Christy Murphy

• I have experience with Human resources, payroll , accounts receivables, accounts payable, budgeting for all assets of the organization.
• Assisted with grant writing efforts aimed at securing additional funding sources for tribal programs or initiatives.
• Reviewed applications from vendors seeking contracts with the tribe's government departments.
• Organized public hearings on proposed changes in tribal policies or regulations.
• Managed communications between tribal members, community groups, businesses, government agencies.
• Conducted research on current and potential economic development initiatives for the tribe.
• Maintained accurate records of all meetings held by the Tribal Council or its committees.
• Coordinated with other departments to develop annual budgets for the tribe.
• Formulated and implemented tribal policies, procedures, and regulations.
• Negotiated contracts with outside vendors providing services to the tribe's government departments.
• Participated in conferences relevant to Native American interests at both regional and national levels.
• Provided guidance to department heads regarding budgeting decisions and operational issues.
• Facilitated interdepartmental communication to ensure alignment of tribal objectives.
• Ensured that all aspects of tribal operations are conducted according to established protocols.
• Served as a liaison between the Tribal Council and external organizations such as state governments or federal agencies.
• Oversaw day-to-day operations of tribal offices including personnel management and administrative functions.
• Solicited federal funding for local projects and programs.
• Built and deepened partnerships with other politicians to more effectively carry out agendas.
• Attended dinners and special events to meet people and develop relationships.

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• Negotiated contracts with vendors and suppliers to secure favorable terms.
• Analyzed financial statements regularly to identify areas of improvement within the organization.
• Ensured compliance with local health codes and other applicable regulations.
• Supervised the daily operations of the kitchen, cafeteria, and catering services.
• Promoted positive relationships between front-of-house staff and back-of-house personnel.
• Organized training sessions for staff members on food safety regulations.
• Assisted in menu planning and recipe development according to customer preferences.
• Conducted regular inspections of kitchen equipment to maintain a safe work environment.
• Implemented best practices for food preparation techniques, storage methods, and portion control.
• Monitored inventory levels to ensure that adequate supplies were available at all times.
• Reviewed weekly reports from supervisors concerning staffing needs or maintenance requirements.
• Recommended strategies for reducing operational costs without compromising quality.
• Maintained accurate records of sales, labor costs, food costs, and waste management data.
• Communicated effectively with executive management regarding budgeting decisions or policy changes.
• Developed and implemented food service policies and procedures.
• Resolved customer complaints quickly and efficiently while maintaining positive relationships with customers.
• Scheduled staff shifts and managed payroll records for hourly employees.
• Managed food service sales, costs and budget administration to keep operations in line with financial targets.
• Trained and supervised food service staff to enhance service delivery and efficiency.
• Implemented customer service standards to improve guest satisfaction ratings.
• Developed and implemented strategies to enhance team performance, improve processes and boost results.
• Prepared detailed reports on food service performance metrics for senior management.
• Analyzed customer feedback to identify areas for improvement and implement changes.
• Evaluated and updated food service policies and procedures to align with industry best practices.
• Developed and implemented menus that met nutritional guidelines and customer preferences.
• Managed budget for food service operations, including cost control and financial reporting.
• Managed staff scheduling and payroll to optimize labor costs and productivity.
• Conducted regular inventory audits to minimize waste and optimize stock levels.