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career profile
innovative, results-oriented general manager/executive chef with 15 years of success in building and leading dynamic teams, improving operational efficiency, controlling/reducing costs, and boosting sales and profits ~ equally effective in steering full-scope upscale or casual dining operations ~ excel in defining and capitalizing on target market trends and patron needs/expectations in order to deliver optimal menu selections, build customer loyalty and drive business growth ~ expertly source and negotiate with vendors/suppliers for competitively-priced procurement of capital assets/equipment, inventory and supplies ~ strategically prioritize, coordinate and steer workflow/projects to maximize use of budgets and resources ~ hold a culinary degree
operations management p&l/budgeting/cost controls team building/leadership
marketing/advertising procurement & inventory control customer relations
menu planning quality assurance regulatory compliance
ø have effectively managed as many as 75 staff, with full accountability for hiring, training and development
ø led docks at the capitol to achieve break-even within 8 months of assuming position of general manager
ø successfully reduced labor expenses and cost of goods by 20%, 2007-2010
ø strategically diversified revenue streams by launching and overseeing a profitable catering program as well as conceptualizing, developing and introducing an innovative martini lounge; docks at the capitol
ø spearheaded cost-effective procurement of equipment for a 35k sq. ft. facility with a building capacity of 999
ø steered kitchen operations of $5.5m annual sales volume fine dining establishment, 2004-2007
professional experience
general manager/executive chef, docks at the capitol, fayetteville, nc 2007 c 2010
successfully built and led a high-performance team of 75 staff through proactive training and ongoing professional development to maximize productivity and efficiency in providing quality menu items and delivering world-class patron servicing for 35k sq. ft. establishment seating 400 guests.
proficiently defined, troubleshot and resolved inefficiencies and performance-related issues across all areas of operations to ensure optimal operational and financial results.
consistently ensured critical compliance with regulatory health, sanitation and safety standards.
sous chef, kincaid s (rui, inc.), redondo beach, ca 2004 c 2007
drove full-scope operations of busy kitchen for $5m annual sales fine dining establishment; productively coordinated and led 30 staff.
cost-effectively managed $16k food inventory to ensure competitive pricing and optimal profitability while maintaining high quality standards.
executive chef, black angus restaurant, thousand oak, ca 2003 c 2004
directed team of 20 cooks and kitchen staff, with full budgetary accountability for food and labor costs, including annual projections, as well as inventory forecasting and management
consultant chef, hollywood hills restaurant, hollywood, ca 2002 c 2003
contributed industry and professional expertise toward delivering dynamic kitchen staff training programs as well as planning menus and creating innovative new recipes
food and beverage operation manager, hollywood palladium, hollywood, ca 1999 c 2002
steered all aspects of food and beverage operations concurrent with implementing creative marketing strategies to boost sales, competitive leveraging and bottom-line profitability; held p&l accountability
education
aos degree, culinary institute of america-hyde park, ny
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