Manager Executive Chef Production supervisor
Resume:
RICHARD C. BENNETT
Ruskin FL. 33570
ac5oks@r.postjobfree.com
OPERATIONS MANAGEMENT BUSINESS ANALYST
Proven Leader/Manager Cohesive Team Builder Adaptable, Loyal, Dedicated, & Hardworking
Experienced in inventory and production management, staffing, scheduling, purchasing and financial oversight.
Superior customer relations skills; focused on customer satisfaction and loyalty.
Able to adhere to deadline, anticipate issues, and proactively seek “outside the box” solutions.
Solid leadership skills; oversee crews ranging from 25-150.
Proficient in Word, Excel, PowerPoint, P & L statements, and SAP.
EDUCATION
Master of Management, Specialization: Strategic Leadership, Graduated, December 2014
Walsh College, Troy, MI
GPA: 3.6
Graduate Certification, Human Resources Management, Graduated, June 2016. Walsh College, Troy, MI
GPA: 3.3
Bachelor of Fine Arts, Concentration: Studio Art, 2010
Eastern Michigan University, Ypsilanti, MI
EMPLOYMENT
Supervisor, 2002-Present
Trijicon, Inc., Wixom, MI
Design and manufacturer of gun-sight optics for military, law enforcement, Homeland Security, and civilian applications
Oversee production of four product lines on first shift.
Managed crews ranging from 8 to 30; participate in interview process, training, performance evaluations, and discipline
Coordinate all orders and packaging of components and accessory orders for all departments (20 product lines)
Successfully eliminated backlog of orders by diversifying crews and learning details of multiple product lines
Supervise and communicate with repair techs to coordinate repairs and upgrades for customers including U.S. Marine Corps, U.S. Army; ensure work is completed by deadlines and to specification
Executive Chef, 1998-2001
Total Golf Inc., Milford, MI
Served as Executive Chef and Assistant General Manager for Brentwood Golf & Country Club
Oversaw all dining and banquet facilities, inventory, purchasing; developed menus and priced offerings
Hired, trained, and scheduled staff
Worked with public to plan and coordinate events (weddings, golf outings) for gatherings of up to 350 guests
General Manager, 1994-1998
KFC, Ypsilanti, MI
Brought in to revive financially struggling unit; turned location around in six months to become profitable and ranked second in sales for the district
Coordinated all aspects of staffing, training, inventory, and finances
Conducted Strict oversight of inventory to maintain quality
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