Manager Customer Service

Presentation of Qualifications

346-***-****

**********@*****.***

Kevin Molnoskey

***** **** **.

Sugarland, TX 77498

Kevin Molnoskey 346-***-****

Objective

Striving for a rewarding, challenging, and responsible utilizing experience and expertise in Hotel & Restaurant Management. Position offered should give me stable career oppportunities and professional growth.

Education

2002-2004: University of Houston's Conrad N. Hilton College of Hotel & Restaurant Management

Degree: Bachelor's- December 2004

GPA: 3.29

1998-2000: Southwest Texas State University

Degree: Assosciate's- Mathematics

GPA- 2.76

Experience

01/2014-04/2016 The Fresh Market Houston, TX

Assistant Deli Manager

Oversee operations in the deli/catering departments. Set up the wing bar, salad bar, soup bar, olive bar, and sandwich bar for daily operations. Made up the cold case (about 20 salads, made fresh daily). Cooked chickens, turkey breasts, chicken breasts, ribs, pork loins, and wings for the hot case. Made Paninis/Wraps. Invetoried all products for deli/catering departments. Oversaw 9 employees.

06/2009-08/2013 Compass Group Houston,TX

Assistant Catering Manager/Inventory Captain/ Beverage Manager

Responsible for the oversight of all Food & Beverage catering orders to ensure timely delivery while staying focused on all customer needs/requests. Responsible for the ordering and inventoryof products necessary for the cafe/deli/catering departments. Ordered all baverages that came in through a wide range of vendors. Oversaw 10 employees.

05/2006-06/2009 Randalls Houston, TX

Food Service Manager

Responsible for overseeing all prepared foods/deli department/cheese case/retail wall/soup bar. Was in charge there of food costs, scheduling, invetorying, and ordering all supplies and foods needed for daily operations. Managed and trained employees to create a customer based atmosphere.

04/2004-06/2006 PSugar Shack Stafford,TX

Co-owner/ F.O. H. Manager

Responsible for the overall staffing, training, and developement of employees. Management over food costs, labor costs, utilities, and various operational expenses in order to operate a successful restaurant. Management of servers, bar staff, in order to ensure customer service.

Additional Qualifications

Highly energetic, willing to travel, goal oriented, involved in Gourmet Night at U of H. Interned at the U of H Hilton from 08/2004-12/2004 covering all aspects of the hotel & eatery.

REFERENCES AVAILABLE UPON REQUEST

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