1. Augustine Ngako-Huff
2840 Belair Drive, Bowie Maryland 20715
Phone (240) 533 8053
Email: augustine692000@yahoo.com
SUMMARYOF QUALIFICATIONS
 Project ExecutionSkills:Excellentmonetaryreconciliationexperience toutilizeinabanking/finance
leadership position. Devised and implemented a floating inventory system that utilized sales
forecastingmetricstoloweroperational expenses
 Management Skills: Exceptional leadership and managerial skills with ability to motivate team
members to excel; Refined team building skills with associates and managers to ensure
organizational goalsforoptimumservice andsales.ManagementTrainingCertificateSilverDiner.
 Awards and Recognition: Letters of accommodation Southwest Airlines, Airmall. Veteran’s Honor
Flights
 RelevantJob Skills:Certifications inKronosand Primamanagerial databases. MicrosoftOffice Suite
and PowerPointexhibits.Microscomputingsystemtotracksalesandlabor cost
 CommunicationSkills: Excellentinverbal andwrittenskills, Bilingual(English/French)
 Education: Associate of ArtsDegree,BusinessManagement Diploma,andEntrepreneurcertificate.
PROFESSIONAL EXPERIENCE
Aramark-AssistantFoodServiceDirector @ American University,December 2015 to Present
 Collaboratesdirectlywiththe FoodServiceDirectortoformulate andimplementcorporate
directivesandenactsspecificunitobjectivesforTDR (terrace diningroom) atAmericanUniversity.
 Createsandensuresimplementationof dailyoperational directivestoeffectivelymanage
approximately116 staff members(FOH–frontof house / BOH – back of house) whichincludes
8 supervisors,1dieticianand105 line employeeswithinthe TDRcomplex atAmericanUniversity.
 EffectivelyutilizesKronos(computerlabormanagementprogram) toensure andmanage laborcost
to maintainbudgetaryobjectives.
 Devisesanddisseminatesstrategiestomeetconcrete deadlinesandtimelinesformeal service
readinessforpatronsat the TDR complex.
 Ensuresand maintainsstrictadherence tofoodqualitycontrols,suchas,temperature checks,
entrée aesthetics,andproperportiondistributionandenforcesone hundredpercentfood
sanitationstandards.
 Bolsteredandreshapedmorale of unionemployeesbyimplementing proprietary managerial
behavioral modificationtechniquesacquiredthroughprofessional andeducational trainingwhich
has resultedinaquantifiable increase inemployees’dailyperformance.
 Directsand instructsstaff intechniquesforphenomenal customerservice viagroupmeetingand
intimate one onone tutoring.
 CreatesformsonMicrosoft PowerPointtomonitorandoversee employee appareluniform
standardsand equipmentmaintenance logstotrackperformance.
 Formulatesanddesignssignage withMicrosoftPowerPointforspecial cateringeventsanddaily
foodthemeswhichbolstersawarenessandincreasesstudentandpatronparticipation.

2. Sodexo@ GWUH,Retail Manager II, September 2014 to December 2015
 Strategically manages 30 hourly union employees and nonunion employees with proprietary
techniquesthathave increasedtheirproductivityusingmybenchmark profile verification system.
 Formulates biweekly schedule for the front of the house retail staff that reduces labor cost and
eliminatesovertime pay byimplementationof the KronosSystem.
 Devised and enacted several employee morale enhancement programs, such as, merit awards,
birthday acknowledgements, Employee Appreciation Day which created a 12 percent increase in
productivityandan overall decrease instaff absenteeismof 19percentoverthe lasttwoquartersof
2015.
 Oversees cuisine qualityandentrees aesthetics toensure customersatisfactionforrapidsales
 Constantreinforcementof brandconceptswith staff tofortifybrandidentity.
 Conducts monthly Physical Gut Check and food safetyaudits to track trends in food cost, sales and
laborcontrol.
 Constructsand formulatesweeklyretail menuswithinSMG(SodexoMenuGraphic) program.
 Creates, designsanddistributes Sodexothemedfoodpromotions(seasonal menus) forGWUH Café
 CollectspatronconsumptionfeedbackdataforExecutive Chef toincrease revenue infuture menus.
Silver Diner BWI Airport, Front of House/Graband GoManager/CateringCoordinator, November 2007 to
September 2014
 Appointedby SilverDinerCorporate toeliminatedecliningrevenue inthe frontof house component
of SilverDinerBWIAirportwithrefinedandprovenmanagementtechniques
 Eradicated associates negative customer service patterns by utilizing service manager group (SMG)
guestvoice and positive reinforcement.
 Activelymanage and synergisticallycoordinate 75associatesintwelve separatedepartments within
the BWI dinerthat generate revenue totalsof 15 K or more perdailyshift.
 Created catering platform that serves the Veteran’s Honor Flight Program, Southwest Airlines and
otherBWI companieswithinthe Anne ArundelBusinessDistrict.
 Competitivelybidedandsecuredcateringeventsthatrangedinserving50to 800 patronsperevent.
 Craftedandcustomizedmenustoconformtopatrons specific dieteticneedsandrequest.
 Implemented food cost solutions that eradicated waste and increased profit margins per catering
event.
Silver Diner, BWIAirport: General Managerof Graband Go,Express,Takeout: July2008 to October 2013
 Manage and directall aspectsof the businessoperation forGrabandGo, Takeout,and Express
 Devisedandimplementedafloatinginventorysystemthatutilizedsalesforecastingmetricstolower
food cost expenses that directly resulted in 15 to 22 percent revenue increase with GNG/Takeout
Express.
 Manage a staff of 35 associates; Develop staff schedules for hourly employees to avert overtime;
Train and reeducation techniques that motivate problememployees to decrease turnover rate and
retrain staff compensation; Develop methods to uncover and eliminate employee theft withinthe
department
 Direct staff, in hectic and fast paced atmosphere, on customer service techniques for positive
interaction with patrons; Raised the hourly volume of sales by implementing new standards for
cashierspeedandefficiency

3.  Leadership guidance enabled Grab and Go associates to achieve 7 Employees of the month awards
within 2009, 5 employees in 2010, 6 employees in 2011, 5 employees in 2012 and 3 employees in
2013
 Extensive training techniques in food preparation and visual presentation; Responsible for food
presentation within refrigerator displays which include proper date stamp, rotation, inventory
trackingand freshness
 Developmarketingplanstosecure businessfromagencieswithinairport; Utilizebrandsalesmanship
to expandcateringordersforSilverDinerBWIwithinthe AirportwhichincludedSouthwestAirlines’
ThanksgivingandChristmasEventsand VeteranHonorFlights
 Monitor competitor performance by site visits to various companies. Prepare detail reports of
competitormenustomaintainandincrease marketshare
 Increased sales by 22% over many quarters by researching and implementing new foodentrees to
the menu
 Create and author digital newsletter for Grab and Go/Takeout/Express to enhance communication
withuppermanagement
Silver Diner Laurel, FloorManager, November, 2007
 Performed daily oversight of restaurant operations which included assigning associates’ shift
responsibilities; maintaining uniform standards; implementing schedules and floor plans; and
facilitatingstaff meetingstoensure performance scope guidelines
 Conducteddailyinspectionof all servicesincludingfoodsafetyandpatronamenitiespriortoopening
of restaurant; Monitored food quality by adherence to specified standards in tandem with patron
feedback
 Performed coaching and performance conversations with associates to raise level of employee
conduct; Refinedteambuildingskillswithassociatesandmanagerstoensure organizationgoalsfor
optimumservice andsales
 Monitoredactual laborversusscheduledlabortoensure profitability oneachshiftfor50 employees
utilizingMicroscomputersystemtoeliminateovertime payandlowerfoodcost.
HalloweenAdventure, Laurel, MD: Store Manager,Seasonal 2006-2007
BurlingtonCF,Arundel Mills,MD,Department Manager,August2006-September 2007
The FairmontHotel,Wash.,DC – Supervisor, Room Service Dinning, January2005 to January2006
Ritz CarltonHotel, Washington,DC – Restaurant Server andBanquet, June 2003 to January2005
TRAINING
Aramark Kronos Labor Management Certifications
Management Training Certificate Program – February 2008, Silver Diner Inc, Rockville, MD
Professional Food Manager Certificate Program November 2007 / current to 2017
Food and Safety Solutions Thomson Prometric, Alexandria, VA
Training for Intervention Procedures (TIPS) certification / current to 2016
EDUCATION
TESST College of Technology, Beltsville MD, Diploma in Business Management – 2006
Elisa Business Center, Douala, Cameroon Africa, Certificate, Entrepreneur System – 1996
Institute Secondary of Gestion, Douala, Cameroon Africa
Diploma, Marketing and Customer Service – 1994