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yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000

(xxx-xxx-xxxx

abc@xyz.com

career profile

 

accomplished restaurant manager with more than 9 years experience running both front of the house and back of the house operations. skilled in controlling food and labor costs, hiring and training new staff, and creating innovative marketing campaigns to generate new business in target markets.

professional experience

 

arrowhead golf course, wheaton, il                                                   07/2008-02/2009

restaurant manager

     oversaw daily front of the house and back of the house operations for a high traffic restaurant.

     produced p&l for review by regional managers, and managed staff by creating shift schedules and interviewing new staff candidates.

     resolved customer complaints in a timely manner to ensure long-term patronage.

     created and implemented new marketing campaigns to build business in a target area.

 

walker s tavern, oswego, il                                                                             10/2007-05/2008

general manager

     administered staff by conducting interviews, hiring, and training all employees.

     maintained optimal operational budget by tracking food costs, liquor costs, labor, and inventory control processes.

     successfully grew the business by developing marketing strategies in a regional market.

 

r place restaurant, morris, il                                                                          05/2005-09/2007

kitchen manager

     conducted quality assurance tests to ensure all new menu recipes adhered to company standards.

     controlled kitchen expenditures by tracking labor, food, and supply costs through vendor research.

     managed kitchen staff by conducting interviews, creating schedules, and hiring new employees.

 

california pizza kitchen, oak brook, il                                                02/2003-05/2005

kitchen manager

     administered all kitchen operations by scheduling staff, tracking food costs and labor costs, and managing inventory control.

     collaborated with restaurant management to ensure proper p&l procedures.

     conducted training sessions for new staff on every line position.

 

cozymel s coastal grill, wheaton, il                                                  08/2000-02/2003

kitchen manager

     managed back of house operations including staff scheduling, food and labor costs, employee training, and inventory control measures.

     oversaw daily kitchen operations to ensure high quality menu selections.

     created budgets and projected operational costs for all back of house operations.

education

 

illinois state university, normal, il                                            

bachelor of arts in public relations, 1997

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