Manager Customer Service

Profile: Energetic manager with over ** year’s restaurant experience seeking a challenging restaurant managerial position which will fully utilize my ability to direct people and processes. Creative problem solver with the ability to maximize profits, motivates staff, and resolve conflicts.

EDUCATION: New York School of Hotel and Restaurant Management, New York, NY

SKILLS: Culinary management, Inventory management, Fluent in English/Arabic, Staff recruitment, Budgeting, Specializing in catering, Mediterranean/Italian/American cuisine, Proficient in utilizing POS system, Accounting inquiries, Excellent interpersonal skills

EXPERIENCE: Rare the Steak House, Little Falls, NJ June 2014 – May 2015

Manager

Manage all activities of upscale steak restaurant featuring full service during establishment.

Solely accountable for delivering consistently effective staff training through weekly team meetings and individual training sessions resulting in improved sales and higher employee performance levels.

Continuously developed programs for staff heightening employee morals and increasing staff volume.

Ali Baba Terrace, New York, NY Feb 2012 – Jan 2014

Manager

Managed and coordinated the operation of the restaurant.

Organized and directed all catering operations to the United Nation and UNICF.

Resolved various customer inquiries in a timely, efficient manner.

Oversaw inventory control, ordering, food sanitation and quality of food products.

The Excelsior and Gourmet Pantry, Hackensack, NJ Sept 1998 – Nov 2011

General Manager

Managed all operations (i.e. catering, staff recruitment, training, budgeting, etc.)

Designed all marketing initiatives (i.e. newspaper advertisements, promotional materials, brunches, special catering events, wine tasting, etc.)

Coordinated two restaurant renovations incurring minimal business interruptions.

Managed weekly inventory and payroll for staff in excess of 150 employees

Teggiano Ristorante, South Hackensack, NJ Oct 1989 – Feb1998

General Manager

Established restaurant business plan by surveying restaurant demand

Monitored food, beverage, and service offerings; initiating improvements.

Maintain excellent customer service by stressing "the customer comes first" in all

Coordinated all programs (i.e. business lunches, happy hours, banquets, etc.)

weekly employee meeting.

Shifa Management, Secaucus, NJ Dec 1989 – Jan 1991

Director of Housekeeping

Welcomed guests and conducted tours around the facility.

Demonstrated ability to hire, train, supervise, and counsel housekeeping workers and team members.

Hands on experience in managing daily systems use and management, cost control and overall productivity.

Prepared and rendered yearly performance evaluations for housekeepers.

Awards: Star Diamond Award – The Excelsior and Gourmet Pantry 2006, 2007, 2008

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