Manager Customer Service
Resume:
William R Clee
Email: ********@*********.***
Address:
City: Lorena
State: TX
Zip: 76655
Country: USA
Phone: 972-***-****
Skill Level: Any
Salary Range:
Primary Skills/Experience:
Versatile manager trained in restaurant and recycling operations who thrives in dynamic, challenging and fast-paced professional environments. Assertive and enthusiastic, with extensive knowledge of profit and loss, inventory control, labor management and detail oriented with an unsurpassed worth ethic.
Educational Background:
High School Dipolma from AIMES Academy of Culinary Arts, Dallas TX 1/2001 to 5/1999 (Culinary Arts)
High School Dipolma from Woodruff High School, Dallas TX 1/2001 to 12/2012
Job History / Details:
Summary
Versatile manager trained in restaurant and recycling operations who thrives in dynamic, challenging and fast-paced professional environments. Assertive and enthusiastic, with extensive knowledge of profit and loss, inventory control, labor management and detail oriented with an unsurpassed worth ethic.
Highlights
Strategic planning
Negotiations expert
Lean manufacturing and design
Analytical
Personable
Team building
Cost reduction and containment
Inventory control
Staff retention
Relationship building
Troubleshooting and problem solving
Flexible
Dedicated
Client relationships
Market penetration
Accomplishments
Identified and acquired several Created critical KPIs to track and improve on-time delivery, customer issues and safety statistics.Boosted customer satisfaction ratings in under 4 months.
Experience
June 2008 to June 2012
Commercial Metals Company Irving, TX
Quality Supervisor
Evaluated operational records and made scheduling adjustments to maximize efficiency
Oversaw yard and after-hours workers.
Reported inventory balances and load counts.
Unloaded, picked and loaded products for salvage.
Operated Ferrous yard efficiently and accurately.
Operated equipment to move liquid materials into and out of storage containers.
Resolved service issues in a timely manner.
Received incoming shipments and reviewed contents for weight and metal accuracy.
Followed proper selection procedures as established by the company.
Transported goods from racks, shelves and vehicles.
Worked at a rapid pace to meet tight deadlines.
Verified and recorded the count and condition of cargo received.
Completed OSHA 30 Hr training course November 2008.
Operated powered lift trucks, pallet jacks and forklifts safely, with a 0 percentage incident rate.
Evaluated and reconfigured systems to support customer service and operational goals.
September 2007 to April 2008
Yia Yia's Euro Bistro Overland Park, KS
Service Manager
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Scheduled and directed staff in daily work assignments to maximize productivity.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Developed and maintained exceptional customer service standards.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
July 2006 to October 2007
TGIFriday's Shawnee, KS
General Manager
Developed and managed annual operating budgets.
Developed and shared best practices across the company.
Increased productivity while simultaneously increasing guest count.
Recruited, hired and trained new employees.
Maintained effective accounts receivable and cash flow.
Optimized the overall customer experience with effective communication between servers and managers
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Built sales forecasts and schedules to reflected desired productivity targets.
Initiated negotiations regarding vendor contracts and kept updated records of contracts.Carefully prepared weekly payroll to keep up with projected revenue for the week.
September 2005 to June 2006
Chili's Shawnee, KS
Restaurant Manager
Recruited and trained 35 servers and kitchen staff.
Consistently ran low-labor costs throughout seasonal highs and lows.
Helped to reduce turn over 40 percentage by strictly adhering to CorporateTraining
Managed financial operations including the analysis of monthly profit and loss statements, inventory control, payroll and sales.
Received incoming shipments and reviewed contents against purchase order for accuracy.
Verified proper temperature levels on all inbound merchandise requiring refrigeration.
Rotated stock by code and receiving date.
Verified and recorded the count and condition of product received.
Oversaw hiring and training of new employees.
Reported inventory balances and cycle counts in both the ERP and WMS systems.
July 2004 to August 2005
Boston Market Irving, Texas
General Manager
Directed daily operations for a fast-casual multi-chain restaurant; supervised the activities of twenty plus full and part time employees as well as two well trained and highly motivated full time managers.
Reduced cost of sales from 36 percentage to a budgeted 29.5 percentage, while increasing sales 25 percentage .
Received Best Labor and Food Cost Award for the region well trained and highly motivated full time managers.
Reduced cost of sales from 36 percentage to a budgeted 29.5 percentage, while increasing sales 25 percentage .
Received Best Labor and Food Cost Award for the region in the month of July '05.
Managed financial operations including the analysis of monthly profit and loss statements, inventory control, payroll and sales.
Feb, 2004 to Jul, 2004
Nothing But Noodles Addison
General Manager
Helped build this 3500 square-foot restaurant from ground up.
Set up interior, kitchen and kitchen equipment.
Scheduled, trained and managed staff of 25.
In charge of all marketing including radio and print ads.
Also, incorporated catering; which included offsite and in-house parties.
Managed financial operations including the analysis of monthly profit and loss statements, inventory control, payroll and sales.
Jan, 2000 to Feb, 2004
Burch Management Dallas, Texas
Lead Manager
Managed two different concepts while working for Burch Management.
Nick's Sports Complex included everything from wide screen TV's to a Karaoke bar; as well as having a full time lunch and dinner menu.
On the other side of the spectrum, I was a part of the management team in an upscale gentleman's club which included a 4 star dining facility.
Oversaw all aspects of the business including the sourcing of goods, changes to services offered and promotional opportunities.
Managed financial operations including the analysis of monthly profit and loss statements, inventory control, payroll and sales.
Managed all Human Resources issues, skilled at problem resolution.
Successfully handled all public relations issues.
Dec, 1999 to Jan, 2000
Silver Tray Catering Plano, Texas
Sous Chef
Responsible for all kitchen operations including buffets, banquets and all special event catering.
Maintained food cost analysis, inventory, budgeting and purchasing.
Oct, 1997 to Dec, 1999
Line Cook for Marty's Wine Bar Oak Lawn Dallas, Texas
Responsible for appetizers, salads and desserts.
In charge of food preparation for private parties in the restaurant.
Promoted twice in a span of 9 months for outstanding work ethic, as well as my performance in the kitchen.
Education
1998 AIMES Academy of Culinary Arts Dallas, Texas
Working towards a culinary certificate.
1985 Woodruff High School Peoria, Illinois
High School Diploma
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