Customer Service Manager
Resume:
Jeffrey M Schultz
Middletown, RI 02842
Objective
I am looking for employment with a company that can utilize my experience and knowledge to its advantage. I am an intelligent, articulate, hardworking person who can be an asset to any business. Although most of my career has been in the restaurant business, I have a wide ranging variety of knowledge and skills. I am a fast learner and very willing to do things as they need to be done. My customer service skills are excellent, as my background in the hospitality industry has trained me to make customers/clients happy.
Education:
1981- Graduated from Chesapeake High School, Pasadena ,MD
1981-1983- University of Maryland, College Park- Studied Accounting and Computer Science
Experience
08/2007-10/2011 Bridge Liquors, Newport, RI
Manager- Vast responsibilities included in running the daily operation of a very busy store. Responsible for staffing the store including hiring, scheduling, training, disciplining, and firing. Involved in ordering product and maintaining inventory and proper pricing of all items in the store. Counted drawers and organized money for change runs. Used my knowledge and customer service skills to assist customers and upsell whenever possible. Developed a trust with many customers so they can come in and simply ask me what wine or craft beer that I think they would like. Organized outgoing deliveries to businesses, yachts, etc. Worked with client developing the proper order and executing the deliveries.
Was let go due to tough economy. Owner to run store himself.
01/2006-08/2007 Various restaurant jobs
Tried, during this period, to find a restaurant job to fit my skills and experience. Worked briefly as Banquet Chef and AM Kitchen supervisor at local hotels. Made the conscious decision that I wanted to move on to a new career.
Took job at Bridge Liquors
01/2005-01/2006 Food and Beverage director, New York Yacht Club Newport, RI
Was responsible for the entire food and beverage operation at one of the world’s top Yacht Clubs. Hired, scheduled, trained all bar personnel and played a role in hiring all other staff. Ran Banquets and club functions ranging from 10-500 people. Helped with budgeting for the club. Was responsible for cost percentages for food, liquor and labor. Stressed customer service to all employees. Provided excellent customer service myself to set the example.
Was let go for reasons that were very unclear. Accepted a reasonable severance package.
08/1980-12/1991 Executive chef, Gibson Island Club, Gibson Island, MD
Started as a dishwasher and worked my way through the kitchen to Sous Chef in four years, eventually taking over as Executive Chef.
Left to take an Executive Chef position working for a former manager.
04/1994-12/2005 Food and Beverage Director, Gibson Island Club Gibson Island, MD
Returned to the club as Executive Chef. In 2002 was promoted to F&B Director.
Left to take position at New York Yacht Club, working for a manager that I worked with for seven years.
References available upon request.
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