Customer Service Management
Resume:
YANIV STELTZER
*** **** *** ****** **, ***** U.S.A.
********@*****.*** 732-***-****
Summary of Qualifications:
High-energy hospitality and culinary management professional with exceptional organizing skills and an extensive background in the following broad based competencies.
*Hospitality Management *Food Cost Analysis
*Hospitality Business Software *Culinary Arts
*Customer Service *Food & Beverage Management
*Financial Management *Facilities Management
*Hotel Administration *Marketing
Summary Statement:
Being responsible for efficient operations and my educational experience has contributed to many years of success in the hospitality industry. My strongest asset is to enter into a business operation and absorb and contribute to the culture and methods. I am a hard working self-disciplined professional with a positive attitude and I look forward to contributing and making an impact on your company
Objective:
Seeking a position in the Food & Beverage Industry:
Work Experience:
Phat Deli & Restaurant Vancouver, Canada
Cook/Supervisor May 2012-Nov 2012
o Inventory/Purchasing for the restaurant on daily basis.
o Training of new employees; supervised a staff of five.
o Prepare soups, salads, and any other prep for the day as needed,
o Serve food out to customers table when order is ready.
o Helping out co-workers preparing the sandwiches.
o Cooking eggs and working on the fryer station.
Doolan’s Shore Club Spring Lake, NJ
Intern/Line Chef/Management Fall 2010
o Supervised kitchen and dining room staff to work efficiently/effectively.
o Worked as an intern in all the different departments to improve management skills.
o Worked with kitchen staff to prepare food for restaurant and banquet service.
o Food cost the entire menu to help lower costs.
o Designed new inventory spreadsheets to help organize and control food stock.
Spring Lake Bath and Tennis Club Spring Lake NJ
Line Chef/Supervisor 2005-2011
o Training of new employees.
o Inventory and purchasing of food.
o Prepare food for lunch/dinner service, then working on hotline during service.
o Making soups, sauces, and other items needed.
o Work quickly and efficiently to ensure members’ satisfaction.
o Gaining knowledge of the food and beverage industry and banquet services.
.Education:
The Richard Stockton College of New Jersey > Pomona, NJ
Bachelor of Science Degree in Hospitality Tourism & Management Graduated: 2010 GPA 3.52.
Brookdale Community College > Lincroft, NJ Associate of Applied Science Degree in Culinary Arts
Graduated: 2007: 2 years of kitchen and dining room facility training.
GPA: 3.78 1 year of academic studies.
ServSafe Sanitation Certificate score of 89%
Member of ESD (Eta Sigma Delta) Hospitality Honors Society
Activities/Interests: (Clubs participated during college)
Co-even planner, Jewish Student Union/Hillel Club.
Treasurer, RSC Hospitality Management Society.
Social Chair Position of NJ Community Water Watch/Energy Corps.
Going to gym, staying active, eating healthy, cooking for friends/family
Computers:
Knowledge of Microsoft Word, PowerPoint, Excel and various other programs used in food service industry.
Contact this candidate