Customer Service General Manager

GEOFFREY W. HAKEMACK

**** ********** ***** ***** ******: 713-***-****

Houston, Texas 77379 Email: ******@*****.***

Profile

Highly motivated leader with over thirteen years experience in the customer service and restaurant industry. Adept in hiring, training, motivating, and leading employees. Focused on exceeding the guests’ expectations and needs while upholding standards for individual performance and company growth. Hands on experience in managing hospitality functions to ensure exceptional customer and employee satisfaction. Eager to learn and very outgoing. Professional Experience

Interstate Hotels & Resorts/Driftwood Hospitality Management -Hilton Houston North/Marriott Houston North Area Director of Restaurants, (2014-2020)

Managed 50 employees training, staffing, scheduling, and executing service on a daily basis

Run day to day operations of 3 full service restaurants, room service, 2 executive lounges and Starbucks with over $4 million dollars in annual sales

Purchased, programmed, and implemented a new Micros Symphony POS system

Proficient with Accubar inventory management system as well as OnQ PMS

Acted as internal IT for the property, including networking, troubleshooting and implementation of new services

Manager of the Quarter, Q1 2016, Q3 2018

Manager of the Year 2018

Luby’s Fuddruckers Inc, Manager (2013-2014)

Ten week training course to become proficient in all aspects of the cafeteria industry

Lead employees daily to achieve and exceed sales and customer satisfaction goals

Work all cook (grill, range, fry) and prep (salad, butcher, vegetable, pastry) departments

Responsible for staffing, training, and maintaining standards of service and sanitation; ServSafe certified Sharky’s American Grill, General Manager (2011-2013)

Opened the restaurant, hired and trained wait, bar and kitchen staff, acted as Human Resources Department, weekly and monthly bar and kitchen inventory, expo, recipe implementation, budgets, P&L statements

Placed orders for entire restaurant

Ran day to day operations in both Front of House and Back of House

Co headed beer and wine dinners, including menu design, planning, and execution

Initiated, executed and oversaw breakfast and lunch offsite catering 50-500 covers/day

Responsible for transition out period when restaurant closed, transferring inventory to/from other location

Landry’s Restaurants Inc., Kemah/Downtown Aquarium Restaurants, Server/Manager in Training (2007- 2011)

Learned Landry’s Standard Operating Procedures, trained all Front of House staff, cross trained in the kitchen

Responsible for opening and closing procedures, petty cash counts, Inventory (beverage and food), placing liquor orders

Education

University of Houston, Houston, Texas 2012

Bachelor of Science in Hotel and Restaurant Management Relevant Course Work: Leadership in the Hospitality Industry, Food and Beverage Services, Standards of wine, spirits, and beer, Advanced Hospitality Operations, Financial and Managerial Accounting, Human Resources Management, and Hospitality Cost Controls References

Available upon Request

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