Manager Customer Service
Resume:
Bevin Sager
Eagleville, PA *9403
Email: ***********@*****.***
EXPERIENCE
Di Bruno Brothers Catering and Group Sales, Philadelphia, Pennsylvania 215-***-****)
Family-owned three location Italian food market, restaurant and catering/event planning business
June 2008 - Present
Catering Operations Specialist
Human Resources
Train all new catering specialists on daily functions of catering and events
Help hire and train all new delivery and banquet staff
Employee relations – interface with employees on daily execution and resolve issues that arise
with in-house operations
Accounts receivable – discovered and collected $70,000 of significant past due
accounts in two months
Prepared and approved payroll for ADP processing
Client Relationships
Manage daily processing of catering requests for social and corporate clients
Sole contact for largest client with annual catering revenue of $350,000
Operations
Oversee the execution and delivery of annual catering revenue in excess of $1.5 million
Manage entire customer order flow from initial contact, order entry, product sourcing, menu
fulfillment by chefs to delivery
Accomplishments
Planned and designed the Delaware Valley Green Building Council's annual charity party for 600
guests including the President’s Board and Mayor of Philadelphia
Organized a Rehearsal Dinner Tasting for over 400 prospects to host their rehearsal dinner with
DiBruno Brothers. Coordinated menu sourcing among DiBruno’s chefs, Traino’s featured wine
selections and Robertson and Pure Florists arrangements
Kildare’s Irish Pub, King of Prussia, Pennsylvania 610-***-****)
Largest location among five regional privately-owned restaurants
December 2006 – March 2008
Assistant General Manager
Human Resources
Trained all new managers and general managers system-wide and evaluated compatibility with
company objectives and branding and reported results to company owners
Hired and trained all staff: servers, bartenders, barbacks, host/hostess, security, valet, kitchen
Employee relations – handled all issues between employees and management
Prepared employee shift scheduling within labor budget
Finances – processing daily credit card statements, cash counts, end of the day reports, safe counts
Prepared and approved payroll for ADP processing
Client Relationship
Initiated and planned corporate events for large clients including Shire, Vanguard, Brinker Capital,
GSI Commerce, Lockheed Martin
Operations
Managed sale and operation of corporate events, birthday parties, rehearsal dinners,
wedding receptions and weddings including full planning and execution of St. Patrick’s Day,
Kildare’s annual largest corporate event
Daily management of the restaurant and bar including beverage inventory management at average
23% liquor cost and serving as chef when short staff
Bally’s Atlantic City, New Jersey
Division of Harrah’s Corporation
June 2005 – December 2006
Beverage Shift Manager
Human Resources
Laison for management with union employees and the union, helping all parties work together to
reach common goals and reduced grievances; earned accolades from union management personnel
for fair and yet responsible treatment of employees
Selected by Harrah’s corporate to become Total Rewards Trainer (Harrah’s customer incentive
program) – in charge of training all beverage staff on the new customer loyalty program
Customer Service Ambassador – in charge of training all staff on customer service
Hire and train all new management/supervisors for the Beverage Department
Organized and conducted a job fair to hire servers and bartenders
Prepared and approved payroll for ADP processing
Client Relationship
Handled relationships with all VIP Clients that visited the property, ranging from celebrities to
Seven Star Card Holders
Operations
Promoted within three months of hiring to manage full shift with for 20 bars, over 300 employees,
and 3 casinos (Bally’s Park Place, Wild West, and Claridge)
Initially hired to manage the main casino cocktail lounge at Bally’s – Blue Martini
Accomplishments
Within three months, elevated the Beverage Department from bottom to number one in Customer
Service for the Eastern Division of Harrah’s Corporation
Achieved reputation of total competence and input was sought by all levels of management on
correcting daily floor operations
Increased personal profile that enabled access and awareness to most senior executives in Harrah’s
corporate (Las Vegas, National, Regional)
Was one of the first two Bally’s employees selected by Harrah’s corporate from Atlantic City to
be sent to Horseshoe Casino in Council Bluffs, Iowa for re-opening and re-branding
Vita Nova, University of Delaware, Newark, Delaware
February 2005 – May 2005
Senior Year Capstone Course: Vita Nova is a restaurant open to the public requiring students to participate
in operation of all phases of restaurant management and menu preparation
Commonwealth National Golf Club, Horsham, Pennsylvania 215-***-****
June 2004 – August 2004
• Internship with the General Manager with responsibilities at Manager level
• Performed as food and beverage manager, dining room manager, and bartender on full
weekly schedule which varied from 40-50 hours for the summer
• Organized and managed weekly golf outings, which consisted of 65 golfers to 250 golfers
EDUCATION
University of Delaware
Major: Hotel, Restaurant, and Institutional Management
Dates Attended: February, 2003 – May, 2005
Bachelor of Science in Hotel Restaurant and Institutional Management
Monmouth University
Major: Business Management
Minor: Communications
Dates Attended: September, 2001 – December, 2002
ADDITIONAL
Experience in Microsoft Word, Excel, PowerPoint, and Publisher
Received Distinguished Junior Award in May, 2004 at the University of Delaware
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