Manager Customer Service

Casimir Joel Andoh

*** ********* *** #** ********, NY 11238

E-mail: ***.*****@*****.***

Area of expertise:

Nightclub, Lounge, Restaurant/ Hospitality Industry

SUMMARY OF QUALIFICATIONS:

Successful professional qualified by fifteen years of visible achievements in the Restaurant, Nightclub, and hospitality industry. Offering a tradition of performance excellence reversing distressed operations, enhancing visibility in market place and generating high-dollar profits. Extensive background in customer-oriented service operations and business development, including sales, marketing, promotion, and cost control. Excellent communication skills; maintain positive relation with staff and customer in high-volume fast paced-operations.

PROFESSIONAL EXPERIENCE:

Haven Restaurant Lounge 11/09- 03/12

General Manager

244 east 51st street NY, NY

• Formerly Divine Bar East, this two-story townhouse restaurant and Lounge

• 4,000 sq feet Lounge and Tapas bar, with 32 total employees and generating $3 million annually

• Handled all administrative duties of the venue

• Prepare and distribute payroll for up to 32 employees-

• Managed weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverage, liquor, beer, and wares

• Effectively lead and motivate employees through implementation of in house training and incentive plans, resulting in increased production levels and employees satisfaction

• Prepare and tract sales budget- Managed both front and back of the house

• Responsible for hiring, training, and firing employees

• Direct efficient guest flow through participative shift management, scheduling a full working staff of up to thirty two crew members including managers, servers, bus persons, hosts/hostesses, bartenders, and securities

• P&L accountability; manage sales analysis, forecasting, and reporting activities

• Develop new marketing strategy to increase revenues, created additional revenue centers

• Created, developed and implemented all formalized operational systems and procedures including employee handbook, forms, check-lists, server/bartender/kitchen associate job Implement new menu and wine list

Pastis 07/07-11/09

Floor Manager

9th Ave NY, NY

• About 10,000 sq ft, Pastis employs about 500 associates, generating more than $20 millions annually.

• Hired and Trained Staff

• Conducted daily staff meetings before each shift

• Maintained appropriate floor service and consistently assured the interaction with the guests for their satisfaction

• Elaborated on the creation of new menu items

• Help in the selection of new wines and new cocktails

• Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs

• Recognized for cultivating long term, stable staff with team-player philosophies; credited with increasing revenue by increasing customer base and average check

• Configured server station charts to assure high degree of cost-efficient customer service

• Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations

Kush Lounge 03/05-03/07

General Manager

191chrystie Street NY, NY

• 3,000 sq ft venue with 25 employees and generating $5 million annually

• Managed the overall performance of the Lounge and kitchen operations.

• Directed the recruitment, interviewing, hiring, training, motivation and evaluation of crews

• Oversaw the quality of recipes, service standards, and sanitation practices

• Controlled fiscal aspects of business operations and met financial goals

• Coordinated work schedules, ordered food and supplies, and developed restaurant team- Supervised the preventative maintenance and upkeep of equipment, facility, and grounds- Ensured a safe workplace and pleasant customer service experience

• Maintained customer relations and coordinated promotions to drive new business

• Directed sales and profitability of high-image Lounge/nightclub

• Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs

• Develop advertising strategies, layout, and design for print.

Duvet 08/03-03/05

Manager

W. 21 street Ny, Ny

• Directed food and beverage promotion and operations for highly visible night club/theme restaurant with beds instead of tables, seating close up to 400 guests in the restaurant and close to 2,000 people for the nightclub and generating over $25 million annually.

• Managed 87 shift associates including wait staff, bussers, bartenders, and kitchen crew.

• Designed all bedside service of food and drinks.

• Booked major corporate, private, and other special events.

• Helped handle all administrative duty of the venue.

• Hired promoters for late night parties.

• Hold all pre shift employee meetings, train all new employees via ten day formal training program.

• Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations.

• Managed total restaurant and Nightclub operations in areas of staff management, customer relations, vendor relations, budgets, inventory control, and purchasing of food, beverages and small wares.

• Supervised all aspects of in-house banquet planning, bookings and payments.

• Recruited, trained and scheduled a full working staff of up to one eighty seven crew members.

• Posted to General Ledger, processed weekly payroll, and prepared weekly sales reports.

• Promoted new business through participation in community events.

Jean Georges Restaurant 05/99-08/03

Manager

1 Central Park West NY, NY

• Four stars French Restaurant for full service theme restaurant seating 280 guests.

• Started as a Server, was promoted to captain, Maitre d’, and Manager.

• Directed 187 associates

• Partially responsible for hiring and training staff, also responsible for the on going training and maintaining the appropriate staff at all time.

• Conducted daily staff pre shift meeting.

• Helped in all administrative duties.

• Helped in developing new menu items and cocktail drinks and in developing the wine list.

• Actively engaged in promotion by maintaining a strong relationship with customers to increased repeated guests

• Emphasis on inventory control and business development.

EDUCATION:

Education:

Baruch College

MAJOR: Finance and Investment

Degree: BA Graduated: 2006 East Lexington AVE, NY, NY

Additional work history and references upon request

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