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Manager Customer Service

Washington, District of Columbia, United States
October 22, 2018

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Education, Leadership & Military Development:

The Culinary Institute of America, Hyde Park, NY

Bachelors of Professional Studies in Culinary Arts Management Graduated with Honors & Perfect Attendance 2013 Associates of Occupational Science, Culinary Arts Graduated with Perfect Attendance 2011

• Group Leader, Elected by my peers to act as liaison between classmates and instructors

• Founder, President, Vice President, CIA Veterans Association and Auxiliary

• President, Vice President, Treasurer, Eta Sigma Delta International Hospitality Honor Society Norwich University, Northfield, VT

B.S. / B.A., Mass Media Communications; B.A., English Graduated Cum Laude 1998

• Captain, Corps of Cadets Officer in Charge of Operations

• Sergeant Major, Corps of Cadets Non-Commissioned Officer in Charge of Training and Operations

• Captain, Norwich University Tae Kwon Do AAU/USA National Championship Team Awards and Commendations:

• The Culinary Institute of America Perfect Attendance Award: For never missing a class. 2011 & 2013

• The Culinary Institute of America Judiciary Board Award: For dedicated service on the CIA Judiciary Board 2013

• Frances Roth Leadership Award: For student leadership at the CIA 2011

• Air Medal (twice): For combat missions flown in Afghanistan 2002

• Aerial Achievement Medal: For combat support missions flown while in Middle Eastern theater 2002

• Air Force Commendation Medal: For quick diagnosis and repair of C-130 aircraft while under attack 2002 Employment History:

Private Chef at East Hampton, NY & Washington, D.C. 2012-Present

• Prep, cook, serve, and clean up for private lunch and dinner parties for 6 to 25 guests high end clients

• Menu planning, inventory and repurpose leftovers to utilize all product purchased and eliminate waste Server at Ghibellina, Washington, D.C. 2017-2018

• Provide a stellar, high-end dining experience while making the guest comfortable and relaxed

• Suggest pairings to increase ticket sales, place orders, check for accuracy, and pace courses appropriately Leasing Professional at Gables Residential, Washington, D.C. 2015-2017

• Sales, customer service and marketing to lease luxury apartment homes, products and services

• Product demonstrations, strategic marketing, resident retention, increase property traffic and maintain closing ratios

• Plan, schedule and organize resident functions

Restaurant Supervisor & Bar Manager at Entertainment Cruises for the Odyssey III, Washington, DC 2014

• Execute $8 million/year meal cruises through planning and examining details for either individuals, or groups up to about 500, either 3 courses plated or buffet/banquet style service

• Train, schedule and manage a staff of approximately 60 servers, assistants, hosts and bartenders

• Run a successful $50,000/month beverage program via tight inventory controls and drink specials

• Review and track payroll for submission on a weekly basis Dining Assistant Manager at Hay-Adams Hotel, Washington, DC 2013-2014

• Ensured proper training and staff scheduling to take orders, coordinate servers and expedite delivery

• Reconciled all transactions/payments for in-room dining, the hotel restaurant, and the hotel bar Line Cook, Banquet Cook & Expeditor at JW Marriott Camelback Inn Resort and Spa, Scottsdale, AZ 2010-2011

• Rotated through spa, banquet & fine dining restaurant kitchens and worked prep, garde manger, & sauté stations

• Prepared spa cuisine a la minute; worked interactive brunch stations

• Worked simultaneous high-end banquets & special events in multiple venues for up to 1500 guests Demonstration Chef & Line Cook at Central Market, H.E.B., Fort Worth, TX 2009-2010

• Demo chef: publicly taught how to cook and use product featured, while cooking, serving & selling

• Line cook in café Chef’s Case kitchen preparing up to 100 items per day

• Rotated through hot and cold prep, kettle, compound salad, rotisserie, sauce/salsa, grill, and sandwich & sauté lines preparing sandwiches, pizza, stir fry & pasta to order United States Air Force 1998-2005

Navigator: 552nd Training Squadron (AETC), Tinker AFB; Joint Service Undergraduate Navigator Training (AETC), Randolph AFB; Officer Training School (AETC), Maxwell AFB; Flying Crew Chief: 50th Airlift Squadron (AMC), Little Rock AFB Catering Manager at Marriott Food Service, Northfield, VT 1994-1998

• Expeditor of meal service for either plated or banquet service for 10 to 2000 guests

• Trainer and supervisor of event staff consisting of 5 to 50 employees

• Coordinator of hiring student employment on a per event basis Derek J. Smith

1416 R Street, NW Apt 400

Washington, DC 20009

Cell: 210-***-****

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