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Yyyyyy x. yyyyyy

31 Red Schoolhouse Rd. | Chestnut Ridge, XXXXXX xxxxxx xxx-xxx-xxxx |


Executive Profile


Driven, enthusiastic and confident management professional with over 20 years experience in the restaurant, hospitality and food & beverage sectors. Skilled in working with exclusive hotels, restaurants, country clubs, and conference centers in carrying out daily operations with the utmost in customer service excellence. Skilled in handling catering and banquet functions for up to 2K attendees. Adept in implementing team building and interpersonal relations functions with employees at all levels. Engage in operational methods that serve to bolster revenue and slash costs. Demonstrated ability to work cross-collaboratively with others to develop strategic initiatives and fuel synergistic change. In search of a challenging, new managerial role with an innovative compaxxxxxx that will call upon client relationship management skills and allow for lasting impact.


Career Highlights


         Played a key role in the grand opening of H rth restaurant, which increased revenues up to $200K; currently oversee Banquet Houseman and care for meeting spaces with attention to detail (Hilton)

         Boosted revenue at the banquet department by 20% within a month by controlling labor (Hotel Chateau)

         Assessed financial transactions and monitored the budget to ensure efficiency and that expenditures stayed within budget limitations in order to uphold a high standard of overall excellence (Renaissance)

         Led operations for a nationally-recognized upscale night club, grossing over $1.5M annually (Coconut Bar)

         Planned and executed effective promotional programs and advertisements (Coconut Bar)

         Hosted a Restaurant Management seminar for Food & Beverage Management program students at alma mater, Lasalle College, upon graduation from the program

         Core skills include strategic planning, communication, forecasts, budgets, customer service, PR, promotions, inventory control and implementation of cost-cutting measures

         Also well-versed in purchasing, vendor relations, revenue generation, staffing, training & development, collaborative teamwork, marketing, analytical thinking and quality management


Professional History



Hilton WesTchester

Senior Food and Beverage Manager, 2012-Present

         Fully oversee daily functions and P&L for all front-of-house operations for a four-star, upscale dining and entertainment venue that grossed $8.1M thus far

         Direct daily movement within one bar and one dining room setting

         Lead and mentor a staff of over 60 depending on season and events; cover over 20K square feet of space in organizing various events that serve to enhance customer relations


Royal Ottawa Golf Club

Food and Beverage Manager, 2009-2011

         Supervised all food and beverage operations within an upscale restaurant facility with a 300-seat capacity

         Trained and supervised a staff of 26 with a focus on food preparation, front- and back-of-house operations and problem solving, all done in order to achieve the utmost in customer satisfaction

         Also managed payroll duties and controlled all wine cellar responsibilities


Hotel Chateau Cartier

Banquet Director, 2000-2008

         Supervised banquet operations and meeting rooms including a single restaurant and two bar facilities

         Worked both collectively and autonomously to lend to efforts that grossed more than $6M annually

         Guided, trained and managed a staff of 75 in the banquet department; worked to vastly improve upon interdepartmental communications and overall staff morale

         Restructured procedures through the intentional development and usage of employee training handbooks, tailored to fit both Server and Houseman classifications



Yyyyyy x. yyyyyy



Renaissance Hotel du Parc

Banquet Manager, 1996-2000

         Administered comprehensive operational responsibility across the banquet department as a whole

         Oversaw a 20-person team in serving breakfast, lunch and dinner, including the daily duties of 14 full-time Banquet Houseman staff members

         Coordinated catering and banquet operations; estimated food/beverage costs, requisitioning and supply purchasing efforts

         Added the future of booking local live bands on Friday and Saturday nights, thus significantly growing business on those specified evenings


Coconut Bar Club

co-Owner/General Manager, 1990-1993

         Supervised a team of seven employees in serving a facility with a capacity of 400

         Improved productivity and incurred cost savings by installing a computer system to control inventory and sales, as well as ensure supplies met corresponding demand

         Upheld exceptional customer satisfaction ratings using through attention to detail to define needs

         Coordinated personnel functions for those that promoted and sold alcoholic beverage offerings

         Played a pivotal role in boosting profitability by adjusting the price of the drinks to help strengthen revenue levels


Also worked in an industry-specific capacity at Marriott Park Ridge in 2015


Earlier Roles


Banquet Houseman, Sheraton Hotel, 1990-1991

Banquet Server, Sheraton Hotel, 1990-1991


Education & Training


Bachelor of Science, Hotel/Food & Beverage Management, Lasalle College

Certified, ServSafe Manager, National Restaurant Association


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