Customer Service Manager

PROFESSIONAL SUMMARY

EDUCATION:

A.S. Culinary Arts December 2005 Art Institute of Houston Houston, TX

B.B.A. Finance May 2014 Houston Community College Houston, TX

TECHNICAL PROFICIENCY:

Microsoft Office (Word, Excel, PowerPoint, Outlook) and various company in house data tracking systems. Also

proficient with various programs and software used for cost control, profit and loss, sales projection, forecasting,

payroll, and employee scheduling.

SUMMARY OF EXPERIENCE:

Six years of professional work experience in service management, culinary arts, restaurant and catering

management. Experience working in fine dining and contemporary facilities while involved in service and

preparation of domestic and international cuisine. Also experienced with managerial responsibilities such as

marketing, promotions, employee retention and development, payroll, inventory and other facets of management.

SIGNIFICANT EXPERIENCE:

HALL ESTATES, Fresno, TX December 2010 - Present

Operations Manager

Currently acting as chief of operations for service company. Responsibilities include but are not limited to the day

to day management of employee training (chemical and work place safety procedures), employee development,

sales, marketing, architectural design and maintenance.

TRUGREEN, Houston, TX April 2008 - November 2010

Route Manger

Assigned to manage route for the southeastern region of Houston including Sugar Land, Missouri City, and

Stafford area. Responsibilities include organization of route, sales, promotions, customer service and retention,

employee training, chemical handling, service and maintenance of residential landscaping. Lead in sales and

customer retention throughout employment career.

SCN Catering, Houston, TX June 2007 - May 2008

Catering Manger

Catering manager and executive chef overseeing all areas of operation for a part time catering company.

Responsibilities associated with ownership of catering company include food cost, labor, food ordering and

preparation with proper customer service. Involved in employee training on constructing effective marketing

strategies to improve sales. Received banquet style catering training from Compass Inc. Company successfully

catered weddings and special events seating up to 200 people.

CHIPOTLE, Houston, TX January 2006 - June 2007

Service Manager/ Kitchen Manager

Manager of over 30 employees while responsible for employee progress, inventory, food ordering, and restaurant

sanitation. Also partnered with General Manager on marketing, recruiting and preventative maintenance

throughout entire restaurant.

PF CHANGS, Houston, TX October 2005 - January 2006

Kitchen Prep

Internship position responsibilities included prepping of various menu items, kitchen maintenance and cleaning

throughout the back of the house to ensure a smooth flowing shift.

FOLEYS (Macys), Houston, TX December 2004 - October 2005

Sales/ Customer Service Representative

Position requires stocking, sales and knowledge on cookware, gadgetry, flatware, knifes, electronics and luggage.

Targeted high-quality service, credit applications, and sales goals.

S. Hall

PROFESSIONAL SUMMARY

TRAINING:

General Management Operations

Food and Beverage Operation Management

Fundamental and Classic Techniques

Cost and Controls

Sanitation and Safety

Menu Management

American Cuisine

Asian Cuisine

Classical (French) Cuisine

International Cuisine

ASSOCIATIONS:

Art Institution of Houston Alumni

References available upon request

S. Hall

PROFESSIONAL SUMMARY

S. Hall

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