Manager Customer Service
Resume:
WILLIAM T. HAYNES
Mesa, AZ *5201
************@********.***
PROFILE Results-oriented and reliable Manager with proven ability to expand bottom-line profits, and lead, train and inspire teams. Possess comprehensive background in restaurant and food industry ensuring minimized costs and maximized productivity while driving customer service excellence. Apply in-depth knowledge of catering/banquet events, kitchen management and food preparation.
Areas of
Expertise Operations Mgt./Planning Guest Satisfaction
Sales/Marketing Promotions Purchasing/Negotiations
Team Building/Training Event Planning/Scheduling
Hiring/Recruiting Inventory Mgt.
Budgeting/Cost Controls Instructional Workshops
Forecasting/P&L Mgt. Employee/Public Relations
Restaurant Mgt. Food Service Operations
Kitchen/Cafeteria Mgt. Event Coordination
5-Star Operations Catering/Banquets/Brunch
Kitchen Design Weddings/Parties
Menu Development Food Presentation
Hands-on team leader with ability to anticipate issues and implement innovative solutions. Recognized for consistently exceeding expectations in fast-paced
5-Star organization. Instill integrity and honesty while exhibiting work ethic.
Perform multiple projects simultaneously. Proficient in various restaurant databases, MS Windows, Word, Excel, Email and the Internet.
EDUCATIONAL
BACKGROUND
2003 ARIZONA STATE UNIVERSITY, Tempe, AZ
B.S., Home Economics, Concentration: Business Management
Professional
Associations Chef’s Assoc. of Southern Arizona, Served as Sergeant of Arms, Three Years.
Arizona School Food Service Assoc., Youngest Nat'l. Member, Four Years.
PROFESSIONAL
EXPERIENCE
NATIVE NEW YORKER, Restaurant Manager
Participated in developing marketing strategy for business-to-business development. Called on local businesses to market employee promotions for happy hour and catering specials. Hired and evaluated staff.
Conducted ordering, bookkeeping and balanced daily receipts.
Served as working manager maintaining a positive presence on the floor while supporting employees in all aspects of daily operations.
Resolved customer issues ensuring customer satisfaction through application of win-win solutions.
MACAYO’S RESTAURANT, Manager
Managed daily operations for full-service Mexican cuisine restaurant. Participated in hiring and supervising 65 employees.
Booked banquets and obtained customer requirements for weddings and rehearsal parties. Implemented marketing plans and local promotional programs.
Performed forecasting, daily reporting, cash handling and ordering.
Served as working manager on the floor and performed diverse operational tasks during employee absences.
Increased sales by booking events for catering and banquets at restaurant lodge. Performing new business development within the local community.
Recognized for reducing labor costs, increasing employee retention and improving employee morale by offering incentives.
ELKS LODGE, General Manager
Utilized expertise in American cuisine to manage full-service restaurant/bar. Performed hiring/training/scheduling for kitchen staff and seven bartenders.
Oversaw Sunday brunch, fish fry and steak dinner operations. Managed 425 covers on Friday night during in-season operations.
Reported to lodge committee. Supported food inventory & food/bar ordering.
WILLIAM T. HAYNES Page Two
Increased sales by securing room fees, and booking parties and events for lodge with the 3rd largest membership in the United States.
Developed new menu items to expand Sunday brunch. Created and
implemented kitchen design, and purchased new kitchen equipment.
PRECISION HIGH SCHOOL, Acting Cafeteria Manager/Culinary Arts Instructor/Admissions Director
Managed charter school (500 students) cafeteria breakfast operations, as well as catering for off-premise special events. Performed inventory management.
Conducted course instruction for Culinary Arts course.
Recruited and screened students for enrollment operations.
5 STAR INCIDENT SUPPORT CATERING, Food & Beverage Director
Participated in designing and developing fleet of mobile kitchens for government contract targeting first responders such as fire fighters. Hired cooks and performed menu planning.
Developed menu and food purchasing guide, and proposed budget recommendations.
PHOENIX AIRPORT DAYS INN/CENDENTE, Food & Beverage Director
Directed full-service restaurant and bar with 100 seats, as well as banquet sales for 50’s style diner. Oversaw 20 personnel and conducted staff training.
Performed forecasting, inventory management and menu planning.
Increased sales by providing support to Banquet Department booking luncheons and banquets. Gained trust and established rapport with clientele.
FAMOUS SAM’S, General Manager
Directed operations for 200-seat full-service bar and grill. Managed staff training and development.
Prepared monthly P&L statements and oversaw daily recap.
Managed and ordered all food and beverage inventory.
Transitioned business operations from corporate to franchise store.
RIO RICO, Rio, Restaurant Manager
Participated in securing 5-Star rating by consistently ensuring a great dining experience for all guests. Promoted dinner specials and provided service with professional presentation. Re-created dinner and wine menu, and ensured proper wine procedures. Also verified quality of deserts and drinks. Monitored restaurant appearance and cleanliness.
ALBERTSONS, Service Representative
Selected to implement sales and marketing for drug program memberships.
Maintained public relations, provided quality customer service and resolved issues through customer resolution expertise.
Recognized for delivering 5-Star customer service and received "Service Excellence" Award for Secret Shopper Score.
PROFESSIONAL
BACKGROUND
2011 to Present Native New Yorker, Queen Creek, AZ, Restaurant Manager
2010 to 2011 Albertsons, Mesa, AZ, Service Representative
2007 to 2009 Macayo’s Restaurant, Mesa, AZ, Restaurant Manager
2006 to 2007 Elks Lodge, Sun City, AZ, General Manager
2003 to 2006 Precision High School, Phoenix, AZ, Acting Cafeteria Manager/Culinary Arts Instructor/Admissions Director
2002 to 2003 5-Star Incident Support Catering, Phoenix, AZ, Food & Beverage Director
2000 to 2001 Phoenix Airport Days Inn, Food & Beverage Director
1998 to 1999 Famous Sam’s, Nogales, AZ, General Manager
1997 to 1998 Rio Rico, Rio, Rico, AZ, Restaurant Manage
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