Manager Customer Service
Resume:
Andre K Reed
Brooklyn, NY 11238
Cell: 917-***-****
E-mail: ***********@*****.***
Dear Sir / Madam
Please accept this letter and enclosed résumé as expressed interest in being considered for a MANAGER position, which I believe will fully incorporate my business expertise and managerial skills in the restaurant, club, and bar industry.
As you will note, my résumé reflects a broad background in club and restaurant management, ranging from casual to fine dining venues, with an emphasis on progressive responsibility and accomplishment. I am a quick study accustomed to rapid assessment of and timely response to the routine and unique demands of each work situation. I am assertive with a straightforward, results-driven approach to staff management and facility maintenance, translating to enhanced profitability and reduction of expense and attrition. Moreover, my interpersonal and tactful communication skills enhance my customer service, vendor relations, and problem resolution skills. I am confident that I possess the technical and management acumen necessary to make an immediate and positive contribution to your organization. I hope you will consider my résumé favorably, and I look forward to meeting you soon for further discussion of how my qualifications can meet your needs.
Thank you in advance for your consideration.
Best Regards,
Andre Reed
ANDRE REED
487 St Johns Place #1B
Brooklyn, NY 11238
Cell: 917-***-****
Mrandrereed@ gmail.com
PROFESSIONAL PROFILE
*An accomplished restaurant manager with comprehensive experience in staff supervision, inventory management, purchasing, schedules,financial paper work, forecasting,cost control, etc.
*Accustomed to diplomatically and successfully mediating and resolving complaints, concerns and issues with customers, staff, vendors and management.
*Upbeat individual with positive attitude and affable personality, enhanced by good humor and enthusiasm.
*Demonstrated management finesse, providing leadership, direction, organization and continuity; easily motivates staff and creates a working atmosphere conducive to high morale and productivity.
*Clear, concise communicator with persuasive, diplomatic interpersonal skills.
*Adept in setting and communicating strategic direction that captures the energies of the organization and encourages achievement of common goals; committed to professional standards of profitability, customer service, honesty and integrity.
*Foster and maintain effective business relationships with colleagues, customers, vendors, and all levels of upper management; accustomed to heavy client contact, and relationship building based on trust and customer satisfaction.
*Committed to maintaining efficient cost and portion control, as well as reducing expense through waste and attrition.
*Adept at motivating and incentivizing staff to increase retention and productivity.
* Computer literate.
SUMMARY OF EXPERIENCE
F&B Management
*Effectively manage medium to large size venues of seating capacities ranging from 75 to 500, servicing as many as 1500 covers for early and late dinner traffic.
*Responsible with all opening/closing procedures including locks, gates, alarm systems, computer back- up, drop safes, night deposits, all financial paper work, etc.
*Handle all aspects of HR function related to cooks, kitchen staff, servers, runners/expediters, busboys, bartenders, hostesses, bar-backs including recruiting, interviewing, hiring, supervising staffs as large as 60+ per shift, discipline and/or termination, coaching, evaluation and making recommendations for further development and/or promotion.
*Engaged in extensive customer interaction, floor management, client and vendor relations, troubleshooting and problem resolution.
*Accomplished in planning, revising and modifying entertainment, bookings, menus and ordering provisions.
*Oversee seamless and efficient FOH and BOH operations.
*Analyze customer trends, requests and suggestions; plan and implement marketing and advertising activities, as well as measurement of results.
Club and Studio Management
*Schedule and book all sessions and performances.
*Supervise upkeep and technical maintenance with respect to stage, audio and visual effects and equipment.
*Coordinate security, door hosts and carding.
*Responsible for all negotiations concerning studio and performance time and space.
*Hire all restaurant and technical staff such as sound engineers, technicians and dee-jays
*Book and negotiate with artists and their representatives.
WORK HISTORY
Uptown Brasserie, SSP America @ JFK Airport
General Manager, 10/2014 - 4/2015
Grand Central Oyster Bar & Restaurant, New York, NY Manager, 6/2012 - 10-2014
Martinique Café, New York, NY
Floor Manager, 11/2010 – 5/2011
The Speakeasy, Brooklyn, NY
General Manager, 9/2009 - 2/2010
ZINC BAR, New York NY
Manager on call / part time 2010 to present
Blue Note Jazz Club & Restaurant, New York, NY
House Manager, 4/2008 - 5/2009
Riese Restaurants, New York, NY
AGM - Charley O's Bar & Grill, 12/2005-9\2007
Manager - TGIF/Friday's, 9/2002 - 12/2005
Peppers Restaurant, New York, NY
General Manager, 12/2001 - 9/2002
SG Music & Media, New York, NY
Studio and performance space General Manager, 11/2000 - 12/2001 Mintons Playhouse Restaurant Jazz & Supper Club, New York, NY General Manager, 1/2000 - 11/2000
The Jazz Standard Restaurant & Jazz Club, New York, NY Manager Restaurant & Jazz Club, 12/1997 - 12/1999
Ed Sullivan's Restaurant, New York, NY
Manager, 10/1996 - 11/1997
EDUCATION
Atlanta Metropolitan College, Atlanta, GA
Liberal Arts Curriculum
CERTIFICATIONS
NYC Board Of Health, New York, NY
Qualifying Certificate In Food Protection
NYC Fire Department, New York, NY
Fire Guard / Safety Certification
References submitted upon request.
Contact this candidate