Manager Customer Service

Ivona Kampen

**** **** **** ******

Meriden, CT 06450

(H) 203- 440-3462

(c) 203- 253-7114

***********@***.***

Objective: To obtain a managerial or supervisor position within the F & B

Department where my skills and knowledge can help furthermore my career, the

restaurant and hotel’s success, and exceed the guest’s expectations.

Highlights of Qualifications

F&B professional with demonstrated experience and successes in leadership role within

a restaurant, hotel and customer service environment.

Bilingual; Polish and German.

Enthusiastic and creative. I am very passionate in hospitality and food service industry.

Inspires, Motivates, and Supports others to work at their highest levels.

Willing to assume responsibility and taking immediate, effective action.

Education:

Goethe University, Hamburg Germany Engineering degree in Landscaping 05/1987

American Bartenders School, New York Graduated Bartending & Management course of

300 hrs. 2/1991

Associate of Science, Restaurant and Hotel Management Norwalk Community College

05/1996

Work Experience:

11/2008 – 12/2009 Omni New Haven Hotel @ Yale Outlets Manager

My duties included but were not limited to department payroll, staff discipline,

scheduling, maintain budgets for capital improvements and operations. Responsible for

daily control of labor costs, food cost, liquor cost, department supplies and equipment.

Other duties were to ensure the proper training and supervision of all F& B personnel

(around 45 F&B associates). Also to deliver courteous service in a manner that

complies with company policies and exceeds guest expectations at every moment.

3/2007 – 7/2009 Hot Tomatoes Group, Assistant General Manager

Glas Restaurant, Glastonbury, CT Rated *3.5 / star

restaurant

Responsible for daily front and back of the house operations and providing strong

support to the G.M.

2/2000 – 3/2007 Trumbull Marriott, CT Assistant Outlets Manager

Responsible for daily operations in Outlets: including Restaurant, Lounge, Room

Service, and Concierge. I also provide coverage in banquet department. On daily bases

overseeing F&B outlets front and back of the house with especially focus to attract and

retain guests as well as motivate employees. In charge of all new hires, scheduling,

training development, coaching & counseling, conduct performance, salary reviews,

etc.

1996 – 2000 Holiday Inn, Stamford CT Lead Bartender

Assisting the Restaurant Manager in the daily operations of the bar and lounge area (70

seats)

Responsible for monthly beverage inventory. Created and implemented 5 days training

course for new recruits bartenders and service staff.

Prepared and served guests drinks and food.

Accomplishments, Certifications, and Awards

January 2009- J. Davenports Restaurant, Omni New Haven’s Restaurant was voted

Connecticut Magazine’s # 1 Restaurant under the Hotel Dining category for the entire

state under my management.

Serve-Safe Certified

•

Certified TIPS Trainer (6 years ++)

•

Outlets Managers Survival Camp

•

First Aid CPR/AED Certified

•

Leader of the Quarter, 2005

•

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