General Manager Customer Service
Resume:
Joseph Mitchell
Professional Summary
Service-oriented General manager with 20 year background in foodservice. Core competencies include, excellent communication and time management skills. Handles tasks with accuracy and efficiency.
Skills
Administration and Management Complex Problem Solving Critical Thinking Speaking
Time Management Service Orientation
Education and Training
Experience
General Manager
MidiCi The Neapolitan Pizza Company Estero, FL
Greet guests, escort them to their seats, and present them with menus and wine lists. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
General Manager
Nauti Parrot Tiki Hut North Fort Myers, FL
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Order and purchase equipment and supplies.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
1416 Santa Barbara Avenue, Fort Myers, FL 33901
Ph: 239-***-****
adweb0@r.postjobfree.com
Jun 2016 May 2018
May 1988
General Manager
Salty Sam's Marina Fort Myers Beach, FL
Greet guests, escort them to their seats, and present them with menus and wine lists. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Investigate and resolve complaints regarding food quality, service, or accommodations. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service. Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Education
Associate of Arts : Hotel/Restaurant management
SUNY Delhi Delhi, NY
GPA 3.2
.
Contact this candidate