Manager Customer Service
Resume:
Dale D. Messina
New Orleans, Louisiana, 70124
***********@*****.***
Madam/Sir:
Thank you for the opportunity to apply for a management role with your company. Following your success and observing your high standards, feel I would be an ideal candidate for any management position in your organization. I possess the necessary skills to be successful in any position that you might offer.
I am a proactive professional who has, over the course of my 43-year career, developed a skill set directly relevant to any management role. Roles might include:
- To create new and exciting dishes for a long list of loyal customers thus maintaining their interest.
- To insure both the front and the back of the house are operating at their top efficiencies and to keep standards as high as they should be maintained.
- To be available and accommodating to all guests, providing great attention to detail so that their dining experiences are memorable and unique.
Overall, I have consistently demonstrated leadership, problem-solving, and multitasking abilities in every aspect of my Co-General Manager/Maitre d’ role at Tony Angello’s Ristorante’. I invite you to review my detailed achievements in the attached resume.
After reviewing my resume, I hope you will agree that I am the type of competent and competitive candidate that you are looking for. I look forwarding to elaborating on how my specific skills and abilities will benefit your organization. Please contact me to arrange for a convenient meeting time.
Thank you for your concideration, and I look forward to hearing from you soon.
Most Sincerely,
Dale D. Messina
Dale D. Messina
6580 Catina St.
New Orleans, Louisiana, 70124
***********@*****.***
CAREER OBJECTIVE
To use my 40+ years of experience under the tutelage of one of the true icons of the restaurant industry in New Orleans and to bring my 4 generations of "family" in following me to experience other great restaurants in this great city. To work for a group who will look forward to using my skills, experience and passion for the business and to bring positive results to their establishment and entire operation.
WORK EXPERIENCE
Tony Angello's Ristorante' New Orleans, LA
Co-General Manager and Maitre d' Mar 1973 – Dec 2016
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining room and kitchen.
Assess staffing needs, and recruiting new staff.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Take dining reservations.
Manage the movement of food and wine into the dining room in a timely manner at the intended temperature and presentation set forth by Mr. Angello.
Receive and greet guests, assist them in making choices of menu options and guide them in selecting wines that would be appropriate.
EDUCATION
UNIVERSITY OF NEW ORLEANS New Orleans, LA
Hotel, Restaurant and Tourism Management
Played semiprofessional rugby with the Crescent City Rugby Club.
BROTHER MARTIN HIGH SCHOOL New Orleans, LA
ADDITIONAL SKILLS
Very good knowledge of the tools of Charcuterie and most drying with most curing salts, cultures, most often Bactofirm T-SPX at 25G for 200Kg, along with humidity and temperature parameters. With a very good working knowledge with Instacure #2 and induced molds.
Basic cheese making, Ricotta, Ricotta Salata and Mozzarella cheese.
The art of fresh pasta, including all shapes with or without stuffing. Pork and eggplant stuffing a specialty.
Fresh sausage that reaches all cultures. Specializing in sweet Italian sausage with anise in lieu of fennel and a touch of white wine and Romano cheese.
PUBLICATIONS AND PRESENTATIONS
Took part in a 4 hour taping of "A Cooks Tour" hosted by Anthony Bourdain and worked with his producer, Dianne Schutz for 2 weeks prior to the shoot, setting and designing the sets and time lines. Also worked with Chris Collins, owner, director and one of the cameramen involved in the shoot for Zero Point Zero Productions.
Was interviewed by freelance producer and director John Miles for a news special regarding businesses and individuals coming back after Hurricane Katrina. The show was aired on Al Jazeera English and was seen around the globe.
Have 13 recipes published, including one for Redfish Nouvelle Orleans that was acknowledged by Walter Mc Ilhenny, president of Tabasco and was sent a letter written by him in regards of using his product in the dish.
Was invited to be "Guest Chef" at a remote fly in lodge 400 miles north of Vancouver, BC Canada. The owner of West Coast Resorts asked me to work with his Executive Chef in instilling some new ideas for pleasing guests with discriminating palates.
Invited to give a cooking demonstration at a local hospital for a group of 300 who were partaking in a "Get Healthy" day.
Quoted in a Zaget Guide for the New Orleans area.
Subscribe and read, but not limited to these trade journals:
National Restaurant News
Full Service Restaurants
Wine Spectator
Eater Daily,Eater, Eater, New Orleans and Eater, DC
Amassed a library of over 300 food and dining related books.
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