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yyyyyy x. yyyyyy
(xxx-xxx-xxxx
abc@xyz.com
hospitality/food service executive management
~ career profile ~
offer over 10 years progressive experience as a hospitality and restaurant owner/executive, including extensive experience in driving business development, developing innovative staff training programs, and transitioning poorly performing operations into successful enterprises. ~ consistently achieve optimal utilization of management consulting through process improvement planning, program coordination, and cultivation of strong business relationships to maintain optimal revenue generation. ~ possess an established track record of accomplishments in developing and implementing successful menu creations and delivering optimal dining experiences for guests. ~ technically proficient in ms office, digital photography, and internet research. ~ possess servesafe illinois sanitation license and basset certificate.
menu planning
project management
marketing/promotional program development
vendor sourcing/negotiations
p&l budget administration
service enhancement organization
employee training & development
inventory & cost control
~ key achievements ~
ö recognized for transitioning poorly performing operations into successful ventures through budget administration, organizational structure changes, staff training, and menu creation.
ö maximize assets in vendor relations to promote corporate growth by resolving issues hindering progress.
ö achieve above average guest satisfaction rates and retention by adhering to strict quality service standards.
ö ability to direct all facets of business operations including staff training , payroll, inventory control, advertising, cash flow, and p&l reporting.
ö achieve strong guest relationships through innovative menu and event planning, as well as managing food costs, wine pairing, wine list creation, and wine purchasing.
~ professional experience ~
the fresh market, wilmette, il
2008-2009
cheese specialist
le fette bistro and wine bar, chicago, il
2002-2008
owner/chef/general manager
hyatt regency mccormick place, chicago, il
2000-2002
banquet supervisor (2002)
banquet cook (2001)
swing restaurant line cook (2000)
first national entertainment corp. (fnat),
palos hills, il
1997-2002
board of directors
~ education ~
m.b.a., 2010 c loyola university
b.a. in english, 1998 c university of illinois, champaign-urbanna
~ professional training ~
project management certificate program, 2008 c loyola university
mini-mba management certificate program, 2008 c loyola university
professional baking certificate, 1999 c kendall college
professional cooking certificate, 2000 c kendall college
~ page 1 of 1 ~
yyyyyy x. yyyyyy
(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 food service director capacity and am submitting my resume for your review. in advance, thank you for your time and consideration.
i am seeking to utilize my 10 years progressive experience in restaurant ownership, executive chef, and banquet supervisory roles within your organization. throughout my career, i have streamlined long-term business strategies for company growth with a passion for developing people, processes, and cultivation of strong guest relationships to advance business objectives. throughout my work history, i have established a record of managing food and beverage operations to achieve and exceed company growth through innovative change management, new menu development, and transitioning under-performing operations into successful ventures.
some key achievements include:
ö recognition for transitioning poorly performing operations into successful ventures through budget administration, organizational structure changes, staff training, and menu creation.
ö maximizing assets in vendor relations to promote corporate growth by resolving issues hindering progress.
ö achieving above average guest satisfaction rates and retention by adhering to strict quality service standards.
ö directing all facets of business operations including staff training , payroll, inventory control, advertising, cash flow, and p&l reporting.
ö achieving strong guest relationships through innovative menu and event planning, as well as managing food costs, wine pairing, wine list creation, and wine purchasing.
i have a passion for building and maintaining cross-functional teams through mentoring resources and staff training methods. i am a dedicated worker as well as persuasive trainer and coach with a reputation as a creative, effective change initiator and manager with impeccable interpersonal and relationship building skills which create success.
as an employee, you will find me to be a driven team player committed to supporting you in achieving your objectives through superior performance. my goal is to transition my experience, creativity, and enthusiasm to your organization. i am confident that i could be a valuable asset, and look forward to interviewing with you in the near future.
sincerely,
geoffrey mcgrath
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