Misa Seiler
University of Iowa, Class of 2017
From Iowa City, IA
Melissa Seiler, a native of Iowa City, IA received a BA-Enterprise Leadership; CER-Sustainability Program degree from the University of Iowa at the close of the fall 2017 semester. Congratulations ...
January, 31 2018 - Verified by University of IowaStudents named to the University of Iowa spring 2017 Dean's List
June, 28 2017 - Verified by University of IowaActively sourced, recruited, and networked with potential candidates for open positions
Maintained a high level of confidentiality, multi-tasked, prioritized, and managed tasks within a fast-paced environment
Successfully hired 25+ outside sales agents throughout tenure
Managed 50+ CareerBuilder and ZipRecruiter job postings per month
Manage all social media channels and composed online content
Rebuilt all new company platforms; well-versed in LinkedIn, Facebook, and Instagram
Handle on-boarding of all Account Executives
Managed and maintained sensitive employee files
Ordered and organized background checks and drug screenings
Forged strong relationships with other businesses and organizations to build up our brand
Organize and coordinate promotional events with various liquor distributors
Advertise upcoming changes and features to promote our new restaurant
Design flyers, merchandise, and restaurant décor incorporating our logos
Train staff to succeed and adapt in a dynamic group of restaurants: Formosa, Takanami, and El Patron (formerly Givanni's)
Conduct interviews and introduce new hires to their position in the company
Ensure staff are well equip with the tools and knowledge to excel
Troubleshoot problems that occur with staff, customers, and point of sales system (POS)
Monitored and mentored servers to ensure efficient dining operations
Actively mentor servers through on-site coaching and after-hour training sessions
Recommended menu items to customers by acquiring strong knowledge of the menu
Successfully up-sold menu items to increase daily sales
Recommended improvements to training policies and daily operations to improve efficiency
Crafted and served cocktails and martinis while maintaining the front end of the restaurant