Project Manager Customer Service

Roxy Lowe

*** **** ***** ****** **** C Harbor City, California 90710

Message 310-***-****

Email: ****.*****@*****.***

OPERATIONAL MANAGER

Food Service, Retail Dining, Delivery Service & Special Events

• Franchise experience: Chili’s, La Salsa, China Garden, Starbucks, Peet’s Coffee, Jones Coffee, Baja Fresh, Daphne’s, Kikka, Cinnamon Bun, Karl Straus Microbrewery, Jodi Maroni’s, Redondo Microbrewery & Jamba Juice.

• Delivery Service-Catering

• Full Service Restaurant

• Serv-Safe Certified

PROFILE/QUALIFICATIONS

Serve Safe Certified, CBA Trained, 10+ years in Food & Beverage, Franchise Operator, Multiple Unit Manager, Maintain payroll, budget and high level of customer service, Assess challenges and initiate corrective action, Improvements to the bottom line and turnaround to under preforming operations

PROFESSIONAL EXPERIENCE & ACCOMPLISHMENTS

UNIVERSITY OF SOUTHERN CALIFORNIA

Food & Beverage Management 2000-June 2012

• Manage an annualized Food & Beverage budget of: $1.5 to $3.5 million

• Provide direction up to a 55 member team of nine different food service units in Food Court

• Participated in budget development

• Experience working in high volume fast paced environments

• Manage Full Service 300 seat restaurant along with meeting rooms

• Franchise Contracts: Assist franchise consultants to customize order guides, coordinate training & logistics

• Project Manager-Opening of two food/retail units along with remodel of three food units within food court

• Marketing: Identify new opportunities for cost savings.

• Develop strategies to increase revenue per unit.

• Audit inventory levels and purchases by unit location

• Maintain communications between directors, vendors and franchise corporations

• Implementing inventory databases to improve product tracking.

• Training to ensure all SOP’s, standards are followed per franchise and unit specifics

• Food Safety-assisted with training of union employees; culinary staff, managers

• Troubleshoot & resolve problems with employees, vendors and customers

• Monitor the display of merchandise and product at unit locations to ensure product appeal and profit growth.

• Participating in the set-up and management of special events on campus

• Award-Manager of the Month, remodel of Food Court

Host Marriott, LAX Los Angeles, CA

Food & Beverage Manager 1996-2000

• Manage an annual Food & Beverage budget of: 2.5 to 4 million

• Managed multiple food units with food court in three different terminals

• Marketing Manager of LAX

• Project Manager of opening Karl Straus Microbrewery & Chili’s Restaurant

• POS-Assisted with training and utilizations of Micros System

• Training: Assisted with Corporate openings in Phoenix and St Louis airport food units

• Developed strong franchise relationships

• Fast paced food service operations with progressive levels of responsibility

• Maintained strong operating margins through an adherence to a disciplined cost control

• Award-Increase of Sales, Quality Assurance and Customer Service-La Salsa

Education

Northeastern State University, OK 1993

Bachelor of Business Administration, Meeting & Destinations

Emphasis: Convention & Trade Show Management, Hotel Management & Services

Platt College, OK 1989

Certificate of Training

Emphasis: Hotel functions &b Reservations Systems

Technical Skills

Proficient in Windows 2000, Microsoft Word, Micros system, Agilisys System, Excel, PowerPoint,

References Available upon request

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