Alice Sörensen

I started at Snälltåget working in the dining coach with the primary focus of customer service through creating an amazing dining experience.

After a year I advanced to Train conductor which entails a lot more responsibility. Being the primary person in charge of safety and up to 500 passengers on the trains journey for multiple hours and in different countries. The job is fast-paced and requires one to always be ready for anything that can happen on a long journey. Safety being the main focus at all times as well as securing great service to those who travel.

The job entails a lot of different tasks and among them are the following:

• Inspected train in motion and stationary to determine proper functionality.
• Checked tickets and passenger information to verify payment, destinations and special considerations.
• Maintained strict schedules for passengers and cargo.
• Make public announcements on routes and delays.
• Signaling crew members, utilizing hand or flag signals, radio communications and lantern.

I started at Espresso House as a barista and became shift leader after less than a month. This due to my ability to take initiative and responsibility, learn fast and always ensure costumer satisfaction.

In the position as shift leader my daily work extended beyond the tasks of the baristas. As well as preparing the shop for customers, making coffee and food and being service minded I also had tasks such as:

• Trained new employees and delegated daily tasks and responsibilities.
• Resolved customer complaints and issues and offered solutions to maintain customer satisfaction.
• Managed inventory and ordering to keep the shop well stocked with necessary foods and supplies.

After studying German in Berlin I worked at a bakery and coffee shop for a couple of months in the city. I prepared coffee, took customers orders and maintained a clean workplace environment.

Alongside studying in both primary school and high school I worked at a cafe on weekends and breaks. This entailed mostly working alone in managing sales, preparation of foods, serving as well as cleaning.

As this was a small establishment and the manager had weekends and summers off it meant a lot of responsibility while working in a fast paced environment.