Manager Customer Service

James A. Mason III

**** ***** ***** #*** ******* heights md 20743

Cell 202-***-****

***********@***.***

EDUCATION

Theodore Roosevelt High School 1980

Culinary of Washington 1991

Serve – Safe Certified 2010

HACCP Certified 2010

OSHA Training 2009

Brand Certified 2010 - 2012

AWARDS

Team Leadership Award 2005 - 2012

Merit Of Excellence Awards 2007 - 2010

Performance Accolades 2005 - 2014

AREAS OF EXPERTISE

Over 30 years of experience in foodservice production, and operational management.

Knowledge of current planning, organizational and development processes within the food industry.

Strong work ethic, character, communication skills and leadership qualities.

Works well with customers and vendors.

Strong knowledge of forecasting of sales, profits & loss reporting, budgets, record keeping, reporting operational transactions and daily results & personnel requirements for day to day operational needs.

Excellent communication and organizational skills with the ability to work well independently

EMPLOYMENT HISTORY

Supervisor FOH/BOH October 2015/present

American University 4400 Mass Ave N.W Washington dc

Gm William power 202-***-**** may be contacted

Responsible for cooks production and training of cooks sanitation of food as well as product proper food handling and portion control and waste managing and cost control employee walk and talk thru assignments of B.o.h .Responsible of Dinning room set up and atmosphere of students and employees providing good customer service as well as presentation of all stations taste of product as with the cleanest of unit and equipment and time manager

Unit manager august 2013-november 2015

George mason university 6400 university drive Fairfax VA

GM Mark Arnold 703-***-****

Responsible for managing and supervising the over night shift having 25 employee

Under my supervision for the resident dinning and serving and providing meals from 5 station and responsible for training and cooks and utility workers and sanitation as well as special functions and working sometimes one on the client to make the students experience one of the most memorable possible and to assure a pleasant and clean and safe atmosphere one with

Unit Manager January 2010 September 2014

Employer: FDY, Inc. Bo jangle’s Restaurant

50 Massachusetts Avenue NE, Washington, DC 20002

Supervisor: Phyllis Develin, 202-***-****, may be contacted.

Responsible for management over 14 employees.

Responsible for training of all employees.

Responsible for the reviewing of applications and resumes, interviewing potential employees, hiring and firing of employees.

Hosted in-service workshops on a bi-weekly basis.

Work with vendors to insure accurate inventory ordering and delivery of food supplies.

Maintain scheduling of all employees.

Responsible for marketing & public relations to help promote new business.

Maintain and report to corporate the documentation, reporting and tracking of stores Profit & Loss and Budget & Labor Control.

Set up & management of Sanitation & Food Training

Responsible for Cash Control

Assistant General Manager December 2008 January 2010

Employer: FDY, Inc. Howard University

2400 6th Street NW, Washington, DC 20059

Supervisor: Tony Hicks, 704-***-****, may be contacted.

Responsible for operation of a board plan cafeteria within $10 million annual account.

Management and overseeing of 25 – 40 employees.

Responsible for providing employees with up to date food safety and professional growth training.

Maintain menu planning, product procurement, and meal implementation.

Responsible for maintaining and providing up to date scheduling on employees.

Joined Operational Improvement Team & attended meetings to research and provide data and information, suggestions and new ideas on ways to improve profit margins of business to a higher standard than expected.

Retail Manager October 2007 December 2008

Employer: FDY, Inc. Bowie State University

14000 Jericho Park Rd., Bowie, MD 20715

Supervisor: Tony Hicks, 704-***-****, may be contacted.

Responsible for management of the day to day operations of retail venues on campus.

Responsible for the reviewing of resumes & applications, interviewing, hiring & placement of staff.

Managed staff of over 20 employees.

Accountable for tracking & reporting of cash, sales, expenses, credits, inventories, payroll, monies transferred & deposited.

Responsible for ensuring personnel is up to date with training and held accountable for enforcement of health code & professional service standards.

Chef Supervisor June 2006 October 2007

Employer: FDY, Inc. Sodexo @ Howard University

2400 6th Street NW, Washington, DC 20059

Supervisor: Tony Hicks, 704-***-****, may be contacted.

Supervised production line service.

Prepare and maintain menu planning & execution.

Responsible for sanitation of the overall unit and personnel practices.

Tracked, compiled and forecasted and maintained complete production logs for service line.

Responsible for weekly inventory tracking and reporting.

Responsible for preparing meals for 250 – 350 covers per meal period.

Contact this candidate