Customer Service Manager
Resume:
Andrew Barrowman
Email: ********@************.***
Address:
City: Tacoma
State: WA
Zip: 98445
Country: USA
Phone: 253-***-****
Skill Level: Any
Salary Range:
Primary Skills/Experience:
Quality-focused and efficient Cook/Manager adept at preparing and plating food in high energy, fast-paced kitchens. 16 years of customer service oriented experience. Punctual, hard working team player comfortable in a leadership role and driven to succeed, with excellent attendance and references.
Educational Background:
High School Dipolma from Lake City High School, Coeur D Alene ID 1/2001 to 6/1999 (general)
Job History / Details:
Summary
Quality-focused and efficient Cook/Manager adept at preparing and plating food in high energy, fast-paced kitchens. 16 years of customer service oriented experience. Punctual, hard working team player comfortable in a leadership role and driven to succeed, with excellent attendance and references.
Highlights
Focused and disciplined
High volume production capability
Inventory management familiarity
Food handlers card
Well-tuned palette
Focus on portion and cost control
Excellent people skills
Experience
August 2004 to Current
The Keg Steakhouse Tacoma, WA
Lead Cook/Variable Manager
Consistently produces exceptional menu items that regularly garner diners' praise, in a high volume, fast paced environment. Established and maintains open, collaborative relationships with the kitchen team. Quickly and courteously resolves all guest problems and complaints. Displays a positive and friendly attitude towards customers and fellow team members. Persistently strives for continual improvement and works cooperatively as a team member.Identifies opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.Expert in final plate preparation with authentic presentation.
April 2005 to April 2007
Amici Italian Eatery Puyallup, WA
Head Chef/Kitchen Manager
Provided courteous and informative customer service in an open kitchen format. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Enforced appropriate work-flow and quality controls for food quality and temperature.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
January 2003 to March 2004
Gordon James Grill San Clemente, CA
Grill Cook
Handled and cooked all meats in an extremely high volume understaffed setting. Controlled tickets. Set up and performed initial prep work for food items such as soups, sauces and salads.Displayed a positive and friendly attitude towards customers and fellow team members.Enforced appropriate work-flow and quality controls for food quality and temperature.
December 1998 to September 2001
Outback Steakhouse Coeur D'Alene, ID
Assistant Kitchen Manager/Lead Cook
Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
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