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Customer Service Manager

Location:
El Paso, TX, 79934
Posted:
April 17, 2011

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Resume:

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



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