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yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
xxx-xxx-xxxx
abc@xyz.com
Restaurant/Hotel/Hospitality
Specialist
Manager ~ GM ~ Food &Beverage Director
yyyyyy x. yyyyyy
Profile of Qualifications
Offer a decade of progressive experience in Restaurant/Food Service industry ~ Bachelor of Science degree in Culinary Business Management ~ Extensive Front of House (FOH) and Back of House (BOH) training and experience ~ Proficient in Business Management, P&L, Human Resources, Procurement, Accounting, and Administrative Operations ~ Certified Culinarian ® ~ ServeSafe Certified ~ Computer Savvy
FOH/BOH Management Customer Service Purchasing/Inventory
Budgeting F&B Cost Controls Income Analysis
Staffing/Training Scheduling and Supervision Employee Relations
Catering Culinary Artistry Garde Manger
American Regional Cuisine International Cuisine Asian/Fusion Cuisine
yyyyyy x. yyyyyy
Professional Experience
Manager; Trattoria Fantastica-San Diego, CA 2006-Present
Promoted from Server in 2007
Bartender; Quigs Grill-San Diego, CA 2004-2005
Manager; Pita Pit-San Diego, CA 2003-2004
Manager; Maui Tacos-Kihei, HI 2001-2003
Manager, Caterer, Server; Santa Barbara Concepts-Santa Barbara, CA 2000-2001
Host/Expo; Cheesecake Factory-Chicago, IL 1999-2000
yyyyyy x. yyyyyy
Education
Bachelor of Science, Culinary Business Management-The Art Institute of California-San Diego
Included comprehensive Front of House and Back of House Training
yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
xxx-xxx-xxxx
abc@xyz.com
Date
Hiring Agent Name
Title
Company Name
Address
City/State/Zip Code
Dear__________________:
I am currently seeking a challenging career opportunity in a (INSERT TITLE OF TARGET POSITION) capacity and am submitting my resume for your review. In advance, thank you for your time and consideration.
As demonstrated in the accompanying resume, I launched my career in 1999, steadily progressing to positions of increasing responsibility and assuming a Management role for numerous years. I am well-versed in all areas of business operations, from Front of House, Back of House,
Administrative, and P&L to Team Building/Leadership, Customer Service, and Purchasing/ Inventory. With expertise in defining and implementing policies and procedures targeted toward Costs Control and Operational Optimization, I am qualified to support you in maximizing your bottom-line performance.
Complementing my experience, I ve earned a B.S. Degree in Culinary Business Management; this degree included intensive training in Front of House and Back of House operations. Additionally, I am a Certified Culinarian ® as well as ServeSafe Certified.
As an employee, you will find me to be a driven team player prepared to deliver both immediate and long-term results and committed to working with you to achieve and surpass your goals.
I am confident that I would be a valuable asset as a member of your staff, and look forward to interviewing with you in the near future.
Sincerely,
David Danushevsky
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