Yyyyyy x. yyyyyy          9000 S. Las Vegas Blvd. #0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx                                                           abc@xyz.com

 

Career Objective                             

Results-driven leader eager to contribute dynamic management, team building and interpersonal relation skills toward actively supporting a progressive organization in the field of wine.

 

Profile                                                

Ø  Offer approximately 8+ years progressive restaurant and retail experience in a wide array of environments with a comprehensive management background

Ø  Entrusted with achieving optimal utilization of human and financial resources through proactive workflow planning & coordination

Ø  Effectively define, develop and implement targeted action plans to maximize operational productivity and efficiency

Ø  Proactive leader who successfully recruits, trains/develops, mentors, and leads top-performing teams committed to providing superior service

Ø  Excel at interacting with broad populations including senior management, sales and customer service staff as well as clients

Ø  Extensive knowledge of restaurant software

Ø  Proficient in English and Spanish

Professional Experience                

Wolfgang Puck's Postrio, Riva & Cafe Solaro Restaurants (Venetian Hotel, Las Vegas, NV)  2007-present

Beverage Manager, Sommelier & Banquet Manager

  Maintain all aspects of business operations including budgeting, cost control, & accounting functions.

  Execute ordering and purchasing duties for all wine, beer, liquor and non-alcoholic beverages.

  Design, develop and create innovative cocktail lists to keep up with current trends.

  Hire, train, and supervise bar staff in accordance with company policies, procedures, health and safety regulations; present various seminars and wine tasting opportunities.

  Effectively improve management techniques and inventory control in order to drive profits.

  Train and coach new employees on how to increase sales, expand client base, handle customer feedback, and gain efficiencies in daily operations.

  Analyze and review work product and general operations to effectuate loss prevention issues and ensured that superior customer service was also provided.

  Handle additional activities, including daily accounting, inventory, replenishment and vendor negotiations.

  Employee of the month in February 2005

 

Wolfgang Puck's Lupo (Mandalay Bay Hotel, Las Vegas, NV)                                             2005-2007

Beverage Manager, Sommelier & Banquet Manager (2005-2007)

Bartender, Server (2000-2004)

  Coordinated banquet, liquor and food service activities, including determining customer preferences and estimating costs.

  Conferred with food preparers and other personnel to plan menus and related activities.

  Proficiently developed and executed financial and customer service strategies supporting daily front of house operations.

  Effectively planned, coordinated and facilitated functions to optimize productivity, efficiency and quality, with strong focus on the delivery of superior customer service.

  Spearheaded diverse management functions ranging from workflow planning, hiring and training, policies/procedures development, and technology-driven solutions implementation.

 

Education & Training         
University of Nevada Las Vegas - Bachelor's Degree in Spanish
Clark College, Selected courses
Oregon State University, Selected courses
Completed, Level 2 Certified Sommelier Exam
Completed, United States Bartenders Guild Academy Of Spirits And Fine Service
Certified sommelier by the court of master sommeliers
Certified mixologist by the United States Bartenders Guild

Yyyyyy x. yyyyyy          9000 S. Las Vegas Blvd. #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 to a challenging position in restaurant management and am submitting my resume for your review.  In advance, thank you for your time and consideration.

 

From leading high performance teams and facilitating superior client servicing to reducing operating costs and executing proactive processes/procedures, I have continually excelled in maximizing performance as a proactive leader.

 

 I excel in identifying and resolving inefficiencies, introducing technology solutions instrumental to boosting performance and strategically utilizing financial and human resources to generate optimal results. 

 

As a member of your staff, you will find me to be a driven team player committed to supporting you in achieving your objectives through superior performance.  I am confident that I could be a valuable asset to your firm, and look forward to interviewing with you in the near future.

 

 

Sincerely,

 

 

 

Yyyyyy x. yyyyyy