Catering Manager Employee Relations

Eugene L. Love Jr.

*** ** ****** *.*.

Washington, D.C. 20019

202-***-****

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

Objective Motivated manager seeks assistant position with a Company to employ great people skills, positive attitude, and a talent for resolving problems to maintain fluid operation, with culinary aspirations to work in a dynamic kitchen environment. Education Lincoln College of Technology Columbia, MD (October 2015 – November 2017) Professional Career Development Institution (September-1996 to April-1998) Friendly High School, Fort Washington, MD (August-1994 to June-1996) KEY QUALITIES AND STRENGTHS

High-energy professional with a successful 25-year background in multi-site management and employee relations. Dedicated and passionate about providing excellent customer service and exceeding organizational goals. Proven ability to increase profit through strategic planning, effective project management and process reengineering. Skilled in budget development and implementation. Adept at drastically reducing turnover rates and building motivated service and management teams. Highly skilled in recruiting, training, and performance management. Work History

Assistant Manager of Restaurant Operations Flat Top Burger Alexandria Va. (April, 2018 to September 2018)

Managed, motivated, coached, and evaluated employees and facilitated effective training programs.Created staff schedules while staying on budget and ensuring proper staffing for the average volume.Screened, interviewed, and hired qualified employment candidates and terminated staff as necessary. Maintained and monitored inventory control and handled the procurement of all inventory/supplies. Directed the workflow of employees, ensured safety and quality, and delegated all work assignments.Consistently ensured an enjoyable customer experience for customers while maintaining profitability.Responded to and resolved customer complaints and issues in a timely manner to ensure satisfaction.

Fresh Foods Assistant Department Manager Harris Teeter Washington D.C. (October, 2017 to February 2018)Instrumental in handling day-to-day operations of store and meeting objectives for sales, margin, product inventory, and customer service. Supervised up to 25 employees on a daily basis, ensuring customer service standards are met. Oversaw large sum cash drops, filing incident reports, and ensuring policies guidelines were adhered to by employees. Implemented strategies to improve customer service, drive store sales and increase profitability by 15%. Ensured customer complaints were resolved quickly and efficiently. Improved store appearance and product presentation to meet company standards. Provided support to store employees during peak periods or when scheduling conflicts occurred. Co-Manager- Wendy’s Beltsville, MD (April 2010 to November 2017) Manage all aspects of food service operations one of the location in Maryland. Hire, train, motivate, supervise, and evaluate, schedule and discipline employees. Oversee inventory control, ordering, food sanitation and quality control of food products. Catering Manager – COSI INC, Washington, DC (April 2008 to March 2010) Managed the catering aspect of the restaurant. Conducted inventory control, ordering, food, labor and quality control of food products.To assist in the serving of meals/drinks to members and guests.To ensure that all duties are carried out in accordance with statutory and COSI safety requirements, including food and hygiene regulations.To participate, constructively, in performance reviews with the Manager and to work towards objectives/goals set by the Manager, and to improve any areas of performance felt necessary by the Manager, in order to maintain an excellent level of service to customers

Restaurant General Manager – Morgan’s Seafood, Washington, DC (April 1995 to September 2010) Responsible for being the primary contact in all matters regarding kitchen production.Preparing and cooking excellent meals. Making sure that food is absolutely delicious.Supervising and coordinating the operations of the entire kitchen.Training other staff to become future kitchen managers. Involved in the recruitment, training, coaching, disciplining, and retention of staff. Ensuring that the kitchen is clean, organized and well stocked with the right foods.

Keeping food wastage down to a minimum. Making sure that all sanitation and food safety standards are met. Supervising kitchen employees. Scheduling duties for kitchen staff. Processing all invoices in a timely manner. Enforcing strict uniform and personal grooming standards in compliance with company policy. Keeping an inventory of all food items. Culinary Training

Knowledgeable of knife skills and cooking methods

Ability to follow standardized recipes and kitchen procedures Knowledge of raw ingredients, production processes, quality control and other techniques for food preparation Compliance of all ServSafe principles

Certificate Of Completion in Small Business Management Skills/Training

Knowledgeable of various computer programs (Word, Excel, and PowerPoint) ServSafe Certified (2020)