1. Mr. Robert Clubbs
22124 Dante apt 104
Oak Park, MI 48237
Phone: 313-918-0992
Alternate: 313-844-1915
SKILLS / STRENGTHS
SKILLS: Leadership and supervisory ability; employee training skills; organizational and time management
skills; management skills; multi-tasking; customer service.
STRENGTHS: Ethical; modest; teachable; motivator of people; well disciplined; self motivated; a team-
player; hard-working; diligent; tenacious; punctual; able to complete assignments by deadlines.
EDUCATION
2001 – 2003 Communications, University of Detroit Mercy
WORK EXPERIENCE
June 2013 – Present Stewarding Supervisor, Centerplate Cobo Center, Detroit, Michigan
Provide assistance to the Executive Steward and, Banquet Manager with any food and beverage set up for
catered events. Duties also consist of hiring and training new stewards, maintaining cleanliness and
organization of all equipment for banquet functions and, displaying great communication and time
management skills while helping to coordinate catering events.
APRIL 2012 – PRESENT Head Deacon, Immanuel Outreach Cathedral, Detroit, Michigan
Provide assistance to the Senior Pastor and Pastoral staff relating to church operations; oversight of
weekly sanctuary set-up; regular planning of Men Ministry gatherings; Musician in the Church Music
Ministry.
FEBRUARY 2010 – SEPTEMBER 2012 Assistant Store Manager, Family Dollar, Dearborn Heights, Michigan
Managed daily operations of the business; ensured customer satisfaction and a pleasant shopping
experience; provided oversight and direction to company employees; supervised the proper handling of
company funds during work shift; managed inventory; oversight of store promotions.
SEPTEMBER 2006 – MARCH 2011 One to One Caregiver, Expert Care Management, Detroit, Michigan
Duties consist of daily monitoring, motivating, training, and supervision of a client diagnosed with Down
Syndrome.
NOVEMBER 1998 - JULY 2006 Crew/Shift Manager, White Castle Restaurant, Redford, Michigan
Managed the crew operations, food preparation, and the proper handling of company funds during work;
managed restaurant inventory; maintained food quality controls; trained new employees in various
aspects of the company’s operations; Set the work schedule for employees and processed their payroll.