Customer Service Manager

Paul Vogdes

**** *** ******* *****

Westlake, Ohio 44145

(440) 241–8019

*******@******.***

Objective: To obtain a challenging position as a supervisor in a setting where I can utilize my knowledge and skills.

Skills: Motivating supervisor, being an available resource for issues, working well under deadline pressure, investigating cost control measures, task oriented, excellent organization skills.

Education: Cuyahoga Community College; Applied Business in Culinary Arts; 1996

Ohio Northern University; Civil Engineering; 1993

Work Experience:

2007 – 2009; Production Supervisor – Cintas Corporation

· Motivated and maintained high employee morale for 40-50 employees

· Responsible for hiring and coaching new employees

· Conducted performance evaluations and upheld progressive disciplinary policies

· Weekly ordering of products such as mats, shop towels, etc from the distribution center to maintain inventory

· Responsible for ordering and receiving shipments from vendors and communicating weekly to service department on cost of goods to make profits

· Received product from other rental location to process and increase profitability of current location

· Responsible for producing bill of lading for various materials to be shipped

· Ensuring nightly completion and accurate unloading and loading of 28 uniform rental trucks and 12 facility services trucks

· Devised new system for unloading and loading trucks in order to increase labor efficiency by 34% each night

· Managed daily reports for labor efficiencies and production metrics

· Developed six sigma projects to improve efficiency of multiple departments

· Obtained Plant Manager certification

· Attended Meticulous Hiring seminar, OSHA 10 hour seminar, and Six Sigma seminar to develop new skills

2006 – 2007; Service Sales Representative – Cintas Corporation

· Responsible for delivering products for over 150 customers each week

· Excellent customer service experience to maintain relationships with customers

· Responsible for renewing contracts to ensure continued profitability of company

· Introduced new products to customers in order to increase volume on route

2001 – 2006; Executive Chef – The Blue Seal Restaurant

· Responsible for daily preparation of all menu items

· Motivated and mentored 10 employees

· Responsible for hiring new employees

· Responsible for cost control of ordered product

2000 – 2001; Grill Cook – New England Culinary Institute

· Preparation and execution of all menu items for breakfast and lunch

· Responsible for all safe handling of product

1997 – 2000; Executive Chef – The Woods Restaurant

· Motivated and managed 15 kitchen staff

· Responsible for menu changes and pricing

· Responsible for daily ordering of product and maintaining quality control

· Responsible for maintaining culture of safety and sanitation

1998 – 2000; Dining Room Manager – The Woods Restaurant

· Motivated dining room staff

· Responsible for customer satisfaction

· Responsible for scheduling employees and maintaining labor costs

· Handled book work and nightly sales

1997 – 2000; Catering Banquet Chef – The Woods Restaurant

· Scheduled and executed high-end catering events for 30 – 400 guests onsite and offsite

· Developed specialized menu

· Responsible for 15-20 employees and cost control

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