Assistant Manager Customer Service
Resume:
LaTanya L. Winters
Richmond, Texas 77407
OBJECTIVE A position requiring my accomplishments in Management, my
success in staff supervision and training, and my strong background
in administration and customer service.
EXPERIENCE
St. Luke’s Medical Center (Sodexo), Houston, Texas
Operation Manager 2 1990 to Present
This position is accountable for the primary supervision of the Bertner Avenue Café, O.R. Canteen, O’Quinn O.R. Staff Lounge and Doctors Dining room and Catering.
Supervises and Coordinates activities of workers engaged in retail service to ensure
an efficient and profitable food service. Monitors food quality and portion control. Monitors cost and makes adjustments to prices as needed. Maintains cafeteria point of sales devices and updates cost information on the registers monthly program.
Monitors production needs for the cafeteria and schedules all cafeteria, ancillaries & catering employees. Develops and implements retail services plan to improve service, quality and profitability of service areas. Assist with budget process. Balances receipts and maintain sales records and prepares appropriate reports.
Assists with recommendations and maintains proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations and personnel policies and procedures. Maintains establishes systems and training programs to provide a safe working environment.
I maintain and developed good relationship with the hospital clients, I plan events and manage the events entire experience. I have good communication and project management skills. Able to meet deadlines and work under pressure, while handling multiple projects in a fast paced environment. I have a strong attention to detail, organized, excellent time management skills.
MONTEREY TEX-MEX CAFÉ, Houston, Texas
General Manager 1988 to 1990
Initially hired as Assistant Manager in one of the highest volume units of this 30- outlet chain; helped supervise a staff of 40, generating up to $70,000 in weekly revenues. Promoted to take over full management responsibility of a somewhat smaller unit, generating $40,000 a week.
Handle all management duties myself: no assistant manager was assigned to this outlet. Train and supervised a staff of 25 full and part time workers. Dealt directly with 12 vendors, including beer, liquor suppliers plus the firm’s own central warehouse.
Commended for maintaining food cost at or below 30.1% and other controllable cost below 28%, well within the firm’s goals and guidelines. Prepared all weekly sales and inventory reports, plus manual payroll for all staff every two weeks.
STEAK AND ALE RESTAURANT, HOUSTON, TEXAS
Coordinator/Trainer 1984 to 1988
Assigned to regional training store, training all operating staff, including manager trainees, waiters and bartenders. Oriented new employees to company policy and procedures. As a member of management, scheduled and supervised the work of wait staff; participated in planning and implementation of daily operations; coordinated restaurant activities and functions.
COMMERCE BANK, Oklahoma City, Oklahoma
New Accounts/Customer Service Rep 1982 to 1984
Assisted new banking customers; initiated documentation.
BACKGROUND
Worked as a Teller in a Detroit bank, as a Waitress in an Oklahoma City Steak & Ale outlet, and as a Banquet Captain for a Dallas Marriot, supervising banquet services for group of up to 1000.
I worked as a patient meal service supervisor for 12 years at St Luke’s foodservice.
While working for St Luke’s hospital I was awarded the Award for excellence by the President of the hospital.
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