Manager Customer Service
Resume:
Jack Baker
**** ** **** *** **** *** - Coral Springs, Fl 33065
Cell: (954) 829-7678Email: acrp0w@r.postjobfree.com
Objective
I am a hard working, self motivated and ambitious individual with experience in sales, staff, and business Management. I am awell rounded team player and team leader, always taking the initiative to get the job done. I work great under pressure and know how to work and communicate in a team environment. I am looking for amanagement level position where I can utilize my knowledge and make a difference with my experience.
Skills
Culinary Foundation – French Cuisine ServSafe Certified - Sanitation
Catering and Buffets Knowledge ServSafe Certified - Alcohol
Hospitality Supervision and Management NRAEF Management Certified
Wine and Beverage Knowledge NRAEF Human Resources Certified
Food Safety and Sanitation Baking & Pastry Knowledge
Cost Control and Purchasing Knowledge FOH & BOH Knowledge
Education
Associates Degree in Culinary Art, 2009 - 2011
Le Cordon Bleu College of Culinary Arts
Employment Record
Owner
Pasta Wow! Margate, Florida 2013 - 2015
Obtain appropriate licensing and permits for build out and operation.
Create and establish safety and operational policies to ensure order.
Assure proper staffing and scheduling for effective and productive operation.
Manage day to day accounting, banking, production and operations of the business.
Initiate advertising, marketing, and public relations strategies to increase customer base.
Contact suppliers and negotiate the best prices to generate profits and minimize costs.
Create daily, weekly, monthly, and yearly P&L sheets for accurate records.
Provide excellent customer service by engaging the customer, build rapport, and address any customer concerns.
Train and coach staff to adhere to the business policies and regulations.
Get involved in and sponsor community events.
Chef
Stonebridge Country club Boca Raton, Florida 2011 - 2013
Create an always changing,customized Menu for club members and guests.
Create new and exciting recipes to fit specific events and occasions.
Create daily specials utilizing available ingredients to ensure maximum resource usage and control costs.
Create A la carte and buffet style catering menu specific and unique to guest events.
Cook and produce catered venues (weddings, birthdays, company and private parties, etc).
Interact with members and guests on regular bases.
Cook on action stations while entertaining guests.
Utilize grill, sauté, pantry, and prep stations in high volume setting (350 guests in an hour).
Asst District Manager
Radioshack Corp. Sunrise, Florida 2008 – 2012
Assisted District Manager in a multiple unit high revenue district of 11 to 17 locations while also managing my own location.
Staffed, trained, and scheduled managers in multiple locations.
Assisted District Manager in organizing monthly meetings with store managers as well as training meetings for sales associates.
Motivated managers and team members by recognizing and awarding high performers and offering additional training to team members that need improvement.
Examined daily bank deposits of the district.
Checked for and rectified discrepancies in inventory for my store and the district.
Acted as store manager for locations missing manager in the process of staffing.
Sent out P&L sheets to store managers and met with them to review performance.
Conducted routine visits to the locations in the district to offer assistance and to ensure company policies and procedures were being followed and met.
Generated sales by interacting with customers and providing exceptional service and providing product knowledge in order to establish trust with the customer.
Attended to and resolved situations or complications created by day to day scenarios including customer dissatisfaction.
Held managers and team members accountable through coaching and disciplinary actions.
Store Manager
Tony’s Check Cashing Deerfield Beach, Florida 2006 – 2008
Manage the business’ day to day operations.
Create customer files to build accurate account records.
Handle large sums of cash daily.
Ensure deposits are made daily and in accordance with business policies.
Ensure daily cash withdrawals needed to operate business are appropriate.
Recognize and control fraud to minimize losses.
Contact local businesses in order to obtain their business.
Build relationship with the community to establish trust.
Handle all bookkeeping and records of the business.
Manager
Sam’s subs & beverage Pompano Beach, Florida 2002 – 2004
Manage the business’ day to day operations.
Create customer files to build accurate account records.
Handle large sums of cash daily.
Ensure deposits are made daily and in accordance with policies.
Ensure daily cash withdrawals needed to operate business are appropriate.
Recognize and control fraud to minimize losses.
Contact local businesses in order to obtain their business.
Build relationship with the community to establish trust.
Handle all bookkeeping and records of the business.
Ensure the quality of the food is of high quality.
Place food and grocery orders.
Owner/Manager
Neighborhood Market Sunrise, Florida. 1999 – 2002
Manage and operate the store.
Negotiate prices with vendors to generate profit for the store while lowering customer cost.
Provided check cashing, money orders, and cash transfer services.
Handle the business books.
Build relationships with customers and the community.
Make sure orders are placed and shelves are stocked for the best customer experience and profitability.
Customer Service Manager
Winn-Dixie North Lauderdale, Florida 1995 - 1999
Supervise and manage bag boys, cashiers, and bookkeepers.
Create weekly schedules for over 75 individuals.
Assign tasks to maintain productivity, cleanliness, and function.
Handle any and all customer concerns before it needed the attention of the General Manager.
Dynamically assign breaks and lunch times to team members.
Be available and ready to help employees and customers.
Coach, train, hold accountable, and reprimand team members when company expectations are not met.
References
Brian Cassell
Supervisor
Earl Alan
Chef
Kenneth Penn
Corporate IT
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