Customer Service Manager

Terrica Harriell

*** ***** ****** *********, ** 30253 Cell: 229-

***-**** : *******@*******.***

Summary

Experienced manager with excellent client and project management skills. Action-oriented with strong ability

to communicate effectively with technology, executive, and business audiences. I am a [Food Service

Director] with more than [15+] years of experience planning, developing and implementing [Food Service]

and I am also an Experienced [Food Service] professional with strong leadership and relationship-building

skills. Talented Food preparation professional with 5+ years food service experience in all types of restaurant

facilities. Hardworking Food Service Director with extensive knowledge of various diets such as kosher, low-

carb, low-fat, sodium restricted and vegan. Experienced Director with exceptional knowledge of a wide

variety of kitchen equipment and cooking techniques in a fast-paced environment.

Highlights

Extensive food/beverage

• Ability to build strong customer relationships

• knowledge

• Ability to communicate clearly • Restaurant experience

• Written and oral communication skills • Food regulation compliance

• Works well as part of a team • Kitchen staff training

• Proficiency in inventory and ordering • Developing menus

• On time and reliable • Large event catering

• Management and leadership experience • Supply ordering

• Food cost control

• Kitchen management

• Back of house operations

• Food Standards enforcement

Accomplishments

Food Preparation

• Managed food and produce receiving process with 100% accuracy. Communicated with kitchen

staff, dietitian, and doctors to assure compliance with complex and frequently changing dietary

needs of clients. Responsible for daily set up of five stations. Maintained daily cleanliness of

broiler and fryers. Trained kitchen staff on proper use of equipment, food handling, and portion

sizing. Developed variety of menu items catering to customers with food allergies and diet

restrictions such as gluten-free and vegan items. Trained staff of eight employees for correct

facility procedures, safety codes, proper recipes and plating techniques. Supervised kitchen staff

of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut

down. Consistently stayed under monthly controllable expense budget.

Experience

DJJ

August 2014

Laundry Supervisor

The Laundry attendant is accountable for priding laundry service to the employer. S/he washes, dry

and fold linen and towels, ensures quality services and supports for all departments. This professional

must be skilled in providing supplementary assistance with housekeeping, locker rooms and restrooms.

In addition, s/he is responsible for stacking, sorting and maintaining supplies and facilities for use by

room attendants. S/he have the ability to operate commercial and washer and dryer equipment.

Deli Manager

May 2013

Fresh Market

As the Assistant Deli/CMS Manager you will be responsible for working closely with Store Manager,

Assistant Store Managers, and Deli/CMS Manager in order to create The Fresh Market environment

and ensure the success of the store and department through excellent customer service and a

demonstrated passion for food. The Assistant Deli/CMS Manager may assist in the process of

interviewing and selecting Deli/CMS employees to achieve the vision of The Fresh Market. The

Assistant Deli/CMS Manager will demonstrate a high level of integrity with department products, with

department employees and our customers. A respect for detail by the Assistant Deli/CMS Manager will

ensure that we remain focused on creating a wonderful experience for both our employees and

customers. The Assistant Deli/CMS Manager will ensure the prioritization and delegation of daily

responsibilities throughout the department while training, coaching, and leading employees. The Fresh

Market Assistant Department Managers will lead by example and be expected to create a warm and

safe environment for all those who visit our stores.

Food Service Manager

July 2010- MAY 2013

AAFES Subway

AAFES Subway

Communication and support of organization’s mission, vision, and values

Lead Area Supervisors to help them achieve their sales, cost, staffing and service goals

Determine accountabilities and enforce policies and procedures

Instill World Class Customer Service

Plan, monitor, appraise, and review job contributions and compensation strategies

Coach Area Supervisors on how to proactively problem-solve and de-escalate conflicts

Direct organizational strategies by contributing information, analysis, and recommendations to functional

strategic thinking and direction

Direct operational strategies by analyzing trends; preparing critical measurements; developing the business

plan; addressing profits, costs, and markets; implementing productivity, quality, and guest-service strategies;

designing systems and implementing change.

Implement financial strategies by anticipating trends, utilizing income statements and developing action

plans; measuring and analyzing results, initiating corrective actions

Maintain safe, secure, and healthy work environment by establishing, following, and enforcing standards and

procedures

Food Service Director

July 2006 to August 2010

Valley's Inc .– Jackson, MS

Managed food and produce receiving process with 100% accuracy. Communicated with kitchen staff,

dietitian, and doctors to assure with complex and frequently changing dietary needs of clients.

Trained kitchen staff on proper use of equipment, food handling, and portion sizing. Developed variety of

menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan

items. Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and

plating techniques.

Consistently stayed under monthly controllable expense budget.

Food Service Manager

February 2000 to July 2006

DJJ – Americus, GA

Managed food and produce receiving process with 100% accuracy. Communicated with kitchen staff,

dieticians, and doctors to assure compliance with complex and frequently changing dietary needs of clients.

Responsible for

daily set up of five stations. Maintained daily cleanliness of broiler and fryers. Developed variety of menu

items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.

Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating

techniques. Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen

clean-up and proper shut down. Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods

Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning Checked

the quantity and quality of received products Cleaned and inspected galley equipment, kitchen appliances, and

work areas Cleaned and maintained the beverage area, display cases, equipment, and order transaction area

Cleaned and organized eating, service, and kitchen areas Cleaned and prepared various foods for cooking or

serving Cleaned work areas, equipment, utensils, dishes, and silverware Cooked food properly and in a timely

fashion, using safety precautions.

Education

Fort Valley State University 1993

Fort Valley, GA, USA

Food and Nutrition

Some college or no degree

Food Service Manager

February 2006 to July 2009

DJJ – Americus, GA

Managed food and produce receiving process with 100% accuracy.Communicated with kitchen staff, dieticians, and

doctors to assure compliance with complex and frequently changing dietary needs of clients. Responsible for

daily set up of five stations. Maintained daily cleanliness of broiler and fryers. Developed variety of menu items catering

to customers with food allergies and diet restrictions such as gluten-free and vegan items.Trained staff of eight

employees for correct facility procedures, safety codes, proper recipes and plating techniques. Supervised kitchen staff

of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down. Baked,

roasted, broiled, and steamed meats, fish, vegetables, and other foodsChecked temperatures of freezers, refrigerators,

and heating equipment to ensure proper functioningChecked the quantity and quality of received productsCleaned and

inspected galley equipment, kitchen appliances, and work areasCleaned and maintained the beverage area, display

cases, equipment, and order transaction areaCleaned and organized eating, service, and kitchen areasCleaned and

prepared various foods for cooking or servingCleaned work areas, equipment, utensils, dishes, and silverwareCooked

food properly and in a timely fashion, using safety precautions

Education

Fort Valley State University 1993

Fort Valley, GA, USA

Food and Nutrition

Some college or no degree

Contact this candidate