Customer Service Quality Control

Matthew S. Corbett

**** * ********** **** *** ***6

Bakersfield, CA 93311

706-***-**** cell

abmdm0@r.postjobfree.com

Objective

I want to join a team of professionals in pursuit of operational excellence and bring my vision and

leadership skills to the table to help better all aspects of the operation.

• Skilled in all aspects of hospitality management.

• Experienced in ordering, scheduling, and cost control.

• Excellent customer service and issue resolution.

• 17 years in the service industry.

• Regional inventory and production expert for ARAMARK.

• Excellent at providing support to others from a remote location.

• Great leadership skills and initiative.

• Assisted with the opening of 5 new locations with ARAMARK.

• Have managed up to 4 different locations at a component.

• Very experienced with hiring, firing, training, and employee retention.

• Responsible for getting 24 accounts up and running on a new inventory and production system.

• Experienced in managing union employees.

• Can manage all aspects of a restaurant.

• Have managed high volume meal services, up to 550 customers per meal.

EDUCATION

University of Phoenix Online

Masters Business Administration, September 2005

Johnson and Wales University, Charleston, SC

B.S. Food Service Management, Magna Cum Laude May 2003

A.A.S. Culinary Arts, Summa Cum Laude May 2001

EXPERIENCE

ARAMARK Higher Education November 2006 – June 2010

CSU-Bakersfield, Executive Chef, Bakersfield, California 2009-June 2010

• Worked daily with the food service director on all aspects of the operation.

• Trained and managed personnel and supervise/coordinate all activities.

• Oversaw special catering events and offered culinary instruction.

• Managed brands and ensured that all brand standards are maintained.

• Created menus based on planning and costing.

• Opened and co-managed Wahoo’s Fish Taco restaurant as well as 3 other locations.

Evergreen State College, Executive Chef, Olympia, Washington 2006 2009

• Reduced on hand inventory from 5 weeks to 1.3 weeks on hand.

• Worked daily with the food service director on all aspects of the operation.

• Worked with consultants and school directors on 2 remodels and 2 temporary locations.

• Frequently traveled to accounts to assist the operation or for problem resolution.

Reynolds Plantation, Sous Chef, Greensboro, Georgia 2003 2006

•Responsible for ordering, scheduling, inventory control, quality control, training, and motivating staff on a daily basis.

• Managed front and back of the house morning shift.

• Daily interaction with guests and club members to ensure maximum satisfaction.

Charleston Grill-Charleston, Line Cook, South Carolina (Mobile Four Star, AAA Four Diamond) 2001 2003

• Maintained a high quality for the grill station’s food.

The Dining Room at Osprey Point-Kiawah Island, Lead Line Cook, South Carolina (AAA Four Diamond) 1999 2001

• Helped to maintain four diamond rating for 2000 and 2001

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