Customer Service Manager

J EFFREY A. ORR

* ** ******* **** ********, New York 12528

C ell: 845-***-**** Email: o ******@***.***

SUMMARY OF QUALIFICATIONS:

• An accomplished professional offering extensive experience in customer service. Restaurant and

Operations, Management and Administration. Skilled at building and directing a business to

profitability thought leadership, creditability and effective management. Energetic and assertive

with the ability to coordinate and execute multifaceted operations procedures in both start up and

established environments.

• Excellent communication and interpersonal skills allow development of trust and rapport with

individuals on all levels. A sound professional that will challenge and use profitability while

providing personal and professional growth. Order bar, restaurant stock and miscellaneous

supplies. Set up bar for customer service and perform bartending. Interface with customers and

wait staff. Take and serve food and drink orders.

PROFESSIONAL HISTORY

The Culinary Institute of America - July 2006 - Present

1946 Campus Drive

Hyde Park, New York 12538

845-***-**** Tim Callahan, General Manager & Chef

Bartender / Cashier/ Supervisor

Sabhdabo’s Café & Sprites - July 2004 - May 2006

2776 West Main Street

Wappingers Falls, New York 12590

845-***-**** Arlene Klubnick Owner

General Manager

Responsible for all operations of the restaurant on a daily basis

Hyatt Key West Resort & Marina - October 1995 – July 2002

601 Front Street

Key West, Florida 33040

305-***-**** Bebe Clark Executive Secretary

Server, Bartender and Director of Purchasing

Controlled food and beverage cost and coordinated all purchase orders for the entire hotel. I also

worked as a Fine Dinning Server, Banquet Server, and both Poolside Bartender and Server also

Pantry Chef.

• Named Key Team Member 1996, 1997, 1998, 2000

• Named Employee of the Year 1996

La Fonda Del Sol - July 1979 - 1995

100 old Route 9

Wappingers Falls, New York 12590

845-***-**** Augustine Rodrigues Owner

A Spanish – Mexican Restaurant and Cantina Annual Revenue $1,300.000.00

General Manager

Total Responsibility for profit, loss and daily operations of the restaurant and development of the staff.

Handled all promotions, events and implemented menus. Administer and control food and beverage cost

to ensure effective budget management. Fill in as needed for various positions including Host, Cook,

Bartender and Server.

Named Best “Mexican Restaurant in the Hudson valley 10 years in a row. Voted by the citizens of the

Hudson valley .Four star rating NY the Poughkeepseeie Journal, The Hudson Valley Magazine and the

Newburgh Free Press.

PUBLICATIONS

“Chef of the Month “Hudson Valley Magazine July 1976 Three Recipes Printed.

COURSES AND SEMINARS

• Florida Keys cooking school. Key West, Florida 1999 a one week seminar on Handling and

cooking fresh seafood

• California Food Handler Certificate of Achievement July 6, 2013 Certificate # 1166010

EDUCATION

• Roosevelt High School, Hyde Park, New York Graduated 1969

• Culinary Institute of America, Hyde Park, New York 1992

A six week basic cooking class with Chef Dodge

• A Cajun Cooking Class, New Orleans, Louisiana

HONORS AND AWAWRDS

• Employee of the Year – Hyatt Key West Resort & Marina Key West, Florida 1996

• Chef of the Month – Hudson Valley Magazine 1976

• Number One Mexican Restaurant in the Hudson valley

1985, 1986, 1987,1989,1990,1991,1992,1993,1994 and 1995.

References Personal

• BeBe Clark Hyatt Key West – 305-***-****

• Paul Ritigliano – Key West Cakes – 305-***-****

• Richard Heidemann Postal Worker – 845-***-****

• Niamh Byrne – Hyatt Regency Chicago – 678-***-****

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