John Ball ***** Auburn Sand
760-***-**** El Paso, TX 79934
GENERAL MANAGER
FRONT OF HOUSE MANAGER / BACK OF HOUSE MANAGER
Offers the following experience and achievements:
Serving as General Manager/Chef - Overseeing Front & Back of House Operations
Taking Restaurant Revenues from $0 up to $2 Million Annually
Successfully Cutting Food Costs up to 2%
Supervising Front & Back of House Teams of up to 30 Personnel
Overseeing All HR Functions Including Hiring, Training & Performance Evaluations
Ensuring Highest Quality, Facility & Safety Standards Are Met
Managing Customer Service & Guest Relations for up to 100,000 Customers Annually
Developing & Managing Events That Increased Revenues $250,000 Per Year
Controlling Budgets, Inventory, Purchasing & Vendor Relations
Dish Network - El Paso, TX 2010 – Present
Customer Service Representative
Interact with customers to provide information in response to inquires about products, billing and tech issues. Handle and
resolve customer complaints. Also explain how to use equipment or walk customers through the steps to solve equipment
problems or billing issues.
Renaissance Esmeralda Resort - Marriott Intl. - Indian Wells, California 2006-2008
4-STAR RESORT - ROOM SERVICE MANAGEMENT
CAFETERIA SUPERVISION
BANQUET COOK
ACHIEVED INCREASING SUPERVISORY RESPONSIBILITY – Promoted from initial position as Banquet Cook and being part of team preparing up to 2,000 meals per day, to supervising closing operations, and subsequently being put in charge of the employee cafeteria and preparing up to 300 cafeteria meals per day. Was instrumental in creating cafeteria menu. Hotel includes 4 ballrooms (capacity of 2,000 ea.) and 10 conference rooms.
Managed Room Service … for 4-Star Resort – Also, managed room service orders for this 4-star resort, supervising prep cook and room service team. Successfully handled and resolved all customer service issues.
Pinnacle Bar & Grill - Palm Desert, California 2005-2006
CHEF
INCREASED SALES 3% & CUT COSTS 2% … Oversaw Service for 50,000 Customers Annually – Increased sales 3% and reduced food cost almost 2% for 225-seat bar and grill serving about 50,000 customers per year. Created menus and daily specials, managed catering, and purchased all food. Successfully trained 5 Line Cooks.
La Pasta - Ridgecrest, California 1998-2004
HEAD CHEF / KITCHEN MANAGER
DIRECTED BACK OF HOUSE TEAM … for Restaurant Generating $1/2 Million Annually – Managed all kitchen operations for this Italian restaurant serving over 50,000 customers per year and generating $500,000 annually. Reduced food cost over 1%. Controlled inventory and ordered all restaurant supplies including food, equipment, and linen.
Supervised & Trained Cooks & Prep Cooks – Supervised a team of 9 cooks, prep cooks and dishwashers. Trained 2 cooks and 1 prep cook. Provided back of house leadership and created high performing team that consistently met
production and quality standards.
John Ball 11841 Auburn Sand
760-***-**** El Paso, TX 79934
Philly’s Finest – Santa Barbara, California 1995-1997
CHEF / GENERAL MANAGER
BUILT & MAINTAINED SUCCESSFUL RESTAURANT … Overseeing All Aspects of Operations – Built and maintained a highly successful Italian food and cheese steak restaurant overseeing all operations and cook duties. Managed marketing, inventory control, menu cost control, facility and employee safety, purchasing, vendor relations, and customer service.
Supervised & Trained 12-15 Staff – Supervised and trained team of 12-15 cooks, servers, delivery drivers and dishwashers with full responsibility for human resource management, scheduling, performance evaluations, salary negotiation, employee and facility safety.
Clancy’s Claim Company - Ridgecrest, California 1986-1994
CHEF / GENERAL MANAGER
LAUNCHED & MANAGED RESTAURANT … Taking Sales from $0 to $2 Million Annually – Launched new restaurant, taking sales to $2 million annually and increasing revenue 5% year over year. Developed and managed events that increased sales by $250,000 per year. Managed all operations and customer service for this high-end steak & seafood restaurant with 250-seat capacity serving 100,000 customers per year.
Staff Supervision, Development & Training … Managed up to 30 Staff – Oversaw all hiring, performance evaluations, negotiation of salaries, and scheduling of personnel. Supervised kitchen staff and trained 20 cooks and prep cooks. Trained front of house team.
Front & Back of House Management – Controlled budgets and ensured tight cost and quality controls were implemented. Purchased all supplies from bread, restaurant supply, linen, beverage and liquor vendors. Ensured facility was maintained in a quality condition. Managed special events for the bar. Created all recipes including sauces, dressings and desserts.
ADDITIONAL INDUSTRY EDUCATION & EXPERIENCE
Mess Management Specialist “A” School, U.S. Navy
A.S. Degree in Business, Cerro Coso Community College
SOFTWARE & COMPUTER SYSTEMS
Windows XP, Windows 7, OpenOffice, Word, Excel
Skilled in Use of 3 Point of Sale Systems (POS)
REFERENCES & FURTHER DETAILS UPON REQUEST