Manager Customer Service
Resume:
Andre Anderson
*** ***** ***. ***. ** New York, NY 10033
I am confident that I could bring value to your company as part of your management team.
I have created training programs; responsibility has included weekly P/L, payroll and cost accounting.
I have worked for individual owners, corporate and theme restaurants. My service background encompasses high volume full service restaurants as well as quick casual service in cafes.
I am a committed manager that demands the best of my employees while developing a trusting relationship.
Additional responsibilities have included maintaining corporate catering accounting, training and organizing open houses for potential candidate.
Thank you for your time and I looking forward to hearing from you soon.
B. Andre Anderson
B. Andre Anderson 340 Haven Ave. New York, NY 10033 ********.*******@*****.*** 917-***-****
Profile:
Highly committed, intelligent career professional with 15+ years of restaurant operational experience.
Instructor and Proctor Serve Safe and Certification in Food Protection from the New York City Department of Health
Experience with multiple POS systems including Aloha, Micros and Squirrel
Ability to direct complex projects and initiatives from concept to fully operational status.
Goal-oriented individual with strong leadership capabilities
Organized, highly motivated, and detail-directed problem solver
Proven ability to work in unison with subordinates, high level management, and corporate personnel
Excellent accounting, reconciliation, and logistical ability
Strong team-builder, comfortable working with diverse populations in terms of cultures and ideals.
Professional Experience:
Sweetgreen General Manager New York, NY February 2017 – present
Busy Columbia University location, sales up to 16k per day. Responsible for up to 40 employees including kitchen and stocking personal. Hiring and training off all new incoming staff. 5-day orientation processes before any contact with customers. Delivery and take-out department. Responsibilities include to weekly food and paper inventory, payroll and overall daily operations. Weekly sales 96k, Labor 20%, Food 18% and paper 2.8%.
Aubonpain Training General Manager New York, NY March 2013 – November 2016
Responsible for running this 2.7M downtown Wall Street location. Retail and Bakery weekly sales 38k and Catering 14k Weekly sales 52k. Labor 17% Food cost 21% Paper 2% Weekly inventory variance to budget 20% and staffing of 28. Responsibilities includes training the Manager in Training (MIT) program> Evaluations of MIT progress and making recommendation to Area Director and Human Resources. MIT training program consist of 8-week training in positional, policies and procedures, daily operations, cash and inventory management. Inventory training on actual verses theoretical and explaining variances. Proctor and instructor for serve safe conducting classes for certification and maintain certifications. Conducted train the trainer classes and certified team members in various positional position, Held orientations. And applied food service training. Provided feedback, communication recommendation and support necessary to Director of Training to creating training tools for company needs.
Café Beyond-General Manager-New York, NY March 2011-March 2013
Total café operational responsibility for the running of this American style café serving breakfast, lunch, early dinner, take-out and deliver. Building client relationships, menu planning, training, hiring and development of employees. Daily deposits, payroll, hiring, training and processing of new hire paperwork. Breakfast, lunch and corporate catering set ups. Contacted potential catering clients, booked catered lunches for up to 350 people. Vendor relationships, ordering, inventory, cost controls and adhering to weekly cost percentage for F&B and labor cost.
Financier Café and Patisserie-General Manager-New York, NY December 2007- March 2011
Managed overall operation of this high volume financial district café, seven-day operations 3.4M in sales Responsible for generating and maintaining corporate accounts, hiring, training and motivating staff to achieve daily sales goals. Maintained quality of customer service, presentation of food products and bake goods. Ordering, stock management, payroll, daily cash deposit and cash audits. NYC food handler certificate and OSHA training.
Levy Restaurants-Operations Manager-New York, NY February 2006- November 2007
Position included special events, restaurant general manager responsibilities for new restaurants opening. Trained all new employees on company policies and procedures as well as training entry level manager on the importance of quality customer service, coaching and on-going staff evaluations. Analyzed cost of goods sold. Researched and set up contracts with food/beverage vendors and service companies. Developed training manuals, held orientations, hired all BOH and FOH staff. Other duties included weekly and monthly financials, inventories and cost controls. Maintained health sanitation and safety standard for BOH such as food handling, rotation of products overall health guidelines. Responsible for loss prevention controls.
Cosi Food Bar-General Manager-New York, NY May 2002 –February 2006
Training GM for incoming management personnel. High volume location; maintained all standard operational procedures (SOP) as set by corporate. Established the manner and means to train personnel in their areas of responsibility according to SOP. Cost controls, F&B, labor and P/L’s.
Education: Bachelor of Arts, Business Management/Accounting
Contact this candidate