Ebonee M. Johnson

*** *** ***. *** *-J l Hamden, CT 06514 l 203-***-**** l acqfpt@r.postjobfree.com

E

xperienced, hard-working and results-oriented management professional skilled in multiple levels of customer service and hospitality management. Able to manage multiple team members and projects simultaneously with significant attention to detail and quality. Enthusiastic leader and team-player who enjoys the challenge of taking the initiative to anticipate and find creative and efficient solutions to problems. Proven excellence in interpersonal and communications skills with the ability to work effectively with and influence senior management, vendors and consumers.

Knowledge and Expertise in areas such as:

Customer Service

Hospitality

Communication / Public Speaking

Teambuilding & Staff Supervision

Inventory & Cost Control

Leadership

Staff Development & Training

Project Management

Problem Solving

Vendor Negotiations & Management

Professional Experience

BIG Y WORLD CLASS MARKET

Lead Baker

Exceed customers’ evolving expectations by preparing the freshest quality products while providing World Class customer service and a pleasant and rewarding shopping experience. Responsibilities include:

Process, mix, proof and fry bakery products

Collaborate with management in decision making, direction and implementation to ensure that operational and sales goals are met

Uphold portion control and quantities of preparation to minimize waste and conduct frequent checks to ensure consistent high quality of preparation and service

Enforce sanitary practices for food handling, general cleanliness, and maintenance of bakery areas and comply with all health and safety regulations

Receive, prepare, weigh, finish, slice, price, package, merchandise and stock product as needed

Train bakery new hires

CHEF’S EQUIPMENT EMPORIUM

Baking and Pastry Instructor (part-time)

Teach classes in the following areas: bread baking, pastries, cakes and cake decorating. Responsible for an exceptional experience for customers by creating a fun, interactive learning environment that inspires the home chef

Adjust teaching style to meet needs of class participants including adults, teens and children

Responsible for keeping kitchen organized

Relates professional/life/industry experience to learning by the continuation of professional/technical skills development, the introduction of industry perspective into courses, and the active awareness of professional/industry trends and opportunities.

MORRISON MANAGEMENT SPECIALISTS (COMPASS GROUP)

Food Service Manager

Supervise and assist in the general production and distribution of Food and Nutritional Services Departments of Masonic Health Care in Wallingford CT. Service approximately 2,000 to 2,500 meals per day for residents, staff, families and employees. Significant duties include:

Train, mentor and supervise staff of 30-35 per shift. Including cooks, cafeteria staff, supervisors, wait staff and diet office clerks

Assist in catering for in-service medical programs, resident activities, fund raising and community events

Supervise portion control and quantities of preparation to minimize waste and conduct frequent checks to ensure consistent high quality of preparation and service

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and bakery areas and comply with all health and safety regulations

Investigate and resolve complaints concerning food quality and service

Confer with Food Service and Infection Control Director for resident related safe food handling protocol

2013-2015

2011-2013

2010-2011

MGM GRAND AT FOXWOODS CASINO, Mashantucket, CT

2008-2010

Mini-Bar Manager

Oversaw all operations of the Mini Bar department of a Four-Star Hotel with 811 rooms, including staffing, employee schedules, and staff functions and responsibilities. Significant duties included:

Maximized employee morale through leading by example and providing tools, guidance and support needed to enable all Mini Bar team members to provide world class guest service

Developed ideas to maximize revenue and/or reduce expenses, outlined goals and objectives, and managed inventories

Maintained high levels of customer satisfaction by building relationships with guests (through greetings or warm farewells) and encouraged employees to build relationships with the guests

Resolved customer complaints and/or service deficiencies by listening to the guest, responding with sincerity, and using appropriate service recovery tools

Maintained knowledge of, enforced, and implemented departmental policies, procedures, and sequence of service

Updated employees regarding new policies and procedures, provided instruction regarding their job duties, ensured new employees were thoroughly trained and provided open lines of communication

Performed routine inspections of all Mini Bar service areas, equipment, set-ups, and maintained all staff records

MARRIOTT INTERNATIONAL

2007-2008

Assistant Restaurant Manager

Responsible for the daily operations of the Hotel Restaurants, Bar, Retail Store and Room Service. Significant duties included:

Assisted in the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel

Handled all guest complaints and was in charge of obtaining maximum results in the use and appearance of the food and beverage areas, quality levels, performance and standards of service and developed new techniques of service to maximize guest satisfaction at minimum operating costs

Maintained records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action

Education

Culinary Arts Certificate

Gateway Community College, New Haven CT

Bachelor of Professional Studies in Hospitality & Restaurant Management

Culinary Institute of America, Hyde Park, NY

2016

2007

Associates of Occupational Studies in Baking & Pastry Arts

Culinary Institute of America, Hyde Park, NY

2005

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