Customer Service Manager

Manuel's InformationLocation: TERRELL, TXTitle: General ManagerExperience: 12+ yearsWilling to Relocate: NoWilling to Travel: No TravelCareer Level: IntermediateWork Status: U.S. CitizenMember Since: 2012-07-04 Helpful Links

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Manuel Martinez

6184 Norton Drive

Terrell, TX 75160

Cell: 951-***-****

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

Executive Summary

Highly experienced leader with history of effectively managing large food service operations. Proficient at hiring, coaching, and mentoring large teams to consistently produce high quality products, while providing Exemplary customer service. Areas of expertise include but are not limited to cost reduction, sanitation, customer service, human resource and time management skills.

Awards

• 2 Certificate of Merit Awards from THE INTERNATIONAL FOOD SERVICE EXECUTIVES

ASSOCIATION

• 3 Navy and Marine Corps Achievement Medals (One from THE VICE ADMIRAL, SIXTH FLEET

COMMANDER)

• Meritorious Mast from UNITED STATES MARINE CORPS WEST COAST FOOD TEAM

•Certificate of Appreciation in recognition for participation in THE STATE FUNERAL in honor of

PRESIDENT NIXON

• Certificate of Appreciation TUSTIN CHAMBER OF COMMERCE

• Certificate of Commendation, Commanding General

• Naval Sea Cadet Corps Citation

• Certificate of completion ICE CARVING CLASSES

• 6 Good Conduct medals

Relevant Experience

• Multi-Unit Operations

•Maximized operational efficiency by coaching staff on service

and quality improvements.

• Service Quality

• Implemented new 48 day menu.

• Multi-Award Winning

• Participated in Best Dining Facility in the U.S. Marine Corps

three times. Two time winner, one runner up.

• Multi-Million Dollar P&L Management

• Responsible for ordering between $150,000 - $400,000 Month.

• Leadership

• Cooked for Joints Chief of Staff GEN. COLLIN POWELL.

• Managed and Motivated over 90 Food Service Personnel.

Work History

RESTAURANT MANAGER, 03/21/2012 – 06/23/2012

OldWest Café – Bedford, TX

Responsible for hiring, firing and coaching

Writing Schedules for over 33 employees of which 10 were cooks

Managing labor and food costs

Implemented IMT’s (Inter-mess transfers)

Twice weekly, ordering perishable and non-perishables

Insuring sanitation and safety procedures are followed

Exemplary customer service to all our patrons

CHEF/ Kitchen Manager 02/05/2012 – on call

Tailgate Tavern – Arlington, TX

Am available for parties and special events

Responsible for hiring, firing and coaching kitchen staff.

Writing the schedule

Managing the labor expenditures each week

Health and sanitation measures are being taken

CHEF / KITCHEN MANAGER 03/1/2001 - PRESENT

K and M Catering – Riverside, CA & Terrell TX

Menu planning

The planning and implementation of kitchen / catering operations.

Prepare meals in accord with program needs and applicable food service sanitation standards.

Standardize production recipes to ensure consistent quality.

Ensure the kitchen conforms to local health department codes.

Assist in Wedding cakes

SERVICE DELI, 10/2011 - 01/2012

COSTCO – Lewisville, TX

Hired as seasonal help

Certified food handler 98%

Rotisserie Chicken

Bakery

Food court

Cashiers asst.

Certified Gas station attendant 98%

Certified Major sales 95%

PRESIDENT / CEO, 07/2005 - 05/2011

PRONTOW TOWING INC – Bloomington, CA

• Increased profits by over 25% the first year

• Worked closely with local Police Departments

TOW TRUCK OPERATOR, 03/2000 - 06/2005

WEST COAST TOWING – Irvine, CA

• Worked closely with local law enforcement

• Worked with security companies

BATTALION DINING FACILITY MANAGER, 07/1999 - 02/2000

UNITED STATES MARINE CORPS – Camp Pendleton, CA

• Active Manager of a staff of over 28

• Responsible for over 72,000 meals per month

GENERAL MANAGER, 04/1993 - 02/1998

LAMPPOST PIZZA / RESTAURANT (Concessionaire to USMC) – El Toro Base, Santa Ana, CA

Estimated foods and beverage costs and requisitioned supplies

Surpassed revenue goals in four consecutive quarters

Planned menus for dining room, bar and banquet operations

DINING FACILITY MANAGER, CHIEF COOK, COOK, CHIEF BAKER, BAKER, SUBSISTENCE CHIEF & STOREROOM, 12/1979 - 07/1999

UNITED STATES MARINE CORPS – Various

Last Dining Facility Manager at El Toro Base

Supervised activities of both military and civilian kitchen personnel

LINE COOK, 1976 – 1979

SARDI’S RESTAURANT Manhattan, New York

COOK, BANQUET EXTRA, 1977-1979

WALDORF ASTORIA Manhattan, New York

Professional Courses and Certifications

1991 STAFF NON-COMMISSIONED OFFICERS ACADEMY – Quantico, VA

Leadership

1980 FOOD SERVICE SCHOOL – Jacksonville, NC

Food Service

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