Andre Hawks Email and Phone Number

Our vision is to help all facilities offer the professional level of service that will garner them continued and loyal clientele and the attraction of new customers each day.https://www.facebook.com/HospitalityITB

As Territory Manager my responsibilities are to maintain existing accounts and to develop new ones at a rate of 15% a year. My territory started at five thousand dollars and peaked at thirty five thousand a week. Developed strong relationships with customers, brokers and inside support staff. Through acting as a consultant to the customer, I was successful in retaining and growing accounts for US Foodservice.Responded effectively to customer needs using active listening and strong… Show more As Territory Manager my responsibilities are to maintain existing accounts and to develop new ones at a rate of 15% a year. My territory started at five thousand dollars and peaked at thirty five thousand a week. Developed strong relationships with customers, brokers and inside support staff. Through acting as a consultant to the customer, I was successful in retaining and growing accounts for US Foodservice.Responded effectively to customer needs using active listening and strong communication skills. Show less

The Training Services Director was responsible for providing training in the hospitality field utilizing the education and training service center facility. The Director was also responsible for maintaining, securing, and cleaning the facility and equipment. Other key duties included:Collaboration with all relevant agencies and the development and implementation of trainee vocational plans.Purchasing, receiving and requisition of food, beverages and materials. Security of funds… Show more The Training Services Director was responsible for providing training in the hospitality field utilizing the education and training service center facility. The Director was also responsible for maintaining, securing, and cleaning the facility and equipment. Other key duties included:Collaboration with all relevant agencies and the development and implementation of trainee vocational plans.Purchasing, receiving and requisition of food, beverages and materials. Security of funds, receipts, inventory physical plant and equipment. Provision of lunch meals for the SBH and Alternative School unit that meet the state food based (traditional) lunch pattern. Provisions of meals for the Rehabilitation and Occupation Center (ROC) breakfast, lunch and a hot dinner served within state guide lines.Provisional of laundry service to the ROC utilizing students in the training program. Show less

The Expeditor was responsible to prep and setup the line for operation within health guidelines and to maintain quality and presentation of all food leaving the kitchen. Also directed the line to insure that all food comes out in a timely manner. Maintained kitchen condition to standards exceeding health regulations. Directed and participated in daily production of menu items and daily specials. Trained and mentored kitchen staff in daily job activities.Used ServSafe training to improve… Show more The Expeditor was responsible to prep and setup the line for operation within health guidelines and to maintain quality and presentation of all food leaving the kitchen. Also directed the line to insure that all food comes out in a timely manner. Maintained kitchen condition to standards exceeding health regulations. Directed and participated in daily production of menu items and daily specials. Trained and mentored kitchen staff in daily job activities.Used ServSafe training to improve the overall sanitation of the operationWorked with new cooks to train and develop their skills to meet the fast pace of the business Show less

Maximized profitability by maintaining low food and labor costs. Performed large-scale food preparation. Acquired a strong knowledge of basic kitchen and restaurant management, such as supervision, discipline, scheduling, training, accounting, and marketing. Inspected and maintained visual presentation and quality of food preparation. Identified alternative methods to simultaneously increase services and reduce operating costs. Customer-oriented. Streamlined and controlled payroll costs… Show more Maximized profitability by maintaining low food and labor costs. Performed large-scale food preparation. Acquired a strong knowledge of basic kitchen and restaurant management, such as supervision, discipline, scheduling, training, accounting, and marketing. Inspected and maintained visual presentation and quality of food preparation. Identified alternative methods to simultaneously increase services and reduce operating costs. Customer-oriented. Streamlined and controlled payroll costs without sacrificing guest satisfaction. Supervised entire service staff, conducted pre-meal meetings with dining room and kitchen employees, and planned room setup based upon anticipated guest count and client needs. Other key duties included: Supervised 80 employees, including an assistant manager, shift managers, cooks, and wait staff.Interviewed, hired, and trained personnel.Monitored day-to-day operations to ensure compliance with established standards of product quality, service and clientele.Ordered food products and inventory; performed weekly, monthly, quarterly inventory.Directed daily operation in areas of customer relations, food and labor costs, safety, sanitation, product preparation, and recruitment and training of staff.Managed back-of-the-house operations (e.g., employee shifts, scheduling, labor costs, food costs, portioning, and inventory). Show less