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Yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000 • (xxx-xxx-xxxx • abc@xyz.com
Goal-focused General Manager specializing in driving multi-unit growth, building strong teams, handling
high-volume finances, providing world-class customer service, and cultivating a solid brand image with
superior quality eager to offer 12+ years of experience toward maximizing an employer s success.
Profile of Qualifications
Top performer who makes decisions to reflect positively on business efficiency and customer satisfaction, along with supporting quality staff recruitment that encourages diversity, low turnover rates, and high levels of company loyalty.
Out-of-the-box thinker who excels at conceptualizing, creating, and implementing solutions-focused employee training manuals and operational procedures, including developing improved unit processes to boost key bottom-line results.
Excellent communicator who seamlessly interfaces among senior staff, restaurant teams, and customers, along with building valuable community relations by overseeing various fundraising events while ensuring positive public relations.
Key Areas of Expertise
Multi-Unit Management Team Building / Training Financial / Budget Control Restaurant Sales / Marketing |
Customer / Client Service Profit / Loss Responsibility Strategic Planning / Analysis Inventory / Supplies Control |
Start-Up Operations Payroll / Labor Costs Regulatory Compliance Safety / Quality Control |
Professional Synopsis
Red Robin 2009 C Present
General Manager
Utilize broad scope of industry knowledge and dynamic business acumen to direct high-volume restaurant operations, including recruiting, training, and managing teams; handling profit & loss; and maintaining superior customer service.
Evaluate restaurant facility for safety, health, and environmental hazards and / or risks and ensure site meets internal quality standards, regulatory compliance, and operational guidelines to reduce occupational injuries and financial losses.
Optimize organizational efficiency by handling repair and maintenance of the restaurant building and equipment.
Fuzio Universal Bistro 2005 C 2008
Regional Director of Operations (2008)
Strategically steered regional operations of three restaurants in Davis, Modesto, and Sacramento, including recruiting, training, and supervising General Managers; directing start-up activities for a new location; and developing budgets.
Traveled 2,200+ miles monthly to review comprehensive operations of three restaurant locations, along with proactively implementing and following up on local marketing plans and directing all marketing and advertising expenditures.
Conducted weekly QVR visits to guarantee compliance with companywide and industry standards and practices.
General Manager (2005 C 2008)
Applied strong leadership talents toward directing all restaurant operations per request of Vice President of Fuzio to resume previous General Manager duties, including improving overall productivity by revising main bar training manuals.
Chops Steakhouse 2005
General Manager
Drove bottom-line results for a three-star fine dining steakhouse, including coordinating special events (e.g. events for lobbyist and government officials in banquet facilities) with Catering Manager to boost efforts within competitive markets.
Yyyyyy x. yyyyyy Resume • Page Two (xxx-xxx-xxxx
Professional Synopsis (continued)
Zinfandel Grille 2004 C 2005
Director of Operations
Directed three fine dining restaurants, including handling all facets of financial administration and management staffing.
Improved food quality by interfacing among Executive Chefs to develop menus and implement enhanced standards, along with creating restaurant and management service manuals and constructing companywide policies and procedures.
Built and sustained lucrative sales by managing a banquet and catering department at the Rocklin Park Hotel site.
Tahoe Joe s Famous Steakhouse 2001 C 2004
General Manager
Spearheaded the opening of a Folsom restaurant site, including maintaining profitable operations for two consecutive years to boost revenue within competitive markets, as well as transferring per company request to other sites as required.
Achieved President s Club nomination by attaining substantially increased sales and profitability.
Fuzio Universal Pasta 1998 C 2001
General Manager
Maximized companywide success for all units, including opening the most profitable unit within the Fuzio chain over a two-year period and developing key off-site functions to promote concepts in San Francisco and Sacramento locations.
Led targeted training / development seminars for multi-unit store openings to ensure seamless restaurant operations.
Recognized with Gold / Silver Nomination as one of top General Managers in the company for increased sales.
Developed several specialty bar drinks to appeal to diverse clientele and achieve continued industry dominance.
Education, Certifications & Technical Summary
Bachelor of Science in Marketing & Business
University of Southern California
Food Safety Certifications
Accrediting Agency OR Length Held
Microsoft Office • MICROS • Aloha POS Systems • Squirrel POS Systems
CaterPro for Windows • Human Resource / Payroll Systems
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 [ Insert Job Title ] role, and am submitting my resume for your review.
I am excited to build a rewarding career with your company, and am confident that my professional skills can help to achieve your objectives. I can offer 12+ years of solid experience in Multi-Unit Restaurant Management, Team Building / Training, Profit & Loss Responsibility, Safety / Quality Control, Sales / Marketing, and Inventory / Supplies Control, and am well-versed in all facets of Strategic Planning / Analysis, Start-Up Operations, Regulatory Compliance, and Customer / Client Service.
To complement my background, please note that I hold a B.S. in Marketing & Business from the University of Southern California, as well as numerous food safety certifications to enhance overall operations of your facility.
Currently, as General Manager for Red Robin, I utilize my broad scope of industry knowledge and dynamic business acumen to direct high-volume restaurant operations, including recruiting, training, and managing teams; handling profit & loss; and maintaining superior customer service. Within this role, I also evaluate the facility for safety, health, and environmental hazards and / or risks and ensure compliance with internal quality standards and regulatory agencies to reduce occupational injuries and financial losses. As this is just a sampling of my job history, please kindly refer to my enclosed resume for additional experience.
You will find me to be a results-focused professional who can contribute a track record of organizing complex business initiatives, defining key priorities, and meeting targeted goals. In addition, I can coordinate multiple tasks among internal teams within fast-paced, high-pressure environments while streamlining restaurant processes to increase profitability, personal productivity, operations efficiency, and quality of services provided. For the sum of these aforementioned reasons, I believe I will prove to be an incredible asset to your company.
I look forward to hearing from you, and thank you in advance for your consideration.
Sincerely,
Yyyyyy x. yyyyyy
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