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David Magnus
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0000 xxxxxx xxxx , xxxx , xxxxx 00000 |
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Executive Profile
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Experienced Food and Hospitality Executive Dynamic leader with over 15 years of demonstrated success in the food and service industry. An effective leader, a fiscally responsible operator, and most of all, a customer driven professional, capable of managing large teams and performing above company standards. Especially astute at teaching others how to develop a customer-centric attitude as well as designing and implementing loyalty and retention programs to increase bottom line revenues.
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Key Qualifications |
Operations Expertise Quality Assurance Retention Strategies Cost Control
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Financial Analysis Data Analysis Inventory Analysis Payroll Analysis |
• Cross-Functional Leadership Customer Loyalty Expert Training & Development Health and Safety Compliance
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Key Professional Achievements
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Ø Met 95% of annual consecutive goals in food and labor costs. Ø Led the division in terms of profitability and innovations. Ø Effectively managed a staff of over 60 employees and developed an effective and highly focused team. Ø Implemented various strategic plans to reduce costs and increase customer loyalty.
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Professional Career Path
Education & Training
Volunteer Work
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Family Owned Restaurant Current Position: General Manager Conduct customer service and loyalty training to ensure repeat business and to increase revenues.Responsible human resources related functions including for recruitment, hiring, on-boarding, and retention strategies.Regularly conduct various operational analyses including budget control, inventory control and labor control.
Ryan s Steak House 2001-2007 Position: General Manager Conducted all operational and administrative duties including payroll, budget and financial analyses, staff training, and departmental cost control.Responsible for staff development, hiring, recruitment, retention strategies, and corrective actions plans.Designed and implemented numerous programs that significantly increased Net Operating Income.Maintained and exceeded state health and safety regulations.Effectively managed a staff of 60+ employees in all areas of site operations.Developed and implemented various customer service and loyalty training programs for staff.Hardees 2001-2005 Position: General Manager Responsibilities similar to those above.In addition, responsible for take out section of site as well.Motel Properties 1996-1999 Position: General Manager of Restaurant Division Responsible for various food services venues operations.Responsible for banquets and other relevant client functions.
Sea Island 1990-1996 Position: Sous Chef Worked in back of house assisting executive chef with preparation of various dishes.Responsible for sanitation practices within department.Effectively controlled food costs and monitored budget control.Serve Safe CertificationDietary and Nutrition CourseExecutive Food and Beverage CertificationObtained HS DiplomaVolunteer C Job CoreVolunteer C National GuardVolunteer- Various civic organizations and churches |
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