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Customer Service Manager

Myrtle Beach, South Carolina, United States
October 27, 2016

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Scott Nelson

**** ****** ** ******, **** *****


Business Manager and Chef

Specializing in training, shipping and receiving, menu development, customer service, cost controls, inventory management, sales and marketing.


More than fifteen years of professional cooking and business management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.

Corporate as well as independent experience in training and operations of a wide variety of concepts.

Areas of Expertise

Opened or consulted on several independent restaurant openings

Trained under Exec Chef Sean Mccoy, Exec Chef Thom Milliken,,Exec chef Tom Fecke

Business management, marketing and sales

Front and back of the house experience in corporate as well as independent setting

Professional Experience

Bravo Brio restaurant group

Executive Chef

All restaurant operations and training front and back of house management

Bonefish grill

2015- present


Regional Culinary Director

Training and operations of 9 units

Training and corp standards

Restaurant inspections

Paxtons Grill Loveland, Ohio


Chef / Kitchen manager

Supervised 40 employees

Managed back house operations.

Performed purchasing function for this $2 million establishment drove sales by special events (wine and beer tastings)

Fox and Hound Various locations in the Midwest region


Asst General Manager

Training store KM, 6 new store openings.

Oversee BOH training and operations in 3 stores in Ohio FOH management as well as FOH training

Education & Qualifications

University of Cincinnati

Silver Medalist: Blue Ash summerbration 2004-2007

Guest Chef: A Taste of Blue Ash

Instructor: Regional training for Fox and Hound and Bonefish grill

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