Manager Service

Gregory A. Jackson

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

**** ******** *** ******* **.78250

Tel: 210-***-**** Mobil 210-***-****

Objective:

To obtain an opportunity within your organization, where I can utilize my skills and abilities to contribute to the growth of your organization while personally attaining a position to challenge my skills and grow professionally.

Skills /Training

Excellent Management and Supervisory skills. Strong capacity for research and problem solving. Leadership, motivation and Training knowledge. Ordering of supplies and inventory tracking.

Team worker with strong organizational skills and keen eye for detail. Bilingual English-Spanish.

Menu Planning by the season, budgets and nutrition. Computer skills as relative to the Food Service Business. Successful in the training of new and existing employees. Extensive catering background.

Knowledge of food safety and quality standards. Strong competency to run budgeted food cost parameters. Passion to work in the Service Industry with focus on Customer Satisfaction.

Professional Work History;

Sage Dining Services, San Antonio, TX June 2009 to present

Food Service Director at TMI The Episcopal School of Texas: Responsible for hiring, managing, motivation, retention and training of staff. Maintain systems and procedures for the ordering, receiving, storing, preparation and serving of food related products. Serving 3 meals a day for 50 boarding students and 600 patrons on daily basis for lunch. Responsible for menu planning and development, payroll and staff scheduling for food service at a fast paced private school. Responsible for component accounting functions, Events planning, organization and supervision. Accounting of weekly inventory, maintaining records to comply with Sage's standards. Ensure that requirements for appropriate sanitation and safety levels in respective areas are met. Ability to communicate and effectively work with Client community, customers, and support staff. Consistent ability to successfully deliver and execute contracted catered events for School’s Development, Admissions and Head Master offices.

Sage Dining Services, Houston, TX Nov. 2007 to June 2009

Food Service Director at St. Francis Episcopal Day School: Serving 2 meals a day and 850 patrons on daily basis for lunch. Managing kitchen staff, purchasing, ordering, and organizing catering events for the School. Menu planning and development. Coordinated and supervised unit personnel regarding food production, quality and cost control, labor scheduling, staffing and inventory tracking. Ensured that requirements for appropriate sanitation and safety levels in respective areas were met. Management of the Food Service at the School, menu planning, budget management, hiring and training of all kitchen staff, purchasing and ordering of food products, payroll and staff schedule. Organized and supervised all catering events.

Sage Dining Services, Towson, MD Aug. 2006 to Nov. 2007

Culinary Support Team Manager, Traveling nationwide to start, implement and train new accounts and staff on Company systems and procedures. Working with vendors to ensure timely and organized opening of new accounts. Responsible for follow up and review of new and existing accounts to ensure proper adherence to policy and sales growth.

Sage Dinning Services, San Antonio, TX Aug 2004 to Aug.2006

Kitchen Manager, Managing all the kitchen staff, while responsible for the purchasing and ordering of food products, payroll and staff schedule. Supervision and organization of catering events including the menu planning and production of events.

Sugar River Valley Technical Center, Claremont, N.H. Sep. 1998-May 1999 Culinary Arts Instructor, Teaching the culinary arts to high school students.

The Anchorage Restaurant, Sunapee N.H. May 1998-Sep. 1998

Restaurant Manager, In charge of seasonal summer restaurant, developed new strategies to improve promotion, marketing and Food Service.

Norwich Inn, Norwich, VT Sep. 1995 – Oct. 1996

Sous Chef, Responsible for operation of two on premise Restaurants.

Coolidge Hotel, White River Junction, VT. Nov. 1994 – Aug. 1995

Sous-Chef, Implementation of new menus, using creativity and seasonal ingredients; oversight of presentation and serving.

Woodstock Inn & Resort, Woodstock, VT Jul. 1992 – Nov. 1994

Breakfast and Lunch Cook, Serving up to 300 guests at prestigious country inn listed with Small Luxury Hotels of the World. Quantity preparation, including soups for special events beyond breakfast and

Lunch

Education:

Sage University, Sage Dining Services 2011

Courses in the areas of Budgeting, Menu Writing, Cafe Pricing and Human Resources Management.

Texas Department of Health Retail Food Division 2010

State Certified Food Management

New Hampshire Technical College 1992

Culinary Arts and French Cuisine

Personal and Professional Letters of Recommendation are available upon request.

Contact this candidate