b"Objective:\nTo obtain an opportunity, where I can utilize my skills and abilities to contribute to the growth\nof your organization while personally attaining a position to challenge my skills and grow\nprofessionally..\nSkills /Training\n\xef\x82\xb7Excellent Management and Supervisory skills.\n\xef\x82\xb7Strong capacity for research and problem solving abilities.\n\xef\x82\xb7Leadership and motivation knowledge.\n\xef\x82\xb7Ordering of supplies and inventory tracking.\n\xef\x82\xb7Team worker with strong organizational skills and keen eye for detail.\n\xef\x82\xb7Bilingual English-Spanish\n\xef\x82\xb7Menu Planning by the season, budgets and nutrition.\n\xef\x82\xb7Computer skills as relative to the Food Service Business\n\xef\x82\xb7Successful in the training of new and existing employees.\n\xef\x82\xb7Extensive catering background.\n\xef\x82\xb7Knowledge of food safety and quality standards.\n\xef\x82\xb7Strong competency to run budgeted food cost parameters.\n\xef\x82\xb7Passion to work in the Service Industry with focus on Customer Satisfaction.\nEducation:\nCourses in the areas of Budgeting, Menu Writing, Cafe Pricing and Human Resources\nManagement.\nProfessional Work History;\nConfidential,\n\nSan\n\nAntonio,\n\nTX\n\nJune\n\n2009\n\nto\n\npresent\n\nFood Service Director at TMI The Episcopal School of Texas: Responsible for hiring, managing,\nmotivation, retention and training of staff. Maintain systems and procedures for the ordering,\nreceiving, storing, preparation and serving of food related products. Serving 3 meals a day for\n50 boarding students and 600 patrons on daily basis for lunch. Responsible for menu planning\nand development, payroll and staff scheduling for food service at a fast paced private school.\nResponsible\n\nfor\n\ncomponent\n\naccounting\n\nfunctions,\n\nEvents\n\nplanning,\n\norganization\n\nand\n\nsupervision. Conduction of weekly inventory, maintaining records to comply with Sage\\'s\nstandards. Ensure that requirements for appropriate sanitation and safety levels in respective\nareas are met. Ability to communicate and effectively work with Client community, customers,\nand support staff. Consistent ability to successfully deliver and execute contracted catered\nevents for School\xe2\x80\x99s Development, Admissions and Head Master offices.\n\nConfidential,\n\nHouston,\n\nTX\n\nNov.\n\n2007\n\nto\n\nJune\n\n2009\n\nFood Service Director at St. Francis Episcopal Day School: Serving 2 meals a day and 850\npatrons on daily basis for lunch. Managing kitchen staff, purchasing, ordering, and organizing\ncatering events for the School. Menu planning and development. Coordinated and supervised\nunit personnel regarding food production, quality and cost control, labor scheduling, staffing\n\n\x0cand inventory tracking. Ensured that requirements for appropriate sanitation and safety levels\nin respective areas were met. Management of the Food Service at the School, menu planning,\nbudget management, hiring and training of all kitchen staff, purchasing and ordering of food\nproducts, payroll and staff schedule. Organized and supervised all catering events.\n\nConfidential,\n\nTowson,\n\nMD\n\nAug.\n\n2006\n\nto\n\nNov.\n\n2007\n\nCulinary Support Team Manager, Traveling nationwide to start, implement and train new\naccounts and staff on Company systems and procedures. Working with vendors to ensure\ntimely and organized opening of new accounts. Responsible for follow up and review of new\nand existing accounts to ensure proper adherence to policy and sales growth.\n\nConfidential,\n\nSan\n\nAntonio,\n\nTX\n\nAug\n\n2004\n\nto\n\nAug.2006\n\nKitchen Manager, Managing all the kitchen staff, while responsible for the purchasing and\nordering of food products, payroll and staff schedule. Supervision and organization of catering\nevents including the menu planning and production of events.\n\nConfidential\n\n,\n\nSan\n\nAntonio,\n\nTX\n\nNov\n\n2003\n\n\xe2\x80\x93June\n\n2007\n\nReal Estate Agent,\n\nConfidential,\n\nSan\n\nAntonio,\n\nTX\n\nSept.2002-\n\nSept.\n\n2004\n\nLife Insurance Agent.\n\nConfidential\n\nBellows\n\nFalls,\n\nVT\n\nApril\n\n2000-\n\nSept.\n\n2002\n\nRoute Sales Representative, Increased route by 100%. Training of new route managers.\nSeveral awards as a result of my sales, organization skills, motivation and facility to work with\npeople.\n\nConfidential,\n\nLebanon,\n\nN.H.\n\nAug.\n\n1999-\n\nMar.\n\n2000.\n\nSales Service representative, Technical service assistant, and sales of products increasing sales\nin\n\nmy\n\nterritory .\n\nConfidential,\n\nClaremont,\n\nN.H.\n\nSep.\n\n1998-May\n\n1999.\n\nCulinary Arts Instructor, Teaching the culinary arts to high school students.\n\nConfidential,\n\nSunapee\n\nN.H.\n\nMay\n\n1998-Sep.\n\n1998\n\nRestaurant Manager, In charge of seasonal summer restaurant, developed new strategies to\nimprove promotion, marketing and Food Service.\n\nConfidential,\n\nBurlington,\n\nVT.\n\nOct.\n\n1996-May\n\n1998\n\nFood Service Consultant, Increased sales in my territory though promotion of new products\nand ensuring customer satisfaction."