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Manager Customer Service

Virginia Beach, Virginia, 23453, United States
January 19, 2019

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Jeremy D. Hinnant

*** ****** ** ********, ** ****3 757-***-****


• Dedicated leader with strong work ethic and the ability to build lasting client relationships

• Experienced in operations management, staffing and cost control

• Adept at communicating effectively with customers, vendors and staff

• Able to motivate employees to perform to their maximum potential

• Exceptional organizational and planning skills; adaptable; enjoy new challenges.


Area Manager/Business Consultant

Oh Cal Foods Mid-Atlantic

7601 Lewinsville Road Ste 310McLean, VA 22102 (Mar.2016-Present) Job Description

• Complete monthly store evaluations providing sound guidance and fee back.

• All store evaluations to follow SDC and FWH policy

• Utilize the WISR vs. Purchases report to target stores each month in order to provide the necessary paperwork review to help owners maximize profits and to detect possible signs of underperforming.

• Assist and provide guidance with local store marketing for their portfolio of restaurants; utilizing the Marketing Assistance programs where appropriate.

• Conduct annual Business Reviews and Goal Setting for each owner over the course of the year according to SDC policy- fixed costs/BE updated; RFAF reviewed; Business Plan template updated/reviewed, Location Evaluation updated.

• Provide training and support to owners in opening or transferring stores accordingly to SDC and FWH policy.

• Provide franchise owners with POS support when needed.

• Communicate with Project Managers on all remodels within portfolio to ensure each remodel is maximized to include the back room and restrooms.

• Analyze all data for store portfolio to understand key indicator performance versus market and national trends in order to provide appropriate guidance and develop action plans.

• Utilize Store Level Profitability Report to identify any “at risk” locations within portfolio to verify accuracy of all costs and develop action plans focused on increasing sales and profits.

• Hold ORT's to develop skills of our franchisees and early adoption of company programs and initiatives.

• Provide informative weekly updates to supervisor in accordance with SDC policy.

• Submit all monthly and quarterly paperwork to supervisor accurately and on time.

• Complete site surveys when requested by the Development Team. CULINARY MANAGER

Ruby Tuesday

6749 Fox Centre Pkwy Gloucester VA 23061 (Aug.2013-Mar. 2016) Job Description

• Bringing to the attention of the kitchen staff all important matters that need their immediate attention

• Anticipating culinary trends so that the restaurant keeps and enhances in competitive advantage

• Managing the day to day administration of all food and beverage

• Putting together daily production sheets and also delegating specific tasks to individual employees

• Ensuring that all standard operating procedures are completed

• Keeping within budget when ordering food and beverage stock

• Implementing all relevant food hygiene and safety and food hygiene requirements

• Monitoring the taste, visual appeal, financial taste cost and temperature of all meals served

• I was responsible for helping getting food cost in line for multiple locations

• Continually scored in the top twenty in the company for all scored safety/cleanliness evaluations.


Ruby Tuesday

60 Towne center Hampton VA 23666 (Feb.2010-Aug.2013) Job Description

• Managing/Training

• Trained service staff to enhance customer service and increase profits

• Through suggestive selling

• Improved productivity and morale by initiating systems for accountability and by instituting effective training programs.

• Managed the ambiance standards of the restaurant facility- music, lighting etc.

• Trained bar and wait staff the up to date Alcohol Beverage Control’s rules and regulations.

• Was responsible for mentoring many hourly members and molding them into salaried managers.


Mitty’s Ristorante

Omni Hotel Newport News, VA (Aug. 2005-Nov.2009)


• Planned menus, estimated food & beverage cost, and purchased inventory

• Accountable for all management decisions made on the evening shift- customer complaints, room issues, housekeeping and restaurant

• Investigated and resolved food/beverage quality and service complaints, ensuring customer satisfaction and repeat business.

• Developed marketing campaigns to increase visibility of the restaurant

; analyzed market demographics, defined the target market, and determined advertising placement.

• Recruited, hired, supervised, scheduled, and motivated a staff of up to 20 employees

• Accountable for cost control, payroll, general accounting and profit and loss of restaurant.





The Career Studies Certificate in Food Service Management Completed Courses included

Applied Nutrition for Food Service

Principles of Hospitality Management

Sanitation and Safety

Food Purchasing

Recipe and Menu Management

Supervision in the Hospitality Industry

Food and Beverage Cost Control

Strategies, Inc. Proactive Customer Service Training American Red Cross Certified in Adult, child and Infant CPR Blood borne Pathogens Training

Standard First Aid

Serve Safe Certified

Exp. 2018


I was featured in an article in the May 2008 Oyster Pointer on how I had risen through the ranks of the restaurant I worked from bus boy to manager. Multiple Employee of the Month awards

Manager of the Quarter 3


quarter 2008

All with the Omni Hotel Newport News


Eric Steinbach

JVP New England

Carrabba's Ristorante


Johnathan Jahn

General Manager

WAWA Newport News

772 J Clyde Morris Blvd



Joyce Wright

Guest Service Manager

6749 Fox Centre Pkwy

Gloucester VA 23061



Michael Neulander

Professor of Ancient Orient

Old Dominion University



More References available upon request

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