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Manager Customer Service

Richmond, Virginia, United States
February 05, 2018

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Bob James

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

Unit ***

Richmond, Virginia 23223

Cell Phone: 804-***-****



Seeking a challenging management position in food service that allows me to use my creativity, experience and skills in food preparation, presentation, purchasing, inventory and management, a position where I can grow professionally while teaching others so they can attain their career goals.

Business Summary:

Detail oriented team player.

Innovative with proven organizational abilities.

Excellent written and oral communications skills.

Strong cost control and inventory management skills.

Very good menu development and catering background.

Extensive experience with purchasing food, alcohol and supplies.


June 2017 – still employed – DeFazio’s Catering – Richmond, VA


Helping out when needed. Duties included prepping of foods for events, loading and unloading of catering vehicles, setting up events, display station cooking (carving station and pasta station), break down od events.

Sept 2017 – still employed – Natalie’s Taste of Lebanon – Henrico, VA

Assistant GM

Assisted the GM with the daily operations of the restaurant. Duties included purchasing food and supplies, audits of servers, cash accountability, opening and closing of the restaurant, assisting the cooks as business dictated, dishwashing, interviewing potential employees.

January 2016 – January 2017 – The Tobacco Company Restaurant – Richmond, VA

Sous Chef

Assisted the Executive Chef in a very high volume restaurant. Duties included purchasing food and supplies, expediting the line during lunch and dinner service, training new line cooks, daily meat inventory, cut and trim steaks and seafood, managed the kitchen in the absence of the Executive Chef.

March 2015 – January 2016

Tourism Ambassador

After much thought, I decided to take a career break. During this time, I traveled a little and I volunteered for numerous local organizations (The Folk Fest and the UCI Bike Race, for example). I became a Certified Tourism Ambassador for the Richmond Region. I was on the Culinary Committee for Savor, a fund raising dinner that benefits The Doorways (formerly the Hospital Hospitality House).

May 2014 – March 2015 – Southern Season – Richmond, VA

Cooking School Manager

I was part of a team of department managers that opened the third store for Southern Season. My focus was the Cooking School. Responsibilities included hiring staff of culinary teachers, scheduling volunteers, scheduling guest chefs, writing a quarterly class schedule, obtaining all ingredients needed for classes and booking the Cooking School for private classes and events.

July 2013 – Dec 2013 – IHOP #584 – Mechanicsville, VA

General Manager

Upon successfully completing the IHOP 202 Restaurant Manager Training Program, I was awarded the position of General Manager of the Mechanicsville IHOP location. This is one of eighteen IHOP restaurants in the mid-Atlantic owned by VCM, a franchisee.

Feb 2013 – July 2013

Home Renovator

I sold my share of Sticks Kebob Shop back to my partners. This allowed me the time and money necessary to renovate my Mom’s house that I inherited after my Mom’s passing. The house sold in December, 2013.

June 2008 – Feb 2013 – Sticks Kebob Shop – Richmond, VA

General Manager/Co-Owner

Opened the Richmond location of Sticks Kebob Shop, a three restaurant chain, based in Charlottesville, Va. The menu consisted of Mediterranean style kebobs and sides. Grew sales from under $500.00/day to $2800.00/day through consistently great customer service and outside catering. Hired all opening staff, some of whom are still employed there. Duties included cash accountability, training, P&L, inventory, food and supplies ordering and maintenance of all equipment. Staff of 20.

2002 – March 2008 – Chipotle Mexican Grill – Charlottesville, VA

General Manager

Assisted in new store opening in Manassas, Va. after a six week training program in Columbus, Ohio. Responsibilities included hiring and training new staff and maintaining the day to day operations. Staff of 20 employees. Opened new store in Stony Point Fashion Park in Richmond and one in Charlottesville. Duties included hiring and termination of crew, cash handling and deposits, training, writing budgets, P&L analysis, inventory control and food ordering.

2001 - 2002 – The FBI Academy – Sodexo USA – Quantico, VA

Chef Manager/Purchasing Agent

Serving 700 - 1000 agents breakfast, lunch & dinner, seven days a week, all served buffet style. Implemented a 3 week rotating menu cycle for all meal periods. Prepared for and served visiting dignitaries such as John Ashcroft and Robert Mueller.

1999 - 2001 - Alfa Laval - Sodexo USA - Richmond, VA

Chef Manager

Directed the kitchen operations at Alfa Laval. Alfa Laval is unit feeding about 200 employees with some formal catering. Responsible for hiring, training and supervising a culinary staff of 5. Played an integral role in initiating HACCP procedures, production systems and our corporate inventory and order systems. Was a member of our regional opening team.

1999 - Federal Reserve Bank - Sodexo USA - Richmond, VA

Executive Chef

Help direct kitchen operations at the Federal Reserve Bank. The Fed is a multi level unit with a Formal Executive Dining Room and a large catering department that services The Fed and three tenants. The cafeteria serves eighteen hundred customers a day while the Executive Dining serves fifty guests a day in four dining rooms. A staff of three handles catering. Hire, train and supervise a culinary staff of 6. Exclusively responsible for Executive Dining. Was a member of a team of chefs that went to help turn around one of our country club accounts.

1998 – 1999 - The Stone Hearth Restaurant - Ruther Glen, VA

Executive Chef/Catering Director

Small fifty-seat restaurant owned by friends. Responsibilities included menu and recipe development, setting up inventory programs, employee manuals and training, consulting about the daily operations of the restaurant (including cash and food cost controls) and to re-establish my old catering business.

1996 – 1998 - The Tobacco Company Restaurant - Richmond, VA

Executive Chef/Purchasing Agent

250 seat fine dining restaurant featuring American regional food. Responsibilities included menu and recipe development, effective cost control management, staff training and development, sanitation programs, insure the maintenance of the kitchen facilities and equipment, set up a computer inventory program, order and maintain all inventory (food and alcohol) and coordinate all special events.

1994 - 1996 - The Annabel Lee Riverboat - Richmond, VA

Executive Chef

Responsibilities included menu and recipe development, order and maintain all food inventory, staff training, interview new hires, food cost accounting and coordinate all special events.


1982 – 1985 - Certified Cook - ACF Chefs Apprenticeship Program - Richmond, Va. Graduated first in my class.

1986 - Three week Garde Manger course at The CIA in Hyde Park, N.Y.

Professional Activities:

Former member of the Virginia Chefs Association.

Judge for the ACF Apprenticeship Program for several years.

Former instructor of the first year apprentices.

Co-founder of The Virtual Visitor (a customer feedback mechanism).

Received the highest score in the country on national test for apprentices.

Serve Safe Certification recently expired, working on getting recertified.

References provided upon request.

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