Manager Customer Service

Josh Massey

Bentonville, AR ***** 417-***-****

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

GENERAL MANAGER

Professional Experience in Culinary Arts & Training as Follows:

• Menu Design • Kitchen Management • Business/Revenue

• Meal Preparation • Staff Management Growth

• Special Events • Project Management • Team Building

Catering & Planning • Customer Service • Training Analysis

• Inventory Control • Purchasing • Cost Reduction

CORE COMPETENCIES

Solid history of success building high-energy service and culinary teams to ensure optimum guest experience. Dedication to significantly increase revenue and operational efficiency. Solid organizational, communication, and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in Culinary Art trends, such as food preparation, menu development, event planning/catering, and inventory purchasing/control.

Results-driven with extensive Corporate Training experience and solid expertise in the areas of restaurant management, hospitality, cooking, and conflict management.

Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and

cleanliness, and resolving various issues in a timely manner.

Proven ability to effectively handle multi-task levels of responsibility with minimal direction

from superiors while supervising personnel, providing team leadership, motivation, and development.

PROFESSIONAL PROFILE

Olive Garden

General Manager/ Culinary Manager/ Service Manager 2003-2012

Ranked #1 Culinary Manager in the division 3 years running by increasing profits to over $1.5M Supervised kitchen staff, employee hiring and schedules, food and labor cost percentages, purchasing food and kitchen supplies. managed back of the house and day-to-day operations. Responsible for the efficient and successful execution of all culinary initiatives. Developed and revised kitchen procedures to optimize workflow. Received Darden Corporation’s highest honor of being selected to attend the prestigious Culinary Institute of Tuscany, an honor only bestowed on 40 managers a year within the entire company. P&L responsibility as well as accountability for kitchen, bar, and service teams, coordinating with junior managers to schedule staff and align operations with business and regulatory requirements. Conduct evaluations, coach staff, and guide recruitment and training. Maintain consistent inventory with minimal waste, overseeing purchasing to ensure full menu availability. Collaborated with Director of Operations to implement corporate business strategies and menu concepts;

Cafe Sante Fe

Kitchen Manager 2002-2003

Manage purchasing and inventory control to ensure sufficient levels of high-quality product while eliminating waste. Monitor compliance with safety, sanitation, and food preparation standards. Supervised and scheduled kitchen staff.

Taco Bell Inc.

Shift Manager 2000-2002

Managed the supervision, training, mentoring, and scheduling of assigned personnel. Ensured superior customer service and the achievement of corporate initiatives.

2009 Graduate of the Prestigious Culinary Institute of Tuscany, Italy

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