Customer Service Manager

Clifton Stevens

Lead Cook - Hospitality Staffing

Fort Washington, MD

****************@*******.*** - 202-***-****

A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 15 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Ability to manage in a diverse environment with focus on client and customer service.

Authorized to work in the US for any employer

WORK EXPERIENCE

Lead Cook

Hospitality Staffing - Rockville, MD - October 2016 to Present

• Trains and manages kitchen personnel and supervised/coordinated all related culinary activities.

• Estimates food consumption and requisition or purchase food, opened all new accounts, selected and developed recipes, standardized production recipes to ensure consistent quality, established presentation technique and quality standards.

• Ensures proper equipment operation/maintenance and ensured proper safety and sanitation in kitchen.

• Participates in special catering events; offered culinary instruction and demonstrated culinary techniques. Lead Chef

Eurest/Compass - Falls Church, VA - February 2014 to June 2015

• Instrumental in increasing the profit margin of Noblis accounts; resulting in the top account for within one year.

• Lead a team of six to receive the STAR award, the top award for Eurest in Dec. 2014.

• Responsible for daily kitchen operations, ensuring staff members are prepared and knowledgeable of the activities of the day.

• Assisting in ordering of product, dry goods and supplies; accepting daily inventory of deliveries and creation of the weekly menu.

• Prepared the 'Wild Greens' gourmet salad station to include a daily salad entrée selection and self-service bar (consisting of 30 dishes changed daily based on customer requests. Sous Chef

Primland Resort - Stuart, VA - October 2013 to February 2014

• Assisted in the dining and service operations of a 12,000-acre private resort community (clubhouse, golf course, fine-dining restaurant); with an operating budget of $2.5 million).

• Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5- star dining experience.

• Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences.

• Provided personal chef services for residents and a variety of celebrities, to include Melba Moore, Eric Church and Willie Nelson, Dennis Rodham.

Cold Kitchen Manager

Bittersweet Catering Café and Bakery - Alexandria, VA - June 2013 to September 2013

• Successfully managed kitchen staff of 40+ during high volume dinner service for more than 500 diners.

• Set new standard for breakfast and brunch specials.

• Reduced food costs from 50% to 30%; increasing overall profitability.

• Ensured smooth kitchen operations by overseeing daily product inventory, purchasing and receiving.

• Consistently produced exceptional menu items that regularly garnered diner's praise.

• Created package design for company rebranding.

• Developed new recipes in accordance with consumer tastes, heath needs and budgetary considerations.

• Collaborated closely with the Food and Beverage director to conduct staff meetings and resolve any service, product and personnel issue.

Assistant Manager

Washington, DC - January 2009 to May 2013

• Reviewed plans and final specifications to ensure timely filing and obtaining building permits. Negotiated prices with subcontractors, drafted detailed work orders and maintained specification for each tasks.

• Provided disciplined leadership including setting clear expectations and holding the team and self- accountable for results.

• Followed the weekly processes to develop and prioritize action plans with timely follow up.

• Inspected work products and consulted with associates daily to identify opportunities and develop and prioritize action plans with timely customer follow up.

• Executed customer focused strategies, policies and programs as measured by Customer Satisfaction Survey data and verbatim comments.

• Attracted, hired and provided orientation of staff; maintaining high retention.

• Focused and invested time on customer facing activities including selling and operational support processes. Sous Chef

Lone Star Steakhouse - Fredericksburg, VA - November 2007 to January 2009

• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

• Established and maintained open, collaborative relationships with the kitchen team.

• Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.

• Responsible for overseeing the daily job responsibilities for (line cooks and prep cooks) in order to produce all the necessary products for the (Chefs Case, Soup/Salad/Bar and Catering).

• Assisted in scheduling all necessary Partners in order to produce the required products within the budgetary guidelines.

• Maintained a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Lead Grill

Bailey's Pub & Grill - Fredericksburg, VA - October 2004 to October 2007

• Provided courteous and informative customer service in an open kitchen format.

• Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.

• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

• Followed proper food handling methods and maintained correct temperature of all food products.

• Enforced appropriate work-flow and quality controls for food quality and temperature. Grill Cook

U. S. Department of Education - Washington, DC - February 2000 to September 2004

• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

• Followed proper food handling methods and maintained correct temperature of all food products.

• Prepared healthy, enjoyable breakfasts and lunches for diners. EDUCATION

Bachelor of Arts in Culinary Arts

Boston College

2007

Associates of Arts in Culinary Arts

Stratford College

2001

MILITARY SERVICE

Service Country: US

Branch: Navy

Rank: E5

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