Customer Service Manager

Confidential User

Email: abqmo8@r.postjobfree.com

Address: Address Withheld

City: palestine

State: TX

Zip: 75801

Country: USA

Phone: 903-***-****

Skill Level: Director

Salary Range: $80,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

EXECUTIVE CULINARY MANAGEMENT PROFESSIONAL

Strategic Planning * Menu Development * Operations Management * Hiring & Staff Development * Inventory Management * Purchasing * Cost Reduction * Pricing * Financials & Budgeting * Safety * Sanitary Compliance * Event Management * Customer Service

Energetic, creative, goals-focused culinary professional with years of progressive experience. Background encompasses supervision and comprehensive knowledge of kitchen and dining room operations in restaurants, bakeries, catering, and other high-volume environments. Proven skills in developing and implementing policies and procedures to create standards of excellence in customer service, product quality, and profitability. A successful team player and autonomous manager able to build and maintain high-performance organizations. Specialize in American, French, Mediterranean, Southwestern, Asian, and Cajun.

CAREER TRACK

EXECUTIVE CHEF 2012 - Present

LAKEVIEW METHODIST CONFERENCE CENTER Palestine, Texas

Responsibilities include recruiting, hiring, and training kitchen personnel, supervise and schedule all food service staff, purchasing all food items and other equipment and consumables, annual budgeting, and the creation and testing of all new menu items.

EXECUTIVE CHEF 2005 - 2012

EDOM BAKERY & GRILL Edom, Texas

Provide effective management directing key business functions for this popular establishment featuring the finest ingredients and an ever-changing menu. Responsibilities include recruiting, hiring, and training kitchen and front-of-house personnel, developing and implementing policies and procedures, pricing to lower costs and increase revenues, purchasing of all food items and other equipment and consumables, annual budgeting, waste reduction, and the creation and testing of all new menu items.

Promote establishment through innovative marketing campaigns and special events throughout the local market.

Lead efforts creating innovative cuisine, including entres, side dishes, and a host of baked goods and desserts. Utilized local and seasonal ingredients, and superior presentation.

Pastry Chef of the Year 2012- Texas Chef Association

Texas Chef of the Year 2010- Texas Chef Association

Chapter Director 2008-2010, 2010-2012

Chapter Chef of the Year 2008

EXECUTIVE CHEF 2000 - 2006

STARS & STRIPES GRILL Fort Worth, Texas

MANAGER 1998 - 2000

COURTYARD CAF Fort Worth, Texas

Planned and managed daily operations for a specialty caf serving employees and visitors of the Fort Worth Science and History Museum. Coordinated and directed special catering events for new exhibits. - daily.

Recruited, hired, trained, supervised, and evaluated performance for a staff of 5-6 customer service personnel.

Monitored and purchased inventory of food and supplies to control operating costs and maximize profitability.

Named Chef of the Year, 2000, Fort Worth Chapter, Texas Chef Association, and named Who's Who of Professional Management, 2000.

MANAGER, PLAZA CAF / CHEF, CATERING DEPARTMENT 1997 - 1998

HARRIS METHODIST HOSPITAL Fort Worth, Texas

Planned and managed daily operations for an upscale restaurant serving professional staff, employees, and visitors of a 650-bed, full-service hospital. Developed new menu selections. Coordinated all catering for 8 - 15 special events and board meetings daily.

Recruited, hired, trained, supervised, and evaluated performance for a staff of 12+ personnel. Provided continuous training to ensure staff maintained high-quality standards established by the hospital.

Continued

Jackson M. York III, CEC Page 2

Monitored and ordered inventory of food and supplies 3 - 4 times weekly. Coordinated purchasing with Purchasing Department to maintain adequate inventory levels and control food costs.

Employee of the Year, Food Department, 1998, named Hometown Hero by the Fort Worth Star-Telegram, 1998, and received numerous letters of commendation from management and hospital visitors.

EXECUTIVE CHEF 1995 - 1997

SCOREBOARD Arlington, Texas

Recruited by owners to develop and implement menus and food service operations for a unique sports bar concept featuring Italian and Mediterranean cuisine. Continuously developed new menu selections. Directed all back-of-the-house activities and food preparation. Trained and supervised a staff of 12 kitchen personnel. Coordinated purchasing and inventory control

Designed a distinctive kitchen layout to simplify and improve efficiency of operations.

EXECUTIVE CHEF 1989 - 1995

LA CUCINA ITALIANO CAF & BAKERY Arlington, Texas

Managed back-of-house operations for a company with 3 restaurants, including 1 full-service with an in-house bakery, 1 cafeteria style, and 1 pizzeria style. Managed the bakery, which produced 85% of baked goods on-site. Supervised a staff of 35 kitchen personnel in 3 locations. Purchased and controlled inventory to maximize profitability.

Designed and implemented the off-premises catering program which produced 20% of monthly revenues.

Designed and conducted 2 cooking schools, 1 10-week school for adults and 1 4-week school for children.

Tarrant County Chef of the Year, named by the Texas Chef Association, 1994.

EXECUTIVE CHEF 1986 - 1989

MARSALA RESTORANTE Grand Prairie, Texas

Developed and prepared sauces, soups, and daily specials. Developed a food inventory guide for menu selections. Hired, trained, and supervised a kitchen staff of 8 - 10 personnel. Instituted the restaurant's first quality control standards.

Increased profits by decreasing food costs, from 40% to 31%, and labor costs from 35% to 22%.

SOUS CHEF 1985 - 1986

PARK CITIES CLUB University Park, Texas

EXECUTIVE CHEF 1984 - 1985

BY FARR THE BEST CATERERS Arlington, Texas

Created and implemented Rent-A-Chef, a program which designed and prepared gourmet meals for special occasions on-site at client's homes.

EXECUTIVE CHEF 1980 - 1984

CLUB CORPORATION OF AMERICA Dallas, Texas

Directed food operations for private club facilities operated by the nation's largest club management organization. Served as Executive Chef at the Odessa Petroleum Club and the City Club in Arlington.

LEARNING CREDENTIALS

CEC, 2006

American Culinary Federation

Additional courses, seminars and workshops include:

Effective Teamwork * Staff Development * Business Operations

Continued

Jackson M. York III, CEC Page 3

CERTIFICATES & LICENSES

Serve Safe Certification

ORGANIZATIONS & ASSOCIATIONS

Board Member, Texas Chef Association * Research Chefs of America * American Culinary Federation * Professional Bread Bakers Guild * Personal Chef Association * International Who's Who of Professional Management * Who's Who, Cambridge Group * World Association of Chefs Society

REFERENCES AND FURTHER DATA PROVIDED UPON

ESTABLISHMENT OF MUTUAL INTEREST

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