Customer Service Manager
Resume:
Brian Rumsey
Email: *********@********.***
Address: ***** ******* ***
City: Tehachapi
State: CA
Zip: 93561
Country: USA
Phone: 661-***-****
Skill Level: Director
Salary Range: $55,000
Willing to Relocate
Primary Skills/Experience:
See Resume
Educational Background:
See Resume
Job History / Details:
Brian Rumsey
49517 Michael ave.
Tehachapi, CA 93561
*******@*****.***
Skills and Strengths
Leadership as Executive Chef and Restaurant Manager, Event Management, Marketing, Trained in Classic French Cooking Technique, Time Management Organization Skills, Kitchen Equipment Maintenance, Cash Handling and office Procedure, Specialized Diets in Hospitals and Schools, Problem Solving and Mediation, Outstanding Customer Service, Impeccable People Skills, Published Food Writer The Culinarian, Creative Specials, Union Negotiations
Associations and Certifications
CCC, CCA, CEC, ServSafe Certified, First Aid/CPR, OSHA Safety Supervisor, National Restaurant Association Member, Le Cordon Bleu Wine Club, Le Cordon Bleu School Newsletter, Freelance Food Writer, AOS Culinary Management Le Cordon Bleu, Diploma Culinary Arts Le Cordon Bleu, Sommelier Steward, Six Sigma Lean Management Training
Experience
Executive Chef, Aramark Higher Education, CSU Bakersfield, Bakersfield CA Jan 2012 to Present
Manage all aspects of food service on campus, multi-unit management experience, high volume catering, develop cycle menus, balance food and labor costs, problem solving, event planning, live culinary demonstration, training and development, alcohol beverage service
Restaurant Manager, Amvee Corp. Tehachapi, CA November 2010 to December 2011
Manage crew of 40+ employees, maintain strict adherence to Brand Standards compliance with corporate policies, spec line cooking and training of kitchen staff, training of wait staff, customer service and escalation training, profit and loss, audits and restaurant accounting, control food and labor costs
Lead Bartender/Wine Steward, Sunseris Liquor, El Monte CA, December 2008 to February 2010
Manage crew of 12, off site bartender, fast paced catering environment, manage inventories, team leadership (Per deem employment while in college)
Chef De Cuisine, Chiaso Fine Italian Dinning, Santa Clarita CA, March 2001 to May 2008
Assisting the Executive Chef with; plating, specials, menu development, managed all aspects of the kitchen, hiring and training of both front and back house staff, wine selection, food and labor cost control, inventory management
Head Chef/Banquet Chef, Ice Station Grill, Santa Clarita CA, June 2000 to March 2001
Upscale caf dinning with a fine dinning banquet center, manage labor/food cost, profit and loss, product ordering/pricing, menu creation, banquet planning for up to 600 covers, opened the restaurant and develop HAACP for establishment
Head Line Cook, TGI Fridays, Santa Clarita CA, June 1999 to June 2000
Training staff, line cooking saut/grill/garde manger/fry, policy enforcement, plating, quality control, coordinate 5 station line, expedite orders
Sous Chef, The Ridges Country Club, Wisconsin Rapids WI March 1995 to June 1999
Assist chef with menu planning and specials for a fine dinning service, lead line cook, train staff, butcher meat and game including deer, elk, bear, seafood, wild pig, manage banquets up to 1200 persons and event catering on and off site
Other Experience and Volunteer Work
Private Chef, Gourmet food writer, Glazier 2002-2007, Externship Chartwells K-12 dinning William S Hart School district, Kitchen Manager -Henry Mayo Hospital, unpaid stage at Spago and The Water Grill Restaurant Consult Bellas Gourmet, Red Stone Pizza and Bella Cocina
Education
Le Cordon Bleu College of Culinary Arts, February 2009 thru June 2010
Pasadena, CA
Associates of Occupational Studies, Culinary Management and Culinary Arts, Diploma Culinary Arts
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