Kitchen and Restaurant Manager CV
Kitchen managers are responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. They ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen meets all sanitary standards, is properly cleaned on a schedule, and food is disposed of properlу.
Kitchen managers also hit the books, by keeping tabs on food cost, waste and employee hours, doing their best to optimize profit for their company.
Although not necessarily required, a bachelor's degree in food service management or similar is valuable to employers. Once hired, many restaurant chains send managers through intense training programs, which combines classroom and real kitchen experience. Certification is available, but not required.
Kitchen managers might have to interact with customers, and they have to keep their eyes on a lot of elements: food standards, costs, safety, etc. In fact, they not only deal with food, they also have to deal with costs, pricing, creating work schedules and more. They must have organizational skills, deal with employee conflict, irate customers and wrong stock orders. Being able to come up with a solution quickly is a needed skill. They need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
On this page you will find a few samples of Kitchen Manager CVs:
- Head Cook/Kitchen Manager
- Manager of Restaurant, Catering, Kitchen/Food, Bartender and Administrative
- Restaurant Manager
- Restaurant Manager, another CV
- Senior Kitchen Manager CV
- Kitchen Manager CV
- Sous Chef/Kitchen Manager
- Assistant Kitchen Manager/Kitchen Manager CV
- Chef/Senior Kitchen Manager CV
- Shift/Kitchen Manager CV
- Kitchen Staff
- Kitchen Manager
- Kitchen Manager CV
- Kitchen & Service Manager CV
- Line Cook CV
- Experienced Restaurant Operator
- Chef Manager
- Food Service Worker/Handler
Head Cook/Kitchen Manager
Work Experience
Head Cook/Kitchen Manager
Alondra Hot Wings
Alhambra, CA
March 2013 to Present
Included opening, closing, taking and maintaining inventory daily, ensuring refrigerated temperatures at each and every food station (grill, pizza, salad, wing, sandwich). Training and evaluating new hire cooks and existing cooks moving in to new stations. Delegating tasks and assigning breaks for smooth and safe kitchen operations. Daily kitchen tasks included making at least 2 batches of pizza dough- through to portioning and weighing out 3 pizza sizes for daily use. Skills include chopping, ingredient prepping and labeling, sauce making, and cooking at every station to have kitchen completely covered during my shift and on the others breaks taken by cooks and handlers. Having mastered every station, I knew my team was fast, safe and efficient. We took pride in every item that left our hands.
Head cook / kitchen manager
Joes pizza
Monterey Park, CA
April 2010 to February 2013
Responsibilities
Opening and closing the restaurant. Cooking all food and pizzas at a fast and steady perfect pace. Operating and coordinating with my delivery drivers to get my customers fresh and hot food. Doing all cash register money drops. Making batches of dough, one in the morning and one at night
Accomplishments
I really had my staff motivated. Maintained a great atmosphere in my kitchen. Greeted and spoke with all customers. Generating more sales and revenue.
Skills Used
One of my best assets would have to definitely be multi-tasking by far. I'm one to get a lot done just on my own.
Host in my first year
Ordonez Restaurant & Cantina
Montebello, CA
May 2001 to July 2009
Expanded responsibilities advanced to server, also bartended when required. Experienced in menu memorization, check computation, tipping out protocol, "last call" requirements, customer service etc. Restaurant is an "open 24hours" operation that only closed 1-2 days annually. Was most always chosen to serve with both Owner and Manager on pre-arranged large parties of 10-25. Worked well with all staff members on floor, in bar, and observed and duly noted duties of kitchen personnel to make my technique as server more efficient
Howard Building Corporation
Los Angeles, CA
November 1998 to April 2001
Duties: Working various shifts, duties included general interior construction/demolition involving drywall, lumber, lighting, drop ceilings, ductwork, floors, columns, etc. with some electrical and plumbing.
Education
Construction Technology
Don Bosco Technical Institute -
Rosemead, CA
September 2002 to June 2004
Don Bosco Technical Institute
September 2000 to June 2003
Related skills and abilities
Effectively handle new materials and tasks.
Learn and apply knowledge rapidly.
Ability to effectively work both as part of a team or independently.
Ability to effectively maintain flexibility and adapt in shifting/changing situations.
Excellent at customer service.
Maintaining focus, expertise, and the extra drive to push myself and my team to succeed.
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| The Ideal Kitchen Manager. Photo by Elena |
Manager of Restaurant, Catering, Kitchen/Food, Bartender and Administrative
Work Experience
Manager of Restaurant, Catering, Kitchen/Food, Bartender and Administrative
Nicks Taste of Texas
Covina, CA
July 2011 to Present
Manager of Restaurant, Catering, Kitchen/Food, Bartender and Administrative
Assistant. Managed a staff of 10 in all areas of restaurant operations. Supervised and worked along with cashiers, kitchen staff, bartenders and busers. Handled customer complaints. Handled all of the office duties, such as payroll, checking receipts and cash, daily delivery of cash to bank, trouble shoot POS system and ordering of all supplies.
Nick's Taste of Texas is a family owned business with a 300 (inside service) and 200 (patio service) customer capacity. They are also an entertainment facility.
Cashier
Mcdonalds
Irwindale, CA
October 2004 to May 2011
Basic cashier duties such as: taking an order, putting it into the computer, taking money from a customer and providing change.
Cashier
AMC THEATRE
Covina, CA
October 2000 to September 2004
Basic cashier duties such as: taking an order, putting it into the computer, taking money from a customer and providing change.
Education
Medical Coding and Billing
Mt. San Antonio College -
Walnut, CA
2014 to 2015
Diploma in High School Diploma
New Harvest High School -
Azusa, CA
1996 to 2000
Skills
High Volume Cash handling
Qualifications
Ability to maintain and develop working relationships, experience with diverse populations. Excellent customer service experience. Capable of multitasking.
Dependable, responsible, trustworthy, creative and hardworking. Familiar with Spanish.
Restaurant Manager CV
I thought it was beneficial for you to hear from me what type of team member you would be receiving. I am a self starter, a fast learner, a natural leader and well respected teammate of any and every company I've ever worked for. There has not been a situation that I've been a part of that my presence hasn't made better not a challenge that I haven't been able to meet and exceed. I have a quick understanding of what a company’s goals are and how to reach them in excellence.
Not every partnership is a perfect match, but take a minute and sit down with me and let’s see if I can help meet your company's needs.
Thank you...
Work Experience
Restaurant Manager
Kitchen Table DTLA
Los Angeles, CA
January 2011 to February 2015
Responsibilities
Recruit, hire, and oversee training for staff. Monitor inventory, track staff schedules and pay, and perform other record keeping tasks. Total receipts and balance against sales, deposit receipts, and lock facility at end of day. Resolve customer complaints about food quality or service. Schedule work hours for servers and kitchen staff. Organizing marketing activities, such as promotional events and discount schemes.
CEO/President
More Fire Nation
Los Angeles, CA
January 2009 to December 2010
As CEO I do everything from creating, implementing and evaluating programs to fundraising to marketing and communications. Also, recruiting and developing members of the Board of Directors and effectively finding, training managing all interns and volunteers.
Server/Bartender
Oceana Hotel
Santa Monica, CA
June 2007 to December 2008
Responsibilities
VIP host
Bartender/Server/Host/Room Service
Education
Bachelors Degree in Communications
Florida Atlantic University -
Boca Raton, FL
1996 to 2000
Additional Information
Qualifications
Extensive experience using the principles and processes for providing excellent customer service.
Wide knowledge of marketing strategies and techniques.
Strong abilities in communication and interpersonal skills.
Restaurant Manager
Work Experience
Restaurant Manager
Pat & Oscar's/O's American Kitchen
Orange, CA
August 2006 to June 2015
Arrange for routine maintenance and repairs of the restaurant's equipment and facilities, and coordinate a variety of services such as waste removal and pest control
Work cross-functionally with the owners and provide written reports on the activities of the restaurant and its employees
Create manager's monthly work schedule to make sure restaurant operates with a manager/lead during all hours of operation
Enforce sanitary practices in accordance with state law for food handling, general cleanliness, and maintenance of kitchen, to ensure the health and safety of our customers and employees
Investigate and resolve complaints regarding employee conflicts, food quality, guest service, or facility cleanliness
Manage all administrative and human-resource functions of the restaurant including; recruiting and training new employees on policies and procedures, and preparing the bi-weekly payroll
Collect and analyze year-over-year sales and labor data; helping to reduced labor costs by 10% over the last 5 years
Regularly evaluate employee performance and make recommendations for promotions, disciplinary actions and termination
Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count
Schedule catering services and use of our restaurant's facilities for events such as banquets or receptions, and negotiate pricing and details of arrangements with clients
Total receipts and balance them against sales, and prepare bank deposits on a daily basis, ensuring a high degree of accuracy and attention to detail to avoid financial discrepancies
Assistant Manager
Restaurant Lead
February 2002 to July 2006
Created front-of-the-house monthly work schedules, and tracked employee attendance to make sure all shifts and jobs were adequately covered
Contacted local schools regarding our restaurants participation in charity events and other promotional activities to expand our customer base
Performed weekly analysis of food inventory to keep adequate levels to serve customers
Resolved any guest complaints or team member issues that arose during scheduled shift, reporting the information of events to senior management
Spearheaded and managed caterings for banquets and receptions in and outside of the restaurant
Restaurant Server
Students of neighboring elementary schools
September 2000 to February 2002
Identified food orders when ready and delivered items to tables in a timely manner
Led numerous tours of the restaurant for students of neighboring elementary schools
Developed effective telephone techniques and etiquette to provide excellent customer service
Maintained full knowledge of menus, recipes, and other pertinent information to provide to guests when needed
Provided a high level of customer service to ensure that guests had a positive experience
Education
Newbridge College -
Santa Ana, CA
September 2001
Associates
Santiago Canyon College -
Orange, CA
May 2004
Senior Kitchen Manager
Hard working and personally motivated with a positive attitude, excellent communication skills, with proficient knowledge of sales and customer service expectations. Strengths include the following:
Detail oriented with strong organizational skills
Excellent clerical and problem solving abilities
Knowledgeable in inventory and ordering responsibilities including sku-ing and stocking
Ability to work in a fast paced environment and able to take on many tasks at once
Able to lead in confidence while also working with a team to achieve goals
Work Experience
Senior Kitchen Manager
Delifornia
September 2011 to June 2015
I was responsible for running the entire kitchen area, and sometimes even running the front end and cash register/pos system simultaneously. Responsibilities included taking a daily inventory of food supplies, placing supply orders with multiple distributors, all cooking and food preparation duties. Assisting customers by being knowledgeable about all meats and cheeses. I was also in charge of making the schedule, training employees, organizing and keeping track of invoices, cleaning the entire store top to bottom, and depositing all cash at the end of the day.
Server/Cashier/Food Prep
Healthy Junk
July 2003 to July 2011
Responsibilities include food prep, running orders to tables, washing dishes, and helping to maintain a healthy and sanitary working environment. I was also responsible for cashiering and cash handling duties, assisting customers with the menu, making recommendations, accommodating customers with special dietary needs, as well as training new employees.
I would run business related errands for my boss
Mail Order Department, MerchConnection.com
November 2000 to June 2003
Responsible for compiling orders from the website and fulfilling them, as well as organizing stock in the warehouse. Other duties include correcting and changing sku numbers, keeping track of inventory, weighing out orders, and printing postage. On some occasions, I would run business related errands for my boss, as well as personal errands.
Cashier/Customer Assistance
Video Fox
August 1997 to October 2000
I was in charge of entering data for all new releases, checking in returns, checking out rentals, all cash handling duties, organizing shelves/inventory, loss prevention, maintaining a tidy and clean work environment, making suggestions and recommendations to customers, as well as assorted maintenance and repair duties.
Vitamin Sales Associate/Cashier
Stock
February 1996 to August 1997
Responsible for assessing the needs of customers on an individual basis in order to help them select the products that best fit their personal, as well as dietary requirements. In charge of shipping, receiving, and sku-ing all incoming inventory for the vitamin department, as well as performing cycle counts for existing inventory. Other duties included cash handling, specialty orders, merchandising, building elaborate displays to further support sales, and maintaining overall customer satisfaction.
Call Center Representative
Site Maintenance
January 1995 to February 1996
Responsible for handling customer/managerial interactions including and not limited to taking messages, making appointments, accepting credit card payments, and renting new units over the phone for over 78 locations in California, Illinois, Missouri, Nevada, and Hawaii. In my first 6 months with the company, I was primarily responsible for on-site maintenance duties such as cleaning out and locking abandoned/delinquent units as well as maintaining the office, trash, and restroom facilities.
Sales Associate
Toys R Us
November 1994 to January 1995
Kitchen Manager CV
See Diary Queen
Mahwah, NJ
Kitchen manager with a track record for success seeks a position with upward mobility
Key attributes include:
Excellent communication and interpersonal skills
Ability to quickly respond to new and demanding challenges
Outstanding time management skills emphasizing productivity
Independent, self-motivated, dedicated worker with integrity
Passion for promoting unity and teamwork among staff member
Work Experience
Kitchen Manager
See Diary Queen
Mahwah, NJ
2005 to Present
Hired and trained all staff for opening of new restaurant
Plan menus according to popularity of various dishes
Scheduled cooks and other personal based on performance
Maintained the standard of the quality to ensure that cost food remains economical
Chef
Legal Seafoods
Garden City, NY
January 2001 to December 2004
Inspect, Taste and touch food and bar items to ensure freshness, temp and recipe adherence
Create and demonstrate daily specials based on seasonal choices
Place orders to maintain adequate stock of inventory
Expedite food prep by checking lead time and monitor ticket times
Verify that daily production planning matches the projected guest count and menu item preferences.
Balance staffing levels and labor costs to achieve a cost effective plan for running restaurant.
MANAGER
KF
Westbury, NY
July 1990 to December 2000
Responsibilities include: Guest relations, supervision of all staff and staffing levels.
Ordering and fulfillment of supplies, quality of food and beverage, house-keeping safety and pace.
Scheduling and development of FOH and BOH staff, training kitchen staff for new menu implementations.
All opening and closing operations, food and labor cost and employee morale.
Conducts personal functions such as coaching, counseling and recommending disciplinary actions if necessary.
Oversee food production and line activities to ensure that fresh, flavorful food is prepared and served and meets acceptable times; monitor for proper temperature, portioning, and presentation of all foods.
CHEF/MANAGER
Londonborough
London, UK
January 1989 to May 1995
Changed over from using cycle menu's to creating new weekly menus thus increasing guest check avg, by 20 %
Maintain smooth and organized food production.
Orchestrate menu development based on guest trends/preferences, and seasonal considerations.
Assists in maintaining agreed upon food costs.
Consistently follow HACCP guidelines to guarantee food safety; actively involved in recording food and equipment temperatures and following all food handling procedures.
CHEF
Potato Emporium
Miami, FL
November 1988 to November 1989
Design menu for home meal replacement program, prepare all hot entrees and weekly specials.
Insured compliance with highest standards of sanitation throughout kitchen.
Responsible for all ordering and food cost control.
Developed and supervised catering events.
Education
PETER KUMPS N.Y COOKING SCHOOL
September 1984 to May 1986
Sous Chef/Kitchen Manager
Work Experience
Sous Chef/Kitchen Manager
Redwood Grille
Santa Monica, CA
February 2012 to Present
Responsibilities
Oversaw beginning to ending shift procedures. Kept track of FIFO. Kept track of Stock as well as made food orders. Scheduling for shifts.
Sous Chef
Local 1205
Santa Monica, CA
June 2010 to October 2012
Menu creation, knife handling, brick oven cooking, worked part of deli along with making other food needed
Chef
Zynq
Santa Monica, CA
March 2009 to May 2010
Made salads, tar tars, food safety
Grill Cook
Wurstkuche
Venice, CA
September 2004 to February 2009
Took care of all grilling needs
Pasta chef
Buca de Beppo
Santa Monica, CA
January 2000 to March 2009
Made pastries, pizza, and all pasta
Server/Bartender
Venice bistro
Venice, CA
September 1998 to March January 2000
Serve food and beverages, handled money, made drinks from bar of needed
Line Cook
Freebirds
Venice, CA
June 1996 to August 1998
Made all food, preformed prep work, customer service
Delivery Driver
Liquid ice co
Santa Clarita, CA
September 1995 to May 1996
Delivered water
Service Technician
Simplex Grinnell
Santa Clarita, CA
March 1993 to September 1995
Install and repairs, supervised crew, plan reading
Plumbing Apprentice
Aust plumbing
Santa Clarita, CA
December 1989 to February 1993
Install, maintain, repair residential/commercial/ industrial plumbing
Sales Representative
Toys r us
Santa Clarita, CA
May 1988 to November 1989
Inventory and brought out the expensive items and sales
Education
Certificate of completion in Culinary
Chef Eric's culinary class -
Santa Monica, CA
2010 to 2011
Diploma in High School
Hart High School
Santa Clarita, CA
1999 to 2003
Assistant Kitchen Manager/Kitchen Manager CV
Lily Was Here Cafe
Brooklyn, NY
To work at an institution where I am able to use my culinary skills
Work Experience
Assistant Kitchen Manager/Kitchen Manager
Lily Was Here Cafe
Brooklyn, NY
2010 to Present
Completed the food inventory for the restaurant
Supervised the kitchen employees to ensure that it is running in a smooth and timely manner
Specified the number of servings made when dealing with any product that relates to portion control cost
Supervised the employee break rotation and kept the kitchen moral in good standing
Supervised how the food was prepared to ensure its conformance with the restaurant's recipes and appearance standards
Line Cook/Prep
Lily Was Here Cafe
Brooklyn, NY
2006 to 2010
Prepared all food items in a hygienic and timely manner
Maintained proper food and supply par levels
Prep and execute all menu items, including those dealing with seasonal specials, Grab n Go and catering
Execute tickets in a timely and orderly fashion
Followed the complete cleaning and food safety checklist
Cleaned and maintained the kitchen equipment
Familiar with F.I.F.O
Familiar with the thermometer and temperature checklist
Performed extra responsibilities when requested by the Kitchen Manager
Trained new employees
Porter
Lily Was Here
Brooklyn, NY
2003 to 2005
Periodically checked and removed the garbage from trash bins
Cleaned, sanitized and stocked the bathroom
Washed the dishes
Cleared debris from kitchen storage areas and the walk in refrigerator floors
Picked up and/or delivered food
Maintained cleanliness of the restaurant
Education
Simon Bolivar High School -
Manhattan, NY
1999 to 2003
Additional Information
Contains over eight years of experience in the restaurant field
Worked every BOH station in an elegant restaurant
Well-versed in using and maintaining all equipment in a workstation correctly
Experienced in specifying the number of servings made when dealing with any product that relates to portion control costs
Helped the kitchen manager supervise the preparation of food
Able to adapt quickly to seasonal menu changes Knowledge of safety, cleanliness and food handling measures
Extremely organized and efficient
Team player with great leadership skills
Chef/Senior Kitchen Manager CV
Work Experience
Senior Kitchen Manager
UCLA
Los Angeles, CA
November 2011 to March 2016
Under the general direction of the Assistant Director, Dining Services, the Senior Dining Manager is responsible for overall operation of a large campus restaurant. Manage the daily operation, including food production, labor scheduling and coordination, facility and equipment management, and gracious meal service. Provide sound team leadership to approximately 5 Food Service Managers, 30-50 career team members and 40-60 student employees. Recruit, hire, train, supervise, coach, and evaluate team members. Maintain strong financial controls for the various parameters of the restaurant including food cost, nonfood costs, and labor expenses. Prepare and analyze the annual budget and monthly operating statements. Ensure the restaurant complies with proper procedures including the use of standardized recipes, portion control, quality control, cash handling procedures, sanitation, and safety standards. Participate in the management of special events that occur throughout the year. Conduct group training on topics such as customer service, employee safety, and sanitation.
Chef de Cuisine
Sheraton Agoura Hills
Agoura Hills, CA
July 2008 to October 2010
Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
Chef de Cuisine
Costa Cruise Line
Shanghai China, Fukuoka Japan, Seoul Korea
May 2001 to June 2010
Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control.
Trains and monitors all levels of Commis to Chef De Partie for proper skill and service. Conducts training for new recipes, portion control, cooking techniques, proper use of equipment, work place safety, deep fat fryer, USPH & HACCP, OPP protocols & knowledge, ACF culinary training and any updates/upgrades in system & procedures on board.
Private Head Chef
Universal Studio Pictures Chairman Marc Shummger
Brentwood, CA
December 2000 to May 2001
Planned and executed daily meals for the chairman and their families according to client requests and dietary needs, as well as catered to various events, including annual staff Parties, penance dinners, and other group events.
Chef de Partie
The Peninsula beverly hills hotel
Beverly Hills, CA
November 1995 to September 1999
Prepared for lunch and dinner daily while performing pantry cooking, grill cooking, special events catering, banquet events, and menu coasting, purchasing of inventory, and receiving. Maintain and focus on modern American cuisine and providing our guest with 13 consecutive years of AAA Five diamond Award services.
US ARMY
82nd Airborne division 1-505th panther
Fayetteville, NC
February 1991 to July 1995
Training all new hires in technique of cooking method and managing dining facility
Supervising shift activity and cooking procedure. Responsible for scheduling and coordination job duties between shifts.
Education
BA Hospitality management in Hospitality management
Art institutes of California
North Hollywood, CA
2014 to 2016
BS in Culinary management, catering, restaurant
Arts Institute of California -
North Hollywood, CA
2011 to 2013
Associate in Culinary science
California School of Culinary Arts -
Pasadena, CA
2003
Skills
Intermediate Spanish, Speak Fluent Korean, English
Military Service
Service Country: United States
Branch: US ARMY
Rank: Corporal E-4 promotable
Awards
US ARMY Good Conduct medal
Certifications
Servsafe Certification
Additional Information
I am highly skilled in inspecting food items, planning and developing menus, food purchase specifications, recipes, presentation standards and pricing for all menu items and specials. Moreover, I am well versed in developing techniques for food preparation and presentation and able to assist in establishing menu prices. In addition, I have a demonstrated ability to train line cooks on technique and utilization of products and able to ensure that inventory is stocked with fresh ingredients.
Furthermore, I possess a professional appearance, and capable of maintaining high standards of sanitization, health and safety. Over and above, I am extremely capable of evaluating food products to assure freshness and quality standard are attained, and inspecting supplies, equipment, and work areas to ensure compliance to established standards.
Shift/Kitchen Manager CV
Work Experience
Shift/kitchen manager
Freebirds world burrito
Orange, CA
October 2011 to Present
Responsibilities
Run and execute the shift
Guide tribe members through daily cleanliness and guest preparation
Make sure all food is tempted and fully ready for all guest
Assign dedicated positions for tribe members
Money handling
Inventory every Thursday and Sunday of the week
Line and grill closing
Usually every Sunday is my day as the "opener"
I take on cold side and hot side duties as well as set the line lobby and manager duties (only person in the restaurant until 20 minutes until opening)
Accomplishments
Established and perfected a new position for the company
Have closed multiple positions at once by myself
Catering coordinator
Trained multiple people to run and execute kitchen and shift duties
Skills Used
Leadership
A strong will to get the job done I the cleanest and most effective way possible
Responsibility and devotion to tribe members and restaurant
Can be moved restaurants and still have the same effectiveness of labor, sales, & COGS.
Education
High school diploma
Clovis east high school -
Clovis, CA
2008 to 2012
Kitchen Staff
Administrative Assistant with strong interpersonal and organizational skills with a keen ability to multitask a variety of challenges and responsibilities.
Work Experience
Kitchen Staff
Magen David Yeshivah High School
Brooklyn, NY
July 2010 to Present
Manage cash register and daily cash in-take
Manage invoicing and bill payments
Assist with determining pricing of food
Help prepare food for all students and faculty
Serve as a liaison between school and kitchen to arrange for events to be catered
Administrative Assistant
Complex Systems Inc
Manhattan, NY
May 2001 to June 2010
Served as a liaison between departments and operating units in the resolution of day-to-day administrative and operational problems
Provide administrative/secretarial support such as answering telephones, assisting visitors and resolving a range of administrative problems and inquiries
Operated desktop computer to prepare, transcribe, compose, type, edit and distribute agendas and minutes of numerous meetings
Scheduled and coordinated meetings, interviews, appointments, events and other similar activities for supervisors
Bilingual Customer Service Representative
Cablevision
Melville, NY
December 1998 to April 2001
Provided professional, courteous, responsive and accurate service to customers
Effectively communicated to explain customer bills, payment issues and handling of billing disputes
Maintained a detailed record of each client conversation in central database
Provided customer support to Spanish Speaking customers in Spanish
Met all delivery, technical, productivity, and process goals
Effectively and efficiently handled customer transactions while using multiple software applications
Consistently exceeded expectations at yearly manager reviews
Education
Associates in Liberal Arts
Kingsborough Community College
2002
Skills: Proficient in Microsoft Office, bilingual - Spanish, and deliver excellent customer service
Kitchen Manager
Head kictchen manager with 15 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Looking to prepare a variety of dishes in a professional and rewarding establishment as a cook or kitchen manager.
Highlights
