yyyyyy x. yyyyyy 0000 xxxxxx xxxx , xxxx , xxxxx 00000
dynamic leader with expertise in operations management eager to contribute broad background in all aspects of business functions toward supporting the employer in optimizing operational and financial performance.
ø over two decades of relevant operations background.
ø record of promotion to team leadership positions of wide-ranging responsibility and authority.
ø demonstrated leadership/training abilities in directing critical management, purchasing and event coordination in a challenging environment.
ø background in food service management.
ø proven supervisor of restaurant personnel.
ø exceptional capacity in delivery of outstanding customer service.
ø expertise in all facets of effective supply planning.
ø skilled in advanced it software applications.
ø adept in program development, supplier relations, management and oversight.
ø deliver measurable contributions to increased productivity and profitability.
ø strong organizational, management and analysis skill sets.
ø solid understanding and knowledge of cost control and positive supplier/vendor relations.
ø knowledgeable in meeting stringent organizational goals.
ø outstanding competence in communications, presentations and contract negotiations.
ø servsafe certified.
ø notary public.
name of restaurant, phoenix, az 1987 c present
recruited to entry level assignment and have built strong record of promotion.
past assignments as manager, banquet coordinator and corporate administration manager.
tasked with comprehensive p&l responsibilities.
oversee all facets of daily operations.
hire, train and supervise unit personnel.
ensure compliance with all sanitation and regulatory requirements.
plan and schedule ongoing operations.
facilitate event/banquet preparations and execution.
procure all required materials and supplies.
establish and maintain superior vendor relations.
develop and implement annual budgets.
orchestrate extensive repeat business through strong service delivery.
maintain market position in highly competitive environment.
design and launch unit promotional programs.
initiate menu upgrades to attract new clientele.
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