CYNTHIA MARIE NORMAN

*** *. ******** ****** *******, TN, 38111

901-***-**** ad3uzm@r.postjobfree.com

OBJECTIVE

The objective is to become a part of Chili’s family helping to create a fun environment for the employees and the guest. This creates an atmosphere that will garaurntee a return in happy satisfied guest and employees who love to come to work.

SKILLS & ABILITIES

Managing is a skill that I have acquired over time that requires continuous practice and skill. Over the last four years I have acquired managerial skills such as computer skill. Some other skills were learning the micros system, problem solving and problem prevention. In addition, being able to multi- task and delegate to the employees all while keeping the guest happy. Ordering properly ensuring the guest are all taken care of at all times. I also have the ability to motivate others around me in a positive way. I am a hands on person who loves to work in a fast pace environment with awesome people. Also, I have years of customer service skills, cashier, catering, hosting and serving experience and skills.

EXPERIENCE

June 15, 2015

To February 23, 2019

Manager, Server, Hostess, Prep Cook, Cook, Busser, Cashier, Office Customer Service

Cork’s Bar B Q, 5259 Poplar Avenue, Memphis, 38119

·Managing over 3 years for Cork’s was a great experience. My responsibilities were to manage the restaurant and employees, which required me to delegate to the employees their positions and duties throughout each shift. Managing required me overseeing my staff, having all product available to be sold for each guest, from the food to the alcohol and beer. Responsible for counting the bank in the safe, ordering money, ordering product, ordering produce, and maintain the maintenance on the building and the equipment. Other responsibilities were to form the schedule, seating charts, catering functions, and large dining parties. In addition, maintain a healthy, respectful, and fun environment for my peers, employees, and guest.

May 5,2005 to May 30, 2015

Coach, Shift Lead, Line Cook, Prep Cook,

TGI Friday’s Wolf chase, Memphis, TN

·Responsible for supervising the line during my shift. This required me to communicate to each cook in each station throughout the day making sure everyone had was in place. A team environment is necessary in order to be successful in anything one does especially in the restaurant business. Other duties I acquired will at TGI Friday’s Receiving and Inputting Orders of product and produce. Quality control for equipment, food presentation, and sanitary safety.

May2007 to July 2009

Soul Chef,

Delmonico Steakhouse, Venetians Casinos, Las Vegas, Nevada

Table10,3327 Las Vegas, Las Vegas, Nevada 89109

Starting out as a pantry cook aka salad and appetizers station it seem overwhelming and intimidating in the being. My first day on the job I captured and conquered fear and not only did I exceed within that station I moved to the broiler within two weeks. It may seem small but this was big being that I was the only women ever in the position. After showing my superior that I was there for the cause they recognize my ability to lead others and inspire teamwork out of a crew of men who at first did not want me there, yet they all grow very soon to love me as I to them. Shortly after working at the steakhouse I was promoted as a Soul Chef at the new restaurant Table 10. This is where I learned to create special menus and recipes along with input and output orders for the operation.

EDUCATION

August 2000

Business Management, University of Memphis,

Incomplete

August 1999

Southwest Community College, Memphis, TN

B.A. in Business Administration

Transferred to university of Memphis

May 1999

Sheffield High School Memphis, TN

Graduated - GPA 3.5

COMMUNICATION

Overtime I have given presentation while working at Cork’s warehouse for a year. I was the assistant Operations Manager. I acquired skills in operations of an entire warehouse. I was responsible for everything. I did all employee schedule, temp hires, ordering logistics (dry ice, ice pellets, coolers, and delivery and shipping truck. I received Serv Safe certifications along with taking Managing courses throughout the process.

LEADERSHIP

As a Memphian I have been the the restaurant business for over 20 years and I have acquired many skills in several positions over the years and mastered them leaving room for improvement. Having someone like I will in time show for itself. I vouch for me in saying the following. I am a leader by nature and I love to see the team endure the dream.

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