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yyyyyy x. yyyyyy 

0000 xxxxxx xxxx , xxxx , xxxxx 00000




restaurant industry specialist


area/multi-unit management ~ general management

yyyyyy x. yyyyyy

profile of qualifications


innovative, performance-driven leader offering numerous years of managerial experience in the restaurant/food service industry; areas of expertise include:

ø  drive all facets of multi-million dollar operations including business development/sales, p&l/financial, administrative, human resources, risk management, regulatory and internal policy compliance, quality assurance, customer service, purchasing, and inventory control

ö         track record of steady progression over course of 16 years with boston market corporation, illustrating talents and contributions as a key leader

ö         have successfully steered multi-unit operations of as 9 area stores as well managed regional hospitality functions across 23 stores

ö         president s award recipient

ö         earned training store certificate

ö         state of illinois sanitation licensed

ö         to optimize personal performance, took the initiative to participate in franklin covey what matters most workshop

ø  proficiently plan, allocate and administer budgets to maximize use of financial resources, achieve controllable targets and boost bottom-line profits

ø  excel in recruiting, hiring, training, and directing top-performing management and support teams committed to superior customer service

ø  effectively implement policies, procedures and operational systems to maximize productivity, efficiency, quality, and profitability

ø  strategically coordinate workflow and schedule staff to meet demand while containing labor costs

ø  proactively monitor and procure food, beverage and supply inventory to cost-effectively maintain optimal stock levels

yyyyyy x. yyyyyy

professional experience


boston market corporation                                                                                             1994-present

area manager; 2006-current

presently oversee as many as 9 stores, with focus on recruiting, developing and leading dynamic management teams; conduct weekly group and one-on-one management meetings

actively work with managers in p&l/budgeting, controlling food costs and increasing transaction counts

strategically expand revenue streams by collaboratively building catering sales

regional hospitality manager; 2005-2006

spearheaded hospitality and catering business development, scheduling and services for 23 stores

market leader; 2004-2005

• promoted to drive full-scope operations of 3 units

general manager; 1996-2004

progressed based on dynamic performance to manage high-volume store

assistant manager; 1995-1996/hourly shift manager/crew member; 1994-1995

yyyyyy x. yyyyyy

community activities


volunteer, habitat for humanity                                                         volunteer facilitator, children ministry

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