Customer Service Manager
Resume:
EARNESTO F. FORD
**** *. *** ******, **** Bluff Arkansas, 71603, 870-***-****, ac271o@r.postjobfree.com
EDUCATION
University of Arkansas at Pine Bluff
Field of Concentration, Business and Food Management, 1981-1983
PROFESSIONAL EXPERIENCE
HCSG, Little Rock, AR 2013-Present
Accounts Manager: Responsible for the supervision and coordination of activities concerning operations and staff development, Key Duties: Food preparation, menu planning, training staff, inventory management, kitchen, and storage maintenance.
Maintained a monthly food budget.
Attended several meetings with nursing facility staff to determine dietary issues.
Responsible for training, scheduling and supervising food service workers.
Attend Resident Council meeting monthly to ensure dietary request are met.
Maintains cleanliness of kitchen and food supplies in accordance with USDA standards.
Purchase food items and ingredients.
Collaborate with staff to put together daily meals.
Make dietary adjustments according to doctor's orders.
Ensured compliance with state and federal health and safety regulations.
Conduct and maintains employee records.
TYSON FOODS, Pine Bluff, Arkansas 2006-2013
Food Service Manager: Direct food service workers and other personnel as assigned for the purpose of maximizing the efficiency of the work force and meeting shift requirements.
Implement menu plans for the purpose of meeting customers' requirements.
Inspect received items of food and supplies for the purpose of verifying quantity, quality and specifications of orders and complying with mandated health requirements. Inventory food, condiments and supplies for the purpose of ensuring availability of items.
Maintain food service equipment for the purpose of maintaining safe operating conditions.
Manage site operations for the purpose of providing safe and efficient food services in compliance with health requirements.
Prepare documentation (e.g. daily menu production, quality control, payroll, etc.) for the purpose of providing written support and conveying information.
Prepare food and beverage items for the purpose of meeting projected meal requirements.
Respond to inquiries of customers, staff and the public for the purpose of providing information and direction regarding the type and cost of meals.
Stock food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
Train employees and evaluates job performance for the purpose of supporting them in the completion of their work activities.
Processing Supervisor: Managed various operations and working with supervisors in solving daily problems, keeping accurate records of returned product, providing continuous education on the importance of quality.
Maintained high production, quality, and yields while ensuring the safest working environment for team members is possible at all times.
Provided encouragement to Team Members in order to develop leading and productive team. Utilized human resources function for training, retaining, and counseling team.
Ensured positions were filled before start-up of production line. Managed team of 25-30 members daily and ensuring that each product is produced to Tyson Specifications daily.
ISLE OF CAPRI CASINO, Lula, Mississippi 2003-2006
Ex-Chef/Kitchen Manager: Responsible for supervision and coordination of activities concerning back-of-the-house operations and personnel hiring/development. Key Duties: Food preparation, catering, safety regulation, inventory management, maintaining storage facility, menu creation and management of all chefs and kitchen staff.
Trained employees in customer service and food preparation procedures in line with high-end establishment standards.
Demonstrated continuous commitment to reducing food and labor costs.
Reviewed and managed department P&L of purchases or requisitions, food items, supplies and equipment.
Key player in development of menu selections.
Effectively expedited lunch and dinner service with quality food.
Maintained the preparation of a 4-week rotation menu monthly.
2002-2003
Sous Chef: Led operations of $1 million/year restaurant kitchen. Directed and motivated food preparation on behalf of full service gourmet restaurant. Oversaw meal readiness for breakfast, lunch, and dinner and assisted Executive Chef with every aspect of daily restaurant operations, including food/supply and inventory control.
Catered a multitude of formal affairs for up to 500 people.
Demonstrated continuous commitment to reducing food and labor cost.
Trained employees in customer service and food preparation procedures in line with high-end establishment standards.
Maintained the preparation of a 4-week rotation menu monthly.
Key player in development of menu selections.
Organized additional culinary and quality assurance training among all cooks in the department.
Established and maintained all vendor relationships to maintain food and supply cost to ensure increased profit within department.
TYSON FOODS, Pine Bluff, AR 2000-2002
Shipping and Receiving Manager: Managed production staff of 15-25 employees that were responsible for maintaining inventory management daily.
Conducted Quality Assurance training of staff to ensure error proof inventory service.
Facilitated training on all powered industrial machinery for entire production staff.
Studied shipping notices, bills of lading, invoices, orders, and other records to determine shipping priorities, work assignments, and shipping and receiving schedules, utilizing knowledge of shipping procedures, routes, and rates.
Inspected material handling equipment for defects and notified maintenance personnel or contacts outside service facility for repair.
Determined routing and legal load limits of trucks, according to established schedules and weight limits of state.
Inspected loading operations to ensure compliance with shipping specifications and sealed loaded truck doors.
Received Forklift Operator Certification to train and develop team members.
Conducted monthly safety meetings for Shipping and Receiving Department.
Managed the logistic of shipping and receiving of all products.
TYSON FOODS, Cleveland, MS 1998-2000
Shipping and Receiving Manager: Managed production staff of 10 employees that were responsible for maintaining inventory management daily.
Conducted Quality Assurance training of staff to ensure error proof inventory service.
Ensured DOT of transportation requirements were met.
Oversaw incoming and outgoing shipping activities to ensure accuracy, completeness and condition of shipments.
Received Forklift Operator Certification to train and develop team members.
Conducted monthly safety meetings for Shipping and Receiving Department.
Managed the logistic of shipping and receiving of all products.
TYSON FOODS, Pine Bluff, AR 1992-1998
Shipping and Receiving Supervisor: Managed production staff of 15-25 employees that were responsible for maintaining inventory management daily.
Conducted Quality Assurance training of staff to ensure error proof inventory service.
Facilitated training on all powered industrial machinery for entire production staff.
Determined routing and legal load limits of trucks, according to established schedules and weight limits of state.
Studied shipping notices, bills of lading, invoices, orders, and other records to determine shipping priorities, work assignments, and shipping and receiving schedules, utilizing knowledge of shipping procedures, routes, and rates.
Inspected loading operations to ensure compliance with shipping specifications and sealed loaded truck doors.
Received Forklift Operator Certification to train and develop team members.
Conducted monthly safety meetings for Shipping and Receiving Department.
Managed the logistic of shipping and receiving of all products.
PINE BLUFF COUNTRY CLUB, Pine Bluff, Arkansas 1980-1992
Kitchen Manager: Responsible for the supervision and coordination of activities concerning operations and staff development. Key Duties: Food preparation, menu planning, training staff, inventory management, kitchen, and storage maintenance.
Implemented training courses for all cooks hired to ensure quality service.
Catered multitude of formal affairs for up to 800 people.
Maintained for successful operation of all banquets and special events.
Established and maintained all vendor relationships to maintain food and supply cost to ensure increased profit within department.
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