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yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
xxx-xxx-xxxx
abc@xyz.com
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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