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Yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000




Management Professional


Operational Efficiency~ Client Relations ~ Product Exposure

Results-driven Operations Manager with several years experience within the Food & Hospitality Sector eager to contribute expertise in Business Development, Financial Analysis, and Client Relations toward actively collaborating with a dynamic organization in maximizing bottom-line revenue.       


  Communication Focused

  Operational Productivity

  Situational Analysis

  Training Instruction

  Team Development

  Data Analysis

  Customer Oriented

  Problem Solving

Profit & Loss Analysis

  Organization Development

  Cross-Functional Leadership

  Efficiency Best Practices



Qualifications Profile


Ø  Strong management background with the ability to work independently on multiple projects simultaneously.

Ø  Comprehensive understanding of the food service arena due to advanced training regarding both front of the house and back of the house operations.

Ø  Excel in defining and implementing policies, procedures and operational systems that boost productivity, efficiency and quality of operations.

Ø  Competent leader and mentor who is able to create a team environment, including building collaborative relationships, training peers to perform at maximum efficiency, and the capacity to form cross-functional coalitions in order to ensure knowledge is shared across departmental lines.

Ø  Consistently focus on ensuring development of high-standard operational protocols. 

Ø  Proven ability to adapt strong process knowledge and technical skills to diverse organization needs.

Ø  Technology savvy and proficient in multiple software applications and patforms. 


Functional Competencies


Ø  Demonstrate dynamic leadership qualities and strong communication skills in successfully steering planning meetings and delivering comprehensive strategies.

Ø  Capable of in-depth research and data analysis with the purpose of improving efficiency best practices and productivity.  

Ø  Embrace company initiatives and lead process integration efforts throughout various departments.

Ø  Develop and implement numerous protocols and policies with the purpose of identifying and resolving relevant issues in a proactive manner. 

Ø  Use knowledge of markets to effectively introduce products and services.

Ø  Increase revenue streams by establishing market wide policies and procedures related to data analysis. 

Ø  Work to standardize cross-departmental protocols between various departments in order to break down silo mentality and increase knowledge sharing.

Ø  Strategically diversify revenue streams and grows sales by expanding primary service lines into new markets.

Ø  Skilled at managing multiple projects and leading teams in cross-functional, concerted efforts to increase company-wide revenues.

Ø  Stay abreast of most up-to-date product and service trends and data in order to offer most viable recommendations to clientele base. 

Professional Career Track



The Fish Market, Manager                                                                                                              1996-2009  

- Specialize in Fresh Seafood cuisine and serving lunch/dinner offerings seven days a week; accommodates up to 386 guests and manages 100 associates.

- Voted "Seafood Restaurant by The Rep, September 2007 & 2008; co-partnered promotions with Corks & Forks. 1992 to 1996 (excluding September 2005-September 2006)


  Primary responsibilities involved comprehensive management and oversight of day to day operations as well as direct sales and profitability of high-image full service restaurant founded in 1974 and generating up to $6M in annual sales.

  Conducted strategic marketing and advertising initiatives, coordination of house efforts to ensure exceptional customer service, consistent communication between all relevant parties, development and implementation of operational policies, as well as continued training for all associates.  Additional functions include:

  Created private menus with cost breakdown spread sheets for large parties.

  Developed customer hand-out card, which explains seating procedures for large parties and provides suggested activities for guests while they wait to be seated.

  Implemented all formalized operational systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender/kitchen associate job descriptions and incentive programs.

  Constructed server station charts to assure high degree of cost-efficient customer service; focused on customer problem-identification and resolution.


Earlier Experience


- Mad Italian, Bartender                                                                                


- El Chilito, Lead Server                                                                                           





n B.S. C Education (Candidate), Northern Arizona University

n Certification - Serve Safe

n Certificate C Alcohol Awareness

n Maricopa County Food Handler s Card







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