Manager Customer Service
Resume:
Dario Cavazos
McAllen, Texas 78501
*******@*****.***
To Whom It May Concern:
I am exploring employment opportunities with your company, where I will be able to put my skills to use in a productive manner, both to help better myself professionally and to help your company by giving all my experience and education and training in my field. Also, what I would like to accomplish, is to help and benefit the company and those whom I will be in direct contact with. I have enclosed my resume for your review and consideration. As I see it, what I have to say about my own accomplishments, is far less important than how others assess my career and my character. Please feel free to contact people on my references for further on what they have to say about myself and the job I have done in the past. Better yet, call and/or email the people whose information can be found on the references for any and all information you may inquire about me from my past friends, employers, and ministry experiences.
I am young, energetic, quality-oriented professional who takes great pride in his work. I strive to be the very best I can be, go the extra mile, and know, that my providing exceptional quality of work-on time and within budget I can add to the growth and reputation of your business. I am confident that I would be an asset to any of your company’s program. I would like to meet with your personally or over the phone to introduce myself and explain further about myself and my ministry. If you have a possible employment opportunity and feel I would be a fit with your company, I would enjoy getting together and talking about it. I am also very fluent in Spanish. I can read it, write it, and speak it. I studied at the National University of Mexico in Quintana Roo. I am sure my valuable Spanish speaking skills will be of great asset to your church as well.
The two areas of strength I most appreciate about myself are: I am able to come up with creative and original ways to do things without destroying the foundation on which the next brick will be laid. My antennas are always tuned to opportunities for encouraging/equipping/empowering people to be the very best they can be.
Dario Cavazos
900 E. Daffodil #D
McAllen, Texas 78501
*******@*****.***
PROFESSIONAL
OBJECTIVE: To obtain employment with your company that will allow me to utilize my academic knowledge, work experience, and inter personal skills to better motivate those whom I will be directly working with to do a better job.
SKILLS: Knowledge of office procedures, filing, typing, daily deposits, bi-lingual (Spanish/English), knowledge of computers, but not limited to, Word, Excel, Access, Power Point, Music Box, and First Choice. Advance Business math, Creative Writing and Thinking, Advance Logical Management, Logical Thinking and Problem Solving and Interpersonal Management Skills.
EDUCATION: FLET (Facultad LatinoAmerica de Estudios Teologicos)
Associate Degree-Harlingen, Texas (May 1990)
Biblical Theology
Our Lady of the Lake University
San Antonio, Texas (May 1996)
Communications (Major) Psychology (Major)
Evangel University
Springfield, Missouri
Communications/Business
May 2003
Ozarks Technical Community College
A.A.
Culinary Degree
AGTS (Assemblies of God Theological Seminary)
Springfield, Missouri (May 2004)
Masters Degree In Communications
Masters of Arts in Theological Studies (MATS)
AGTS
Ph.D. Candidate-
Graduation date July 2014
EMPLOYMENT: Mimis Café
Kitchen Manager
January 2011-June 2011
Under direction from owner and from general manager, oversee all operations in kitchen including, but not limited to: deli staff and food, baked goods, dishwashing staff, catering, and all special orders. Responsible for consistency and high quality of all deli food products as well as deli customer service. Responsible for all kitchen staff, including hiring, training, and scheduling. Responsible for organization and cleanliness of all areas and aspects of kitchen. Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste. Responsible for controlling weekly, quarterly, and annual inventory. Was required to perform tasks outside of job description when needed. This includes but is not limited to helping any kitchen staff in any capacity when able, working on unscheduled days, working long days, or not having consecutive days off.
Three month period of not not working
Project Future Design, Inc.
Harlingen, Texas
April 2009-October 2010
Executive Director
I assisted the senior pastor in implementing the vision of the church. Under the direction of the senior pastor, I co-ordinate and organize the programs of the church, in line with the established goals. I lead all the day-to-day activities, thereby allowing the senior pastor to concentrate on the overall spiritual growth of the church. Activities such as overseeing preparation of weekly bulletins, overseeing production of newsletters, and writing press. I had to prepare the church budget and manage it. I directed the hiring of administrative staff, and was also responsible for formalities involved on dismissal or repositioning of staff members. I was involved in coaching individuals and developing disciples of Jesus Christ. I recruited, trained and motivated them, so that the church sends leaders into the world to carry forward the message of Christ. I promoted the evangelistic purpose of small group. I helped and supported the leaders, and handled personal conflicts and ministry challenges. I met the senior pastor on a weekly basis and update him about all the financial, personal and administrative matters of the church. I was accountable to the senior pastor. Above all, I was a man set out to serve God. I was trustworthy, diligent and responsible. God does not call the equipped, but equips the called!
Golden Corral Restaurant
Assistant General Manager
February 2007-January 2009
Was in charge for the daily operations of the restaurant from planning, scheduling, ordering. In this restaurant management leadership role, I was responsible for the training, coaching and development of the restaurant team, including Associate and Assistant Managers. Key responsibilities include managing the restaurant's finances, facility and human resources activities in compliance with company policies to ensure optimal restaurant performance. Ran a team of 100 employees.
Best Western Palm Aire Hotel and Suites
04/2005-01/2007
Game Time Food and Beverage-Restaurant and Catering
General Manager/Director of Food and Beverage
December 2006-February 2007
Was in charge of the overall operations of the restaurant,
Catering company and any and all aspects of the business
Making sure that it was run successfully. Ran a staff of about
75 employees and did everything from ordering, scheduling
And any issue that arose took care of it.
Collegiate Catering Services
-6/2002-01/2005
Evangel University
Multi-Site Assistant Manager
The company had 5 different locations and I served as the head
Chef and had between 20-25 employees that I was responsible for
On a day to day basis. I was in charge of the food, ordering,
Inventory and P & L on some instances. I did schedules, receiving,
And made sure that the kitchens were always up and running on
A daily basis.
IHOP
09/2000-05/2002
Springfield, Missouri
Cook and Prep
I set up stations according to restaurant guidelines. I prepared all food items ads directed in a sanitary and timely manner. I Followed recipes, portion controls, and presentation specifications as set by the restaurant. I Restocked all items as needed throughout shift. I cleaned and maintained station in practicing good safety, sanitation, organizational skills. I had understanding and knowledge to properly use and maintain all equipment in station. I assisted with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. I performed additional responsibilities, although not detailed, as requested by the Manager
Best Western Hotel Food and Catering
12/95-08/99
Weslaco, Texas
Catering Captain
I ensure/oversaw regulatory and professional standards for the food display, handling and storage. Ensure regulatory and professional standards for the cleanliness and sanitation of food service areas and equipment. Promptly acknowledge guests in a courteous and professional manner. Responded to guests’ questions and complaints promptly and in a manner that reflects the Mission, Vision and Spirit of the Hotel. Met or exceeded the expectations of the Catering Manager/Catering Supervisor for the accurate and timely completion of related tasks and assignments. Set-up and breakdown tables, decorations, equipment, serving areas, and related activities in an accurate and timely manner. Served prepared meals to guests in an accurate and timely manner. Ensure that guests had adequate beverage throughout dinner. Endure that Food Service equipment was properly secured upon conclusion of catering function.
Aramark Food Services
Our Lady Of The Lake University
09/90-05/94
San Antonio, Texas
Cook
Clean food preparation areas, cooking surfaces, and utensils. Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold. Cook the exact number of items ordered by each customer, working on several different orders simultaneously. Maintain sanitation, health, and safety standards in work areas. Measure ingredients required for specific food items being prepared. Mix ingredients such as pancake or waffle batters. Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles. Pre-cook items such as bacon, in order to prepare them for later use. Prepare and serve beverages such as coffee and fountain drinks. Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time. Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking. Clean, stock, and restock workstations and display case. Order and take delivery of supplies. Prepare dough, following recipe. Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times. Serve orders to customers at windows, counters, or tables. Take food and drink orders and receive payment from customers.
Wyatt’s Cafeteria
01/88-19/90
Weslaco, Texas
Linebacker-Prep
My main responsibility was to make sure that fresh food was always on the line and that everything that was ordered was out on time and presentable. I prepped all the food that was needed for the following day by following the recipes and procedures as per the procedure manual. I rushed food in and out from the kitchen to the front of the line.
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