Manager Customer Service

Omega Angell

**** *********** *** *.*. Atlanta, GA.30308 404-***-**** e8pbmc@r.postjobfree.com

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Objective

Executive/Management position allowing for parlay of demonstrated organization, customer service, communication, and project management skills proven by 30 years of successful, profitable employment and ownership.

Profile

Dedicated and results oriented manager with a 30 year history of proven success in high volume, fast paced restaurant, resort, café’, and industrial operations. Experienced in operations management, sales, budget development, staffing and cost controls. Well respected leader able to train and develop responsive teams; Adept at communicating effectively with customers, vendors, and staff. Able to motivate employees to perform to their maximum potential. Reputation for exceptional organizational, planning, and interpersonal skills: Adaptable; enjoy new challenges.

Skills Summary

Project Management

Profit & Loss Accountability

Team Building and Motivation

Reversing Negative Operational Trends

Revenue Growth

Management Training

Strategic Planning and Implementation

Regulatory Compliance

Process Improvements

Vendor/Inventory Management;Cost Containment

Safety/Sanitation/Quality Controls

Computer/POS Applications

Professional Experience

COO/AUDIT MANAGER/GENERAL MANAGER ARI SOO INC./THREE DOLLAR CAFÉ

Accountable for budgeting, cost controls, payroll, general accounting and full profit and loss.

Developed marketing campaignes to increase visibility of the restaurant. Analyzed market demographics, defined the target market and determined advertising placement.

Planned menus and specials for food service and bar/beverage service, estimated food and beverage cost and purchased all inventory.

Investigated and resolved food and/or beverage quality and service complaints, ensuring customer satisfaction and repeat business.

Created new business through community involvement, sponsorship, and active public relations programs.

Recruited, hired, supervised,scheduled and motivated a staff of up to fifty employees.

Trained service staff to enhance customer service and increase profits through suggestive selling.

Improved productivity and morale by initiating systems for accountabily and by instituting effective training programs.

Trained management team and owner-operators for corporate and franchise operations to ensure consistency and adherence to corporate compliance.

CEO/GENERAL MANAGER/EXECUTIVE CHEF PAINTED TABLE CAFÉ,INC.

Puchased,designed, and implemented start up business within 60 days and twenty thousand dollars under estimated budget.

Created all recipes and planned menu for food and beverage service.

Recruited,hired, and trained all BOH/FOH staff and management teams.

Omega Angell

2218 Renaissance Way N.E. Atlanta, GA.30308 404-***-**** e8pbmc@r.postjobfree.com

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Developed marketing plan that allowed for television spots on local media stations, community publications,and national magazines with a zero dollar expenditure via community envolvment and sponsoring of local events.

Researched and developed a specialty coffee line and gourmet food products for retail sale.

Full accountability for all budgeting, cost controls, payroll, accounting, and P&L’s for said operation.

EXECUTIVE CHEF/BOH MANAGER FLYING BISCUIT CAFÉ,INC.

Managed all aspects of day-to-day operations for BOH operations as multi-site Executive Chef

Created all menu item recipes for in-house,demonstration,specials,and catering operations.

Recruited,hired and trained all Sous Chefs,Chefs and cooks on the execution and delivery of all said menu items, ensuring consistency and quality of product for all said operations.

Increased profitability by working with vendors on cost controls and budgeting by developing a purchase plan that allowed for order to be placed in lots for multi-unit distribution.

Maintained a consistant food and beverage cost expenditure of less than 20%.

Scheduled and supervised a BOH staff of up to 20 employees.

Developed and instituted a safety, sanitation and quality controls program that maintained and insured a Health Department audit score at or above a score of 96 on a continuous inspection basis.

FIELD OPERATIONS MANAGER/EXECUTIVE CHEF PTI INTERNATIONAL CORP.

Remote site Operations Manager in charge of housing and catering for up to 200 employees for oil, logging, and /or railway operations in related logistical areas around the globe.

Worked with logistical operators for the delivery and set up of mobile “Man Camp” housing and galley units.

Planned and developed six week menus for dinning service for 24 hour operation of kitchen facility that delivered six full meals per day.

Developed housing assignments for 200 workers that cycled on one week on one week off schedules that ensured a smooth transition between each cycle groups schedule.

Woked with local vendors to insure the delivery and quality of said food stuffs.

Recruited, hired and trained all staff for operations including,but not limited to: Chefs, cooks, dishwashers, galley assistants, house-keepers, and laundry personelle.

Accountable for all aspects of budgeting, cost controls, scheduling, and general accounting.

MANAGING PARTNER/EXECUTIVE CHEF SWEETWATER CAFÉ, INC.

Investigated, designed and built a multi-unit restaurant corporation; three units operating within a three year period.

Developed all recipes and instituted all menus for restaurant and catering operations.

Accountable for all P&L’s: Analyzed market demographics and developed the marketing and advertising campaignes that targeted said market.

Recruited and trained all staff members in their respected positions to ensure quality control and customer satisfaction.

Worked with community leaders to develope exposure through sponsorship, public relations, and community involvement.

Recruited Management team and trained each to the standards of excellence required by initiating a system of accountability by promoting them to Managing Partners, thus instituting an effective training program for each stores operation ensuring consistency in product and service from store to store.

CHIEF PURSER/EXECUTIVE CHEF/DECK HAND MARITIME CULINARY SERVICES, INC.

Executive Chef aboard numerous vessles for the North Pacific fishing industry.

Omega Angell

2218 Renaissance Way N.E. Atlanta, GA.30308 404-***-**** e8pbmc@r.postjobfree.com

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Planned menus for food and beverage service for crews of up to 200 staff members aboard industry factory trawlers, harbored factory ships, fishing catcher/processors, and crab fishing live catch operation vessles.

Budgeted and purchased said menu items from a variety of vendors for operations that could be out to sea for up to six weeks at a time.

Trained kitchen staff to ensure quality menu preparation for 24 hour/ 7 day a week Galley operation.

PARTNER/GENERAL MANAGER GREY-PUP, INC./HURRICANE CAFÉ’

Controlled all inventory, budgeting, cost controls, scheduling,payroll, and general accounting.

Recruited, hired, supervised and trained all Managers, cooks, and service staff.

Developed all recipes and menus.

Hired a public relations manager that worked with me for to target our market demographic and create new business through active community involvement, advertising placement,and sponsorship of area sporting affiliations/teams.

EXECUTIVE CHEF STAR IND./DOE BAY VILLAGE RESORT

Developed, designed, and implemented menus for food service for three separate restaurants within the resorts culinary/restaurant program.

Trained all Sous Chefs, Chefs and cooks in the execution of all menu items ensuring quality control and consistant service within all kitchen facilities.

Charged with all budgeting, inventory control, ordering,and scheduling for all restaurant operations.

Developed relationships with vendors to insure all cost controls and product quality.

Employment History

THREE DOLLAR CAFÉ- ATLANTA, GA.-2011 TO PRESENT

PAINTED TABLE CAFÉ-ATLANTA, GA.-2009 TO 2011

FLYING BISCUIT- ATLANTA, GA.-2005 TO 2008

PTI INTERNATIONAL- BANFF,B.C.-2003 TO 2005

SWEETWATER CAFÉ- CHARLESTON, SC-2000TO2003

MARITIME CULINARY SVCS.-SEATTLE,WA-1997,1999 TO 2000

HURRICANE CAFÉ-SEATTLE,WA-1997 TO 1999

MARITIME CULINARY SVCS.-SEATTLE WA.-1997

STAR INDUSTRIES-ORCAS ISLAND,WA & PHUCKET,THAILAND-1993 TO 1997

LA HALLE-NEW YORK,NY-1991 TO 1993

CAFÉ GIOVANNI-DENVER,CO.-1986 TO 1988

Omega Angell

2218 Renaissance Way N.E. Atlanta, GA.30308 404-***-**** e8pbmc@r.postjobfree.com

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Education

CULINARY INSTITUTE OF AMERICA-POUGHKEEPSIE(HYDE PARK),NY-

-MASTER OF CULINARY ARTS DEGREE (MCA) -1990

UNIVERSITY OF COLORADO- BOULDER,CO-

-BACHELOR DEGREE, ENGLISH (BA)-1988

-MINORED IN BUSINESS MANAGEMENT

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