Desire’e Harper-Blackmon, CBP

*** *. ***** ******

Virginia Beach, Virginia 23452

757-***-****

ac2bjn@r.postjobfree.com

Summary of Qualifications

•Results-driven management professional with over 25 years progressively responsible experience in kitchen, dining room, retail and cafeteria management

•Managed daily operations in fast-paced environment, focused on customer service, cost analysis, marketing strategies and quality control

•Developed a climate of trust through open communication practices, consistency, and appropriate responses to challenges and individual performance issues. Insure integrity while achieving goals and standards

•training, coaching, motivating, evaluating performance, and providing feedback and direction

•Execute store, area, and company activities to drive and grow sales performance

Professional Highlights

Food & Beverage Manager

Wawa, Hampton Roads, October 2014 March 2017

•Ensure accurate stock levels by performing precise cycle counts and monitoring ordering of product and supplies with a computer and/or handheld device. Review the results on the store’s computer and/or handheld device and make the necessary changes. Prepare action plans to address off standard items.

•Respond in a timely manner to any product recall and follow established processes. Analyze food service and beverage results and trends and prepare action plans to leverage the store’s fresh food strengths, and address areas of opportunity.

•Coordinate daily food service assignments and activities of associates in the food service and beverage area.

•Ensure execution of established safety, security, quality and store operations policies, procedures and practices listed in training materials and other publications.

•Follow proper coding procedures. Check expiration codes and inspect all items once during shift. Pull expired items, document and discard. Keep work oven area stocked by moving product from freezer and/or cold box to the work station.

• Inspect all food items in deli to ensure the proper temperature and freshness. Maintain the quality of all food items.

•Adhere to all Wawa safety standards.

•Work in cold box and/or freezer for extended periods of time in temperatures around or below freezing. Stack, lift, move, and empty filled crates. Use a ladder when stocking higher shelves. Stock shelves with products and supplies to ensure in stock conditions at all times including dry storage, deli area, refrigerated/freezer items and grocery items.

• Lead by example by acting safely at all times and prevent others around you from acting in an unsafe manner. Prove and consistently demonstrate skills in exceptional customer service, relationship building, effective communication, and the ability to multi-task.

Managing Partner

KBP Foods- KFC, August 2013 to September, 2014

•The role has a strong hospitality element, ensuring that the restaurant delivers high-quality food and drink and good customer service. It also includes activities common to business managers within any sector, overseeing marketing, sales, operations, finance and human resources management: organizing stock and equipment, ordering supplies, overseeing building maintenance, cleanliness and security;

•financial management: planning and working to budgets, maximizing profits and achieving sales targets, controlling cash in the restaurant, administering payrolls

•people management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling

•reporting to and attending regular meetings with the company owners;

•establishing relationships with the local community and undertaking activities that comply with the company's corporate social responsibility programs.

Food Service Manager

Gourmet Services, Inc., Hampton University, September 2012 to April, 2013

•Plan, organize, and coordinate the activities of 200 employees for a three story cafeteria

•Oversee the inventory and ordering of food and beverage, equipment, and supplies

•Monitor food preparation methods, portion sizes, and the overall presentation of food

•Comply with health and food safety standards and regulations

•Establish standards for personnel performance and customer service

Assistant General Manager

Friendly’s Restaurant, Chesapeake, Virginia, June 2011 to August, 2012

•Ensured compliance with all company policies, procedures and standards encompassing safety, security, cash handling, and banking measures to control losses

•Acted as a role model of appropriate actions and behaviors, and insured compliance with store operating principles

•Managed food ordering, inventory, and delivery processes

•Supervised open and closing procedures, standard ops, walk-through, and pre/post shift meetings

General Manager

Johnny Rockets Inc., Virginia Beach, Virginia, February 2006 to July 2007

•Hired as Assistant Manager; promoted after 8 months to General Manager

•Managed costs by monitoring individual restaurant profit and loss performance, conducted one-on-one coaching with store assistant managers and employees

•Worked directly with district and store managers on problem solving and process improvements involving operational and employee related issues. Developed strategies to improve performance

•Maximized profitability through relationship management with guests, community partnerships, and fund-raising programs. Complied with project request deadlines through effective time management, priority setting and budget analysis

Kitchen Manager

Old Country Buffet, Inc., Hampton Roads area, Virginia, April 2000 to January, 2006

•Monitored production flow charts, supervised all deliveries, food costs, inventory, safety and security measures, and equipment maintenance for food service

•Hired, scheduled, and trained up to 55 employees with minimal labor costs

•Created an environment of teamwork, enthusiasm, and customer service in restaurants, consistently recognized employees for their contributions and celebrated successes

•Responsible for communicating and implementing company training programs, new product roll-outs and policy or procedure changes through effective communication, and follow-up

Assistant Manager Fuddruckers, August 1998 to March 2000

Assistant Manager I Burger King Corporation, May 1989 to July 1998

Education

Bachelor of Business Administration in General Management Bryant & Stratton College, Virginia Beach, Virginia, December 2009

Associate of Applied Science in Business Administration Central Texas College, Killeen, Texas, August 1986

Completed Environmental Health Internship, summer 2009 with Portsmouth Department of Health, Certified Food Manager

Certified Business Professional, International Business Training Association 2008

Founder and 1st President of SHRM (Society of Human Resource Management) Student Chapter at Bryant & Stratton, Virginia Beach Campus

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