Operations Manager Package Design

JOHN C. SURACE

*** ******* ***** **** 609-***-****

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

To advance or further my career in management by building on my experiences from the Food and Beverage Industry and the Wholesale Retail Industry. It is my goal to obtain a Management position where I can utilize the skills I’ve mastered.

EXPERIENCE

MARCH 2023 – PRESENT

FURNITURE DESIGN CONSULTANT, KENSINGTON FURNITURE, NORTHFIELD, NEW JERSEY

Over 20 Google 5 Star Reviews

Highest monthly sales in Kensington Furniture history- monthly -$235,000

Evaluate customer needs

Suggest furniture and room accents

Assist in designing space

MARCH 2022 – FEBRUARY 2023

FOOD AND BEVERAGE MANAGER, WAWA CORPORATION

Daily operations

Scheduling

Follow Food and Safety Regulations

Training

Ordering food supplies

Lowered daily spoilage

Assist with marketing events

Ensure Customer satisfaction

APRIL 2021 – OCTOBER 2021

OPERATIONS MANAGER, NUCKY’S KITCHEN AND SPEAKEASY, VENTNOR, NJ

Initially Opened the restaurant and bar

Daily operations

Scheduling

Organized Special Events – Great Gatsby Party

Training

Ordering for a 220 seat restaurant and bar

2 level and outside dining

Staff of 120

FEBRUARY 2019 - PRESENT

OWNER/CREATOR OF COMPANY, NJRELEAF, PORT REPUBLIC, NJ

Developed CBD Products – Lotion and Salves for retail sales

Developed Logo and Package Design

Developed Presentation and Marketing Strategies

JULY 2009 – FEBRUARY 2019

MANAGER, COSTCO WHOLESALE CLUB, STAFFORD TWP., NJ

Foods – Lowered D & D from 3%-1%, staff of 8

Membership – Increased executive membership by 12%, coordinated tabling events, increased membership by 15% in 1 year, staff of 6

Front End – Daily sales $80,000 to $250,000, ensured member satisfaction, maintained the running of IBM registers, verify register and cash sales, run all closing reports, staff of 85

Other responsibilities – checking building when closed, open and closed the building, responded to alarms, yearly inventory of $10 million on hand and $70 million annual sales

FEBRUARY 2008—JULY 2009

OPERATIONS MANAGER, CDS, STAFFORD TWP.

Daily Operations

Recruitment, hiring and supervision of all part-time staff

Oversee Product preparation and presentation

Train staff in food safety, handling, food sanitation, preparation and customer service

Communicated between managers, vendors and demonstrators

Participated in new location grand openings

OCTOBER 2004 – DECEMBER 2007

TRAVEL ABROAD

APRIL 2003 – SEPTEMBER 2004

SOUS CHEF, GALILEO 101, SAN DIEGO, CA

Open Kitchen – 120 seat Gourmet Italian Restaurant

Prepared Chef’s Choice Dinner

Reduced Food Costs by 15%

Enhance Guest Experience with one-of-kind cuisine

NOVEMBER 2000 – MARCH 2003

SOUS CHEF, MARRIOTT, ABSECON, NJ/PHOENIX, AZ

Open kitchen – 160 Seat Gourmet Steak Restaurant

High Volume Golf Resort

Created Menus and Recipes

Responsible for daily operations for Garde Manger, Bake Shops, Hot Line

Designed and Coordinated famous Friday Evening Seafood Buffet

EDUCATION

1997 -1998

ATLANTIC COMMUNITY COLLEGE

Culinary Arts

1993

ABSEGAMI HIGH SCHOOL

SKILLS

Enthusiastic

Creativity

Conceptual

Interpersonal and Communication

Decision- Making

Analytical

ACTIVITIES

Married with two school aged children, we enjoy family activities, such as hiking, gardening, etc.

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