Customer Service Food

John Beck

Chester, Virginia, United States

****.********@*****.*** 949-***-****

linkedin.com/in/john-beck-400322262

Summary

OBJECTIVE: To continually create and sustain professional relationships within the foodservice and hospitality industry based on, unbridled customer service, while always seeking creative, innovative methods to teach, learn and foster technical, professional growth.

PROFESSIONAL SUMMARY

Effective, results oriented, Food Service Professional with an in depth knowledge of culinary and hospitality management with a keen focus on food safety and sanitation. Competent decision-maker, proactive problem solver

with a team focused leadership style and a diverse background in budget and forecasting (P&L statements, food cost analysis) inventory management, personnel management, supply and logistics management, catering and food

service contract management. Several years of holding management positions, directing small to large scale food service operations.

Experience

General Manager

Sodexo

Jan 2019 - Mar 2019 (3 months)

Annual Volume: $6.6 Million

Hired in as a General Manager 3 in Washington, DC

Promoted to General Manager 4 in August 2020 overseeing 3 food service accounts on the base Oversaw 3 distinct different service locations for Marines and Officers serving approximately 4000-5000 meals a day

Had five Managers reporting directly to me daily

Wrote schedules for all 3 accounts based on headcount, budgets and achieved goals consistently Took inventory weekly and updated par levels as needed Assistant Manager

Applebee's Grill & Bar

Aug 2015 - Jan 2019 (3 years 6 months)

Annual volume: 1.6 Million

Hired in as assistant manager

Successfully acted as closing manager most nights overseeing both the FOH and BOH operations Wrote schedules weekly for FOH team based on labor projections Consistently achieved labor goals by aggressively cutting staff based upon guest flow, proper scheduling of

Aces in places, cross training the team for multiple positions, and being a hands on leader to help out wherever

needed during the shift

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We reduced our food variance by aggressively portioning more food items like shrimp and other expensive items

to keep the variance to our goal of 1% or less

Performed daily bar inventory counts to reduce our variance, theft, and keep our costs in line Operations Manager

United States Marine Corps

Jan 1994 - Aug 2015 (21 years 8 months)

Mentored and trained mid-level food service supervisors in expeditionary and foreign country foodservice and

food service facilities management.

Assist, review, and provide feed plans, staffing, equipment and logistical requirements for foodservice operations.

Monitor compliance with health and fire regulations regarding food preparation and serving. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is

prepared and presented in an acceptable manner.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of

arrangements with clients

Facilities Manager

Managed and enforced field foodservice operations, policies and sanitary guidelines, pertaining to all Regimental dining facilities, to include personnel management, training Foreign Local National workers, and

emergency feeding; Procurement and inventory management of various food items. As Foodservice Supervisor in a Regimental capacity provided instruction and guidance on all foodservice

related matters to over 5 Forward Operating Bases. Managed the deployment and relocation of numerous foodservice personnel in support of Contingency Operations.

Managed the Prime Vendor budget in excess of $1,200,000. Managed the Property Equipment in excess of $2,200,000. Ensured quality assurance/quality control, and proper safety and security procedures were followed. Coordinate assignments of 25 culinary personnel to ensure economical use of food and timely preparation.

Maintain food and equipment inventories, and keep inventory records. Investigate and resolve complaints regarding food quality, service, or accommodations. Distribution Supervisor

Managed the Food Distribution Lot in support of 6 Forward Operating Bases to include the Procurement and inventory management of food items such as Meals-Ready- to Eat, water and Unitized Group Rations.

Schedule staff hours and assign duties.

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Facilities Manager

Managed all operations pertaining to a Dining Facility, to include training, food procurement & inventory management, food safety & sanitation and team building development. Managed financial status of Dining Facility, which included daily, monthly and quarterly cost analysis which

included satellite facilities and production areas, summating to $300,000 per quarter. Schedule and receive food and beverage deliveries, supervise the checking of all delivery contents to verify

product quality and quantity.

Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs

Supported customer/guest needs as required through the use of daily sustained customer service interaction and

survey review.

Skills

assistant manager • basic • budgeting • business communications • closing • communication skills • cooking • cost analysis • customer relations • customer service John Beck - page 3

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