Manager Customer Service

Michael G. De Furia

**** **** ****** **** ** . Victor, NY . 14564

Phone 585-***-**** .

E-mail abk3ve@r.postjobfree.com

Education

South University Online, Savannah, Georgia

MBA with concentration in Hospitality Management -

Studies in progress

GPA:4.0

Fairleigh Dickinson University, Madison, New Jersey

B.A. General Studies, Specialty in Hospitality

Management, May 2003

GPA: 3.6

County College of Morris, Randolph, New Jersey

Associates in Applied Science, Hospitality

Management, May 2001

GPA: 3.2

HONORS/Certification/ASSOCIATIONS

Serv-Safe Certified Manager

Certified Serv-Safe Instructor and Exam Proctor

Achieved Certification of The National Safety and

Sanitation Society

Member of the National Restaurant and Hotel

Association

New Jersey's Two Year School Co-Op Student of the

Year-Hospitality Management

Dean's List (3.2/3.6): 1999-2003

RELEVANT experience

November 2009 - August 2010 Red Robin

Corporation, New York

Restaurant Manager/General Manager in Training - Red

Robin, New York

High volume, casual dining concept

Effectively manage, maintain and develop Budgets,

P&L and Inventory control

Oversee kitchen, and develop 138 employees

Manage a 5.5 million dollar budget

Average weekly sales $95,000

Handle HOH, and FOH ordering and receiving

Average 15.5 guest per labor hour HOH, and 5.5

guests per labor hour FOH

May 2008 - November 2009 MSE Branded Foods,

South Carolina

Assistant Director of Operations - F&B - MB

International Airport

High volume, Multi concept operation(Casual Dining

Restaurant, Food Court, and Kiosk) - Subway, Pizza

Hut, Java Coast, Sam Adams Bar, JJ's Restaurant,

Boars Head Deli, Nathans, and Caribou Coffee

Effectively manage, maintain and develop Budgets,

P&L and Inventory control

Cost and prepare menus that are presented to owner's

and airport directors

Input all food and beverage items with cost % into

Ma tre D POS system

Handle all catering events for airport and airlines

Oversee and develop 7 managers and 91 employees

Manage a 4.5 million dollar budget

Average weekly sales: $88,000

19% avg. labor cost, 21% food cost and 15% liquor

cost

Aug 2006 - May 2008 Bluegreen, South

Carolina

Assistant General Manager-Resort/Director of Food

and Beverage-Harbor Lights

Established Knot's Bar and Grill in Myrtle Beach and

Wakoola's in Orlando FL

Head of Food and Beverage Task Force Corporate Wide

Train, Hire and Develop new hires for new food and

beverage locations

Prepare budgets, SOP handbooks, Develop Menus, Train

, POS systems

Designed and purchased kitchen and bar equipment

Setup POS Micros system and input all food and

beverage items with cost %

Coordinated events between 324 units, resort

activities director and restaurant to maintain a

steady flow of guests

Achieved 22% food cost and 15.5% liquor cost with

average weekly sales of $44,000

Analyzed P&l, Variance and Budgets on daily basis to

ensure profitability and maintain proper cash flow

June 2003 - August 2006 Enterprise

Rent a Car, New Jersey

Area Rental Manager (Jan 2005-July 2006)

Supervise and Maintain 325 accounts and produced 15%

fleet growth

Oversee three rental branches with a combined fleet

of 500 cars

Train and develop 75 employees to maintain and

supervise the corporate market

Recruit and hire employees

Profit & Loss management of daily operations to

ensure steady cash flow

Provide the utmost customer service

Branch Rental Manager (Apr 2004-Dec 2004)

Supervise and Maintain 85 accounts and produced 10%

fleet growth

Oversee a combined fleet of 175 cars

Assistant with Branch Manager to develop 20

employees

Assist with daily operations and ensure

profitability

Awards Achieved with Enterprise:

Top Sales Performer 18 out of 26 months

Diamond Club of 4 core area's 2 months

Top Fleet Growth and Operating Profit 6 months

Top Branch Manager 7 months

Setup National account with Master Foods, which

produced 765 cars in fleet

1999 - 2003 Arthur's Tavern,

New Jersey

Restaurant/Bar Manager

Supervise 30 servers and 10 bartenders

Ensure proper cash utilization

Schedule employees to maintain a productive

restaurant

Hire and screen potential candidates

Handle the purchasing of liquor and food

Supervise kitchen staff to produce the utmost

quality

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