Manager Customer Service
Resume:
John K. Strouse
**** *** ***** **********, **** *3551
************@***.***
EDUCATION
SPRING ARBOR UNIVERSITY, Spring Arbor, Michigan
Master of Art Organizational Management GPA 3.82
Completion Date July 26, 2009; Awarded November 2009
PURDUE UNIVERSITY, Indianapolis, Indiana
Bachelor of Science G.P.A. 3.35, Hospitality Management, 1995
PURDUE UNIVERSITY, Indianapolis, Indiana
Associate of Science w/ Distinction, G.P.A. 3.50, Food and Lodging Supervision, 1994
Honors Credit obtained in the following courses:
Essentials to Nutrition, Introduction to American Politics, Principles of Food Selection
And Preparation, and Independent Study
TEACHING AND TRAINING EXPERIENCE
GLOBAL TECHNICAL INSTITUTE, Toledo, Ohio
oPart-time Academic Director, October 2013- Present
Oversee instructors, Faculty Observations, Schedule Courses, Advise Students, and Accreditation Process Administration
oAdjunct Instructor, October 2013- Present
Business Classes Taught: Business Communication, Human Resource Management
Hospitality Classes Taught: Intro to Hospitality Management
MONROE COUNTY COMMUNITY COLLEGE, Monroe, Michigan
oAdjunct Instructor, January 2007-Present
Business Classes Taught: Marketing, Human Resources, and Management
Hospitality Classes Taught: Restaurant Management, Food Service Sanitation
OWENS STATE COMMUINTY COLLEGE, Perrysburg, Ohio
oAdjunct Instructor, January 2011-Present & August 2006-August 2010: Teaching courses on Main Campus, Findlay Campus, Toledo Correctional Institute in face- to- face, On-line, and Video-Link environments. Have also represented Owens Community College at the Ohio Penal Education Consortium meetings
oNon-Tenure Interim Full-Time Instructor, August 2010- December 2010: Covered a vacancy due to a Sabbatical leave. Participated on ACBSP Criterion #6 team, participated on departmental outcomes and creation of measurement outcome assignments, as well as attended the Management/Marketing Advisory Board meetings.
Business Classes Taught: Supervision, Leadership, Critical Thinking, Marketing, Management, Business Law, Personal Selling, Personal Finance, Human Resource Management and Introduction to Business, College and Career Professionalism, Industrial Communication
Hospitality Classes Taught: Introduction to Hospitality Management, Hospitality Management Clinical Lab, Facilities Management and Design, Hospitality Event Planning (created course), Dietary Management Safety & Sanitation, Dietary Management Food Service Management, Dining Room & Beverage Management
INDIANA UNIVERSITY-PURDUE UNIVERSITY INDIANPOLIS, Indianapolis, In
oAdjunct Instructor, January1997 – May 1997
Hospitality Classes Taught: Human Resources for Hospitality Industry
BUSINESS OWNERSHIP EXPERIENCE
GALAXY GOLF, LLC, Maumee, Ohio
Owner/ Sole Member: July 2005 to September 2006
Responsibilities: All activities needed for starting a business as it related to golf, restaurant, office equipment procurement, lay-out design of the building for build-out, construction meetings, once open ( January 2006) managing the day to day operations of the business which included the marketing, the financial, the HR, purchasing and maintenance activities as well as the customer service functions of booking birthday parties, corporate parties, non-profit events, and other private events.
BUSINESS MANAGEMENT & PROFESSIONAL EXPERIENCE
PENN GAMING CORPORATION/Toledo Raceway Park, Toledo, Ohio
Seasonal P/T Food and Beverage Lead: April 2013-Present
Responsibilities: Oversee food & beverage operations during live horse racing season. Duties include ordering, marketing, inventory control, employee scheduling, and supervision.
V/GLADIUEX FOOD CORP, Toledo, Ohio
Multi-Unit Manager: January 2004 to January 2006
Responsibilities: To oversee three corporate cafeterias (Chrysler, NFO, and Honeywell) and catering operation feeding employees of facility. Duties include controlling sales and profits, and supervising day to day operations in both union and non-environment environments.
AVI FOOD SYSTEMS/ University of Toledo, Toledo, Ohio
General Manager of Retail Sales: January 2003 to December 2003
Responsibilities: Oversee the Operations of branded and non-branded concepts ran by AVI Food Systems at the University of Toledo. Duties include directly supervising five concept managers, and seventy non-directing report union and non-union employees within the concepts, relocating of food court to temporary location during renovations, creating menu, pricing and execution of a temporary fast food restaurant concept, supervising as requested events with the concessions, and catering department.
WENTOLE, LLC, Toledo, Ohio
General Manager: August 2002 to January 2003
Responsibilities: Oversee the daily operation of a Wendy’s location in Toledo. Duties include controlling sales and profits through maintaining high standards in quality, service, and cleanliness (Q.S.C.) in a union environment, the recruitment, hiring and training employees, the enforcement of all Wendy’s policies and procedures, along with all daily, weekly and monthly reconciliation
V/GLADIUEX FOOD CORP/University of Toledo, Toledo, Ohio
Wendy’s General Manager: August 2000 to August 2002
Responsibilities: Oversee the daily operation of a Wendy’s location at University of Toledo. Duties include controlling sales and profits through maintaining high standards in quality, service, and cleanliness (Q.S.C.) in a union environment, the recruitment, hiring and training of employees, the enforcement of all Wendy’s policies and procedures, along with all daily, weekly and monthly reconciliation. Training employees and managers correct Wendy’s procedures at the Ohio Turnpike Plaza locations in Cleveland, Ohio during University of Toledo recesses. Assisting with the supervision of set-up, food production and service at catering functions held at University of Toledo, and Fifth Third Field.
WENDY’S INTERNATIONAL CORPORATION, Columbus, Ohio
General Manager: September 1998 to August 2000
Responsibilities: Oversee the daily operation of a Wendy’s location in Columbus, Ohio. Duties include controlling sales and profits through maintaining high standards in quality, service, and cleanliness (Q.S.C.), the recruitment, hiring and training employees, the enforcement of all Wendy’s policies and procedures, along with all daily, weekly and monthly reconciliation.
SERVICE AMERICA/Indianapolis Raceway, Indianapolis, Indiana.
General Manager Food & Beverage: January 1998 to July 1998.
Responsibilities: Mange a food and beverage department consisting of ten concession stand outlets serving various types of concession foods along with a cafeteria style restaurant serving breakfast and lunch, at a venue that hosts eighty events from March to October, occurring on one of their three tracks. Overseeing staffing, and recruiting of non-profit groups and employees, coordinating and supervising outside concessionaires, petty cash reconciliation, vault reconciliation, inventory control, purchasing, product distribution planning and directing initial set up of all locations with existing equipment, coordination local health, fire and safety agencies to ensure proper regulations are being followed. At the National Championships in Gainsville, Florida and Commerce, Atlanta assisted in overseeing these events from set-up, operation, and tear down of concessions operations along with supervising third party concessionaires.
INDIANAPOLIS MOTOR SPEEDWAY, Indianapolis, Indiana.
Concessions Supervisor: January 1996 to January 1998
Responsibilities: Manage in a full-time middle management capacity the operation of sixty-five permanent and sixty mobile concession food and beverage outlets during the Indianapolis 500 & Brickyard 400, and twenty outlets during the Brickyard Crossings Senior PGA Tournament including third party vendors. Hire, train and supervise a seasonal management staff of fifty that
clean, stock, and directly supervise the non-profit volunteer organizations during the three events. Oversee the recruitment of the non-profit organizations (approximately two thousand people) needed to operate the stands during their three world class events. Writing a monthly newsletter to the non-profit organizations, that participated. Supervise the manger, and procurement of product for the Short Chute Café. Writing internal Board of Health approved H.A.C.C.P. sanitation procedures in the handling of food product, and ensuring all sanitation regulations are being followed at all times. Writing job description and training handbook for managers and volunteers. Assisting in food selection, distribution numbers, food cost calculations, department budgeting and project management.
INDIANAPOLIS MOTOR SPEEDWAY, Indianapolis, Indiana.
Zone Foreman: March 1995 to December 1995
Responsibilities: Directly supervise the volunteer staffs and product inventory of twenty concession locations during the Indianapolis 500 and Brickyard 400 as a seasonal management employee, & assisted with the stocking of product during the Brickyard Crossing Senior PGA Tournament.
OLIVE GARDEN RESTAURANT, Greenwood, Indiana
Waiter: January 1994 to March 1995
Responsibilities: To serve guests of the restaurant by taking their order and serving their food.
ROBIN RUN RETIREMENT VILLAGE, Indianapolis, Indiana
Dining Room Supervisor: October 1992 to December 1993
Responsibilities: Hire, train, schedule, and supervise a staff of 30 full-time and part-time employees to serve two meals a day and special functions for a 200 resident facility.
AMTRAN AUTO RENTAL, Indianapolis, Indiana
Assistant Branch Manager: November 1991 to September 1992
Responsibilities: Daily bookkeeping, customer relations, delivery of rental cars, and inside and
outside sales of product to insurance industry.
AAA PUBLIC WAREHOUSE, Indianapolis, Indiana.
Assistant Supervisor/Inventory Clerk: August 1989 to October 1991
Responsibilities: Keep accurate inventories of product, supervise special projects, scan bar codes
of incoming inventories, load and unload trucks with forklift, pick and pull orders, manifest
United Parcel Service shipments by computer, and supervise union employees in the absence of
the supervisors.
HALLRICH INCORPORATED/Pizza Hut, Lorain, Ohio.
Assistant Manager: February 1989 to July 1989
Responsibilities: Assist General Manager in all aspects of unit operations on a daily basis,
including employee supervision, food preparation, customer service, and cash control.
ALDI FOODS INCORPORATED, Lorain, Ohio & Toledo, Ohio.
Store Manager: July 1988 to November 1988
Responsibilities: Oversee all daily operations of unit including supervision of employees, cash control, inventory control, customer relations, ordering of product, and stocking of product.
Assistant Store Manager: April 1988 to June 1988
Responsibilities: Assist the Store Manager in all daily operations of the unit.
COUNTRY KITCHEN RESTAURANT, Sandusky, Ohio.
Assistant Manager: March 1987 to April 1988
Responsibilities: Supervise all aspects of the restaurant during the midnight shift, figuring food
and labor cost for shift, assisting with weekly physical inventory, and as needed prep cooking and
line cooking.
CEDAR POINT AMUSEMENT PARK, Sandusky, Ohio
Food Host: July 1986 to September 1986
Responsibilities: Grill chicken, customer service, and work catering functions. Supervised events catering events in September such as the Policemen’s Ball.
MEMBERSHIPS
The Knights of Columbus Council 7978: October -2008- Present, Recorder 2008-2009 Fraternal Year Family Committee Director 2008-2009 Fraternal Year
The Ohio Travel Association: January 2008 – 2009, Scholarship Committee -member
Toledo Federation of Teachers: 2007 - 2008
The Ohio Historical Society: 2006 -2012
The American Hotel Foundation’s Scholar Alumni Association: December 2000 to Present
Saint Rose Catholic Church: November 2000 to Present
IUPUI RHI Alumni 25th Anniversary Reunion Committee: July 1996 to June 1997
Purdue Alumni Association Life Member: December 1995 to Present
Society for Human Resource Management, January 1994 to Present
CERTIFICATIONS AND AWARDS
Ohio Association of Career Colleges and School: 2015 Outstanding Faculty Member, October 2015
National Restaurant Association Educational Foundation: ServeSafe Food Protection Certified Instructor and Registered Proctor Certification, May 2016
National Restaurant Association Educational Foundation: ServeSafe Alcohol Instructor and Proctor Certification, June 2013
Monroe County Community College, Nominated as Finalist for Adjunct Faculty of the Year, 2010-2011 School Year
Alcohol Server Knowledge Program Certificate: Ohio Department of Public Safety, September 23, 2009
Essential Skills for Quality Online Instruction Certificate: Owens College, Fall 2009
Annual Shining Armor Award: Knights of Columbus, Council 7978, July 2008
Wendy’s Dave Sparkle Certified General Manager: 2000 & 1999
Wendy’s Certificate of Achievement: 1st Quarter 2000 Sales vs. Budget; Sales vs. Previous Year; Labor Variance
Wendy’s Management Institute Course Certifications: November 1999; February 1999: October 1998
Forklift Certification Course: Indianapolis Motor Speedway 1996
National Restaurant Association, Educational Foundation/Coca Cola Scholarship: 1999
Max E. Shapiro Restaurant Scholarship: 1994
American Hotel Foundation Scholarship: 1994
Indiana Hotel, Motel Association Scholarship: 1994
Statler Foundation Scholarship: 1994
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