Operations Manager Package Design
Resume:
JOHN C. SURACE
*** ******* ***** **** 609-***-****
ad0lto@r.postjobfree.com
To advance or further my career in management by building on my experiences from the Food and Beverage Industry and the Wholesale Retail Industry. It is my goal to obtain a Management position where I can utilize the skills I’ve mastered.
EXPERIENCE
MARCH 2023 – PRESENT
FURNITURE DESIGN CONSULTANT, KENSINGTON FURNITURE, NORTHFIELD, NEW JERSEY
Over 20 Google 5 Star Reviews
Highest monthly sales in Kensington Furniture history- monthly -$235,000
Evaluate customer needs
Suggest furniture and room accents
Assist in designing space
MARCH 2022 – FEBRUARY 2023
FOOD AND BEVERAGE MANAGER, WAWA CORPORATION
Daily operations
Scheduling
Follow Food and Safety Regulations
Training
Ordering food supplies
Lowered daily spoilage
Assist with marketing events
Ensure Customer satisfaction
APRIL 2021 – OCTOBER 2021
OPERATIONS MANAGER, NUCKY’S KITCHEN AND SPEAKEASY, VENTNOR, NJ
Initially Opened the restaurant and bar
Daily operations
Scheduling
Organized Special Events – Great Gatsby Party
Training
Ordering for a 220 seat restaurant and bar
2 level and outside dining
Staff of 120
FEBRUARY 2019 - PRESENT
OWNER/CREATOR OF COMPANY, NJRELEAF, PORT REPUBLIC, NJ
Developed CBD Products – Lotion and Salves for retail sales
Developed Logo and Package Design
Developed Presentation and Marketing Strategies
JULY 2009 – FEBRUARY 2019
MANAGER, COSTCO WHOLESALE CLUB, STAFFORD TWP., NJ
Foods – Lowered D & D from 3%-1%, staff of 8
Membership – Increased executive membership by 12%, coordinated tabling events, increased membership by 15% in 1 year, staff of 6
Front End – Daily sales $80,000 to $250,000, ensured member satisfaction, maintained the running of IBM registers, verify register and cash sales, run all closing reports, staff of 85
Other responsibilities – checking building when closed, open and closed the building, responded to alarms, yearly inventory of $10 million on hand and $70 million annual sales
FEBRUARY 2008—JULY 2009
OPERATIONS MANAGER, CDS, STAFFORD TWP.
Daily Operations
Recruitment, hiring and supervision of all part-time staff
Oversee Product preparation and presentation
Train staff in food safety, handling, food sanitation, preparation and customer service
Communicated between managers, vendors and demonstrators
Participated in new location grand openings
OCTOBER 2004 – DECEMBER 2007
TRAVEL ABROAD
APRIL 2003 – SEPTEMBER 2004
SOUS CHEF, GALILEO 101, SAN DIEGO, CA
Open Kitchen – 120 seat Gourmet Italian Restaurant
Prepared Chef’s Choice Dinner
Reduced Food Costs by 15%
Enhance Guest Experience with one-of-kind cuisine
NOVEMBER 2000 – MARCH 2003
SOUS CHEF, MARRIOTT, ABSECON, NJ/PHOENIX, AZ
Open kitchen – 160 Seat Gourmet Steak Restaurant
High Volume Golf Resort
Created Menus and Recipes
Responsible for daily operations for Garde Manger, Bake Shops, Hot Line
Designed and Coordinated famous Friday Evening Seafood Buffet
EDUCATION
1997 -1998
ATLANTIC COMMUNITY COLLEGE
Culinary Arts
1993
ABSEGAMI HIGH SCHOOL
SKILLS
Enthusiastic
Creativity
Conceptual
Interpersonal and Communication
Decision- Making
Analytical
ACTIVITIES
Married with two school aged children, we enjoy family activities, such as hiking, gardening, etc.
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