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career objective
customer-focused food service manager eager to apply sharp business acumen, team-building, and client relation skills toward supporting the employer in optimizing operational and financial performance
profile
ø offer numerous years of progressive customer service and operational management experience with expertise in increasing food and beverage sales and profits
ø facilitate client-focused, service-oriented environment vital to maximizing customer satisfaction and retention; cultivate long-term guest relationships and stellar reputation
ø hire, train, and manage top-performing support teams; strategically plan and coordinate workflow and human resources for optimal coverage while containing labor costs
ø collaborate with senior management, chefs, and staff members to consistently uphold high standards of quality; ensure a safe, clean, and sanitary environment
ø develop and implement standard operating procedures and company policies, as well as employee incentive programs and training materials
ø proactively monitor industry trends and developments, including competitive services and marketing activities; effectively identify and capitalize on opportunities to penetrate and develop markets
ø prepare accurate business forecasts to determine food, labor, and overhead costs to develop price points, coordinate food and supply deliveries, and implement advertising campaigns to boost business
ø dynamic communication, presentation, and relationship management skills
~ key achievements ~
- in recognition of outstanding performance, steadily progressed within family-owned restaurant and gained valuable, hands-on experience in all aspects of managing a multi-million-dollar business
- pioneered numerous business development and marketing initiatives responsible for increasing sales revenue by more than 194% and achieving 15:1 roi
- expertly coordinated and produced approximately 1,800 banquets per year in facility with seating capacity for more than 1,500 guests
- cultivated and maintained relationships with more than 180 regular vendors; negotiated contracts for best quality, optimal value, and consistent availability
professional experience
williamson restaurant, horsham, pa 1981 c 2009
director of purchasing (2000 c 2009)
director of banquets (1990 c 2000)
dining room manager (1984 c 1990)
kitchen manager (1981 c 1984)
- successfully performed a broad range of functions, including managing day-to-day activity for 300+ seat dining room, banquet facilities, and back of house
- delivered excellent customer service and applied strong menu knowledge towards making personalized recommendations
- recruited, hired, trained, and scheduled staff members for restaurant and banquets; performed hr duties, resolved employee issues, and worked closely with personnel in all areas
- conducted inventories, placed food / beverage / supply orders, inspected incoming shipments for accuracy and quality, and supervised food preparation and clean up
- designed menus, directed marketing, solicited banquet business, and represented the restaurant
education
biscayne university 1981
bachelor of arts in business management
~ professional development & credentials ~
food service
sanitation course certificate, state of pennsylvania dept. of public health
servsafe certification
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