Manager Customer Service
Resume:
Lawrence William McKee
St. Augustine Florida 32092
***********@*******.***
August 20, 2011
Opis Management Resources
Jacksonville, Florida
Dear Employer,
I am an energetic, hard working, dedicated, well-rounded manager
applying for the Asst. Food Service Director position that was posted on
Resume Book. I have been working in the food service industry for twenty-
five years and am looking for the opportunity to apply my knowledge and
experience to further my growth in this field.
My family owned (for 33 years) a very lucrative, high volume
restaurant which is where my passion for food, customer service and
business interests started to develop. I've been in management positions in
the retail, production, and operation areas of the hospitality industry
since obtaining my culinary degree in 1991.
While managing for Sodexo, for the past eight years, I've used my
passion for food, product knowledge, marketing skills, customer relations,
staff motivation and retention experience to drive the bottom line and
increase sales and customer growth. Prior to working for Sodexo, I was an
Executive Chef \ Restaurant Manager for many food service establishments
such as Marriott Sawgrass, River City Brewing Company, and Marsh Creek
Country Club. During my career I've opened and renovated numerous
operations including the World Golf Village Renaissance Hotel and my own
restaurant, The Reef, which was a 300 seat fine dining restaurant with
extensive catering and a full bar, with nightly entertainment. It is the
experience in all these areas of operations that make me a great candidate
for the position you are currently interviewing for.
I look forward to your response in anticipation of setting up an
interview; during which I will explain in further detail why I will be the
right person to fill the position you seek. Thank you in advance for
considering me as a candidate for the Asst. Food Service Director position.
Sincerely yours,
Lawrence William McKee
Enclosure: resume'
Lawrence McKee
3004 Fort Caroline Court
St. Augustine Florida 32092
***********@*******.***
Objective
To obtain a position that promotes professional growth, team
work and career opportunities. To be able to utilize my skills,
business knowledge, customer service, and passion for customer
satisfaction to ensure and build long lasting business
relationships with clients and customers.
Education
Allen D. Nease
General Diploma
Graduated 1984
Southeast Institute of Culinary Arts
Certified Chef (2 year course)
Graduated 1991
Florida Community College
Business Administration
1 year
Work Experience
Brook's Hospital, Sodexo Jacksonville,
Florida
Oct.10' - Current Executive Chef
As Executive Chef, I am held accountable for
training, managing, hiring, firing, and scheduling of
4 supervisors and 23 employees. I am in charge of
managing sanitation, retail, catering, production,
and the patient's food service line. In the year I
have been here I have started a catering operation
which now grosses close to $2,ooo a month, in which I
create the menus, market, sell, schedule, cost out,
set up and produce the functions. Compared to last
year's revenue our retail sales have increased by
$30,000 in the first six months while maintaining low
food and labor costs and high quality food. My daily
responsibilities include purchasing and receiving,
inventory, forecasting food par levels to minimize
waste, cash handling duties and opening and closing
of the operation.
St. Luke's Hospital, Sodexo Jacksonville, Florida
Sept. 08' - Oct.10' Operations Manager
During my 2 plus years as Operations Manager I
oversaw the training, management, and labor cost
effectiveness of 3 managers, 4 supervisors, and 43
employees. My duties included ensuring all company
standards where met; Gold checks for both the retail
and kitchen areas were completed on a quarterly
basis, audits for retail, patient services,
sanitation, and production were accomplished on a
monthly schedule, as well as, Better by Design
marketing for retail was adopted and consistently
maintained. While there, I was responsible for the re-
design of the entire patient menu congruent with the
A.Y.R Program; which took the satisfactory average
from a 75% to a 96 %. As Operations Manager I was
responsible for holding managers accountable; in
retail for targeted sales goals and budget, in
patient services for high patient satisfaction
scores, and in production for food cost, production
par levels and forecasting.
St. Luke's Hospital, Sodexo Jacksonville, Florida
April 08'- Sept. 08' Executive Chef
For the short time I served as Executive Chef my
responsibilities included training, managing, and
scheduling a culinary and sanitation staff of 26
employees. While in this position I implemented the
data driven program, Food Management Process, and the
procurement for purchasing software, Instill Program.
I was in charge of ordering food product, chemical
and paper goods, and all small wares twice weekly. My
duties included sales, scheduling, production, and
set up for the upscale catering. I was in charge of
maintaining all par levels, weekly inventories,
adherence to H.A.C.C.P. guidelines, and the budget
for the production area; by being consistent with
sustaining satisfactory food and labor costs while
producing the highest quality food.
St. Luke's Hospital, Sodexo Jacksonville, Florida
June 06' - April 08' Retail Manager
While serving as Retail Manager I was in charge of
all aspects of training, managing, and scheduling a
staff of 3 supervisors and 17 employees. My cash
handling responsibilities included daily change
orders, sales reconciliations, and bank deposits, as
well as, monthly cashier and safe audits. During my 2
years as Retail Manager I introduced many new product
lines, and new marketing and promotional techniques,
which greatly increased sales from 1.8 million to 2.6
million. I maintained the budget for the retail area
by exceeding the sales goals, minimizing labor cost,
and increasing the customer base. Other duties
included controlling S.M.G., menu graphics software,
and the POS system Odyssey for both St. Luke's and
St. Vincent's hospitals.
Mayo Clinic, Sodexo Jacksonville, Florida
Jan. 03' - June 06' Operations Manager \ Executive Chef
Nov. 01'- Dec. 03' Reef Restaurant Vilano Beach, Florida
Owner
Specialized
Training/ Skills
ServSafe Certified Odyssey P.O.S.
(Controller)
Sodexo Menu Graphics Labor Management
Microsoft Word Micros P.O.S./Aloha
Focus on Spirit Certified Chef
Instill Basic Excel
Food Buyer/ Receiver Equipment
Trouble Shooting
C.A.R.E.S. Trainer Professional
Ice Carver
Diversity Trained
Disability in the Workforce Trained
4-time Winner of the annual Chowder Debate
3-time Winner of the T.O.A.S.T.A.
Award
2002 Entrepreneur of the Year
REFRENCES AVAILABLE APON REQUEST
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