Manager Customer Service
Resume:
Cyrillus (Cyriel) van de Walle
Spring, Texas 77389
****************@*****.***
OBJECTIVE:To obtain a senior level executive position in the Food & Beverage Industry.
I can share my passion for food, utilize my innovation skills, and provide excellent customer service using my wide ranging experience in the food service business.
QUALIFICATIONS:A professional manager with over 20 years experience in the food industry including management & ownership.
EXPERIENCE:
3/2012 – Current Cyril’s Simple Sauces
Owner/Operator
Online food production business, selling Mediterranean style sauces through website (simple-sauces.com) and Facebook. Try to market these products with help of the new marketing tools like Twitter, Yelp, FB, EBay and Google.
4/2008 – 12/2011 The Village at Gleannloch Farms (Lutheran Social Services of the South), Spring, Texas
Director of Dining Services
Food and beverage department head for an exclusive hotel style 25 acre retirement community in Spring, Texas. This property was setup by Greystone Communities and has over 120 apartments and cottages as well as 80 rooms for healthcare (assisted living, memory care and skilled nursing). We offer food and beverage services throughout the day in four dining rooms and one bistro. I was part of the management opening team. Responsibilities includes but not limited to, accounting and budgeting, hiring, disciplining, training and payroll for staff, writing policies and guidelines for the F&B department including the handbook, menu planning outlined by the FDA.
4/2005 – 4/2008 Sodexo, Houston, Texas
Retail Operation Manager
Manage and overseeing the total food service for Sodexo Hewlett Packard account, including 4 café’s, 3 Starbucks sites, conference center and company store. Responsibilities includes but not limited to: catering, quality control, staffing, food & physical safety and maintaining budget.
Executive Chef
Managed, supervised and executed the food service for Sodexo Spectra (Duke) Energy account, including menu planning, staff planning, inventory and development of new trends. I helped out opening and assisting accounts throughout the greater Houston area.
6/2004 – 2/2005 Westminster Manor, Austin, Texas
Executive Sous Chef
Supervised, trained, hired and maintained a kitchen staff of 11 cooks and 7 stewards, for an exclusive retirement community and health care center in Austin. This position also included budget planning, catering, menu planning, food safety & following HACCP & FDA guidelines.
1988 – 2004 Self Employed, The Netherlands and Hood River, Oregon
Sol Luna, Hood River, Oregon
Opened fine dining restaurant in which we served Mediterranean cuisine, specializing in Tapas. Created menu using fresh Northwest products combined with European products, established budget, hired and trained staff, developed catering and take out business. During the summer months I attended the local farmers market, selling my specialty sauces.
Sol-Luna, The Hague, The Netherlands
I started this small quaint Mediterranean style restaurant and turned it into a thriving success. The restaurant was situated in an “Embassy” area as well close to the International Court of Justice, both lunch and dinner was extremely busy.
Grand Café du Golf, Leidschendam, The Netherlands
I managed/owned the restaurant and catering business at private golf course (Leeuwenbergh) in Holland. The clubhouse was very popular and in 1998 we were voted #4 for best service offered to golfers.
Employed staff of 15.
Café Restaurant de Bomschuit, The Hague, The Netherlands
I managed/owned this 250 seat restaurant with 30 employees in tourist seaside town in Holland.
My family owned the restaurant since 1976 and I took over the business in 1988.
EDUCATION:
• Hotel School Amsterdam/De Kogge, The Netherlands
I completed the four year program for Restaurant Management, including an apprenticeship at The Swiss Centre in London. I graduated in Culinary Arts, Accounting and Tourism.
• Food Manager Certified (ServSafe).
• Seller Training Certificate – Texas Alcoholic Beverage Commission.
REFERENCES:
• Kathy Johanns – Executive Director at the Village at Gleannloch Farms – 281-***-****
• Diann DiFranseco – (former)Executive Director at the Village at Gleannloch Farms – 281-***-****
• Tricia Eusebio – HR/Business Manager – KBR – 832-***-****
• Ed Cao – National Executive Chef at Sodexo – 832-***-****
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