Customer Service Quality Assurance
Resume:
Paul Heyser
***** ********* ** 575-***-****
Albuquerque, NM 87111 *********@*****.***
QUALIFICATIONS SUMMARY
An accomplished hospitality and culinary professional with refined management skills in front and back of the house operations. A proven leader with a unique combination of knowledge and experience that encompasses all facets of a high volume food service operation with defined skills and expertise in:
Budgeting & Cost Control
Menu Planning & Development
Team Building/Training/Supervision
Policies/Procedures
Vendor/Inventory Management
Customer Service
Strategic Marketing & Sales
Safety/Sanitation/Quality Control
Scheduling
Multiple Facility Management
EDUCATION
New Mexico State University
Bachelor of Science in Hotel, Restaurant & Tourism Management 2006 CERTIFICATIONS
Serv Safe
MS Office Proficient
EMPLOYMENT
August 2014-September 2016 La Vida Llena Life Plan Community Director of Dining Sevices Albuquerque, NM
Provide superior customer service and cuisine
Planned, developed, and adhered to fiscal and capital budget
Oversee department P & L
Oversee function and operation of six dining venues, Cafe, and Catering
Maintain and complete financial analysis, meal summary, and dashboard reports
Facilitate and develop quality assurance programing
Hire, train, and develop leadership
Conducted educational in services and communication with associate staffing
Oversee department orientation
Active member of management team committees and project work
Facilitate associate compliance requirements to include policy and procedure, serv safe certification, professional development, and safety training
Timely invoicing
Completion of associate evaluations
Developed associate recognition programs
Served as manager on duty
Communicated effictively and maintain positive relationships with resitents, associates, staff, vendors, family members, and vendors
Ensured proper products were ordered
Oversee payroll effectiveness for all management and associate staffing
Developed support for associate staffing to include 100 staff members
Responsible for maintaing proper federal, state, and city regulations in accordance to HAACP standards
Worked with the Chef on recipe and menu design
September 2009-August 2014 Columbia Sussex Corporation Regional Executive Chef Albuquerque, NM
Served as acting or training Executive Chef for multiple locations across the western United States to include but limited to: JW Marriott Santa Monica, Marriott El Paso, Marriot Albuquerque, Marriott Anchorage, Hilton Anchorage
Manage account P & L
Purchase and manage inventory
Manage cost control and expenditures
Maintain up to date food and catering trends
Ensure account food and service quality
Maintain account production
Ensuredaccount sanitation and cleanliness
Controlled account food cost
Executed high quality product presentation
Responsible for recruitment and training of account staffing
Responsible for account scheduling
Attended management training, meetings, participated in projects
Manager on Duty
Implement account quality assurance
Developed and maintain staff daily and weekly equipment cleaning and maitainence program
Ensure local, state, and federal guidelines according to HAACP standards
Maintain and develop inventive recipe and menu design December 2006 – August 2009 Aramark
Food Service Director Las Cruces, NM
Directed daily food service operations at the Southern New Mexico Correctional Facility to include the Joe Silva and Paul Oliver Units.
Oversaw staffing of 150 civilian and inmate staff members
Responsible for all safety within the Aramark western region
Provide superior customer service and food quality
Planned, developed, and adhered to fiscal and capital budget
Oversee department P & L
Oversee function, quality, and operation of daily meal service
Maintain and complete financial analysis, meal summary, and dashboard reports
Facilitate and develop quality assurance programing
Hire, train, and develop staffing
Conducted educational in services and communication with associate staffing
Oversee department orientation
Active member of management team committees and project work
Facilitate associate compliance requirements to include policy and procedure, serv safe certification, professional development, and safety training
Timely invoicing
Completion of associate evaluations
Communicated effictively and maintain positive relationships with account and facility management, staffing, security, and inmates
Ensure proper products were ordered
Oversee payroll effectiveness for all management and associate staffing
Developed support for associate staffing to include 100 staff members
Responsible for maintaing proper federal, state, and city regulations in accordance to HAACP standards
January 2004 –December 2006 Mountain View Medical Center Executive Chef Las Cruces, NM
Responsible for maintaining a professional relationship in a Sodexo account
Manage account P & L
Purchase and manage inventory
Manage cost control and expendatures
Maintain up to date food and catering trends
Ensure account food and service quality
Maintain account production
Ensure account sanitation and cleanliness
Controlled account food cost
Executed high quality product presentation
Responsible for recruitment and training of account staffing
Responsible for account scheduling
Attended management training, meetings, participated in projects
Empliment account quality assurance
Developed and maintained staff daily and weekly equipment cleaning and maitainence program
Ensure local, state, and federal guidelines according to HAACP standards
Maintain and develop inventive recipe and menu design December 2001 – January 2004 Las Cruces Country Club Food and Banquet Director/Executive Chef Las Cruces, NM
Responsible for all food, banquet, and janatorial departments
Manage account P & L
Purchase and manage inventory
Manage cost control and expendatures
Maintain up to date food and catering trends
Maintain account production
Ensure account sanitation and cleanliness
Controlled account food cost
Executed high quality product presentation
Responsible for recruitment and training of account staffing
Responsible for account scheduling
Attended management training, meetings, participated in projects
Empliment account quality assurance
Developed and maintained staff daily and weekly equipment cleaning and maitainence program
Ensure local, state, and federal guidelines according to HAACP standards
Maintain and develop inventive recipe and menu design November 1999 - December 2001 Food and Beverage Inc. Corporate Executive Chef Las Cruces, NM
Responsible for restaurant and catering at Way Out West and Purple Sage
Manage account P & L
Purchase and manage inventory
Manage cost control and expendatures
Maintain up to date food and catering trends
Maintain production
Ensure sanitation and cleanliness
Controlled food cost
Executed high quality product presentation
Responsible for recruitment and training of account staffing
Responsible for account scheduling
Attended management training, meetings, participated in projects
Empliment account quality assurance
Developed and maintained staff daily and weekly equipment cleaning and maitainence program
Ensure local, state, and federal guidelines according to HAACP standards
Maintain and develop inventive recipe and menu design
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