Customer Service Manager
Resume:
Dean Wenell
Deland, Florida 32720
*.******@*****.***
Summary of Qualifications: Diplomatic communicator consistently delivering customer-focused,
quality service to ensure guest retention. Demonstrate effective leadership in a continuously changing
and paced hospitality environment.
Education/ 2010-April 2012 Virginia College
Graduated with Associates Degree
3.51 G.P.A.
Business Management Certification
1984-1988 Laurens-Marathon High School
2001-2005 Don Pablo’s Manager Training, Georgia
Training 1994-2000 - Applebee’s Certified Trainer Class (yearly), Des Moines
1995 -Zig Ziegler Motivation Seminar, Des Moines
Professional Experience:
Wyndham Vacation Resorts, Exit Sales, June 2012-Current, Daytona, Fl
Greet guest in Discovery area after sales presentation and explain that they will
conduct a survey of guest's experience.
Conduct survey regarding guest's experience and present Discovery program in
professional manner, with the goal of selling guest the Discovery program.
Answer all of guest's questions accurately in accordance with company sales quotas
for Discovery Associate.
When guest purchases, prepare worksheet including all required information and
deliver worksheet to Contracts Office for processing.
Answer all post-sale client inquiries to ensure customer satisfaction.
Follow all company and departmental policies and procedures.
.
Chipotle Mexican Grill, General Manager, May 2008 – April 2010, Jacksonville, FL
Prepared, complied and maintained Profit & Loss statements
Managed restaurant with a 16% labor and 26% budget for cost regarding food and
supplies
Instrumental in start up of Jacksonville Chipotle location including hiring all personnel,
new hire orientations and restaurant launch promotions
Effectively managed a staff of 27 employees including training, performance
management, employee relations issues, employee recognition and retention
Ensured safety and security procedures were followed included periodic inspection
Johnny Corino’s, General Manager, July 2006 – December 2007, St. Augustine, FL
Proactively managed restaurant inventory including ordering, receiving deliveries,
managing vendor relationships, and maintaining bookkeeping.
Recruiting, employment, training and performance management of a staff
Managed Profit & Loss
Managed staff of over 100 including scheduling, mentoring, resolving performance
issues and delegating daily tasks.
Planned special events and promotions, implement processes to streamline
workflow. Repair and maintain facility.
Proactively promoted repeat business by ensuring guests’ satisfaction and resolving
elevated customer service issues.
Opened and closed store according to company procedures and complete daily sales
reports.
Don Pablo’s Restaurant, General Manager, June 2000 – June 2006, Richfield, MN
Provided leadership to a staff of 50 including scheduling, mentoring, solving
performance management, and delegating daily tasks
Responsible for recruiting, selection and training of employees
Managed inventory of $14000/food and $4000/bar including ordering, receiving
deliveries, managing vendor relationships, and maintaining accounting records
Opened and closed store and completed daily sales reports
Proactively promote repeat business by ensuring guests’ satisfaction and resolving
any elevated customer service issues. Planned special event such as developing
catering accounts and promotions
Implemented processes to streamline workflow through cross training and
developing of staff and repair and maintain facility
Applebee’s Restaurant, Key Hourly, July 1994 – July 2000, Des Moines, IA
Managed and supervised staff of 20
Organized employee work schedules
Operated Squirrel computer system and cash register with a nightly sales of $6500,
received monies, made change, and balanced register receipts
Maintained liquor inventory of $5,500 and placed liquor orders by phone and through
personal contact with vendors
Worked as a food server, host, helped prepare orders, prepared and served bar
drinks
Skills:Compiles, prepares, and maintains P&L statements, budgets and cost controls in regards to food,
beverage and labor goals. This includes implementing and practicing proper payroll
procedures.
Properly trains and develops both crew and Assistant Managers through quality
orientations, direction and feedback, refresher courses, performance evaluations.
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