Customer Service Management

Raju Shore

***** ******** **

Rockville MD *****

(Home) 301- 460 - 4332

(Cell) 301- 518 - 4161

E-mail - ac1xlp@r.postjobfree.com

OBJECTIVE:

To contribute developed customer relations. Managerial and accounting skills to a challenging position in food Service Industry

I wish to use my talents, experiences and qualification to work in an environment that will allow me to utilize my skills to love and serve the Senior Living and Senior Care, Community. Food and Hotel industry as an Executive Chef, General Manager, Food Service Director, Regional Director Food and Beverages and Manger of Operation.

SUMMARY:

Over Fifteen Years in food Industry

Strong Background in Food Industry Operations. Budget development.

expense control, Negotiating Service/Systems Communication and Directing

SKILLS:

CDM

Communication Skills Diet and Nutrition Entrepreneurship, Dietary and Food Service

Infection Control.

experience in Leadership Capacity,

direct foodservice operational management experience

Experience delegating and Managing union employees

10 + years’ experience managing a 260 + bed

Ability to Communicate on various levels to management, Clients, customers

Excellent Financial, Accountability, accounting and computational skills

Manage Contract service experience

Strong and Command Communication Skills written and verbal.

I am a talented person with a gift of dealing with Senior Living Community. Management

Hospitals, Nursing Home. Co-operate Dinning services. Schools and Churches I am well-organized, budgeted. Creative and hard-working, I am good in Culinary Art Applied Science and Math’s also have computer skills in Microsoft and MS- Excel. Food Management,

Culture Diet: Kosher Diet, Organic Diet, Gluten Free Diet, Hindu Diet,

Muslim Diet and Different Therapeutic Modified Diet

Forecasting, Art of Dinning Services,

Financial control Techniques. And leverage Dining Room Service

Building Community (Residents Ambassadors Program)

Human Rescores HR (Quality Care empower front line Employee)

Financial Rescores FR (Quality Control in Food and Food Management

Financial Leverage)

Motivation Employee; One of the best strategies of a great coach is to get his team thinking in the right direction. A great coach builds his team up and helps them believe in themselves. When his team goes out on the field, it’s not only about their ability; it’s about their attitude, mindset and internal dialogue. They will do their best when they go out feeling like winners.

Dedicate myself to advance learning for I know that without it my successors will be lacking both vision and power to build well.

Dedicated to cultivate character for I know humanity cannot flourish without courage, compassion, honesty, and trust.

EDUCATIONAL QUALIFICATION:

Bachelor of Arts: Economics, India

Higher Secondary School: India

Secondary School: India

ADDITIONAL QUALIFICATION:

Stratford University Leesburg Pike

Virginia

Advance Culinary Art and Applied Science Courses added with Applied Math’s, Food Science, Science of Cooking,

Kitchen Chemistry, Hospitality Law,

Supervision in Hospitality Industry Nutrition, Menu Planning,

Fundamental of Baking, and pastry, Bar Tendering,

Dining Room Services, Cooking Entrée, Butchering, Psychology,

Food Technology, Menu Engineering, Dairy Technology, Dairy Science

Heart Saver Frist Aid CPR AED (American Heart Association)

Courses added with: C. A. R. E. CPR.

Choking/Airway obstructions First Aid for Adults and Children’s

Allergic Reactions. Bites and Stings. Burns. Closed and Open Fracture.

Frostbite. Head injuries. Heat Exhaustion. Heat Stroke. poisoning. Seizures.

Shoulder Dislocation. Spine and Neck injuries.

CDM-CFPP (Baltimore City Community College)

Courses Added with Food Services Management, Food Safety,

Nutrition Management, Human Resource, Production Fundamental

Certification Serve Safe, End of Life Issues and Palliative care

Food Security in a Changing World, Dining with Dysphagia

Managing Diabetes today, Food Safety facts and Fallacies

Food Allergies when food becomes Foe

Certified Food Manger by

Montgomery County

Serve Safe

Department of Health and

Human Services Public Health

Service ID No 241961

Division of Labor and Industry

Maryland Occupational Safety and Health Awareness MOSH

Accident Investigation.

Bloodborne Pathogens

Manage Frist

National Restaurant Association

Hospitality Accounting

Controlling Food Service Coast.

Inventory and Purchasing

Customer Service

Bar and Beverages Management

WORK EXPERIENCE:

Present

Director of Food and Beverage

Bethesda Health and Rehabilitation

Under new Management

Health care Services Group HCSG

SAVA Senior Care

Arcola Health and Rehab

Montgomery County

Heritage Harbor Health and Rehab

Anne Ardle County

Sava Senior Care

Forest Hill Health and Rehab Forest Hill MD,

Hartford County

Bell Air Health and Rehab

Bell Air MD.

Hartford County MD

Responsibility:

On site problem solution, Quality of Daily Life Solutions. Performance Result

Controlling Food Cost, Inventory, Budgeting, Forecasting Food Production, Labor Cost Unit HR pay roll Accounting and Finance Managing cash and account receivable Labor Management Event Planning, Event Catering, Cooking, Training, and Communicate with other team,

In facility, Staffing Development, Professionalism, Sanitation Daily Walk thru,

Regulation and Crisis, Educator

Management, Chemicals Safety, Employee Safety and Productivity, HACCP System Change and Diversity, State and County Regulation Safety, Training Customer Service and Preferences, Menu and Selection, Menu Engineering Satellite Kitchen Service, Motivating Employee and Empowerment

NSF Standardized Management

February 2013 – December 2013

General Manager:

Sodexo North America

Senior Living Quality of Daily Life, On Site Problem Solution

Responsibilities Include:

Professionalism HR. for Unit, Unit Finance, (UFS)

Pay Roll, Labor Management, Budgeting, ordering. Receiving.

Inventory, Food Cost Control, Daily Meals, Effective Customer Service, Food

Technology, Menu Engineering, Culinary Planning. Fine Dinning Services,

Training, In-services Co-Operate Training, Flash Reporting, Food Safety Audit,

Environmental Safety Audit, Accounting and finance

Managing cash and account receivable

Health Safety Audit, Production Audit, HACCP Audit, Maintaining NSF

Standard (NSF) Weekly Monthly WOR on Site Problem Solution

Quality of Daily Life

July 2010 – February ’2013

Director:

Food and Beverages Services and Catering HCR Manor Care (Spring House)

Independent and Assisted Living (Senior Living) 2201, Colston Drive Silver Spring MD 20910

Responsibilities Include:

Co-ordinate Payroll Staffing Inventory Control Implements Labor and Cost

Control Create Daily Sales Plan, Design Menu for Banquets and Daily

Meals, Dinning Manage all aspects of Budgeting, Forecasting, Purchasing and

Create food show for residents, Co-operate Training, All Safety Audit,

Sanitation Certified Conduct on the Job Training and Supervision of

front and back of the house, Staff in Food Preparation, Sanitation and Effective

Customer Service Educator. Building Community Fine Dinning

April’ 2007 – June 2010

Director:

Food and Beverage Services

Apex Health Management of Silver Spring Senior Living Nursing Home Alzheimer and Rehab Center

2700, Barker Street

Silver Spring MD 20910

Responsibilities include:

Co-ordinate Food and Beverage Department,

HR Management Payroll, Staffing, Budgeting, Menu Planning, and manage all aspects of Forecasting Food, Residents Care Plan, Sanitation Certified Conduct in Services, Job Training and Supervision

April 2006 to July 2007

Director:

Food and Beverage Services

Forest Glenn Nursing and

Rehab Center 2700 Barker Street Silver Spring MD 20910

Responsibilities Include:

Co-ordinate Food and Beverage Department Payroll, Staffing, Budgeting, Menu Planning, and manage all aspects of Forecasting Food, Residents Care Plan, Sanitation Certified Conduct in Services, Job Training and Supervision

January 2002 - March 2006

Food Service Manager/ Cook:

Washington Dioceses 10901,

Brookville MD

Responsibilities Include:

Assisting Director of Facility, Meal Menu Planning for Cycle Maintaining System for all Purchasing receivable storage, and Sanitization necessary to comply with Health Department Requirements, Training of Production Staff to

ensure that all menus and recipe are complied with. Also responsible for Planning Weekly Promotions and special through use of various

food vendors to maximize cost and profits, Prepare all Weekly Operation Reports for account payable, set standards to maintain consistency and

Full financial accountability for required Food Cost Budget,

Conduct Daily Inventory to establish usage and determine record for next day, Conduct Weekly Inventory to determine Food Cost Supervisors Consuming, Merchandising Garnishes, and Temperature Control, Food Production Work Sheet, Establish Standard Concerning Portion Control and all other aspects of Food Production, maintain high level of Communication with resident’s family guest and staff, Cook in absence of co-worker shortage.

April 2002 to December 2002

Sous Chef:

Whole Food Market

Wane Ave

Silver Spring MD 20190

Responsibilities Include:

Assist to Chef and Head Cooks Menu Planning, Staff Scheduling, Fill in for Line

Cook to Prep Food, Customer Service

April 2001 to March 2002

Chef:

LSG Sky Chef Washington Dulles International Air port Virginia

Responsibilities Include:

Supervised and Co-ordinate Food Production for Air Line and Cook Food.

February 2001 to February 2002

Chef:

Brook Grove Retirement Community Sandy Spring MD

Responsibilities Include:

Supervising the Production Menu Planning, Purchasing

Budgeting, Cooking, Reviewing Determining Food Quantities in co-operation with Kitchen staff.

June 2000 to January 2001

Line Cook:

Carabas Italian Cuisine

German Town MD

Responsibilities Include:

Prep for Chef de Cuisines make sauce for entire time, Assist Chef and Line Cooks

Fill in for absence of employee

January 1996 to May 2000

Chef:

Bombay Food

1401, University Blvd

Hyattsville MD

Responsibilities Include:

Prep hot and cold food, Mange entire Kitchen Facility, Staffing, Budgeting, Menu Planning

PERSONAL INFORMATION:

Interest: Reading, Cooking, Fishing, Cycling, Gardening, Hunting,

Being Handyman in and around the house.

Computers:

Microsoft Word/OneNote 2016, PowerPoint 2016, Excel /Microsoft Office 2016

References: Available upon Request

Contact this candidate