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Customer Service Manager

Atlanta, GA
April 27, 2016

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Wesley Smith

**** ********* ** *: 404-***-****

Atlanta, GA email:

Industry Accomplishments: More than fifteen years of professional and Restaurant management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement in sales increase and exemplary service. A culinary apprentice trained formally with a vast archive of food and beverage production, sales service, and budgeting cost controllable. Extensive experience People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, High Energy Level, Multi-tasking, knowledge of computer based POS systems.

Labor Ready Temporary Service 2014_2015 U.P.S. Cooperate offices

Work temporary position in the restaurant industry usually daily assignment, while pursuing a career position. Currently UPS cooperate headquarters Alpharetta, Ga.

Aramark Turner Field Concessions 4/14-5/14

N P O Contract Volunteer

Atlanta Technical College 2011 to 2015

Student 3.3 GPA

Student Volunteer/ Intern

Set up meeting space according to client to needs of purpose of functions, Interact with client assuring that the event and accommodations are as agreed upon, book clients in the reservation system for future events.

Hotel Restaurant Tourism Management A.A.S. Degree 12/2014

Business Administration Management A.A.S. Degree 15/2016 (expected)

Six Flags over Georgia 3/2011 to 10/2012

Customer Service

Interact with and direct guest to attractions and rides, help keep facilities clean.

New Violette Restaurant Decatur, GA 12/2003 to 09/2010 Manager/Chef

Task to design upscale cost efficient menus for country French concept. Interact with employees and customers to insure quality of service. Develop employee-training program for food safety. Responsible for managing the daily operations of the kitchen area, implement production process, menu planning, catering, manage food cost, labor cost, overall understanding of HACCP.20 plus year experience supervising and supporting production functions of the kitchen employees, ability to motivate staff and to continually improve performance. Responsibilities included a Retail Cafe with a focus on guest engagement and promotional activities.

Key Tasks

Provides leadership in culinary production, operations and procurement.

Plans menus for daily food service operations.

Develops culinary team members through appropriate coaching, training and mentoring.

Maintains compliance standards for meal service, food quality and task performance.

Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity.

Oversees managers in a diverse environment; establishes and maintains effective client and resident relations.

Petro Travel centers Carnesville, GA 8 / 2002 to 12 /2003

Restaurant General Manager

Enhance department and organization reputation by accepting ownership for accomplishing new and different requests. I explored opportunities to add value to job accomplishments. Setting was a high-volume atmosphere with a casual upscale feel. Led a 65 team members 3 -to 4 .2 million in total sales. I managed staff of 65 team members. Please customers by providing a pleasant dining experience.

Williams Travel Center Newnan, Ga. 8/1999 to 8 / 2002 Restaurant General Manager

Duties include maintain and exceed at P&L ratios, train and recruit team leaders that excel in customer service. Maintain Quality of Service standards; comply with corporate and local official to insure the proper unit operation. Led 40 to 60 employees

Top five in sales with 64 stores reporting

Third in food cost 32% with 64 stores reporting.

Member of training team responsible for opening new locations, training store managers Meet to corporate standards.

Thymes II Restaurant Briarcliff Rd 10/1987/08/1999 Restaurant Manager/Chef

Responsibilities’ to manage the operations of a full service award winning,with small bar and good selection of wines, fast paced, friendly atmosphere. Thymes 2, known for generous portions, a French American Bistro concept, and Good food cost 28%Budget and 22%labor.

Additional Skills and Qualifications

Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

Meet restaurant financial objectives by forecasting requirements; preparation of the, the annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

Controls costs by reviewing portion control and quantities of preparation, minimizing waste; ensuring high quality of preparation.

Avoid legal challenges by conforming to the regulations of Health Department and the alcoholic beverage commission.


Increased sales by 5%: actively working in the community and positioning staff in a position to succeed Trough training and effective communications of expectation and goals. Develop cost effective menus by use of seasonal items increasing profits.

Completed A.A.S. Degree: Hotel Restaurant Management Tourism December 2014

3.3 GPA, G.O.A.L. Nominee.


American Culinary Federation Formal Culinary Apprentice, 3 years

Member of National Technical School Honor Society

Atlanta Technical College 2011/2014 Hotel Restaurant Tourism Management

Atlanta Technical College 1/2015 / Present: Business Administration Management


Safe-serve Manager

Customer Service

Human Resources Supervision and Leadership

Event Coordinator

Restaurant Manager

Hotel Management Specialist Operations

Front Office Manager

Travel Agency Operations

Hospitality Accounting

A.A.S. Hotel Restaurant Tourism Management

A.A.S. Business Management 2016 (Expected

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