Customer Service Manager

JOSÉ E. ANTONMARCHI

**** ****** *** **. *****, TX 76131

817-***-**** a **********@***.***

PROFILE

A highly motivated and dedicated professional with over 20 years of accomplishment in food service management. Focus on customer service and satisfaction to increase and retain a strong client base. Outstanding leadership and staff development abilities – adept in coordinating the efforts of multiple departments on achieving company objectives. Able to effectively manage simultaneous projects and complete program goals within schedule and budget. Bilingual – fluent in English and Spanish. Core Competencies

L ocation Management T eam Development I nventory Management

T urnaround Operations C ompliance Management C ost Control

S taffing Community Relations Sales Growth PROFESSIONAL HISTORY

ON THE BORDER MEXICAN CANTINA, BURLESON, TX: 2001 – NOVEMBER 2015 Culinary Manager

Selected by the senior executive team to provide remedial management to sub performing locations

Analyze operations, re tool and retrain staff, implement corporate policies and procedures, and remediate obstacles to productivity and profitability

Lead teams of up to 95 front and back of house associates including cooks, servers, bartenders, kitchen staff, and bus staff

Hire and train team members in operations, customer service, food safety compliance, and company policy developed a system of accountability that created a professional work atmosphere and enhanced employee retention ratios in quality associates

Facilitate the employee incentive and benefits programs set goals and motivate associates toward achieving all personal and team objectives

Conduct performance evaluations and identify key personnel for advancement into positions of higher responsibility coach and mentor new team leaders

Maintain inventory levels to ensure adequate stock based on projected traffic

Oversee performance and productivity to ensure a positive guest experience and foster repeat business

Partner with local businesses, schools, and non profits to drive catering sales

Improved profit margins by increasing food and beverage revenue while reducing labor and inventory costs

Earned M anager of the Month honors on five occasions OLIVE GARDEN ITALIAN RESTAURANT, FT. WORTH, TX: 1989 – 2001 Culinary Service Manager

Administered the annual operating budget, allocating funds and other resources for most effective use

Created sales forecasts and staffing requirements

Interviewed, hired, managed, and trained teams of up to 90 associates

Assigned duties based on specific skill sets and monitored employee performance

Developed more than 20 new managers by evaluating strengths and areas of potential improvement created and implemented enhanced training programs to strengthen the organization

Utilized selective staffing and cross training techniques to improve productivity while reducing expenses Page One of Two

JOSÉ E. ANTONMARCHI

1020 MARLOW LANE FT. WORTH, TX 76131

817-***-**** a **********@***.***

PROFESSIONAL HISTORY, CONTINUED

OLIVE GARDEN, 1989 – 2001, CONTINUED

Bar Manager

Oversaw all bar operations including staffing, associate development, and inventory control

Coordinated special events and arranged entertainment, targeting local demographics and preferences to drive sales

Assistant General Manager

Co directed business operations and customer service initiatives across all departments

Analyzed weekly P&L created financial reports for the General Manager and Area Director CHASE MANHATTAN BANK, NEW YORK, NY: 1979 – 1989

Note Teller

Sold bonds, facilitated collections, initiated bank wires, and implemented IRS levies

Entrusted to maintain responsibility for all funds in the bank vault ordered cash allotments from the Federal Reserve

EDUCATION AND DEVELOPMENT

LEHMAN COMMUNITY COLLEGE, BRONX, NY

Studies in Business, 1977 – 1978

CULINARY INSTITUTE, NEW YORK, NY

Italian Cuisine, 1995

Train the Trainer – On the Border, Dallas, TX: 2003 Business Planning / Human Resources / Critical Thinking – Olive Garden, New York, NY: 1999 Italian Cuisine – Olive Garden, Florence, Italy: 1998 Train the Trainer – Olive Garden, Dallas, TX: 1988 PROFESSIONAL AFFILIATIONS

Member, Hispanic Employees Association, Ft. Worth, TX: 1998 – Present LICENSURE

On the Border Catering Certified, 2005

ServSafe Certified: 2018

Certified Teller Trainer, Chase Manhattan Bank, New York, NY: 1983 References Available Upon Request

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