Customer Service Manager
Resume:
Contact for Interview: 412-***-****
********@********************.***
Tyrone Clifton, Franchisee
KATRINA DAVIS
**** ******* ******, ****** *****, MD 20748
Mobile: 240-***-****
Email: ****************.**@*****.***
EDUCATION:
AA in Culinary Arts from the Pennsylvania Culinary Arts Institute in Pittsburgh, PA
PROFESSIONAL EXPERIENCE:
10/2015 – 09/2016 Union Social Restaurant Washington DC
Kitchen Manager / Sous Chef of a ‘Polished Casual’ Dining Restaurant
Annual Sales Volume: $1 Million $1.3 Million
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Hired in as Kitchen Manager.
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Trained, supervised, and managed 10 15 employees in BOH and FOH duties and culinary arts
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Coordinated with the Executive Chef to create daily menus and “made from scratch” dishes
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Increased food sales through on and off premise catering functions and private parties
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Created a positive employee culture and atmosphere; reduced employee turnover within 60 days
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Instituted positive control measures for food, labor, and supply costs
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(Reason for looking: Restaurant closed)
09/2009 – 09/2015 The Spirit of Washington Washington DC
www.spiritcruises.com/Washington DC
Galley Supervisor (equivalent to Kitchen Manager)
Annual Sales Volume: $1.6 Million $2 Million
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Hired in as Line Cook. Promoted to Galley Supervisor in 6 months.
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Hired, trained, and supervised 15 – 20 employees in BOH culinary duties
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Coordinated with the Restaurant Manager to redesign the menu to “made from scratch”
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Catered events serving up to 300 – 400 customers per day; elevated customer service
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Through measured financial planning, reduced food cost to less than 28%
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Created and implemented BOH/Galley Management SOPs and policies; reduced losses by 30%
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(Reason for leaving: Recruited by the Executive Chef of Union Social Restaurant)
Additional Experience:
09/2004 – 08/2009 Fairfax Senior Living Fairfax, VA
Line Cook, Senior Trainer
07/2003 – 09/2004 Uno Pizzeria & Grill Waldorf, MD
Cook
02/2002 – 07/2003 Golden Corral Largo, MD
Cook
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