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yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
xxx-xxx-xxxx • abc@xyz.com
career objective
dynamic leader with expertise in hospitality industry management eager to contribute to the success of a progressive organization.
profile
- offer solid and progressive hospitality management experience, including expertise within event planning, personnel supervision and guest service capacities.
- over 10 years of experience in client-focused industries focused on delivering world class customer service.
- in depth knowledge of food and beverage service, operations and management.
- excel in recruiting, training and leading top-performing, client-focused personnel teams.
- adept at blending strong decision-making abilities with outstanding organizational skills, solid leadership attributes, and successful interpersonal relationship-building techniques.
- recognized as responsible event manager, with proven ability to schedule and coordinate large events within budget and corporate standards.
professional experience
assistant banquet manager the four season 2005-2009
- actively serve as assistant banquet manager, supervise 10 banquet housemen in planning, organizing and setting up weddings, movie junkets and corporate meetings.
- utilize in depth knowledge of high profile event etiquette and kosher functions in consistently ensuring delivery of quality customer service vital to sustaining and growing client accounts.
- effectively implement four season operational standards and guidelines to ensure compliance.
room service assistant manager the four seasons 2004-2005
- spearheaded the coordination of all guest meals, ensuring timely delivery and quality service.
- responsible for handling all vip deliveries of room amenities, while maintaining private bar inventory.
- consistently uphold the four seasons ritchie requirement standard of quality service and customer satisfaction.
assistant restaurant manager the four season 2003-2004
- strategically scheduled hotel staff for breakfast, lunch and dinner as well as tea to maximize use of resources and contain labor costs while ensuring delivery of quality service.
- serving as assistant manager of the garden s restaurant, successfully handle a broad range of functions, from customer service and meal service to assisting hotel chef in the coordination of sunday brunch.
room service server the four seasons 2001-2003
- utilized extensive knowledge of four seasons food and beverage options to ensure customer satisfaction.
convention services housemen manager the hyatt regency 1998-2001
- effectively trained and supervision 35-member staff and actively direct the event set up for weddings, parties and events, such as the grand prix.
- responsible for employee training, work scheduling and maintaining payroll.
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