Harrison Gould

630 7 Bl u ff Sp r i ngs R d. Apt # 62 3 Aust i n, T e xa s , 78 74 4 512- 56 5- 5 57 8 jhg oul d8 4 @g ma il .c om

I want to become an integral part of a strong company while learning the business from the inside. I am a hardworking, self -motivated individual. While in college I worked as much as possible to earn money and learn new skills. I not only learned various cooking skills, but learned business skills as well. I was at various times responsible for keeping costs down, hiring and firing, as well as tra ining employees and setting schedules for those employees under me. I have experience dealing with both customers and vendors, and fixing problems as they arise. I have experience working within a budget as well as working under little to no supervision while delivering a consistent quality product. I have experience managing people in a high stress environment, delegating when necessary and solving problems as they arise. I am good at managing time, a skill I learned while working and attending school s imultaneously. My combination of skills as well as my strong work ethic and ability to learn new concepts and skill s quickly makes me an ideal candidate for this position.

Harrison Gould
6307 Bluff Springs Rd. Apt# 623 Austin, Texas 78744 512-565-5578 jhgould84@gmail.com Education

The University of Mississippi (Ole Miss) Oxford, MS Bachelor of Arts in Political Science, Bachelor of Arts in Anthropology

Work Experience Microsoft XBOX Customer Support, December 2004 January 2005 Took a temporary job to earn money over the 5 week Christmas break Helped customers resolve various issues over the phone Learned to deal with both hostile customers as well as customers with little to no technical knowledge or expertise Proud Larrys Restaurant (Bar and Grille), April 2005 July 2006 Took job to earn money while in school Extremely popular and busy restaurant on The Square, Oxfords historical entertainment, shopping, and business district Promoted from pizza cook to grill cook to saut cook, and finally to kitchen manager, in charge of nightly operation of the kitchen and various management responsibilities Responsible for balancing food costs and maintaining the proper number of employees per shift, in order to maintain profit margins Does Eat Place (Steakhouse), January 2007 November 2007 Started as line cook, responsible for all food other than steaks and seafood Promoted to grill cook, responsible for cutting and cooking steaks to order The Blue Pan Grille (Fine Dining), May 2008 - August 2009 Helped open new restaurant Started as line cook, promoted to head chef Responsible for creating nightly specials, for maintaining food quality and costs Responsible for dealing with and paying vendors, maintenance personnel, and equipment repair personnel In charge of hiring, training, and firing kitchen employees as well as maintaining proper schedule balance Responsible for meeting and greeting customers during dinner service and explaining various menu items and cooking techniques Lenoras (Fine Dining), August 2009 May 2010 Helped open new restaurant Responsible for preparation of large amounts of food, sauces, and dressings Responsible for filling in the gaps, for example, when someone was out of a food item or behind on their orders, I was responsible for stepping in and helping to fix the problem and get everything back on track Worked every morning and attended school each afternoon Skills

Experience dealing with customers face to face, over the phone and through email Experience managing, working with budgets, working under pressure, working independently Proficiency in Windows operating systems as well as MS Office and various internet search methods. Also competent in solving basic hardware and software issues Experience managing multiple employees and delegating responsibility Strong problem solver, able to think quickly and make decisions in a timely manner Hard worker, intelligent, able to learn new skills and concepts quickly