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yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
(xxx-xxx-xxxx
abc@xyz.com
career profile
accomplished restaurant manager with more than 9 years experience running both front of the house and back of the house operations. skilled in controlling food and labor costs, hiring and training new staff, and creating innovative marketing campaigns to generate new business in target markets.
professional experience
arrowhead golf course, wheaton, il 07/2008-02/2009
restaurant manager
oversaw daily front of the house and back of the house operations for a high traffic restaurant.
produced p&l for review by regional managers, and managed staff by creating shift schedules and interviewing new staff candidates.
resolved customer complaints in a timely manner to ensure long-term patronage.
created and implemented new marketing campaigns to build business in a target area.
walker s tavern, oswego, il 10/2007-05/2008
general manager
administered staff by conducting interviews, hiring, and training all employees.
maintained optimal operational budget by tracking food costs, liquor costs, labor, and inventory control processes.
successfully grew the business by developing marketing strategies in a regional market.
r place restaurant, morris, il 05/2005-09/2007
kitchen manager
conducted quality assurance tests to ensure all new menu recipes adhered to company standards.
controlled kitchen expenditures by tracking labor, food, and supply costs through vendor research.
managed kitchen staff by conducting interviews, creating schedules, and hiring new employees.
california pizza kitchen, oak brook, il 02/2003-05/2005
kitchen manager
administered all kitchen operations by scheduling staff, tracking food costs and labor costs, and managing inventory control.
collaborated with restaurant management to ensure proper p&l procedures.
conducted training sessions for new staff on every line position.
cozymel s coastal grill, wheaton, il 08/2000-02/2003
kitchen manager
managed back of house operations including staff scheduling, food and labor costs, employee training, and inventory control measures.
oversaw daily kitchen operations to ensure high quality menu selections.
created budgets and projected operational costs for all back of house operations.
education
illinois state university, normal, il
bachelor of arts in public relations, 1997
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