Customer Service Management
Resume:
M ike Basso
Kansas City MO 64151
accwd9@r.postjobfree.com
Accomplished and result driven professional seeking a key role within an organization
t hat prizes an accomplished individual with a strong passion in delivering extensive
culinary expertise, leadership abilities and excellent customer service skills, and a proven
t alent for building profitable relationships
D edicated, enthusiastic and highly motivated professional with 24 years of success
a nd experience in directing multiple priorities and generating innovative
strategies to meet and exceed objective with emphasis in food and Beverage
p reparation and management . Extensive experience in the field in a wide range of
facilities; educated and t rained in all phase of food handling, nut ri t ion, saitation, food safty,
f ireline supervision, conflict management and staff leadership procedures. Energetic and
passionate Culinary Ar ts Professional with demonstrated command of food basic,
techinique and philosophy. Strong ability to accomplish objectives by focusing on essential
activities. Able to work with anyone under stressful condations.Adept in providing excellent
customer service while focusing high pay-off improvements that maximize immediate
bottom-line results. Recognized for professionalism, positive mental attitude, commitment
to excellence, and demonstrate ability to communicate and working with community,
associates, and customers.
CORE COMPETENC IES
T HR I VES I N H IG H-PRESSURE, VARI TY-OR IN TED ENV IRO MENT; Value team
p layer who keeps others on task.
F OCUS ON RESULT; E ffectivtly identify and resolve problems using creativity and
available resources. Tackle tough problems and follow through to satisfactory conclusion.
COM MU N ICAT IONS; Motivate team members to achieve goals, resolve interpersonal
conflict, create positive learning environment. Proven effective wri t ten and oral
communications including ability to address large groups (Respect others like you be
respected)
CUSTOMER SERV ICES; E xt remely sociable and able; Exteremely to put client at ease.
A bility to negotiate and persuade to achieve desire results .
PR IOR I T IZE WORKLOAD AND M U L I T I-TASK; F lexble to changing priori ties. Direct in
approach to discovering information. Make objective decisions after analyzing data.
Consider ramifications of decisions.
RESOURCEFUL AND WEL L-ORGAN IZED; Skilled in activity planning, task
management and project follow through.
COORD I NAT ION AND T I M E MANAGEMENT; A justing actions in relation to others’
actions. Managing one’s own time and the t ime others.
COMPLEX PROBLAM SOLV ING; I dentifying complex problems and reviewing related
i nformation to developed and evaluate options and implement solutions.
SOCIAL PERCEPT IVENESS; Being aware of others’ reactions and understanding why
t hey react as they do.
KEY QUAL IF ICAT IONS
• Plans and conducts food service or nut r it ional program to assist in the promotion of
health and control of disease; including supervises activities of a department
p roviding quality food services, counsel individuals or conduct nut r i tional research.
• Adept increasing menu options, hi ring and t raining new employees, creating
advertisement and promotions, purchasing and inventory, customer service, and
balancing accounts.
• Performs a variety of food preparation duties other than cooking according to
customers’ order or supervisors’ instructions’
• Plan, directs or coordinate activates of organization or department that serves food
and beverages
• Monitors food preparation methods, portion size, and garnishing and presentation of
food in order to ensure that food is prepared and presented in an acceptable manner.
• Knowledgeable in organizing and directing workers t raining programs, resolving
personal problems hir ing new staff, and evaluating employee performances.
• Establish and enforces nut r i tional standers for dining establishments based on
accepted industry standards.
• Handles increasingly responsible tasks in planning and pricing menu i tems,
ordering supplies, and keeping records and accounts, as well as participating in
cooking.
CAREER OVERV IEW
GOUR MET SOLUT IONS/BALL’S FOOD CORPORAT ION: KANSAS CI TY,MO
2010-2013
1. Operate and own catering company specializing office parties, private
weddings, corpor outings.
2. Ball’s Food Corp,overseeing all deli operations maintain production level,
ordering products as need it and prepping all cold salad i tems and party t rays
for special order.
916-
573-1262
H ARRAH’S CASINO: KANSAS CI TY,MO
2005-2010
Serves as f loating chef for all food and beverage outlets assist large banquet
f unctions. Managing daily food preparation, budget and cost control for employee
d inning room feed 800 employees serve three meals daily seven days week.
SHERATON SUITES HOTEL COUNTRY CLUB PLZA: KANSAS CI TY, MO
2003-2005
Executive chef/Banquet chef over saw restaurants’ and banquet functions in
menu planning for special events, as well managing all food operations for hotel
out-let restaurants.
Responsible for purchasing, controlling inventory and maintaining company
s trict cost to a minimum of 28%in food and 35% in labor.
H i r ing new employees’ t raining, coaching, and annual evaluation . 1-
ISLE OF CAPR I CASINO: KANSAS C I TY, MO
2002-2003
Executive Chef administered various ki tchen operations in-volume setting
i ncluding quality, execution and finical responsibility; managed and supervised
50 team members.
Collaborated efforts in recruiting, schedualing, purchasing, inventory, sanitation,
menu research/development, seasonal promotions, price structuring and
food/labor cost.
Experienced in all aspects of culinary delight such as pastery, garde manger, find
d ining, and banquet functions.
Capitalized on all opportunities to emphasize the importance of guest services,
t olerances and team building.
ARGOSY CASINO: SOUS CHEF/MANAGER: R IVERSIDE, MO
1997-2002
Performed dependability in managing of buffet and ki tchen staff as well as the
food preparation for banquets, sundial buffet restaurant, sports pub and
constellation a find dining steak house, which total generated over #19 million
dollars in food revenue annually.
Managed staff of 25 employees while administering accountability for various
p roduct procurement and inventory management.
~EDUCAT ION, CERT I F ICAT ION AND TRA I N I NGS~
~Cornell University-Food Service Management~
~Penn Foster Career Business School~
~Continuously innovating the Culina ry Development through American
C ulinary Federation~
~Ser-safe-Sanitation Certificate~
~A.C.F American Culinary Federation Certificate~
~Nut rition and fitness Certificate~
~Board member of local charity organization, feeding homeless~
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