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yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx • abc@xyz.com

 

career objective

 

dynamic leader with expertise in hospitality industry management eager to contribute to the success of a progressive organization.

 

profile

 

  • offer solid and progressive hospitality management experience, including expertise within event planning, personnel supervision and guest service capacities.
  • over 10 years of experience in client-focused industries focused on delivering world class customer service.
  • in depth knowledge of food and beverage service, operations and management.
  • excel in recruiting, training and leading top-performing, client-focused personnel teams.
  • adept at blending strong decision-making abilities with outstanding organizational skills, solid leadership attributes, and successful interpersonal relationship-building techniques.
  • recognized as responsible event manager, with proven ability to schedule and coordinate large events within budget and corporate standards.


professional experience

 

assistant banquet manager the four season                                                                      2005-2009

  • actively serve as assistant banquet manager, supervise 10 banquet housemen in planning, organizing and setting up weddings, movie junkets and corporate meetings.
  • utilize in depth knowledge of high profile event etiquette and kosher functions in consistently ensuring delivery of quality customer service vital to sustaining and growing client accounts.
  • effectively implement four season operational standards and guidelines to ensure compliance.

 

room service assistant manager the four seasons                                                           2004-2005

  • spearheaded the coordination of all guest meals, ensuring timely delivery and quality service.
  • responsible for handling all vip deliveries of room amenities, while maintaining private bar inventory.
  • consistently uphold the four seasons ritchie requirement standard of quality service and customer satisfaction.

 

assistant restaurant manager the four season                                                                  2003-2004

  • strategically scheduled hotel staff for breakfast, lunch and dinner as well as tea to maximize use of resources and contain labor costs while ensuring delivery of quality service.
  • serving as assistant manager of the garden s restaurant, successfully handle a broad range of functions, from customer service and meal service to assisting hotel chef in the coordination of sunday brunch.

 

room service server the four seasons                                                                              2001-2003

  • utilized extensive knowledge of four seasons food and beverage options to ensure customer satisfaction.

 

convention services housemen manager the hyatt regency                                             1998-2001

  • effectively trained and supervision 35-member staff and actively direct the event set up for weddings, parties and events, such as the grand prix.
  • responsible for employee training, work scheduling and maintaining payroll.

 

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