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                                             (714) 0000 xxxxxx xxxx , xxxx , xxxxx 00000
abc@xyz.com

 

 

dynamic food management professional (fmp), restaurant manager and culinary specialist eager to contribute industry expertise as well as dynamic management, team building and customer/guest relation skills toward supporting the employer in optimizing bottom-line performance


profile of qualifications

 

ø  comprehensive management background in food & beverage/restaurant and hospitality industries in areas ranging from general, culinary and service operations to front desk supervision

ø  effectively recruit, train and direct top-performing management and support teams, with a strong focus on delivering world-class service

ø  possess a sharp business acumen and broad-scope experience in operations ranging from marketing, promotion, community relations, and forecasting, budgeting, inventory control, buying/ ordering, and regulatory health/sanitation/safety compliance

ø  bachelor degree in hospitality as well as associate degree in culinary


professional experience

 

red lobster-ca                                                                                                                    2002-2008

general manager-oxnard, brea, montclair; 2006-2008

  successfully managed operations generating as much as $4m in annual sales volume and servicing 5.5k+ guests weekly, with full p&l accountability

  proactively led 90+ employees, 5 managers and managers-in-training; had final approval authority on all hiring and conducted new-hire orientations

  successfully delivered intensive 3-month training program for new managers

  strategically developed weekly manager and crew schedules to maximize efficiency and use of resources while controlling labor hours/costs for optimal profitability

  facilitated competitive leveraging through local marketing and community events

  held accountability for monthly p&l, avst, forecasting, and weekly planning

  oversaw facility maintenance and ensured compliance with health and sanitation standards

culinary manager/service manager-brea, san jose, milpitas; 2002-2006

  efficiently managed food inventories, p&l and management reporting, labor, and guest services

  collaborated with general manager in coordinating equipment and facilities maintenance/sanitation

  personally selected, hired, trained, and led staff of over 35 team members

 

kellogg west conference center and lodge-pomona, ca                                                       1999-2002
front desk supervisor,

  led a dynamic team of 25+ employees to deliver superior guest services for 195-room facility

  served as key point of contact in processing guest check-in/check-out, coordinating group room blocks and troubleshooting facility/service issues to ensure high levels of guest satisfaction


education/professional development

 

bachelor s degree, collins school of hospitality, california state polytechnic university-pomona; 2002

associates degree with emphasis in culinary, santa barbara city college-ca; 1999

certified food management professional, california restaurant association


community activities

 

support food harvest benefiting disadvantaged populations through weekly donation to goodwill
volunteer, taste of camarillo and taste of brea

member and events/donations supporter, chamber of commerce; 2002-present

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