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yyyyyy x. yyyyyy

(xxx-xxx-xxxx •



quality-focused hospitality / dining services manager eager to contribute 12+ years experience in operations, team building, client relations, and financial administration toward supporting a company in optimizing bottom-line results.



profile of qualifications


         integral leader who demonstrates a proven record of progression to positions of higher-level responsibility and authority.

         top performer who makes decisions to reflect positively on dining services efficiency, business well-being, and client satisfaction, along with providing quality staff recruitment that encourages diversity, low turnover rates, and high levels of company loyalty.

         ambitious self-starter who contributes superior attention-to-detail and sharp analytical abilities toward achieving objectives.


key areas of expertise


menu planning / nutrition                      budgeting / cost controls                hospitality marketing                   program development

dining services management               bar / beverage operations              team building / training             financial forecasts / reports


career highlights


         successfully developed a campus-wide food allergy awareness and safety system for kent place school, including meeting regularly with students, parents, faculty, and staff to discuss special dietary needs and allergy restrictions.

         coordinated an innovative dining hall composting program and campus vegetable and herb garden, along with leading popular student cooking classes and providing integral food demonstrations.

         completed training in starbucks and sara lee coffee & espresso, blimpie sandwich, and jump asia cuisine programs.


professional synopsis


resident director of dining services

avi food systems kent place school, summit, nj                                                                                                         2008 c present


         apply dynamic leadership talents toward directing $1-million volume and all facets of cycle menu development, costing, inventory control, vendor selection, budgeting, forecasting, monthly / yearly p&l reposts, and strategic business planning.

         maximize dining services success by liaising between clients, parents, and teams to deliver high-quality catering, along with proficiently managing all event planning and execution processes, accounts receivables, and marketing / promotions.

         drive business growth by recruiting top-performing teams and facilitating comprehensive training programs to achieve goals.

         interface with nsf on quarterly food safety and facility audits, and instruct teams on the use of servsafe and haccp food safety, temperature, and production logs.


director of food service & special events / director of catering / assistant manager

culinart food service brooklyn law school, brooklyn, ny                                                                                             1999 c 2008


         strategically steered $3 million in volume by directing daily operations of 6 conference center venues, including managing client / vendor relations, event planning, room design / setup, equipment rental / purchasing, budgeting, and critical menu selection.

         contributed strong communication and interpersonal relations skills toward recruiting and supervising a 12-member team, along with coordinating efforts between clients and corporate offices, managing p&l reports and payroll, and controlling inventory.


general manager / assistant manager

anton air food jfk international airport, queens, ny                                                                                                      1997 c 1999


         led a team of 40 employees within 3 restaurants and 1 retail unit with $13 million in volume, including maintaining the proper documentation of monetary values via solid cash handling practices, as well as overseeing menu planning and inventory control.


additional professional roles held prior to 1997


education, professional certifications, & technical summary


associate s degree in restaurant management / culinary arts (3.9 gpa)                                            new york restaurant school

certificate in hotel technologies                                                                                        state university of new york at cobleskill


food handlers license (since 2002) • certified sanitation trainer (since 1999) • certified in first aid & cpr / aed (since 2009)

microsoft office suite • sysco • u.s. food service ordering software • nova • citrix • berg liquor control system • micros 8700


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