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Customer Service Project Manager

Clarksville, TN, 37043
August 14, 2012

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Amy Nicholson


**** ****** ***** ***********, ** 37043

Phone: 931-***-**** Email:


A dynamic, result-oriented restaurant operator, manager, administrator and consultant offering focused leadership to drive sales and profitability in highly competitive markets. Consistently achieving performance goals through enthusiasm, tenacity and initiative, which compliment knowledge and expertise in:

Team Building / Staff Training

Purchasing / Inventory Management

Quality / Assurance / Control

Facilities / Safety Management

Customer Service / Guest Relations

Cost Containment / Control

Policies / Procedures

Continuous Performance Improvement

Payroll Preparation / Control

Noted for outstanding communication skills, both with guests and staff; resolve problems quickly and equitably to ensure satisfied customers and happy employees.


MS Word, Excel, Outlook

QuickBooks, Quicken

Facebook and low to no cost marketing


Hot Sauce POS systems, Aloha POS systems

Intermediate knowledge of MS networking


November 2011 – Present

Aspire Restaurant Concepts


Aspire is a newly developed consulting firm servicing new and existing restaurateurs with all of their hospitality needs. Below is a list of some of the services that we provide are.

Project Management

Concept Development

Menu Development & Design

Restaurant Layout & Design



Purchasing (furnishing, small wares, products, etc.)

Inventory Controls

Product Guides

Profit and Loss Projections


Website Development

Audio/Visual Elements

POS Placement & Training

Developing Distributor and Purveyor Relationships


May 2010 – Present

Baize Traditional & Mixed Martial Arts

Clarksville, Tennessee

Program Director

Maintained database and financial agreements for up to 300 students

Developed, implemented and maintained marketing program as well as developed contacts and relationships with a number of local and regional advertisers

Introduced and maintained an internet based Student Relations Program in order to allow students and parents to track their attendance, testing requirements, results and dates, access our library and communicate with one another and directly to our school

Responsible for all Human Resources activities

Developed and maintained an incentive program for employees

Planned, organized and executed multiple seminars and tournaments, both local and destination events

Handled all administrative and financial aspects of the business

Lead regular staff meetings to ensure top performance was being reached within our school

April 2011 – November 2011

Sixes Tavern

Atlanta, Georgia

Project Manager and Consultant

Worked with owners to develop a concept for their new venture to satisfy the demographics and demands of their environment

Delivered profit and loss projections based on their demographic environment and current trends of the market

Designed restaurant and kitchen layout for maximum efficiency

Designed interior and selected all textiles, finishes and lighting

Selected, priced and purchased all indoor and outdoor furnishings

Worked with the general contractor on the project daily to ensure that our goal was reached in a timely manner and that the budget was managed and maintained properly

Selected, priced and purchased all small wares for both FOH and BOH

Developed menu with cost appropriate products and designed menu layout and design for both food and beverage

Set up inventory controls and product guides for both food and beverage for the owners’ and future managements’ convenience

Developed initial relationships with vendors and purveyors as well as selected inventory items and placed initial orders for both food and beverage

Selected, priced and purchased audio and visual elements

Developed interactive website for the coming venue

Developed and designed a branding package for the restaurant for initial and future use

Designed, priced and purchased exterior signs

Logo Design

Interviewed and hired all opening staff members

Composed training manuals for each group of staff members and trained them prior to opening as well as for the first two weeks of business

Scouted and booked live entertainment for the venue

Coordinated opening parties for the venue

May 2008 – August 2009

Atlanta Ribs

Smyrna, GA

Consultant / Stock Holder

Reconfigured menu with cost appropriate products

Designed and Implemented marketing program

Assisted in consolidation of all procedures and recipes for replication and licensing options

January 2005 – October 2007

Lotus Lounge

Atlanta, GA

Owner / Operations Director

Created concept of upscale, internationally inspired ultra lounge in Atlanta

Designed facility layout and all attributes for the two level, 10,000 square foot venue

The venue was featured in several national publications including Traveler’s Conde Nast as a “Must See” destination in Atlanta, GA

Personally featured in the October 2007 issue of Atlantan Magazine with a full interview about the development of the concept and facility

Developed menu specializing in Asian Fusion cuisine and serving a variety of tapas and light fare including Latin, Indian and Middle eastern inspired dishes

Directed sales and profitability of high image nightclub and lounge generating over $ 4.4 million in annual sales

Developed and coordinated liquor sponsorship agreements to produce an efficient strategy to increase exposure and decrease cost

Sold venue in October 2007

May 1997 – August 2004

Dixie Tavern

Atlanta, GA

Owner / Operations Director

Gained employment as a server in 1997 and was promoted to management by 1998

Gained knowledge & understanding of procedures in the restaurant industry

Promoted to General manager in 2001

Configured server station charts to assure a high degree of cost-efficient customer service; focused on customer problem, identification, and resolution

Helped develop company training program

Designed and implemented marketing program

Managed all bookings and cost of live music at 6 days a week

Purchased the venue & company in April 2002

Consolidated all procedures and recipes for replication and licensing options

Established catering sales resulting in an increase of 25% in overall sales

Oversee recipe / menu development based on guest trends/ preferences and seasonal considerations; source vendors and negotiate inventory costs.

Sold venue in August 2004


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