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Yyyyyy x. yyyyyy

55 Curtis Lane Xxxxxx, XXXXXX xxxxxx (xxx-xxx-xxxx abc@xyz.com

 

Multi-Site Food Service Operations Innovative Program Development / Management

Housekeeping / Laundry Operations Team Building Training / Development Change Management

Multimillion-Dollar Budget Control Vendor / Supplier Negotiations Cost-Reducing Initiatives Compliance

Inventory Control Process Optimization Strategic Analysis / Planning Client Relationship Management Public Relations

 

  • Dynamic Leader who continually improves multi-site operational, cross-functional team, and client service levels within ever-evolving economic conditions and markets, and exhibits an ability to see the big picture at all times.
  • Top Performer who boasts above-average career results, and who can make decisions to reflect positively on operations in alignment with a compaxxxxxx s vision, value, and goals to attain a significant competitive advantage.
  • Visionary Professional with commendable accomplishments across high-volume facilities, and who can rise above challenges to increase revenue, streamline key processes, improve efficiencies, and drive winning outcomes.
  • Bilingual Communicator (English / Spanish) who builds and sustains synergistic relationships with senior-level management, business / operational teams, vendors / suppliers, clients, and the community; who excels in both autonomous and collaborative work environments; and who leads diverse staff by example and with integrity.

 

Career Highlights

 

  Honored with numerous media recognition for fostering improved programs and events and boosting quality of life for residents, including introducing and orchestrating popular interactive events such as pet / resident therapy day, as well as spearheading construction of facility-wide waterfall, fish pond, and exotic bird aviaries.

  Continually maximized limited resources during severe staff and budget cuts to sustain performance and motivation, along with revitalizing operations and renegotiating to result in millions of dollars in cost savings.

  Executed extensive renovations of 300+ rooms to accommodate wheelchairs and independently designed custom furnishings for entire buildings compliant with strict safety standards and in alignment with key goals.

  Recognized with prestigious Heroic Act Award presented by the XXXXXXC Police Department for CPR administration.

 

Professional Synopsis

 

The Hebrew Home at Riverdale, Riverdale, XXXXXX 1985 2016

 

Director Hotel Services Food Services Housekeeping (2004 Present)

  Capitalize on the opportunity to lead forward-thinking hotel services, food services, and housekeeping operations for an 870-bed nursing care facility, 35-bed assisted living, and Independent Living Senior Apartment Building with 134 residents across a 32-acre healthcare community offering diverse programs and services.

  Cost-effectively managed a $10-million budget accounting for 4,000+ meals prepared daily across 3 cafeteria-style restaurants with direct training, mentoring, and management of 220+ union and non-union employees.

  Liaised among high-profile vendors and suppliers to negotiate agreements, along with continually exceeding targeted goals via effective resource optimization and use of technology, networking, budgeting, and finance.

  Catered special events and functions, including weddings, Bat mitzvahs, Bar mitzvahs, birthdays, employee events, staff appreciation days, Grandparents Day, Passover Seders, and conferences per specific client goals.

 

  Spearheaded a new Traveling Kitchen Program.

  Continually innovated programs and reduced business overhead.

  Improved services despite extremely large budget cuts and staff reductions.

 

 

Yyyyyy x. yyyyyy Page Two (xxx-xxx-xxxx

 

Professional Synopsis (continued)

 

The Hebrew Home at Riverdale, Riverdale, XXXXXX (continued) 1985 2016

 

Director Hotel Services Food Services Housekeeping (2004 Present)

 

  Consistent achieved deficiency-free Xxxxxx Department of Health survey results.

  Created a highly popular Waffle Day and BBQ Day recognized by the Wall Street Journal.

  Saved millions in food costs by adjusting menu items and restructuring food ordering processes.

  Received multimedia attention, including a newspaper article, for innovative Passover preparations.

  Received proclamation by Xxxxxx State and Leading Age Xxxxxx with Employee of Distinction 2014.

  Championed a food service committee that drove down complaints by allowing residents to voice concerns.

  Improved resident appetites via visualization and presentation by preparing meals in resident dining rooms.

  Eliminated 30 FTE, revamped operations, and led renegotiations resulting in millions of dollars in cost savings.

  Personally acknowledged by local television media for successfully transitioning an outdated tray style food service to a new, innovative resident friendly restaurant environment offering a wide-ranging buffet service.

 

Director Housekeeping (1991 2003)

  Utilized broad scope of industry knowledge toward directing full scope of housekeeping and laundry operations for this 870-bed geriatric facility, including recruiting, training, mentoring, and managing solutions-oriented team members, as well as handling all planning, projections, allocations, and budget / cost controls.

  Led targeted new hire orientations, key performance evaluations, payroll initiatives, and employee relations.

  Conducted comprehensive inspection of all maintenance requirements in alignment with EPA compliance goals.

 

  Improved facility results by authoring new policies and procedures to boost success.

  Led collaborations between housekeeping and laundry services to ensure seamless efforts.

  Partnered with Infection Control Coordinator in enforcing Department of Health policies and procedures.

 

Food Service Production Manager (1985 1991)

  Played a vital role in managing high-volume food production operations, including recruiting, training, mentoring, and managing a details-driven team of associates, as well as prioritizing workflow to meet goals.

  Built and sustained productive processes via menu review and approval and adherence to food safety and sanitation policies and procedures, including actively managing temperature controls and storage activities.

 

  Cost-effectively managed all inventory control and food ordering initiatives.

  Continually ensured compliance with Xxxxxx State Department of Health regulations.

  Promoted ongoing work station safety, product labeling procedures, and dietitian communications.

 

Education & Professional Development

 

Undergraduate Business Management Studies

Mercy College

 

Food Safety Sanitation Housekeeping Sanitation

Adelphi University

 

Staff Motivation Resolving Conflict Among Staff

American Management Association

 

Excellent Professional References Provided Upon Request

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