage items, flowers, items for maintenance, housekeeping, spa, and office departments and even mail. Once received the merchandise had to be organised in the different sections of the storage area. Supplying of the resort was based on a requisition system. Each department was filling a requisition form a day in advance. The next day we had to put together the items they requested, deliver them and inform them and our manager of any unavailable items.
This was one of my summer jobs in US. As a deli clerk my main responsibility was to ensure customer satisfaction by informing, presenting and offering them tastings of the products and once they decided on the products they wanted, I had to slice and pack the items according to their preferences. Other responsibilities were implying stock rotation and constant sanitization of the area. For the second summer I worked for Stop&Shop, I was promoted to supervisor of The Boston Market, which was sub sector of the Deli Department. Boston Market was basically a fast food with grilled and deep fried items and readymade or on demand sandwiches and salads. As a supervisor I had to make sure the food displays were clean and neat and well supplied and also clear the products that were on the verge of expiring. I was also responsible for the daily cleaning and maintenance of the fryers, grills, slicers and ovens.