- 8418 SW 78th Rd.Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

Customer Service Manager General Manager (Hospitality)

Qualifications Profile

    Self-assured, dynamic, and results-driven management professional with more than 21 years providing high-performance customer service and business operations management in the restaurant industry.

-    Grew and maintained sales of $90K- $100K per week amidst seasonal xxxxxxuctuations in customer demand.

-    Managed purchases to remain within less than 1% variance of approved operating budgets.

-    Increased market penetration and sales to $1.4M within a 2 year period from start-up.

    Strong passion for delivering efficient operations and outstanding customer service.

    Decisive leadership, strong people management, and exceptional interpersonal communication skills that inspire confidence while forging teamwork synergies with colleagues and subordinates across diverse ethnicities.

Key Expertise

    Strategic Planning & Execution

    Restaurant Business Development

    Service Sales Management

    Customer Service Management

    Service Quality Management

    Operations Management

    Fiscal & Budget Management

    Relationship Management (Customers, Public, & Suppliers)

    Process/Workxxxxxxow Improvement

    Menu Production Planning

    Facilities Management

    Personnel Administration

    Kitchen Supplies Inventory Management

    Policies & Regulatory Compliance (i.e. US-FDA, Sanitation, etc.)

    Staff Supervision & Training

Professional Experience

    Managed various aspects of routine restaurant operations in collaboration with the GM while ensuring compliance with service quality standards, policies and operating procedures.

    Managed HR support in staff recruitment and training, developed and administered budgets, and oversaw inventory management to ensure availability of raw materials for kitchen menu production as well as liquors and beverages.

    Provided strategic and tactical directions in managing all aspects of restaurant operations ensuring bottomline profitability through managed inventory and labor costs against xxxxxxuctuating seasonal sales.

    Grew a customer bases through consistent adherence to customer service standards and compliance with company policies and procedures.

    Managed all aspects of purchasing and inventory control, ensuring kitchen supplies and raw food costs remain within less than 1% variance of approved operating budgets.

    Oversaw accounting functions that included, P&L reconciliation, & posting of accounts payables.

    Directed operations in the opening of 2 new branches, screening applicants and on-boarding over 150 new hires.

    Maintained sales of $90K- $100K per week amidst seasonal xxxxxxuctuations in customer demand through proper cost containment, task scheduling that meet budgeted labors cost even during peak seasons, and ensuring compliance with service quality standards that bring in repeat customer patronage.

    Oversaw continuing education of staff to pass Serv-Safe certification and ensure customer satisfaction.

    Increased market penetration and sales from zero to $1.4M within a 2 year period by successfully providing outstanding customer service, parts availability, and accessory sales to include major Japanese manufacturers.

    Provided strategic direction in managing sales, financing, budgeting, planning and sales forecasts that enabled proactive customer-driven marketing strategies, effective advertising, promotion, and special event coordination.

    Oversaw all areas of accounting, payroll, financing, and insurance procedures, including execution of all title, registration and record management requited in being a licensed new vehicle dealer in the State of Xxxxxx.

Education & Credentials

    INDIAN RIVER COMMUNITY COLLEGE Ÿ Fort Pierce, XXXXXX (1995)

A.S. Business Administration, Four time President s & Dean s List, GPA: 4.0

Professional Training & Certifications

    Ongoing management courses and certification classes thru BBI University