Project Manager Customer Service

Lyonnel J. Eugene Jr. M.S CEC

** **** ** ******* ** 077753 c732-***-****/ h732-***-**** adzhr1@r.postjobfree.com Profile: Over Twenty-Five years of hospitality experience, supervision of production in a multi-site environment. Able to organize and dedicated to details. Able to motivate and train employees to define problems, collect data to establish facts and draw valid conclusions. Readily utilize my management experience, to increase revenue and operational efficiency.

Experience

Feb 2022 Compass Group, Unidine

Present Regional Culinary Project Manager

Develop and Implement operation plans to ensure contractual obligations are met

Innovate and Improve processes, systems, and workplace environment

Act as a Regional leader, modeling competencies and behaviors that support company value, optimize team and work experience

Fall 2010- Monroe College, School of Hospitality Management & Culinary Art, New Rochelle, NY Jan 2022 Dining Lab Lead Chef Instructor Culinary I, II, and III

Courses Focusing on basic knife skills, terminology, recipes and procedures

Servsafe, healthy cooking, specialty cooking, and fabrications Jan 2018 Middlesex County College, Professional & Community Programs Present Adjunct Chef Instructor

State of the arts facility, 30 theater seats, fun intimate setting

Create 3-5 course meals following curriculum recipes for an audience March 2017- Health Care Service Group (Genesis Power back) Rehabilitation, Piscataway, NJ August 2020 Account Manager

Opened brand new facility, oversaw contractors and venders for set up Hire, train, and launched standards for personnel performance and customer service

Sustain budgets and payroll records and evaluate financial reports, $8 million annual revenue

Spring 2012 Lyonnese Inc. (G.X. Clark) Exchange Place, Jersey City, NJ Oct 1, 2016 Owner/CEO of Food Service Company LLC

Achieved cost control, purchases, inventory, and payroll (ADP) for corporate dining

$300,000 annual revenue, Company relocated

Fall 2008- Compass Group, Chartwell, Neptune Township School District, Neptune, NJ Spring 2012 District Chef Manager/ Food Service Director

Create and maintain efficient customer and client bond, full compliance with excellence

Manage account revenue, overseeing payroll, in-servicing staff of over 80 at 9 sites

Engaged in project development, including recruiting, strategic planning, $15 million annual revenue

February 2005 - Club Med Holiday Resort Sandpiper, Port St Lucie, FL February 2007 Annex Restaurant Chef/Chef de Partie/ Specialty Chef

Oversaw preparation and service for 1000-2500 guest

Prepared dishes from different regions of the world, team of over 100 employees

Prepared special meal for diets Diabetic, Kosher, Gluten Free, and lactose July 1998 - Compass Group, Restaurant Associate NJPAC Theater Square Grill, Newark, NJ December 2003 Bar Captain/Banquet Chef

Organized banquet events serving 50 to 16,000 guests

Prepared food and beverage; al a carte seating 180 Education

2018 King Graduate at Monroe, New York Master of Science Executive Leadership in Hospitality 2005 The Art Institute of NYC, New York, NY (Formerly New York Restaurant School) Culinary Arts, Intensive classical French/International/American/Baking and Pastry 2003 Montclair State University, Upper Montclair, NJ Sociology (BA) Skills Culinary, Nutrition, Sanitation (HACCP), CPR & First Aid, Microsoft Word, Excel, Spreadsheet

& some knowledge of French

Registered Certified Servsafe Instructor & Proctor 2024 Activities ACF Member of Long Island Chapter CEC, Member AINYC Culinary Competition NY State Champions Team 2005-2006, Member of Montclair State University Football 1998-2002, NJAC Champs 2001, “Iron Chef” New Jersey SNA 2010

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