Yyyyyy x. yyyyyy

Operations Management | Profit Growth & Development | Customer Service | Performance Development | Problem Solving

Regulatory Compliance and Standards | Events Coordination | Critical Thinking | Organization | Time Management

Confident and motivated with a vast background in leadership within the restaurant and food and beverage (F&B) services industries. Creator and driver of effective procedures to improve operational success, service delivery efforts and profitability levels. Motivating, hands-on leader who excels in building, managing and retaining top-performing teams. Achiever of success as a team member or independent contributor. Driver of business development and organizational growth efforts. Adept in with executives to craft and launch implemented strategic plans in alignment with the operational budget. Work well under pressure in fast-paced working environments that call for adaptability. In search of a hospitality-focused General Manager role that will allow for ongoing career progression.

  Served as a core member of the opening team for a full-service restaurant concept in the Lake Nona area

  Liaised with contractors to build and install equipment; used a punch list to work all operations through to completion

  Hired and trained team members in conjunction with Human Resources; implemented service standards for the brand as well

  Worked in conjunction with the Executive Chef to develop enticing, innovative and trendy menu items

  On-boarded new staff and lead new hire training; also scheduled workflows for all front-of-house (FOH) staff

  Purchased equipment and new products as needed, often collaborating with vendors to secure optimal pricing

  Drove standards to ensure cleanliness, safety, sanitation and compliance with chemical usage and HACCP guidelines

  Proved crucial in crafting cutting-edge dining concepts in a full-service restaurant setting

  Managed operations across nine outlets; rotated menu items, developed standard operating procedures (SOPs) and created budget plans, often working in partnership with buyers to secure new products at competitive rates

  Handled facilities budgeting with Purchasers for new equipment and products, e.g. glassware, flatware, china, signage, promotions, menus and d cor

  Performed HR duties, including staff training, hiring and termination; managed both seasonal and full-time team members

  Optimized safety, sanitation and compliance as it pertained to chemical usage in accordance with HACCP procedures

  Led ongoing professional development to sharpen team skills in handling alcohol, foodborne illness and fire extinguishers

  Successfully opened a second-floor extension in 2014, including a full-scale kitchen renovation and a multipurpose space with a 145-seat capacity

  Fostered a culture driven by a dedication to superb customer service delivery

  Received additional recognition by Theme Park Insider Magazine for Universal Orlando s #1 rank; earned the Reader s Choice Award for Best Theme Park Restaurant in the World from 2001 2005 and again in 2013

  Honored with the Excellence in Leadership Award for the Q3 of 2004

  Consistently achieved a 92% positive comment score and an outstanding employee satisfaction rating in 2004

  Also recognized with numerous internal awards for excellent service and surpassing revenue goals

  Served as second in-charge of F&B on the Celebrity Millennium with approximately 2.4K guests, a F&B crew members of 463, three Food Managers, two Supervisors and four Managers; led functions in the absence of the F&B Manager

  Adhered to the U.S. Public Health standards regarding daily sanitation, temperature logs, HACCP, food preparation/handling, and cleanliness; strived to always pass and exceed expectations during each of the quarterly inspections

  Led operations for various restaurant concepts daily, including full- and quick service locations and 930 employee meals

  Completed weekly loading and unloading of food and equipment; also organized all vendors upon arrival in the port

  Secured a score of 98 from the Canadian Board of Health and a score of 96 from the United States Public Health Board

Yyyyyy x. yyyyyy

Continued

  Spearheaded daily functions across 196 VIP suites; included developing seasonal F&B packages for regular games, the Super Bowl and for guests in the VIP suites

  Supervised 265 employees including nine Managers and eight Supervisors

  Managed the budget for use in placing rental equipment orders, drafting event plans and leading vendor negotiations for the Super Bowl; also created all job assignments and training materials for the event s visiting staff including managers

  Coordinated for equipment to be brought in from other locations to support the Super Bowl

  Secured $1.4M in revenue in one day through expert management of Super Bowl Suites, surpassing projection by $400K; also improved alcohol profits by 17% in 2008

  Earned four 100% scores from the Health Inspector in one visit

  Garnered 93% of internal score from all department areas including sales, marketing, menu development, planning, staff performance, cross-training, team leadership and business growth

  Led full scope of banquet operation for the third-largest domestic convention center, with over 2M square feet of space

  Crafted strategic plans and inventory control processes to align with corporate objectives and organizational expectations

  Handled purchasing functions, budget development and other fiscal processes

  Administered a union staff of 45 direct reports and approximately 900 part-time staff members, including three Managers and nine full-time Captains

  Mentored and trained employees on food safety and alcohol awareness best practices

  Proved invaluable in exceeding projected $35M F&B revenues by $3M in 2008

  Drove optimal performance levels of a $12M F&B Department, including two full-service restaurants, along with quick-service locations such as Starbucks, a lobby bar, room service for patrons and an ice cream parlor

  Supervised indoor and outdoor events and catering in a 77K square-foot banquet facility

  Bolstered employee certifications volume for food handling and alcohol awareness by 30%

  Revitalized food, wines, spirits and non-alcoholic item menus, thus heightening levels of customer satisfaction; also minimized F&B costs by 8%

  Organized and Implemented revenue-generating events that were geared to the local community s needs and preferences

  Recognized through receipt of the Energizer Award in 2006 for modeling effective management practices

ServSafe Certified | Universal Orlando Management Training: Hassle-Free Environment and Employment Law

United States Public Health (USPH) Certified | The 5 Choices of Extraordinary Productivity by Franklin Covey

Volunteer, Second Harvest Food Bank

Volunteer, Red Cross

Yyyyyy x. yyyyyy

226 White Dogwood Ln. | Ocoee, FL 3476xxx-xxx-xxxx | abc@xyz.com

March 19, 2018

Hiring Agent Name

Title

Company Name

Address

City/State/Zip Code

Dear [Hiring Agent Name],

I am currently seeking a challenging career opportunity in a (INSERT TITLE OF TARGET POSITION) capacity and am submitting my resume for your review. In advance, thank you for your time and consideration. As demonstrated in the accompanying resume, my professional qualifications include the following accomplishments:

  I bring to any hospitality industry opportunity years of demonstrated success in various Food & Beverage (F&B) Management capacities including my current role as an Assistant General Manager for a high-caliber dining location.

  As a professional in the field, I also have an impressive training background. I am ServSafe and USPH certified and completed Universal Orlando Management Training on Hassle-Free Environment and Employment Law. I also engaged in The 5 Choices of Extraordinary Productivity training, facilitated via Franklin Covey.

  All of my experiences thus far have sharpened my aptitude as it relates to operations management, menu development, supervision, banquet and event planning and customer service delivery. Over the course of my career, I ve proven myself capable of thriving in fast-paced, demanding settings.

  With any position I ve ever held, I strive to excel as both an independent achiever and contributory team member to generate high levels of repeat business and profit, as well as high customer satisfaction ratings. My hope is to continue in this field in a General Manager role that calls on the competencies I ve refined and the success I ve achieved over the last 10+ years.

  I also aim to continue growing so I am able to be the best supervisor and leader possible. I am a lifelong learner by nature and adapt easily to emerging best practices and innovative trends.

As an employee, 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 organization, and look forward to interviewing with you in the near future.

Sincerely,

Yyyyyy x. yyyyyy
Enc. Resume