Customer Service Representative

Rodger Stettaford

Pasadena, Ca. *******@*****.***

626-***-**** cell

*/**-*/** ***** Hospitality and Catering– Customer Service Representative

●Handle incoming customer service calls

●Maintain customer service related information for customer accounts

●Ensure quality customer service and customer satisfaction

●Provide customers with superior customer service

●Capturing customer information and answering customer inquiries

●Resolve inbound customer calls regarding account

●Take customer orders and provide high-quality customer service

●Make out going customer service calls

●Resolve any customer service issues

●Responded to customer inquiries via phone, email, and in-person regarding catering services, menus, pricing, and event logistics.

●Assisted clients in selecting appropriate menu items based on their preferences and dietary requirements.

●Managed order processing, from initial inquiry to delivery, ensuring accuracy and timeliness.

●Collaborated with the kitchen and operations team to coordinate seamless execution of events.

●Resolved customer complaints and issues promptly, maintaining a high level of customer satisfaction.

●Updated and maintained customer databases and records, ensuring accuracy and completeness.

8/11-3/16 Customer Service United Health Group - Optum Costa Mesa, Ca.

Remote Position

Responded to customer inquiries via phone

Capturing customer information and answering customer inquiries

Resolve inbound customer calls regarding accoun

Maintain customer service related information for customer accounts

Take and fulfill customer orders

Ensure quality customer service and customer satisfaction

Work with customer service manager to ensure proper customer service

Resolve any customer service issues

Prepared recommendations designed to increase efficiency, revenues and lower costs.

Assisted in developing and creating training materials

Contributed to an atmosphere of teamwork and cooperation to maintain an effective working environment as well as ensure continuity of service to customers.

7/08-6/11 Chef Quenton’s at The Cellar Long Beach, Ca.

In charge of opening a new gastro pub kitchen with responsibilities of:

hiring and training staff.

menu/recipe development.

food and labor cost controls.

development of prep systems.

implementation and utilization of purchasing and inventory systems.

vendor acquisitions.

6/03- 5/08 Chef Crown City Restaurant and Brewery Pasadena, C

Hired to reorganize kitchen operations including menu/recipe development, training of new and existing staff, restructuring of all operational systems.

Lowering of food cost through recipe cost restructuring, cost effective purchasing and inventory restructuring, controlled prep specs, and waste minimization.

Labor cost being lowered through restructuring of scheduling, time management training, efficient cross training.

An upscale gastro pub lunch and dinner dining venue with cutting edge burgers, unusual and traditional cold and grilled sandwiches, house made soups and braised meats, traditional and seasonal salads and sides utilizing sourced farmer’s market produce, grilled steaks chicken, pasta, sautéed and oven roasted fish and poultry, oven roasted meats, small bite style appetizers, traditional and seasonal desserts.

9/98-5/03 Sous Chef Clearwater Seafood, Pasadena, Ca. (Kings Seafood Co.) Administrative and hands-on supervision of casual seafood concept overseeing daily operation of a busy kitchen.

Responsibilities include maintaining the quality and integrity of recipes and menu items.

Purchasing and inventory control of all food and non food products.

Adherence to food and labor budgets, training and scheduling kitchen staff, implementing safety and sanitation procedures.

8/95-8/98 Sous Chef Water Grill, Los Angeles, Ca. (Kings Seafood Co.)

Supervision and training of 20 person kitchen staff, participation in recipe and menu development.

Purchasing, receiving and costing of all food and non food product with budgetary maintenance inventory, labor and food costs.

Implementing procedures and training for safety and sEmphasis on the freshest seafood available prepared in a modern contemporary style in a fine dining setting.

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