Customer Service Manager
Resume:
Joel M. Omino
Lehigh Acres, FL, 33974
*********@*****.***
GENERAL MANAGER - RESTAURANT / FOOD SERVICE MANAGEMENT
Dependable, highly motivated worker with more than 10 years experience on
the food service industry, Team player dedicated to providing the highest
quality service.
Key strengths and competencies:
Budget Administration / P&L Recruiting and Staffing Initiatives
Management
Team Leadership, Coaching and New Strategy and Procedure/policy
Mentoring implementation
Staff Development Programs Multiple location management and
supervision
Customer Service and Client Safety procedures and protocol
relations Management implementation
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PROFESSIONAL EXPERIENCE
CKC GOOD FOOD September 2005 - April 2011
General Manager
> Managed day to day operations for this high volume catering company.
> Directed efficient flow of food product and information through
participative shift management, scheduling a full working staff of up
to fifty crew members including line cooks, prep cooks, delivery crew
and servers.
> Oversaw employee relations encompassing staff recruitment, training
and performance evaluation.
> Handled weekly inventory and vendor relations to ensure the timely and
cost-effective purchasing of food, paper products, and small wares.
> Effectively led and motivated employees through implementation of in-
house training and incentive plans, resulting in increased
productivity levels and employee satisfaction.
> Reported directly to the president/CEO of the company and communicated
operational progress on a weekly basis.
> Ensured the integrity of company operations through effective
reporting practice by managers to enhance excellence in customer
relations.
> Participated in Menu Planning Committee meetings to collaborate on the
development of new standardized menus, contributing to item pricing
and design changes.
> Created comprehensive HACCP procedures to ensure proper food handling
and safety.
CKC GOOD FOOD March 2003 - September 2005
Kitchen Manager
> Manage kitchen operations in areas of staff management, customer
relations, budgets and inventory control.
> Train and schedule a full working staff of up to fifteen crew
members.
> Streamline controllable spending in an on-going effort to meet weekly
overhead expenditures.
> Handled weekly inventory and vendor relations to ensure the timely and
cost-effective purchasing of food, paper products, and small wares.
> Participated in Menu Planning Committee meetings to collaborate on the
development of new standardized menus, contributing to item pricing
and design changes.
> Ensured the integrity of company operations through effective
reporting practice to managers to enhance excellence in customer
relations.
CKC GOOD FOOD August 2001 - March 2003
Line Cook
> Oversaw the quality of recipes, service standards, and sanitation
practices.
> Ordering and Receiving weekly inventory.
> Inventory tracking and rotation.
ARAMARK FOOD SERVICE July 2001 - March 2003
Lead Line Cook
> Oversaw the quality of recipes, service standards, and sanitation
practices.
> Ensured a pleasant customer service experience.
SODEXHO FOOD SERVICE September 2001 - March 2003.
Line Cook
> Oversaw the quality of recipes, service standards, and sanitation
practices.
Caravan Serai Restaurant September 1999 - July 2001
Line Cook
> Oversaw the quality of recipes, service standards, and sanitation
practices.
EDUCATION
Century Community College, White Bear, Lake, MN.
Associate Degree, Visual Communications Technologies, April 2001.
COMPUTER SKILLS
MS Word, Excel and PowerPoint, NutriKids Menu Planner.
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