Yyyyyy x. yyyyyy

 

Results-driven Manager eager to contribute expertise in Operations, Team Building, Customer Service, and Fiscal Administration toward actively supporting a progressive organization in optimizing bottom-line performance.   Core competencies include:

 

   Staff Leadership and Teambuilding

   Training and Performance Management

   Profit and Loss Accountability

   Client Relations Focused

   Develop and Execute Marketing Plans

   Restaurant/Bar Operations Leadership

   Persuasive and Effective Communicator

   Create Cohesive/Team Driven Environment

   Inventory Management/Vendor Negotiations

   Cost Containment Strategies

   Create and Execute Business/Marketing Plans

   Maintain Knowledge of Industry Trends

 

 

2000 to Present:  Manhattan s, Xxxxxx, XXXXXX - General Manager                                                                                

   Maintain complete oversight for staffing, inventory, purchasing/procurement, vendor relations and P&L performance for this 200 seat location generating over $2MM in annual sales revenue.

   Drive operation to be a highly popular gathering spot for local patrons through effective marketing/advertising campaigns, and offering an environment of friendly service and excellent food.

   Demonstrate dynamic leadership skills in successfully building, coordinating and directing a top-performing team of 45 staff focused on delivering world-class customer service

   Create new business and revenue opportunities by hosting a xxxxxxriety of community and fundraising events including  Beer and Wine Tasting Events supporting the American Cancer Society and Relay for Life.

   Spearhead all inventory management and vendor relations strategies; introduce Direct TV service to provide additional entertainment options, and maintain excellent relationships with auditors and inspectors.

   Provide supervision and direction for all facilities management responsibilities; ensure that the establishment is clean and ready for business at all times, inspect kitchen and food preparation areas regularly for compliance with safety and sanitation standards.

   Analyze sales levels and profitability, prepare revenue and operations reports including staff control, food control and sales activity; earn 2001 Best Lunch Award .

 

2000:  Applebee s, Xxxxxx Beach, XXXXXX - Associate Manager

   Led day to day business development, marketing and operations initiatives for this popular restaurant and bar operation; provided oversight for a team of 60 staff members.

   Maintained oversight for profit and loss activities, enhanced customer service behaviors, and leveraged aggressive staff performance management strategies to optimize business results.

 

1998 to 2000:  Joe s Crab Shack, Norfolk, XXXXXX - Senior Kitchen Manager

   Began tenure as Front of the House Manager and achieved promotion to Senior Kitchen Manager.

   Applied dynamic leadership and communication skills toward successfully training kitchen staff to build top-performing teams; maintained complete oversight for day to day management of kitchen operations in a busy restaurant environment generating over $5MM in annual sales.

   Operated kitchen within defined budgetary requirements; developed goals for labor and expenses and held staff accountable for achieving these goals.

   Maintained all kitchen systems, ensured compliance with inventory requirements, maintained food quality standards, and oversaw all phases of food procurement, production and service.

 

1995 to 1998:  Chi-Chi s Mexican Restaurant, Xxxxxx Locations - Assistant GM

   Began tenure as Assistant Service Manager and received multiple promotions to Kitchen Manager, Service Manager and subsequently Assistant General Manager.

 

Education:  Tidewater Community College, Associate Degree in Accounting

 

 

Yyyyyy x. yyyyyy

 

 

<Address>

<City, ST Zip>

 

Dear Mr./Ms. ____:

 

During my comprehensive career as an Operations Management Professional in the Restaurant Industry, I have gained staff development, operations management, and food preparation experience. 

 

I have improved operations through a sincere dedication to creating a cohesive team environment, and ensuring that each and every customer enjoys a memorable dining experience.  This along with my expertise in strategic planning, food safety/sanitation requirements, and customer relations make me an ideal candidate for your organization.   

 

 

In addition, I have a solid record of achieving or surpassing profit goals and ensuring compliance with operating budgets and expense requirements.   I have the experience and ability to lead teams to improve efficiency, profitability, and quality results.  I believe my record of success is a perfect fit for the position of <position here>.

 

 

The accompanying resume can give you an overview of my potential for making a worthwhile contribution to <firm or company name>.  As a proven leader, I believe it would be mutually beneficial for us to meet.  I will call next week to inquire about the possibility of meeting to discuss your organization s goals and how I can help you meet them. 

 

Thank you for your time and consideration.

 

Sincerely,