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yyyyyy x. yyyyyy

(xxx-xxx-xxxx

abc@xyz.com

 

hospitality/food service executive management

 

~ career profile ~

 

offer over 10 years progressive experience as a hospitality and restaurant owner/executive, including extensive experience in driving business development, developing innovative staff training programs, and transitioning poorly performing operations into successful enterprises. ~ consistently achieve optimal utilization of management consulting through process improvement planning, program coordination, and cultivation of strong business relationships to maintain optimal revenue generation. ~ possess an established track record of accomplishments in developing and implementing successful menu creations and delivering optimal dining experiences for guests. ~ technically proficient in ms office, digital photography, and internet research. ~ possess servesafe illinois sanitation license and basset certificate.

 


  menu planning

  project management

  marketing/promotional program development

  vendor sourcing/negotiations                                

  p&l budget administration

  service enhancement organization

  employee training & development

  inventory & cost control


 

~ key achievements ~

 

ö         recognized for transitioning poorly performing operations into successful ventures through budget administration, organizational structure changes, staff training, and menu creation.

ö         maximize assets in vendor relations to promote corporate growth by resolving issues hindering progress.

ö         achieve above average guest satisfaction rates and retention by adhering to strict quality service standards.

ö         ability to direct all facets of business operations including staff training , payroll, inventory control, advertising, cash flow, and p&l reporting.

ö         achieve strong guest relationships through innovative menu and event planning, as well as managing food costs, wine pairing, wine list creation, and wine purchasing.

 

~ professional experience ~

 

 

the fresh market, wilmette, il                                                                                                                                 2008-2009
cheese specialist

 

le fette bistro and wine bar, chicago, il                                                                                                               2002-2008
owner/chef/general manager

 

hyatt regency mccormick place, chicago, il                                                                                                         2000-2002
banquet supervisor (2002)

banquet cook (2001)

swing restaurant line cook (2000)

 

first national entertainment corp. (fnat), palos hills, il                                                                                   1997-2002
board of directors

~ education ~

 

m.b.a., 2010 c loyola university

b.a. in english, 1998 c university of illinois, champaign-urbanna

~ professional training ~

 

project management certificate program, 2008 c loyola university

mini-mba management certificate program, 2008 c loyola university

professional baking certificate, 1999 c kendall college

professional cooking certificate, 2000 c kendall college

---

 

~ page 1 of 1 ~

 

 

 

yyyyyy x. yyyyyy

(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 career opportunity in a food service director capacity and am submitting my resume for your review. in advance, thank you for your time and consideration.

 

i am seeking to utilize my 10 years progressive experience in restaurant ownership, executive chef, and banquet supervisory roles within your organization. throughout my career, i have streamlined long-term business strategies for company growth with a passion for developing people, processes, and cultivation of strong guest relationships to advance business objectives. throughout my work history, i have established a record of managing food and beverage operations to achieve and exceed company growth through innovative change management, new menu development, and transitioning under-performing operations into successful ventures.

 

some key achievements include:

 

ö         recognition for transitioning poorly performing operations into successful ventures through budget administration, organizational structure changes, staff training, and menu creation.

ö         maximizing assets in vendor relations to promote corporate growth by resolving issues hindering progress.

ö         achieving above average guest satisfaction rates and retention by adhering to strict quality service standards.

ö         directing all facets of business operations including staff training , payroll, inventory control, advertising, cash flow, and p&l reporting.

ö         achieving strong guest relationships through innovative menu and event planning, as well as managing food costs, wine pairing, wine list creation, and wine purchasing.

 

i have a passion for building and maintaining cross-functional teams through mentoring resources and staff training methods. i am a dedicated worker as well as persuasive trainer and coach with a reputation as a creative, effective change initiator and manager with impeccable interpersonal and relationship building skills which create success.

 

as an employee, you will find me to be a driven team player committed to supporting you in achieving your objectives through superior performance. my goal is to transition my experience, creativity, and enthusiasm to your organization. i am confident that i could be a valuable asset, and look forward to interviewing with you in the near future.

 

sincerely,

 

 

geoffrey mcgrath

 

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