Customer Service Manager

Jose A. Rodriguez Jr.

**** ***** **** **

Kissimmee, FL 34758

Cell: 321-***-****

E-Mail: zyw4mu@r.postjobfree.com

Executive Summary

Experienced Sous Chef with strong leadership and relationship-building skills. 4 years of managerial experience. Strong strategic-planning and people-management skills. Practical understanding of business needs. Areas of expertise include conflict management and employee training. Skilled Operation Manager with solid experience managing all levels of multiple projects including budgeting and administration.

Core Qualifications

● Salary structure/compensation ● Very dependent

● Inventory control ● Passion for culinary

● Experienced in employee ● Team leadership

scheduling, inventory control and ● Lead by example

sales analysis ● Staff motivation

● Strong ability to execute based on ● Time management

strategic objectives ● Communication Skills

● Big-picture focus on company ● Improving Staff Performance

goals

• ● Employee scheduling

• ● Solid experience managing cross-functional teams

• ● Staff development

• ● Administrative skills

Professional Experience

August 2012 till August 2012

Peabody Orlando

Orlando, Fl

Cook 1 (Capriccio Grill)

I have been with this outlet for a minimum time. I transferred to this outlet to learn more and how the fine dining is handled and Managed. The culinary is more upscale. The atmosphere is totally different and i have succeed to be successful and learning different types of culinary art work as I proceed in my profession.

August 2011 to August 2012

Peabody Orlando

Orlando, FL

B-line Sous Chef

I was promoted to the B-line sous chef position for 1 year. I worked in the B-line with management and achieved to run a High volume restaurant, organized staff to succeed our goals which was organization, inventory and Payroll. The B-line is a 300 too 400 thousand dollar operation every month. We managed a great year, while I was there we lowered payroll, food cost, Put in inventory orders in time without over looking any product, And still give customer satisfaction.

September 2004 to May 2011

Peabody Orlando

Orlando, FL

Cook 1 (B-line)

I worked in The Peabody for 5 1/2 years and still present. I worked only in B-line. I learn new things everyday. I am able to adapt in a high volume dining experience and able to provide motivated positive work attitude, and help other staff members to succeed for customer satisfaction. I worked from second to first shift and know how to work each station with no hesitation.

January 2001 to May 2011

Caribe Royale

Orlando, FL

Sous Chef

I have worked in Caribe Royale for 10 years started as a deli cook, i moved to banquet kitchen gain experience there and all of positions in Caribe Royale to be more valuable. I worked my way up being a Sous Chef. I've been a Sous Chef for 4 years at second shift. This hotel has 1338 suites. I achieved a lot goals in the last 4 years reorganizing the kitchen and developed all the standards to the health codes, Training associates, Managing five outlets where there is a streamline of culinary food items being initiated from the kitchen. Inspired a higher customer service satisfaction. Monitored all food product to stay as fresh as possible. labor cost was always monitored, oversaw the kitchen equipment to be ready at all times and had the staff mentored to have passion & respect for our food product. I Managed team of 10 associates, scheduling etc..

July 1995 to December 2000

Pasta Villa

Rochester, N.Y.

Sous Chef

I grew in this small Italian restaurant from stewarding straight to being the chef assistant. I worked 80 hours a week 6 days a week for five years learned how to motivate other employees and train them as well. I grew fast in this company and developed a lot of respect with other employees. I was guided by the chef and implemented a passion how to cook. I increased my knowledge by working next to the chef so i can achieve the company goals and monitored food cost and purchases with the other associates. I produced a hunger to keep moving up in the scale to be the best Chef/ Manger I can be.

Education

2004 James Madison High School

Atlanta, Georgia, USA

GPA

Finished High School proceeding to culinary school to finish and get certified for culinary arts in a act program to a certified Chef de Cuisine.

Affiliations

Supervisory Skill Developer (Completed)

Serv Safe Certification (expires 1/26/2015)

Keywords

Kitchen manager, Casual dining, Supervision, Scheduling, Food cost,Labor cost, Bilingual, Communication skills, Administrative skills, Fast learner, Leadership, Staff motivation. Staff training, and Strategic planning.

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