Manager Customer Service

Constance Burke

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

Address:

City: Buffalo

State: NY

Zip: 14224

Country: USA

Phone: 716-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Successful professional qualified by eighteen years of visible achievements in the food service/hospitality industry. Offering a tradition of performance and excellence in any operation held in the industry. Energetic, enthusiastic, manager seeks challenging restaurant leadership position which will fully utilize my ability to manage people and processes. Creative problem solver with ability to maximize profits, motivate staff, and resolve conflict.

Educational Background:

High School Dipolma from Erie Community College, Williamsville NY 1/2001 to 6/2012 (Culinary Supervision)

High School Dipolma from Frontier Sr. High, Williamsville NY 1/2001 to 12/2012

Job History / Details:

Summary

Successful professional qualified by eighteen years of visible achievements in the food service/hospitality industry. Personable Manager focused on promoting employee engagement, loyalty and morale through effective leadership and communication. Seeking managerial position in the restaurant field, requiring an effective team leader as well as a good motivator with a good track record of business development. Seeking a responsible managerial position in restaurant with an opportunity for professional challenges

Highlights

Attention to details

Business dealing skills

Communication and customer handling skills

Employee motivation

Ability to deal with dynamic environment

Full service restaurant background

Supervisory skills

Adaptable

Customer-oriented

Excellent communication and interpersonal skills

Excellent management skills

Excellent knowledge of variety of beverages and food

Superior in handling the staff

Able to work under pressure

Bilingual in Spanish, French

Culinary arts education Form ECC North Campus

Food cost control specialist

Accomplishments

Effectively managed all day-to-day operations for restaurants within my employment history.

Oversaw all business operations including cost control, payroll, budgeting, and strategic planning.

Efficiently operated two high volume restaurants with a combined staff of 20 culinary and restaurant professionals.

Recruited all employees and trained team to become effective, cohesive unit committed to customer service.

Communicated with kitchen staff, dietitians to assure compliance with complex and frequently changing dietary needs of residents.

Experience

March 2010 to Current

Brompton Heights Buffalo, NY

Chef Supervisor

Oversaw all business operations including cost control, payroll, budgeting, and strategic planning.

Efficiently operated two high volume restaurants with a combined staff of 20 culinary and restaurant professionals.

Recruited all employees and trained team to become effective, cohesive unit committed to customer service.

Communicated with kitchen staff, dietitians to assure compliance with complex and frequently changing dietary needs of residents.

Chef Supervisor of staff of 5-10 per shift.

Job focus is supervision of culinary/serving team in an adult care facility.

Focus on food and sanitation.

Ordering, inventory, catering, and day to day meal planning and cleaning.

Directly reports to Food Service Director.

March 2010 to March 2012

Weinberg Campus Buffalo, NY

Dietary Supervisor

Health care Services Supervision of over 20 employees per shift and over lapping shifts.

Job focus is primarily the supervision of the culinary team and food service workers in the preparation and serving of daily meals for an adult care facility.

Deli sales, training, quality assurance, supervision, and sanitation.

Directly reports to Food service Manager on progress reports on employees, sales, shortages/overages, staffing issues, new staff, new procedures, and improving old procedures.

Duties also include ensuring cleanliness of all food preparation areas.

Daily logs, menu changes, employee relations including coaching and disciplinary actions.

Responsible for all kitchen operations such as banquet events, buffet lines, room orders.

Hired and trained staff for food preparation employees.

April 2008 to March 2010

Orchard Park, NY

Dietary Supervisor

Health care Services Job focus is primarily the supervision of the culinary team in the preparation and serving of daily meals for a 300 bed adult care facility.

Worked the deli, overseeing deli food prep, and sales.

Duties of supervisor were working the line, ensuring cleanliness of food preparation areas and employee relations including coaching and disciplinary actions.

Directly reported to Manager and Food service director.

Examined trays to ensure that they contained required items.

Inspected dining and serving areas to ensure cleanliness and proper setup.

September 2007 to April 2008

TGI Fridays Line Cook Buffalo, NY

Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food

Assisted co-workers.

Prepared dishes following recipe or verbal instructions

Checked in deliveries and signed off on products received.

Used all food handling standards.

Maintained a professional tone at all times, including during peak rush hours.

Received frequent customer compliments for going above and beyond normal duties.

October 2006 to September 2007

Ruggles Cafe and Bakery Buffalo, NY

Assistant General Manager

Primary responsibilities include money handling, deposits, hiring, firing, computer work, sales reports P&L, ordering, inventory, phone orders, customer interaction, and shift reports.

Multi-tasking, guest interaction, training, ability to quickly learn.

Used experience in food service and catering.

Directly reports to G.M.with progress reports on employees, sales, shortages/overage, staffing issues, new products, new staff, new procedures, and improving old company policy.

Food certification certificate from City of Houston (as of 2/07)

Restaurant is fast casual concept serving desserts, whole cakes and pies, and core menu.

October 2005 to October 2006

Wolfgang Puck Gourmet Express Houston, NY

Multi-Unit Store Supervisor/Manager

Manager of all aspects of day to day store running.

Open/close shifts.

Money management, training, coaching, cashier, register work overseeing training and overall restaurant experience 5 In charge of lowering food cost, labor, and day to day expense.

Over see recipe adherence and training.

Working directly under General Manager.

Over see staff of 25, 6 per shift

10-12 hour work day w/day rate pay (technically salary).

Double duties of Front and Back of House management on the same shift at the same time.

Multitasking and consolidation of restaurant roles (wearing many "hats" in one day).

Guest and chef driven concept.

Responsible for two separate stores in Houston (Carillion Center) and Sugarland.

May 2000 to October 2005

T.G.I.Friday's Restaurant/Food Services Houston, NY

Assistant Kitchen Manager

In charge of shift, food ordering, weekly inventory, setting par levels, freezer pulls and writing the daily/nightly prep lists.

Supervisor of 5-10 subordinates per shift.

Line checks, recipe adherence, portion control,and labor managing.

Checkouts, involving seeing to wait staff's monetary intake.

In store trainer, coach, proficient on all stations: Broil, Saute, Fry, Plate/Nacho, Expo, Window, Prep, and Hostess.

Implemented new menu changes for each menu cycle.

June 1999 to May 2000

Pappasito's Cantina Line Cook Houston, NY

Checked the quantity and quality of received products

Cleaned and prepared various foods for cooking or serving

Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques.

Managed preparation and presentation of the desserts.

Managed food and produce receiving process with 100 percentage accuracy.

Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large kitchen.

March 1999 to June 1999

Original Pasta Co Houston, NY

Lead A.M. Cook

Supervised openings, in store trainer, cashier.

Opening and closing shifts.

Responsible for daily set up of five stations.

Developed popular daily specials with personally sourced ingredients for broiler and pizza stations.

February 1998 to February 1999

Don Pablo's Ranchero Grill Restaurant/Food Servi Buffalo, NY

Lead Grill Cook

In charge of opening store.

In store trainer, head broil cook, prep, and other stations.

Cleaned and prepared various foods for cooking or serving.

Managed kitchen operations for high volume lunch crowd.

Trained new staff for correct facility procedures, safety codes, proper recipes and plating techniques.

Responsible for all kitchen operations.

September 1996 to February 1998

Olive Garden Buffalo, NY

Head Cook

Morning pasta cook, head window, proficient at all stations.

Supervised menu revisions for the 96/97 year.

Prepared, presented, and explained new menu items for employees and management.

Trained staff employees for correct facility procedures, safety codes, proper recipes and plating techniques.

Trained staff in food preparation.

Education

Fall 2011,

06- 1994 Frontier Sr. High Hamburg, NY

Diploma French/Biology

Erie Community College Buffalo, NY

Supervisor Degree Supervision and Culinary Arts

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