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Experienced Restaurant Manager w/ strong waitress background

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Country: United States
State: Colorado
City: Denver
ZIP: 80206
Salary: 10.00
Posted date: 3/2/2011   all resumes
Contact Info: *************@*****.***
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Resume Text:

Tracey L. Dickson (Strand)
**** **** ****** ******, ** 80206

Objective: To secure a job in the Hospitality Industry with opportunity for growth.

Highlights of Qualifications:

30 years of Hotel and Restaurant experience.
Skilled in Customer Service Satisfaction.
Experienced knowledge of hiring, scheduling and payroll.
Completed Marriott Management training.
Maintains high work ethics, responsibility and flexibility.
Capable to work any position of the house, front and back.

Hospitality and Customer Service Experience:

October 2009 – present Kitchen Overseer. Stout Street Foundation, Commerce City, CO. Menu planning, cooking and serving of breakfast, lunch and dinner for all residents. Ordering and FIFO schedules and overall cleanliness of the kitchen. Upheld Health and Sanitation policies at all levels.

July 2004 – August 2006 Front of House Manager. Friendly’s Restaurant, Ithaca NY. Commited to maintaining a strong service environment and building loyal relationships with all of our customers. Hiring and scheduling of all staff, payroll, inventory and FIFO schedule. Emphasis placed on cleanliness of restaurant, goal setting and maintaining a realistic budget.

October 1996 – December 1999 Customer Service Representative. New York State Electric and Gas Corporation. Binghamton, NY. Responsible for customer service
satisfaction with all aspects of billing and electric/gas meter reading.

April 1992 – August 1996 Maitre’ d/waitress. Saratoga Springs Harness Track. Saratoga Springs, NY. Responsible for guest satisfaction and quality of food service. Was in charge of scheduling, payroll and training of all servers. We placed the emphasis on good food, good service and good management.

May 1986 – December 1989 Restaurant Manager. Crazy Crab Restaurant, Hilton Head, SC. Shared responsibilities with the owner in hiring, training scheduling, payroll and guest satisfaction. In addition made sure cleanliness of the dining room at all times. Seasonal capacity was 900+ dinners 10 months of the year.

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