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Manager Customer Service

Location:
Flint, TX, 75762
Posted:
September 09, 2017

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Resume:

Ian Woods

Phone 405-***-**** Email: ac178x@r.postjobfree.com

Work History

Emerald Bay Club

*** *. *** ***** ******* TX Feb 2015 - May 2016

Food & Beverage Manager: Created new recipes and cost out each item then implemented them in new menus that I developed. Raised guest satisfaction by training Front House staff to provide exceptional service and Back of House team to create outstanding dishes. Ended 2015, under budget for labor and food cost. Developed the 2016 P&L to continue raising revenue. This is a nonprofit organization so could not show profit. Catered special functions: birthdays, weddings, tournaments, from 10 to 450 people. Responsible for ordering, inventory, scheduling, sanitation and training. Interacted with members to hear their desires and implemented their ideas. Started a monthly cooking class for the members and a monthly Chefs’ Table. I was very passionate about this position. Loved this community and the members. New GM terminated my contract as well as many of the staff to bring in his own team from his previous position.

The Trails Golf Club

3200 S Berry Street Norman OK Aug, 2013 - Feb 2015

Food and Beverage Manager/Executive Chef: Responsible for the operations of restaurant, bar and all catering events. Oversee the daily operations of the kitchen and ensure the highest food quality for the members. Created daily features and monthly specials. Adhere and maintain company budget guidelines, used a monthly P&L to forecast and budget costs. Menu and recipe development in addition to ordering, inventory and scheduling. Adhere and maintain budget compliance for food and labor costs. Provide training of all kitchen and Front house personnel. Coordinate and execute all special events for members. Maintain sanitation and food to state health department code requirements.

This position was a stepping stone to help develop myself. An opportunity was presented to take a position in my hometown and use what I had learned in a larger capacity.

Dickey’s BBQ Pit

820 Aspen Broken Arrow, OK Dec, 2012 - June 2013

General Manager: Oversee all operations of running Dickey’s: ordering, scheduling, catering, sanitation, and great customer service. Adhere and maintain company budget guidelines, used a monthly P&L to forecast and budget costs. Sales were at $32,000 monthly in December 2012 and as of June 2013, sales rose to $48,000. This is due to setting a high standard in customer service and exceeding our guest’s expectations.

My wife was transferred back to OKC, so had to resign. This position gave me a chance to deal with customers directly, learn to use P&Ls and control FOH and BOH costs.

Town Village

8222 S. Yale Ave Tulsa, Ok Jan 2012 – Dec 2012

Executive Chef: Oversee the daily operations of the kitchen and ensure the highest of food quality for all residence. Assist in menu and recipe development in addition to ordering, inventory and scheduling. Adhere and maintain budget compliance for food and labor costs. Provide training of all kitchen personnel. Coordinate and execute all special events for residents. Maintain sanitation and food to state health department code requirements.

The company that ran The Village, sold out. The new company went to prepackaged, premade, microwavable food. I could not work in that kind of environment.

Bourbon Street Café

100 E California Ave OKC, Ok Dec 2010 – Jan 2012

Sous Chef: Management responsibilities of ensuring kitchen operated above company standards on food and sanitation. Trained staff on recipes and proper cooking procedures. Achieved proficiency in all methods of culinary techniques. Restaurant sales monthly were $480,000. This was a high volume location in Bricktown, OKC

My wife was transferred to Tulsa and after a few months, I also moved to Tulsa with the family. The store gave me the experience of fast paced, high volume, full service atmosphere.

Cambria Suites

SW 19th St OKC, OK Dec 2009 – Dec 2010

Manager/Chef: Management responsibilities of ensuring kitchen were run above company standards for both food and sanitation. Created and implemented menus for all special events at hotel for guests as well as everyday menus. Also responsible for ordering and inventory both for restaurant and bar and all special events. I not only cooked but ran the bar and learned about drinks, costs and ordering.

I left Cambria Suites so that I could create and cook in a high volume restaurant and be able to use my talents for other than cooking hamburgers and chicken strips. This position gave me the experience of scheduling, ordering, catering and inventory on my own.

Skirvin Hilton

1 North Broadway, OKC OK June 2007 – Dec 2009

Sous Chef: Management responsibilities of running a kitchen above company standards both in food and sanitation. Did ordering and planned menus and created nightly features in a 5 star atmosphere to exceed guest’s expectations. Performed "Chef's Tastings" for 7 course meals for guests.

This position taught me the aspects of fine dining along with the 5 star catering the Skirvin was known for. I left the Skirvin to take a manager position.

Applebee’s

Columbus MS June 2004 – May 2007

Longhorns

Winter Haven, FL June 2001 - May 2004

Sonny’s BBQ

Anderson, SC June 2000 – May 2001

The 3 above restaurants, I was a line cook/corporate trainer. Left because my wife was a General Manager who went to restaurants with her company to turn them around to be profitable.

Garfield’s Restaurant & Pub

OKC, OK July 1997 – May 2000

Line Cook/Trainer

USMC

Food Service Specialist 1993 - 1997

Dreams on a Cloud

Columbus, MS May 2002 - June 2012

Owner/Operator: Created recipes, unique styles of cakes and baked products. Always created 1 of a kind cakes. Catered events to include bridal shows, weddings, birthdays, city functions, and shows. Ensured delivery, set up and service exceeded our guest’s expectations. Worked with the city TV and radio stations to market the company. This was mine and my wife’s company.

Schools

Francis Tuttle Culinary Arts

Serve Safe Management

TABC Certified

References:

Mrs. Jodi Wilson 903-***-**** Board Member Director of Food & Beverage

Mr. Bo Branyan 218-***-**** Head Golf Pro

Miss Katie Guthrie 405-***-**** Manager



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