Manager Customer Service

Carl C. Moultrie

**** *. ******** **. ***. **, Charleston, SC 29407 Contacts: 843-***-****

Email: **************@*****.***

Resume Summary

Finest life experiences within several areas of the field of Business Management, Consumer Services, Operations Director and Culinary Arts. Within all the named fields, the experience became more of life lessons than a tour of the professional experience. Each field has taught the experience of leadership, budget balancing, individual skills, team member and most of all, the ability to create and satisfy the desire of the customer and the company for which I was apart. These experiences have also developed a strong and determined skill in the areas of communication, multitasking and task completion.

Now with a new task at hand within life’s experiences, I am consumed in the field of Drafting and Design Technology, for I am a recent graduated of ITT-Technical Institute. With this new knowledge growth, my future agenda shall deliver, with the use of previous skills, a career within these fields that will be beneficial to both the provider and the client with maximum effectiveness.

Education

ITT-Technical Institute, North Charleston, SC –December 2013

Associate of Applied Science in Drafting and Design Technology

Johnson and Wales Culinary Institute – Charleston, SC –June 1995

Graduate of Culinary Arts / Food Safety and Sanitation

Cooper River Education Occupational Center (CREOC) – North Charleston, SC –June 1991

Honor Graduate of Business Management / Drafting and Design

Proficiencies

CAD/Civil 2012, Rivet 2012, Inventor Pro2012, Navis Works 2012, Design 2013 and 3D Max 2012 –

Customer Service at the finest level with the guests wants and needs at heart and the companies best interest at hand.

Business Management with proven knowledge for complete budget control of both FOH and BOH requirements while continually growing the business.

Complete control of labor management as well as inventory and production management.

Well experienced in areas reading and writing of recipe book, menu, bar menu or wine list.

Well experienced in staff training in areas of company standards, customer service, time management, food preparation and self-pride for potential growth.

Professional Experiences

General Manager / Restaurant Leader

Capital Restaurant Group – Burger King / Tanger Outlet / Charleston Metro, Dec. 2016 - Present

Created a completely revived restaurant utilizing company standards, Burger King Model and past experiences.

Regained control of projected restaurant budget along with maximizing control of all areas of P&L. Trained and developed team members to reach goals such as management, shift leaders, trainers or just be the best at the position in which they are responsible.

Utilized skills for outreach to area consumers and businesses for continual client growth within a heavily saturated business community. Created a warm and welcoming environment within the company’s guidelines yet well above guests’ expectations.

Draftsman with Detail Product Research

Thunderfire Technologies, LLC- Summerville, SC- Oct. 2013- Feb 2014

Drafted all designed products that are new to the development for the beginning stages of the product in development.

Used all skills taught from ITT Tech and life’s resources to ensure the success of stage 1 for Thunderfire Technologies.

Received training of the drafting program Solid Works.

Restaurant Manager / Corporate Beverage Consultant

Clyde’s Restaurant Group –Clyde’s of Chevy Chase / Clyde’s of Willow Creek Farm – DC Metro Area – Broadlands, VA- Mar. 2007- Mar. 2011

Directed projects that consistently required the dedication and compassion of a strong strategic, well planned, yet optimistic set of ideas that with a bit of direction became very beneficial for the company and the consumer.

Controlled budget expense with positive involvement in the area of budget growth.

Managed daily operations to budget without negotiating the quality of experience or service.

Established a well-respected team, staff and clientele base throughout the company as well as corporate base.

Restaurant Manager / Acting General Manager / Corporate Restaurant Consultant

Ted’s Montana Grill Corporation / Ted’s Montana Grill – DC Metro Area – Arlington, VA- Mar. 2005- Mar. 2007

Operations Director for new restaurant openings in areas such as: final architectural floor plan critique; final management and team member critique; operational budget and projections development.

Directed training of team members within their area of responsibility as well as followed up with management decisions on areas such as nature of priority.

Introduced new business ideas to the community as well as followed up with community suggestions.

Ensured cost effective business budgets are acknowledge and followed.

Executive Chef / Corporate Chef / Assistant General Manager

Slade’s Corporation – Slade’s American Grill and Sam Maverick the Restaurant – DC Metro Area – Charlottesville, VA- May 2002-Mar. 2005

Taught and trained staff members to acknowledge responsibility within and around their respective work areas and to become a successful asset to the company.

Operations overseer as well as hands on producer of quality and unique culinary designed entrées.

Responsible for overseeing cost to budget in such fields as labor, food, inventory and production.

Created several menu items and specials that was both satisfactory with cost controls, company agreement and overall consumer satisfaction.

Increased bottom line effectively that in return enable the continual operation of what was once not so successful units.

Executive Chef / Corporate Chef

CFC of Charleston – A.W. Shuck’s, Tommy Condom’s Irish Pub and Restaurant and Sine’ Irish Pub and Restaurant – Historical Market Area Charleston, SC – Historical Shockoe Slip Area Richmond, VA – DC Metro Area, Pentagon City –April 1989-May 2002

Operations overseer as well as hands on producer of quality and unique culinary designed entrées.

Responsible for overseeing cost to budget in such fields as labor, food, inventory and production.

Created several menu items and specials that was both satisfactory with cost controls, company agreement and overall consumer satisfaction.

Taught and trained staff members to acknowledge responsibility within and around their respective work areas and to become a successful asset to the company.

Increased bottom line effectively that in return increased building expenses in allowance for new operations such as the newly built Sine’ Irish Pub and Restaurant of Historical Shockoe Slip Area Richmond, VA and Pentagon City, Northern VA / DC Metro

References

Mary Dunn- 843-***-**** Director of Human Resources and Administrations for Thunderfire Technologies, LLC

Geoffrey Farsish- 843-***-**** Lead Engineer Thunderfire Technologies, LLC

Charles Smith- 202-***-**** Executive/Corporate Chef for Ted’s Montana Grill

Victoria Gardia- 434-***-**** General Manager for Clyde’s Restaurant Group

Connie Tiswell- 843-***-**** CEO of Connie Place

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