Customer Service Sales

Christopher B. Toney

***** ***** ****,************,**, 46229 269-***-**** *******@*****.***

PROFESSIONAL EXPERIENCE

Hilton North Hotel, Indianapolis,

Aug 2010- Present

Kitchen Supervisor

Responsible for supervising BOH operations for high volume buffet and

banquet restaurant achieving $4 million in yearly sales revenue.

Training and supervising 14 employees.

Ordering, inventory, invoice management.

Food safety and sanitation.

Sol World Cafe, Kalamazoo, MI May

2007-Aug 2010

Sous Chef

Supervised BOH shifts for restaurant achieving $500k in yearly sales

revenue.

Opened the restaurant and prepped food for the day.

Scheduling, training, and supervising 10 employees.

Responsible for invoices, ordering, and inventory.

EDUCATIONAL BACKGROUND

Grand Rapids Community College, Grand Rapids, MI Aug 2003-May 2005

Culinary Arts Program

3.0 GPA

Portage Northern High School, Portage, MI Aug 1998-

May 2002

College prep courses

3.2 GPA

CORE COMPETENCIES

Consistent Product

Multitasking Team oriented

worker

Excellent Customer Service Organizational Skills

Creative Mindset

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