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Yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx ~ abc@xyz.com

 

Profile

 

 

Ø  Successful culinary management professional with expertise in devising innovative process/policy improvements and cultivating strong industry/vendor relationships to drive sales.

Ø  Excel in training, developing and directing high-performance teams; have spearheaded numerous training initiatives, equipping staff with tools and resources for maximizing performance.

Ø  Dynamic analytical, team leadership, fiscal administration, client relations, and problem solving skills.

 

 

Professional Experience

 

THE FARMERS DINER, Quechee & Middlebury, VT                                                              2010-Present 

District Manager

  Drive business growth through implementation of process improvements and policy development for a startup corporation with a mission of using local foods and building into a national chain.

  Oversee all aspects of operations daily, including managing labor expenses, recruitment/training, corporate policy adherence, event planning for catering, private parties, and non-profit benefits, payroll, equipment repairs, and marketing/media/PR campaign development.

  Cultivate strong business relationships with current and potential investors to ensure future business stability through each growth phase.

 

Accomplishments:

  Directed recruitment and training programs to complete a year with more than $750,000 in net sales.

  Strategically integrated process improvements to raise and maintain health inspection scores.

  Developed new operational standards to integrate a commissary kitchen and specials system incorporating monthly food specials based on local seasonal availability.

  Devised and implemented new packaging, pricing, portioning, plating, staff training, menu layout description, transferring, and tracking initiatives to maximize operational profits.

 

MOUNTAIN CREAMERY, Woodstock, VT                                                                                  2007-2009 

Lead Baker/Head Server

  Led training initiatives for new staff and facilitated development of service standards for the front of the house, sales training for front of the house staff, created specials, and designed a new menu.

  Contributed dynamic analytical and leadership skills to ensure adherence to all baking quotas for special, retail, and wholesale orders as well as waste control, ingredient cost control, and recipe development.

  Generated additional revenue by acquiring, managing, and maintaining new wholesale accounts.

 

Accomplishments:

  Increased special order business, retail baking sales, and overall restaurant sales through implementation of innovative sales strategies and service standards.

 

FARMERS DINER RESTAURANT, Quechee, VT                                                            2006-2007 

General Manager

  Spearheaded development and integration of all operations, including training and mentoring programs, daily cash handling, tracking and ordering inventory, and administrative functions.

  Ensured compliance with the goal of utilizing local foods and development into a chain restaurant.

 

 

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Yyyyyy x. yyyyyy                                                               Page Two

 

FREQUENCY INC. & JOKERS INC., New York City, NY                                                            2003-2006 

General Manager

  Conceptualized and executed product and pricing guidelines to better align progressive company profitability goals with operational performance for a high-end hand blown glass boutique.

  Led training and coaching initiatives for staff; conducted performance reviews; and hired and fired staff as needed.

  Administered budget and created marketing methods to maximize product appeal; acquired and developed new clientele.

 

Accomplishments:

  Increased net sales by 300% in one year by creating a new store layout and designing new marketing strategies for a target market.

 

TATOO LEGACY, Portland, OR                                                                                                   1999-2003 

Store Manager

 

Education & Professional Development

 

MAPLE GROVE BAKERY, Quechee, VT- Bakers Apprenticeship, 2009

WESTERN CULINARY INSTITUTE, Portland, OR- Associates  in Culinary Arts, 2003

BERGEN COMMUNITY COLLEGE, Paramus, NJ- Business Coursework, 1997-1998

 

Community Outreach

 

Volunteer Cook at a local soup-kitchen, helping to feed those in need as well as raise money to support the program Hand-in-Hand. Organize local businesses to donate product for "Hand-in-Hand" program- pick up and deliver product.

 

Event Planner at current employer to organize benefit events to help raise money for local non-profit organizations. Includes collaboration with the Humane Society, American Cancer Society, Northeastern Organic Farmers Association, VT Natural Resources Council, FEED- a local school lunch  program movement toward affordable farm to table lunches, and the Middlebury College Solar Project.

 

Teacher - Instruct local parents how to provide nutritious meals for their families while operating with small budgets for anything from making infant formula to working with picky eaters to changing eating habits.

 

 

 

 

 

 

 

 

 

 

 

 

 

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