Customer Service Manager

Jason Tepper 703-***-****

**** ******* ***** ***** ******, Va. 22046 ***********@***.***

Professional Profile

Seasoned Corporate Executive Chef, Restaurant Owner and Corporate General Manager looking for a new opportunity. Recognition and success achieved through strong customer relations and the ability to recruit retain and develop an exceptional team. Bilingual.

Professional Experience

Compass Group-USA

Executive Chef– Boat U.S., Alexandria, Va. May 2014 - Present

Executive Chef– Quest Diagnostics, Halethorpe, Md. Feb 2014 – April 2014

Executive Chef– NIH, Bethesda, Md. March 2013– January 2014

Zoes Kitchen October 2012 – March 2013

General Manager – Reston Va.

• New store opening.

• Recruit and train opening team.

• Menu Adherence.

• 91% Everclean food safety and sanitation score.

• Community relations built through grass roots marketing.

Au Bon Pain Corporation March 2010 – October 2012

General Manager – Washington DC

• Sales growth +10% over previous year.

• District leading food cost, labor cost and customer service scores.

• Extensive catering business growth.

• Sourced and developed Assistant and Shift leaders promoted into General Manager and Assistant Manager Positions.

• Sales growth through 4 walls marketing and developing a great customer service culture.

• Regional Customer Service Trainer.

• Chosen to lead the GW University Au Bon Pain rebranding.

• Facilitate and promote all company initiatives.

• Recruit, train and develop management and hourly team.

• Review and address all health department and Steritech inspections.

La Miche Country French Restaurant May 2002 – February 2010

Executive Chef– Bethesda, MD

• Nominated for “Chef of the Year” Restaurant Association of MD 2002.

• Voted “Most Romantic” and “Best French” Restaurant in Montgomery County.

• Strong community ties and relationships.

• Provided products and services supporting St. Judes and Juvenile Diabetes.

• Built and maintained client list of 4500 patrons.

The Oceanaire Seafood Room April 2000 – May 2002

Operating Partner/Executive Chef – Washington DC

• Voted “Best New Seafood” Restaurant in 2001 Washingtonian Magazine.

• Daily kitchen and production operations including financial responsibilities.

• Responsible for all employee recruitment, training and development.

Legal Seafoods November 1998 – April 2000

Sous Chef – Mid Atlantic Region

Bethesda Country Club January 1998- November 1998

Assistant General Manager/Clubhouse Manager - Bethesda, MD

The Inn at Little Washington October 1996 – January 1998

Kitchen Manager – Washington, VA

Education

Culinary Institute of America, Hyde Park, NY

AOS Culinary Arts – October 1996

University of Maryland, College Park, MD

B.A. Communication, 1994

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