Customer Service Manager
Resume:
Mark Haupt
*** ***** ****** ~ Lodi, CA ***** ~ 209-***-**** ~ ********@*********.***
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Culinary Chef / Culinary Management
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Bringing 16+ years of Professional Experience in Culinary Arts & Management
Menu Design Cater/Coordinate Events Cost Control
Meal Preparation Kitchen/Staff Management Business/Revenue
Superior Customer Service Senior Management Reports POS Systems
Establish New Accounts Inventory Control Budget Management
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Visionary Leader in establishing highly successful teams; well versed at conveying complex menu concepts in a simple and compelling manner. Creative in trends for menu development, food preparation, catering and event planning. Thrive on challenges with an established and well accomplished track record of transforming vision into reality, corporate goals into concrete action.
Demonstrated, knowledge in a diverse assortment of cuisines.
Solid expertise in the areas of restaurant management, hospitality, and cooking.
Exceeded revenue projections while continuing to provide exemplary customer service.
Highly skilled in creating eye appealing menus.
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PROFESSIONAL ACCOMPLISHMENTS
Delta Bistro 2009 – 2011
Executive Chef
Led, Trained and managed all kitchen staff; including the responsibility of all aspects of food operations to include, recipes, portion control, presentation, pricing and inventory. Oversaw the daily business operations and sales management; handled customer service issues such as queries and complaints as well.
Supervised and coordinated culinary activities in a hotel or restaurant.
Standardized the production of recipes so as to ensure the customers are offered quality at all times.
Ensured that all kitchen equipment functioned properly and maintained frequently.
Consistently enforcing safety and sanitation.
Chef & Company 2006 - 2009
Executive Chef / Manager
Effectively managed all daily operations; menu planning, set-up and preparation of food with all meals, as well as ensuring food safety, sanitation and cleanup. Handled and resolved operational problems as they arose; consistently maintained the upmost superior customer care.
Increased revenue by $10,000 annually.
Designed and implemented highly effective advertising strategies and campaigns.
Expanded clientele base to encompass surrounding cities, including Sacramento.
Starbucks 2004 – 2006
Assistant Manager
Held accountable for various aspects of service, and management; including the efficient operations of front registers, expediting orders quickly, insuring that inventory was maintained.
Functioned as a key member in developing and initiating morale-boosting programs.
Prepared schedules and oversaw all daily operations.
Trained and mentored new staff members.
Mark Haupt (Page 2)
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American Golf Corporation 2003 – 2004
Food & Beverage Manager
Held numerous roles in training and mentoring staff, supervised all staff members and maintained daily operations; ensuring a smooth running shift. Analyzed existing operational procedures and modified them as necessary to increase efficiency and reduce waste.
Led organization to surpass sales goals by 15%.
Implemented procedures to build a team atmosphere.
Developed and implemented sales and statistical tacking procedures.
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EDUCATION
University of Phoenix – Sacramento, CA
Bachelor of Science in Hotel Restaurant Management
Ledderwolf Culinary Academy – Sacramento, CA
Associate of Arts in Culinary Arts
LeCordon Bleu College of Culinary Arts Sacramento, CA
Nutrition
Mother Sauce
Food Science
Kitchen Organization
Brigade Line, Sous Chef
Serve Safe Number (129998)
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ADDITIONAL EXPERIENCE
Assistant Restaurant Manager – Burger King (1998 – 2000)
Assistant Chef – Cottage Bakery & Rotisserie Café (1997 – 1998)
Assistant Restaurant Manager – Burger King (1995 – 1996)
Chef/Manager – Aspiring Chef & Company (1993 – 1995
Chef – Forest Lake Golf Course (1991)
”A clever cook can make good meat of a whetstone.”
Erasmus
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