Manager Customer Service

scott ezrol

Email: *********@********.***

Address: **** ***** ***** **** #***

City: tamarac

State: FL

Zip: 33321

Country: USA

Phone: 954-***-****

Skill Level: Management

Salary Range: 40

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

scott ezrol

8390 sands point blvd #207 tamarac fl 33321

954-***-**** Email: *********@********.***

Restaurant/Kitchen Manager

Profile

Professional with over 20 years experience in service related industries. This included over 5 years in Restaurant Kitchen Management, ensuring high quality standardsof food production and servicewithin the restaurant business.Personal traits include the ability to excersise judgement to solve personnel and production issues, handle any task rlated to day to day operations, strong customer service skills, interpersonal skils, and a belief in the philosophy of leading by example and a hands on approach to management.

Professional Experience

Scotts Tropical Pools Inc, Coral Springs Florida 33077 1991-Present

Ownwership of Pool Service Business

As the business owner, I have successfully built and maintained all aspects of running a service related business. This includes servicing all accounts, proposals, sales, invoices, banking, insurance, billing and collections, for new and long term customers.

Olive Garden, Boca Raton Florida 1987-1991

Head Line Cook /Regional Trainer

Began as head line cook in the north miami location where i set up all aspects of the food line for the day along with preparing and cooking of all lunches and dinner. After only a few months was promoted to Regional Trainer for the kitchen, where i was responsible for the training of all new employees of new restaurant openings, this inlcluded the Naples, Fort Lauderdale, Coral Springs and Boca Raton locations. The Boca Raton location became the main store where i would monitor and oversee all aspects of the entire operationof kitchen service. This included setting up daily prep lists, ordering produce, dry goods, mwats and all other supplies. It was my responsibility to supervise all kitchen employees and ensure that the work place met the expected health and safety requirements.

Steak and Ale, North Miami Beach 1986-1987

Restaurant Line Cook/Kitchen Manager

Started out as prep cook and quickly moved to line cook and then kitchen manager . Duties included setting up dailey prep sheets, handling all of the ordering, ensuring everything was up to proper quality standards. Provided leadership and directed scheduling to a diverse staff of kitchen employees.

Education

Nassau Community College, Garden City New York

Business & Accounting Studies

Refernces available upon requests

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