|Timothy J. Brown |

|**** Dayton Drive |

|Janesville, WI 53546 |

|608-***-**** |

|abghc7@r.postjobfree.com |

|Overview |Extensive background in customer service, operations and |

| |business development, including |

| |sales, marketing and promotions with an emphasis on cost |

| |control. |

| |Excellent communication skills and ability to maintain |

| |positive relationships with staff and customers in |

| |high-volume, fast-paced operations. |

| |Proven ability to handle currency and financial |

| |transactions accurately and efficiently. |

| |Proficient with Microsoft Word, Microsoft Excel, e-mail, |

| |and most social media. |

|Areas of Expertise|Management and supervision of 15+ employees |

| |Training and development of co-workers and subordinates |

| |Successful catering experience for large groups of guests|

| |(up to 600) |

| |Maximization of productivity and staff performance |

| |Customer service excellence |

| |Proven quality and productivity |

| | | |

|Professional |Harms Kia Subaru Nissan, Janesville, WI | |

|Experience |Nissan Service Advisor | |

| |September 2012 - present | |

| |Responsible for scheduling service appointments,| |

| |diagnosing customers' service and maintenance | |

| |concerns, completing point-of-sale transactions,| |

| |and upselling services, while attaining high | |

| |customer satisfaction scores on every contact. | |

| | | |

| |Harms Kia Subaru Nissan, Janesville, WI | |

| |Subaru Sales & Leasing Consultant | |

| |July 2011 - September 2012 | |

| |Responsible for product knowledge and | |

| |certification within Subaru, Kia and Nissan; | |

| |understand customers' wants and needs to | |

| |recommend the most appropriate new or used | |

| |vehicle; attain high customer satisfaction | |

| |scores on every sale. Consistently the | |

| |highest-producing sales consultant in the Subaru| |

| |showroom. | |

| | | |

| |Helgesen's Harpo's, Janesville, WI | |

| |Restaurant Consultant | |

| |March 2010 - February 2011 | |

| |Performed an efficiency evaluation of | |

| |front-of-the-house and kitchen operations, wrote| |

| |an employee handbook and job descriptions, | |

| |presented new menu design, and acted as back-up | |

| |chef. | |

| | | |

| |General Motors Corporation, Janesville, WI | |

| |General Assembler | |

| |May 1995 - December 2008 | |

| | | |

| |OTHER PROFESSIONAL EMPLOYMENT EXPERIENCE PRIOR | |

| |TO 1995: | |

| | | |

| |St. Cloud Hospital/ORMC, Orlando, FL | |

| |Executive Chef | |

| | | |

| |Pebbles Restaurant, Lake Buena Vista, FL | |

| |Saut Chef | |

| | | |

| |Sand Lake Hospital/ORMC, Orlando, FL | |

| |Cafeteria Manager | |

| | | |

| |Meriter Hospital, Madison, WI | |

| |Off-Site Catering Chef | |

| | | |

| |Bruiser's Pub and Grill, Janesville WI | |

| |Night Cook | |

| | | |

| |Beloit Memorial Hospital, Beloit WI | |

| |Lead Cook | |

| | | |

| |Butterfly Club, Beloit, WI | |

| |Sous Chef | |

| | | |

| |Randy's Supper Club, Whitewater, WI | |

| |Sous Chef/Banquet Manager | |

| | | |

| |Ground Round, Janesville WI | |

| |Prep Cook | |

| | | |

| |Benedetti's Supper Club, Beloit, WI | |

| |Chef | |

| | | |

| |Evansville Country Club, Evansville, WI | |

| |Chef | |

| | | |

| |Reflections Restaurant, Charleston, IL | |

| |Chef | |

| | | |

| |Tulips Deck at Butterfly Club, Beloit, WI | |

| |Chef | |

| | | |

| |Skyview Restaurant at Indiana Beach, Monticello,| |

| |IN | |

| |Apprenticeship/Broiler Chef | |

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| | | |

| | | |

| | | |

|Education & |Blackhawk Technical College | |

|Qualifications |Associates Degree in Business Management | |

| |May 2011 | |

| |Eastern Illinois University | |

| |Courses in Food Science | |

| |(1984 - 1985) | |

| |Joliet Junior College, Joliet, IL | |

| |Associate in Applied Sciences/Culinary Arts | |

| |May 1984 | |

| | | |

| | | |

|Professional |Certified in Subaru, KIA and Nissan sales, and | |

|Accomplishments |Nissan Service | |

| |Co-Chair for the American Cancer Society Relay | |

| |For Life of Janesville (Outdoor) : 2010 - | |

| |present | |

| |Achieved the Marriott Gold Standard for Food | |

| |Service : Sand Lake Hospital | |

| |Apprenticed at Indiana Beach with a Chef | |

| |Instructor : one of only three students chosen | |

| |to participate | |

| |Attained and maintained excellence in quality | |

| |surveys, ranking #1 among five hospitals in the | |

| |Orlando Regional Medical Center group. | |

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