Customer Service Manager

ROXANNE YOHO

**** ******** ***** abglck@r.postjobfree.com Cell: 330-***-****

Lexington Ky. 40515

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PROFESSIONAL SUMMARY OF QUALIFICATIONS

Demonstrated abilities in the areas of customer service, thoroughness, and quality

A true professional; able to remain poised and level-headed under pressure

Excellent problem solver regarding customer relations and business transactions

Very personable, outgoing, and able to relate to people from diverse backgrounds

Team player who sees the whole picture while focusing on primary responsibilities

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CORE QUALIFICATIONS

H&R Policy and Procedure Therapeutic Diets and Preparations

Inventory – 3 Segments Skilled in Resident Relations and Interactions

Spreadsheets Employee Relations

Recipe and Development F&B Controls

HAACP Food Standards Creative Problem Solver

Budget Management Customer Service – FOH and BOH

Multi-Dining Systems Road Warrior

Resident Assessment and Analysis Willing to relocate for the right position

EXPERIENCE

Family Caretaker May 2012 to November 2012

While taking time away from the food industry due to the need to be a caretaker for a terminally ill family member

I took the initiative to work on my next cookbook, do local chef events and take additional online courses in an

effort to enhance my career as a Dietary Manager. Certificate of CDM/CFPP from Akron University January

2012.

MCCREA MANOR SNF 2011- 2012

Alliance, Ohio 44601 330-***-****

Administrator. Andrea Sheeler

Food Service Manager

• Established Par Inventory System and effectively brought orders in line with budgets.

• Effectively decreased employee hours and overtime to reduce the budget by 47%

• Created an interactive bi-weekly resident program called “Let’s Talk Food With Chef Rox”

• Developed an on-going in-service program to educate kitchen employees on portion control, recipe &

menu interaction with weekly spreadsheet to eliminate food waste and reduce food cost.

• Managed all relative HR functions pertinent to the Dietary Kitchen

• Participated in all meetings with Nursing and Visiting RD/LD

MCKINLEY HEALTH CARE CENTER 2010-2011

Canton Ohio 330-***-****

RD/LD, Carol Held

Dietary Internship

• Assisted RD/LD & CDM with Decentralized Dining System

• Trained in Menus Both Selective & Alternate

• Participated with RD/LD & CDM in Various Catering Function

CHEFS JUST FOR YOU, INC. 1999-2009

Ohio, Arizona, Georgia, California, Washington State and Pennsylvania

Owner & CEO

Chef’s Just For You, Inc. is a privately held corporation. During the tenure of this corporation, I was able to

accomplish the following business objectives;

• Owned & operated a private & personal chef co. with a net worth from $500., at inception to over

$12,000 weekly.

• Competed and took 1st place to win an exclusive catering contract with Children’s hospital in Cincinnati,

Ohio. This account had weekly revenues starting at $1,050. ending at over $3,000.

• Successfully opened and operated 2 family owned/ family run niche restaurants with a private investment

of $25,000. at closing in 2005 was worth over $250,000.

• 2005 - 2009 Represented “Chefs USA”, one of the country’s biggest event chef companies based in

Atlanta, Georgia. These events were established in Cincinnati, Ohio but after 2005 branched out across

the USA, enabling Chef’s USA/myself to effectively represent customer brand awareness at a whole new

level. This consistent representation enabled CHEF’S USA to successfully acquire Fry’s Grocery Demo

program, a division of Kroger’s Inc... This operation was in Arizona with four stores and expanded to 8

stores with on-going chef events five times a week. These events brought Chef’s USA a base of

$156,000. yearly to an ending of over $312,000.

EDUCATION

Akron State University 2011-2012

Akron, Ohio

Completed coursework in Dietary Management, Exam Certification accomplished January 27 th, 2012.

Private Culinary Training 2001

Cincinnati, Ohio

Awarded certification of completion, from Master Chef Matthew Bussie (deceased 2005), as a base

for purchasing a small niche restaurant. Training included but not limited too; P&L, Inventory Control,

Purchasing, Budgeting, Customer Service both FOH & BOH, Hiring, Payroll, F&B control, R&D for

menu’s and caterings.

*ServSafe Certified/ServSafe Proctor* Certification # 7409366

“REFERENCES provided upon request”

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