Customer Service Manager

SHARON D. RANDALL RAY

**** ***** ***** ****** #*** ~ Glendora, CA 91740 ~ 909-***-****

MANAGEMENT PROFESSIONAL

Specialist in Quality / Foodservice / Project Management

Results-driven quality professional with experience, seeks career advancement with in dynamic, high-growth organization that welcomes fresh ideas, initiative, dedication and practical experience and demands excellence in consistently meeting business objectives. Exceptional ability to work under pressure; offering expertise in troubleshooting, problem solving and management of multi-shift production/quality operation. Possess outstanding interpersonal skills complemented by solid management/supervision acumen and proven ability to make sound, time-critical decisions.

AREAS OF EXPERTISE

HACCP Certified,GMP requirements & ServeSafe Experience in public health requirements

Training & Leadership Exceptional communication skills

Project management Retail proficiency

Certified Food Protection Manager Presentations

MANAGEMENT PROFICIENCY

PROVEN METHODOLOGY

Quality and manufacturing operations that result in successful audits

Management & supervision of both production and lab personnel

Aggressive training/mentoring and team building techniques

GMP enforcement/Quality control/Quality assurance and R&D

Ensure customer service and satisfaction is afforded highest attention and priority

PROFESSIONAL EXPERIENCE

2016 to Present

Commerce Casino – Food & Beverage Supervisor (Contract/Temp)

Supervise food servers, Cocktail servers while interacting with bar, porters, stewards and 3 kitchens. Responsible for daily floor assignments, check resolutions, server issues and any customer complaints regarding food/service in the casino. This is a 24hr 7day operations.

2013 to Present

Barney’s Beanery Manager

Managing all areas of the operations at all 7 locations during scheduled shifts which includes but not limited too; on the spot decision making, supporting the staff, full interaction with the guest ensuring that the guest needs are the main focus while enforcing standards for personal performance.

Assess staffing needs and recruit staff.

Monitor purchasing, storage, preparation, cooking, handling, and serving of all food and beverage products to ensure correct recipe, portion, and specification standards.

Act as support system for all areas of the restaurant. Organize and direct training programs within the restaurant.

Maintain spotlessly clean and safe restaurant at all times.

Ensure highest quality levels of products and hospitality.

2011-2013 Schreiber Food, Inc

QC Technician

Responsibilities include but are not limited too; quality testing, sampling of yogurt products, microbiology testing, raw material acceptance and environmental testing/documentation. Perform quality line checks and associated documentation according to SQF standards and yearly audits. Analyze pH on yogurt samples and complete 5 and 7 day stress evaluations. Perform viscosity, monthly microbiological testing of incoming fruits, monthly drain swabs for Listeria, air environmental testing for molds and yeast weekly. Calibrate pH meters, FT 120, Rosa Reader and thermometers monthly. Additionally, cover incubator technician duties as needed. Provide sanitation testing and documentation daily.

2010-2011 employed as an Independent Contractor/Consultant

2005-2009 (Attended CSULA)

Sept. 1999 to Aug 2005 QC Chemist

Continental Coatings, Fontana, CA 92336

Responsible for QC and customer service R&D for paint and Coatings manufacturer; performed monthly and yearly safety/Insurance checks and reports; authored and documented sops; Updated procedures as necessary and maintained MSDS’ data.

Re-organized customer samples and inventory system

Made sample test batches; liaison between research and sales force

Perform salt spray and environmental testing as needed.

Mar 1997 to Jun 1999 R&D/QC Technician

Huxtable’s Kitchen, Vernon, CA

Involved in all aspects of new and revised product formulation; Responsible for testing, nutritional standards and conversions to Production standards; Test shelf life, enforce GMPs and HACCP Programs; responsible for monthly environmental testing reports and corrections for all processes out of code. Worked in conjunction with USDA inspectors and associated agencies.

Created 3 new recipes for product line

Worked on joint project with Claim Jumper Restaurant

EDUCATION

Sept. 2005 to June 2009 California State University, Los Angeles, Los Angeles, CA

Bachelor of Science Degree- Nutrition

Certificate: Alternative Nutrition

Minor: Public Health

GPA- 3.5

2003 to 2004 Mount San Antonio Community College Walnut, CA

Water Technology - Certificate

1970 to 1973 Citrus Community College-Glendora, CA 91740

Chemistry

SOFTWARE/SYSTEM SKILLS

Experience and certificated in PC Programs; Oracle, Excel, Access, PowerPoint, Publisher and desktop publishing. Internet literate.

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