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yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
(xxx-xxx-xxxx
career objective
customer-focused restaurant manager eager to apply excellent leadership, organizational, and client relation skills toward supporting the employer in optimizing operational and financial performance
profile
ø offer 9 years of progressive experience in the restaurant / catering / hospitality arena, 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 foh and boh teams; strategically plan staff schedules to meet business needs 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 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; additionally coordinate food and supply deliveries
ø dynamic communication, presentation, and relationship management skills
education
university of baltimore, baltimore, md 2009
bachelor of science in applied information technology; business management
minor
anne arundel community college, arnold, md 2004
associate of science in general studies
professional experience
garry s grill & catering, severna park, md 2001
c present
assistant general manager / kitchen manager (2008 c present)
kitchen manager (2007 c 2008)
head cook (2004 c 2007)
line cook (2001 c 2004)
- in recognition of outstanding performance, steadily promoted within busy restaurant to attain assistant general manager position entrusted with oversight of more than 40 front- and back-of-house employees
- recruit, hire, train, and manage highly productive staff responsible for providing excellent customer service in a fast-paced environment; conduct regular staff meetings
- in addition to managing day-to-day operations and all kitchen activity, oversee off-premises catering services
- actively perform food prep, wait tables, and manage client relations
- played integral role in the opening of a new restaurant location; developed and implemented new kitchen standards and procedures, designed and introduced new restaurant and catering menus, and strategically planned schedule and workflow for optimal coverage
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