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Customer Service Manager

Location:
Las Vegas, Nevada, United States
Salary:
50,000
Posted:
January 21, 2017

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Paul Krawczyk

**** *. ********** ****. # **** Las Vegas, NV 89117 ( 702 ) ***-****

Career objectives

F&B Manager Chef Sous Chef Kitchen Manager Restaurant Manager

Top Skills

chef employee performance training programs ordering customer service guest relations hotel and hospitality supply chain

Experience

Banquet Chef 12/2015 to present

Las Vegas Country Club ( LVCC ) Las Vegas, NV

Cooking from 6 to 400 guest daily, to include but not limited to buffets, plated venues, and action stations.

Make prep sheets and ordering guides for all BEO's while meeting and exceeding health standards.

Insure the FOH is set up per standards, having the proper equipment for service.

Adhere to the Executive Chef for any addendum to the menu and/or count changes necessary.

Check the quantity and quality of received products as well as current inventory.

Determine how food should be presented and create decorative food displays/plated items.

Check the quality of raw or cooked food products to ensure that standards are met.

Responsible for opening/closing kitchen upon schedule.

Prepare tasting menu's for new and existing clients.

Sous Chef / Kitchen Manager 01/2015 to 09/2015

YardBird - Las Vegas, NV

P & L reports.

Expedite, ordering and receiving.

Create daily specials from the southern cuisine.

Coordinate and manage kitchen staff.

Slashed payroll/benefits administration costs 30% by negotiating pricing and fees, while ensuring the continuation and enhancements of services.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food - handling practices.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock ( FIFO ).

Organize and direct worker training programs, resolve personal problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Sous Chef 01/2012 to 01/2015

Central by Michael Richard @ Caesar's Palace - Las Vegas, NV

Perform 1500-2500 covers daily.

Inspect food preparation areas, such as stations, equipment, and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils/thermometer.

Establish standards for personnel performance and customer service.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Slashed payroll/benefits administration costs 30% by negotiating pricing and fees, while ensuring the continuation and enhancements of services.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Floor Manager 03/1998 to 12/2011

Foxwoods Resort and Casino - Mashantucket, CT

Supervised table games in the International High limit rooms throughout the casino, Black Jack, Craps, Roulette, Pai Gow poker/tiles, and Baccarat.

Demonstrated initiative to provide the best customer service, and guest satisfaction classes to improve hospitality performance and foreign guest relations.

Performed the supervisor role to include, but not limited to, scheduling employees based on their ability to the games available.

Conflict resolution, service recovery, ensuring game pace was met while dealers followed procedures, monitoring money exchanges and following bets.

Provided excellent customer service, and knowhow of games.

Ensure guest were following our rules, and were not served over the limit per alcohol.

Education

Johnson and Wales University Associate's degree, Baking and Pastry Arts

Easthampton High School Diploma, Culinary Arts

Smith Vocational High School Restaurant, Culinary, and Catering Management

Personal References available per request.



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