Human Resources Customer Service

DARRELL MORRISON

Tampa FL ***** 813-***-**** ********@*****.***

OBJECTIVE

I am a dedicated and results-driven professional with extensive experience in management and recruitment, team leadership, employee development, and operational management. I seek to leverage my hospitality and business administration background and US Army recruiter experience to transition into a Human Resources Manager role.

United States Army veteran with over 20 years of experience in public and customer service. Renowned for exceptional rapport-building, strong work ethic, and outstanding interpersonal skills. Proficient in both verbal and written communication. Demonstrates strong management and organizational abilities, effectively working across all levels of management and staff. Skilled in leading and collaborating within team environments, and maintaining effective relationships with customers, peers, and management. Adaptable to flexible hours and adept at handling high-pressure situations. Experienced with MS Office programs and medical record data entry. Graduate in May 2025.

EDUCATION

Human Resources Management

Saint Leo University, Saint Leo FL June 2022-May 2025

Business administration

Hillsborough Community College, Tampa FL May 2021-May 2022

Hospitality Management

The University of Akron, Akron OH May 2001- May 2003

EXPERIENCE

Assistant Manager, Bakery Sprouts Farmers Market

Carrollwood FL June 2017-Present

Key responsibilities, assist in managing and merchandising. Oversee inventory, ordering, and inventory controls: coordination, planning, customer service, and regulation compliance. Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. Developing specific goals and plans to prioritize, organize, and accomplish production. Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Analyzing information and evaluating results to choose the best solution and solve problems. Evaluate personnel practices to ensure adherence to regulations. Responsible for controlling the cost of bakery items, cost of waste, and labor. Performs coaching and counseling.

Banquet Chef

Sodexo Atlanta GA May2015- May 2017

Key responsibilities: Menu planning, Food preparation, Supervision, Event Coordination, Inventory Management, and Quality control. Constant analysis of the cost of labor, cost of training, and cost of waste. Worked with the Executive Chef and food and beverage director to make decisions using quantitative analysis. Worked closely with HR to analyze the cost of positions and the cost of hiring. Explain policies, regulations, and procedures. Was an area expert for job evaluation. Performed performance appraisals. Responsible for keeping food costs below 28%.

MILITARY EXPERIENCE

US Army Recruiter June 1998-March 2001

Responsible for preparing and processing applicants for enlistment; responsible for training and self-development on DoD regulations, Federal, State, and local laws, application processes, recruiting fundamentals, and Soldier skills; ensures the timely enlistment for physically, mentally, and morally qualified personnel; validates and schedules applicant processing, enforces timely follow-up, performs troubleshooting techniques, initiates quality control measures. Responsible for the accomplishment of DA-assigned quantitative enlistment objectives; tasked with meeting daily, weekly, and monthly prospecting requirements through telephone, area canvassing, referral, and internet lead generation; prepares and conducts Army interviews sufficient to support the annual recruiting mission; responsible for establishing and maintaining close coordination with high school, college, and community officials to implement and conduct a variety of Army recruiting and awareness programs. Responsible for gathering information and performing background checks. I analyzed data to ensure I was within the ratio to accomplish the mission. Analyzed data for the ASVAB to explain job fields and benefits to applicants.

SKILL

Recruitment and Talent Acquisition

Employee Training and Development

Conflict Resolution

Proficient in using Microsoft Office

Attention to detail

Communication

Problem-solving

Critical thinking

Leadership and Team Building

Coaching and counseling

Performance Appraisals

ACCOMPLISHMENTS

Successfully implemented training programs that improved employee performance and satisfaction in the bakery department.

Managed teams within both the hospitality industry and the military, focusing on professional development and team cohesion, which increased overall team productivity by 25% while reducing absenteeism as a Banquet chef.

As Banquet Chef, worked closely with the food and beverage director to calculate the probability of success of an expansion of banquet space versus opening a restaurant in the same space.

As Banquet Chef developed and implemented comprehensive training programs in previous roles that resulted in a 20% improvement in employee performance and a 10% increase in employee satisfaction scores, leading to reduced turnover.

As a Bakery Assistant Manager streamlined production resulting in a 12% increase in sales year over year

Created a database with recruits' information to track the status of waivers and background checks per US Army regulations

Working knowledge of US military standards and qualifications for job series.

US Army recruiter/ trainer, trained team in sales, and closing techniques trained recruits on basic Common tasks. Went on cold calls to work on sales techniques.

Develop training materials for common tasks as well as closing techniques.

Verify application data to determine program eligibility.

As a Sous Chef managed the project of starting a Pizza/ice cream shop in a hotel for carryout service and room service only. Responsible for keeping projects on time and within budget. Including calculations for the cost of the whole project, the cost of hiring, the cost of training, and the cost of labor.

Responsible for payroll, training, and onboarding. Responsible for staying within budget.

Food cost analysis which includes the cost of waste cost and the cost of food.

Constant job evaluation because Kitchen equipment and technology change so rapidly.

Use of quantitative analytics to analyze data.

Dean’s List.

National Honor Society

KNOWLEDGE

Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

Knowledge of administrative and office procedures and systems such as word processing, managing files and records, designing forms, and workplace terminology.

Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Knowledge of principles and processes for providing customers, and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

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