Customer Service Team Member

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CONTACT

Address : Baltimore, MD *****

Phone : 443-***-****

Email : ******.********@*****.******

SKILLS

Hiring and Onboarding

Production Preparation

Food Sanitation Regulations

Staff Scheduling

Database Interface and Query Software

Food Service Operations

Schedule Coordination

Team Member Development

Catering Services

Staff Training

Food Item Purchasing

Monitoring Food Preparation

Labor and Overhead Cost Estimation

LANGUAGES

English:

Elementary

PROFESSIONAL SUMMARY

Accomplished results-orientated Professional with 20 years of proven success in Hospitality Management delivering exceptional Customer Service. I am a proven leader with special abilities in building and directing diverse multi-skilled teams, training employees, decision-making and detailed organization. A manager who is articulate and persuasive in dealing with all levels of management, peers, staff, and diverse clientele. Proficient in Windows 2000/XP Operating Systems Internet Explorer 6.0, Microsoft Word and Outlook Applications. Additional Capabilities in: Compliance Audits Problem Solving Inventory Management Purchasing Training & Career Development Customer Relations Menu Planning Safety & Quality Assurance

WORK HISTORY

Food & Beverage Director, 01/2002 to 01/2010

Radisson Plaza Lord

Responsible for managing daily operations of the hotel restaurant, Room service and Lobby bar Responsible for managing daily operations of Banquet/ Catering Department Maintained Banquet budget, purchases, and inventory Responsible for hiring and training of Banquet staff Maximized guest satisfaction by executing detailed instructions Assisted in preparation and presentation of all related Banquet and Restaurant events Managed daily responsibilities of the buffet, front line and pantry stations Provided high quality food choices

Restaurant Manager

Responsible for managing daily operations of hotel restaurant, Room service and

Lobby bar Maintained restaurant budget, purchases, and inventory in order to show profitability Responsible for hiring and training of all restaurant, room service and Lobby bar staff

Assistant Banquet Manager

Responsible for managing daily operations of Banquet/ Catering Department Maintained banquet budget, purchases, and inventory Responsible for hiring and training of banquet staff Maximized guest satisfaction by executing detailed instructions for all assigned meetings, conventions, and banquets Established professional and courteous rapport with customers to maximize satisfaction and repeat business Coordinated servicing of special customer requirements through other departments and outside sources as required

Banquet Manager

Radisson Plaza Lord Baltimore Hotel

Increased productivity within Restaurant by establishing department work standards Created restaurant training manual used to train all hourly staff Promoted from Asst

Banquet Manager to Restaurant Manager Promoted from Banquet Chef to Asst

Banquet Chef

Assisted in preparation and presentation of all related banquet and restaurant events Managed daily responsibilities of the buffet front line and pantry stations Provided high quality food choices

Complex Executive Chef, 04/2019 to Current

Crescent Hotels, Marriott,Radisson And Hoilday Inn - Baltimore, MD

Developed kitchen staff through training, disciplinary action, and performance reviews.

Participated in food tastings and taste tests.

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Monitored food production to verify quality and consistency.

Planned promotional menu additions based on seasonal pricing and product availability.

Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Assisted with menu development and planning.

Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Executive Chef & Food and beverage Director, 01/2018 to 04/2019

GF Management

Managed all daily kitchen and restaurant operations Maintained restaurant budget for menu planning, food costs, purchasing, Payroll and Quality Control Responsible for managing daily operations of hotel restaurant, Room service and

Lobby bar Maintained restaurant budget, purchases, and inventory in order to show staff

Executive Chef, 06/2016 to 01/2018

The Procacianti Group, Holiday Inn Inner Harbor, Crowne Plaza Hotels Sheraton Hotels

Managed all daily kitchen and restaurant operations Maintained restaurant budget for menu planning, food costs, purchasing, Payroll and Quality Control

Director of operation, 01/2015 to 06/2016

Hilton Garden Inn

MS Responsible for the daily operations of front office,Housekeeping departments of a 100-room hotel,

Interviewing,hiring training and counselling,supplies/inventory

Responsible for forecasting hotel occupancy following budget guidelines for each department to ensure coast control.

Trained new employees on proper protocols and customer service standards.

Achieved team goals through formalized training plans, coaching, and performance management.

Oversaw day-to-day production activities in accordance with business objectives.

Food and Beverage Director, 01/2013 to 01/2015

Chesapeake Hospitality, Holiday Inn Columbia

East-Jessup .Managed a team of seven managers and 45 employees, responsible for cross functional team development .P&:L understanding

Director of Food and Beverage, 01/2013 to 01/2014

Hilton Garden Inn Greenbelt

Responsible for analyzing data, drawing conclusions implanting appropriates change, and meeting deadlines

Director all food and beverage operations including restaurants, room service, conventions, and meeting space for a 150 room hotel

Executive Chef, 01/2010 to 01/2014

Embassy Suites Hotels By Hilton

Executive Sous Chef

Inn Lodging, Inc

Acted as Executive Chef in his absence

Cheesecake Factory Member of opening management team, Responsible for overall maintenance of restaurant and kitchens Managed 10 cooks Performed all hiring and training of kitchen staff resulting in improved levels of service to all customers Maintained the restaurant inventory, menu planning, and food costs in order to show profitability

Executive Chef, 01/1998 to 01/2002

Holiday Inn Lodging, Inc

Managed all daily kitchen and restaurant operations Maintained restaurant budget for menu planning, food costs, purchasing, Payroll and Quality Control

Rounds Chef, 01/1996 to 01/1998

Cheesecake Factory

Performed all restaurant duties as a restaurant cook as well as streamline workflow Acted as management during restaurant opening Handled staff scheduling Responsible for inventory control and problem solving for a high volume, 275- seat establishment

EDUCATION

06/1996

North High School Baltimore - Baltimore, MD

CERTIFICATIONS

CM - Certified Manager Certification

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JEROME K. TALLEY

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