Customer Service Manager

Maria Griffith

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

Address:

City: Martin

State: TN

Zip: 38237

Country: USA

Phone: 731-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Results-focused management professional offering 21 years of progressive leadership experience. Transforms high-potential staff into outstanding leaders who demonstrate the creativity and savvy that is critical to financial and operational success, and superior customer support/relations. Leverages in-depth knowledge of industry trends and shifts to offer valuable insights on opportunities for new growth and expansion.

Educational Background:

High School Dipolma from Maese Luis International School of Tourism, Spain SD 1/2001 to 2/1981 (International Tourism / Hotel Management)

High School Dipolma from Cordon Bleu Culinary School, Spain SD 1/2001 to 10/2012

Job History / Details:

Executive Summary

Results-focused management professional offering 21 years of progressive leadership experience. Transforms high-potential staff into outstanding leaders who demonstrate the creativity and savvy that is critical to financial and operational success, and superior customer support/relations.

Leverages in-depth knowledge of industry trends and shifts to offer valuable insights on opportunities for new growth and expansion.

Core Qualifications

Efficient multi-tasker

Experienced team leader

Computer-savvy

Complex problem solver

Account management

Inventory control

Trilingual

Business development

Staff training/development

Relevant Professional Experience

November 2010 to November 2011

Loews Hotels Nashville, TN

Purchasing Manager

Directed strategic initiatives to achieve purchasing quotas on schedule.

Recommended procedures that standardized purchasing parameters across the board for multiple properties while reducing costs.

February 2005 to July 2009

Restaurant Pie De Gigante Gigante Beach, Nicaragua

Restaurant Owner/Operator

Owned, operated, and was master Chef at gourmet restaurant. Interviewed, hired, trained, and supervised all staff members, with emphasis on customer service, hospitality industry hygiene and serving standards.

Developed marketing & business plan, and annual budget. Created and implemented gourmet menus.

Increased revenue by 80 percentage minimum three years running

September 2004 to December 2008

MEG Consulting Managua, Nicaragua

Managing Consultant

Developed and supervised marketing plan, business plan and annual budget, monthly and annual forecasts for oceanside resorts on Nicaraguan Pacific coast, from beginning of construction through business launches.

Interviewed, hired, supervised and counseled department managers in the efficient training and operation of their respective area(s).

Developed and implemented improvement plans for operation and reviewed performance of management team.

Consistently met and exceeded goals set forth in company business plans.

May 2000 to August 2004

Holiday Inn Select Hotel Managua, Nicaragua

General Manager/Food & Beverage Director

Managed all facets of operations including maintaining profit and loss responsibility, preparing and managing annual operating budgets; hiring, training, and supervising staff.

Critically reviewed reports of occupancy, revenue etc. Made judgments and implemented changes to maximize profits.

Developed and supervised marketing plan, business plan and annual budget, monthly and annual forecasts. Formulated complex reports. Communicated with the public, staff, corporate office and owners.

Managed team of 12 professional department heads.

Surpassed revenue goals in four consecutive quarters.

Participated in community affairs and maintained positive public image for Hotels & resorts.

Initiated program that standardized employee training and led to increase in customer satisfaction by 12 percentage .

Maintained solid progression through F&B ranks, experienced with large banquet operations and developing, costing, pricing and merchandising menus.

Consistently lowered F & B costs and set a record for low waste in area hotels.

January 1998 to January 2000

Summa Manufacturing Corporation Memphis, TN

International Business Development Manager

Made judgments and implemented changes to maximize profits.

Developed and supervised marketing plan, business plan and annual budget, monthly and annual forecasts.

Designed international sales and marketing campaigns in an effort to develop new business, increase market share, and enhance profitability.

Landed several international sales contracts by leveraging expert abilities in relationship-building and multilingual skills.

Conducted negotiations in Spanish, French and English.

Penetrated new markets landing first-time wins in countries including Brazil, Venezuela, Chile, Argentina, Peru, while growing existing accounts in Mexico, France, Morocco, South Africa and Central America.

Surpassed revenue goals two consecutive years.

Executed integrated advertising campaign across multiple media channels.

Maintained relations with domestic and international clients ensuring clients received high-level customer service.

Managed a $7M portfolio of global accounts and led all forecasting, market analysis and sales team training/development programs.

Maintained new and existing accounts as well as established new sales territories.

January 1996 to December 1997

TPC Southwind Golf Club Memphis, TN.

Assistant Food and Beverage Director

Oversaw most facets of operations, including maintaining profit and loss responsibility, preparing and managing annual operating budgets; hiring, training, and supervising staff.

Maintained solid progression through F&B ranks, experienced with large banquet operations and developing, costing, pricing and merchandising menus.

Consistently lowered F & B costs

September 1984 to September 1989

Palm Beach Airport Hilton West Palm Beach, FL

Assistant Food and Beverage Director

Oversaw many facets of operations, including maintaining profit and loss responsibility, preparing and managing annual operating budgets; hiring, training, and supervising staff.

Maintained solid progression through F&B ranks, experienced with large banquet operations and developing, costing, pricing and merchandising menus.

Consistently lowered F & B costs

Education

Maese Luis International School of Tourism Cordoba, Cordoba

4 years of College non Degree International Tourism / Hotel Management

Travel Agent and Hotel Management

Cordon Bleu Culinary School Paris, L'ile de France

Summer Intensive Course French Bistro Cuisine

French Bistro Cuisine tactics and implementation

Affiliations

Tourism and Visitors Bureau Nicaragua

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