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yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000 • (xxx-xxx-xxxx • abc@xyz.com

 

objective

 

results-driven, solutions-focused and detail-oriented professional desiring a challenging and rewarding executive-level management role in a dynamic and progressive organization within the food and beverage industry.

 

career profile

 

restaurant operations expertise

         offer 16 years of solid executive-level / operational management experience within the food and beverage industry, including extensive knowledge in restaurant operations, staff training and development, quality control, contract negotiations, and customer service capacities.

         adept at concurrently managing up to two fully operational restaurants and four turn windows that include limited daily food production, as well as optimally overseeing a full catering department.

         actively engineer all menus and create effective monthly communication calendars, while developing all food and beverage promotions for optimal sales increase.

         authorize all maintenance and repair work for various food and beverage operations, including a member-based clubhouse.

         apply sharp problem-solving proficiencies and outstanding corporate- and independent operations-based negotiation skills to any food and beverage environment.

         highly proficient in all time management aspects, including quickly identifying and completing daily priorities in a proactive and productive manner.

         able to successfully perform independently or within a team-based environment to exceed all operational goals and objectives.

 

budgetary, management, and cost control expertise

         oversee the management of internal costs while monitoring inventory and labor to keep subsequent costs down and developing innovative solutions to meet both short- and long-term cost-efficient goals.

         conduct effective research in new menu development while creating, maintaining, monitoring, and re-forecasting accurate annual budgets for all food and beverage operations.

         skillful in setting goals and developing action plans as well as consistently exhibiting exceptional self-reliance toward achieving perfection in all food and beverage-based endeavors.

         contribute intelligent business acumen toward improving personnel training and professional development, resulting in a smooth-running operation with limited complaints, along with exhibiting exceptional written and verbal communication skills.

 

training and development expertise

         create and personalize dynamically effective training and development programs for all personnel, including developing, implementing, and maintaining high quality standards for all associates to provide consistency within business operations.

         conduct valuable weekly and monthly meetings for management and associates to improve communication measures and encourage useful staff feedback, while developing balanced and informed team members capable of handling various business situations.

         empower associates to make decisions to reflect positively on customer satisfaction and company-oriented well being.

         seamlessly blend strong decision-making abilities with outstanding organizational skills, solid leadership attributes, and successful interpersonal relationship-building techniques.

 

professional development and certifications

         completed score courses in: associate training / retention, policies implementation / procedures, guest loyalty / business building, brand imaging, and business finances, as well as numerous seminars and workshops on customer service, leadership, and business management.

         accomplished level-one completion of the wine educator course.

         achieved certifications in first aid / cpr / serve safe / and tips training.


yyyyyy x. yyyyyy

~ page two ~

 

professional experience

 

food and beverage director / club house manager

troon golf (st. james properties), southport, nc                                                        2006 c present

         successfully manage a comprehensive staff comprised of 100 associates and an activities coordinator within the scope of two full-service restaurants and four turn windows, as well as overseeing a catering department and culinary department s operations.

         maintain responsibility for all food and beverage operations throughout the plantation s property, as well as clubhouse operations and budgetary management.

         supervise an operational budget of $12.5 million, which includes a $2.5-million food and beverage allocation and $4.8-million clubhouse allocation, respectively.

 

general manager

chester s prime steakhouse, wilmington, nc                                                                        2003 c 2006

         oversaw sales of over $1.5 million within a 35-member staff fine dining establishment, including earning a prestigious 4-diamond rating from aaa and creating a solid customer base derived from surrounding businesses and neighborhoods.

         created and implemented an annual budget, compiled and prepared financial reports (i.e. profit and loss, variance, and reforecast), and set all financially-based and team-oriented goals.

         actively participated in all menu development to ensure culinary variety and pricing structure that was ultimately supportive to the restaurant s bottom line, while concurrently cultivating a strong brand image with high standards in quality and service.

         performed the interviewing, hiring, assigning, and training / development of all managers and associates.

         coordinated successful local charity events and other social gatherings, such as weddings, private dinners, chefs tables, and business meetings.

 

general manager / operations director

caf atlantique, wilmington, nc                                                                                           2000 c 2003

         effectively developed and managed a $5-million budget, including preparing and monitoring all annual budgets, revenue goals, and yearly expenses for retail, restaurant, and catering outlets, while proactively initiating and facilitating monitor controls for inventory and calculating accurate monthly materials analysis.

         developed strong business loyalty through exemplary brand moments, as well as researched and negotiated solid vendor contracts, continuously evaluating competitive pricing- and service-related possibilities.

         ensured optimal guest satisfaction levels and attainment of all financial goals while efficiently delegating business-oriented responsibilities to various departmental managers to guarantee consistently high levels of service and quality standards.

         oversaw all restaurant departments, including catering, culinary, retail, and accounting capacities, while optimally developing training and reward-based programs for associates to reduce staff turnover rates.

         facilitated the effective interviewing, training, assigning, and evaluating of all managers and associates within the restaurant s operations.

 

owner / operator

xcellence consulting, wilmington, nc                                                                           1999 c present

         successfully founded a pro-bono consulting firm offering guidance and support to new, expanding, and/or failing food and beverage operations.

         produced all budgetary and financial reports, oversaw inventory control, and initiated and followed all business standards and policies.

         creatively engineered culinary menus and developed optimal beverage programs while actively instructing business owners on leadership skills and personnel development.

 

professional memberships

 

member, cape fear restaurant association

member, who s who of restaurant operators (1999-2006)


yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000 • (xxx-xxx-xxxx • abc@xyz.com

 

 

 

 

 

 

 

date

 

 

hiring agent name

title

company name

address

city/state/zip code

 

dear__________________:

 

i am currently seeking a challenging and rewarding executive-level role in a dynamic and progressive organization within the food and beverage industry, and am submitting my resume for your review.

 

i offer 16 years of solid executive-level / operational management experience, including extensive food- and beverage-based industry knowledge in restaurant operations, staff training and development, quality control, contract negotiations, and customer service capacities.

 

you will find me to be a results-driven, solutions-focused and detail-oriented team player who is dedicated to supporting your organization s goals and objectives, and i am confident that my sharp problem-solving proficiencies, intelligent business acumen, solid leadership attributes, and outstanding communication and organizational skills will prove to be incredible assets to your professional team.

 

i look forward to hearing from you in order to discuss an available opportunity for which i am qualified.  i may be reached as indicated, and thank you in advance for your time and consideration.

 

sincerely,

 

 

 

yyyyyy x. yyyyyy

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