Customer Service Inventory Control
Resume:
Joseph Fernandes
Schaumburg, IL 60194
Cell: 847-***-****
********@*****.***
JOB OBJECTIVE
More than 20 years’ experience in the hospitality/food and beverage industry. Experienced in purchasing,
receiving, inventory control, and management of food and beverage outlets. Expertise in the supervision
and development of the food and beverage staff and the ability to communicate effectively with upper
management and other department heads
PROFESSIONAL EXPERIENCE
March 2022 to May 2025: Whole Foods Schaumburg IL.
Responsible for the 35/40 freshly made items for the gourmet case
Oversee cleanliness freshness, quality, and presentation of the case while preparing the product, follow corporate mandated recipes for all product.
Customer service, communication with fellow colleagues, lead and upper management, delegate projects to team members appropriately.
Focus on product inventory, product presentation, a great team player, proactive in keeping the case always full with fresh and clean products
September 2014 to February 2022: Heinen’s Grocery Retail Barrington, IL
Responsible for the 35/40 freshly made items for the gourmet case.
Oversee cleanliness freshness, quality, and presentation of the case while preparing the product, follow corporate mandated recipes for all product.
Customer service, communication with fellow colleagues, lead and upper management, delegate projects to team members appropriately.
Focus on product inventory, product presentation, a great team player, proactive in keeping the case always full with fresh and clean products
March 2013 - October 2013: Indian Lakes Resort Bloomingdale, IL
Banquet Manager
Managed banquet and setup, responsible for banquet and convention services operation covers
62,000 square feet of banquet space, conferences, social events, and golf outings.
Oversee scheduling, inventories, payroll, training, hiring, and customer service
August 2011 - August 2012: Hotel Palomar Chicago, IL
Banquet Manager
Managed banquet and setup department, oversee all of the aspect of operation including
weddings, conferences, social events, and customer service,
Responsible for scheduling, purchasing, payroll, inventory control, training, hiring, and monthly closing inventory.
July 2010 - August 2011: Indian Lakes Resort Bloomingdale, IL
Food and Beverage Manager
Focus on guest needs by being continually present on the outlet floor, touching tables, and quickly addressing and resolving any issues.
Manage, order, and control supply needs for departments
Schedule all front of house staff. Integrating needs based on business levels.
Responsible for staff reviews, discipline, monthly department meetings, and cross-training.
Encourage, positive attitude among team members and make sure guests, team members, and management are treated with respect.
Process payroll on weekly/biweekly basis, assisted in monthly food & beverage inventory
February 2005 - September 2008: Westin Chicago Northwest Chicago, IL
Assistant Banquet Manager
Responsible for 65,000 square feet of banquet space overseeing banquets and convention services.
Manage 35 full time employees and all banquet events, conferences, weddings, and social events.
In the absence of a banquet manager, oversee the banquet department.
Responsible for customer service, inventory control, payroll, hiring, training, and scheduling.
February 2004 - January 2005: Park Plaza Hotel Arlington Heights, IL
Banquet Manager
Responsible for the banquet/convention services department.
Manage all banquet events, conferences, weddings, and social events.
In the absence of a Food and Beverage director, oversee all food and beverage outlets.
Responsible for customer service, inventory control, payroll, hiring, training, and scheduling
August 2002 - February 2004: Hyatt Deerfield Deerfield, IL
Banquet Manager
Responsible for banquet revenue of $3.5 million.
Manage all banquet events such as meetings, conferences, weddings, and social events.
Responsible for customer service, inventory control, payroll, hiring, training, and scheduling
April 2000 - March 2002: Omni Orrington Hotel Evanston, IL
Banquet Manager
Responsible for banquet revenue of $3 million.
Monitor all banquet events such as meetings, conferences, weddings, and social events.
Oversee and manage 30 employees.
Responsible for inventory control and payroll.
September 1999 - April 2000: Palmer House Hotel Chicago, IL
Beverage Manager
Manage four full-service bars and promotion of outlets.
Responsible for supervision of 18 employees, scheduling, and training.
Responsible for inventory control, payroll, and cost control.
December 1998 - September 1999: Holiday Inn City Center Chicago, IL
Banquet/Convention Services Manager
Managed banquet events and convention services.
Responsible for interviewing, hiring, training, and scheduling.
Responsible for payroll of 30 empl
August 1997 - April 1998: Ramada Market Center Dallas, TX
Food and Beverage Director
Established policies and procedures for restaurant, bar, and banquets. Assisted in creating menus.
Implemented effective purchasing and receiving procedures.
Involved in hiring, training, and consistent evaluation of employee
March 1993 - June 1996: Empress River Boat Casino Joliet, IL
Assistant Beverage Manager
Supervise bars on gaming floor pavilion and banquets.
Monitored payrolls and scheduling of employees.
Responsible for all am/pm operation, customer service, inventory, and cost control
Skills:
Self-starter
Works independently and collaboratively
Detail oriented
Self-motivated
Willingness to accept changes
Tips and Basset certified
ServSafe certified
Knowledge of Delphi and Micros
Kronos
Workday
References available upon request
Contact this candidate