Accomplished hospitality industry leader with a proven track record of training and leading teams.

  More than five years of experience providing above and beyond service to guests for Ruth s Chris Steakhouse, including training team members on best practices of kitchen operations.

  Led a wood-fired pizza restaurant in a Colorado resort town, including training a team of 12 employees.

New Business Development Product Education/Training Training & Development

Profit and Loss Oral Presentations Plate Presentation

Budget Management Safety/Sanitation Policies Inventory Control

The Flatbread Pizza Co.   Breckenridge, CO May 2013-Sept. 2015

Owner/Operator

  Took the initiative to research a market opportunity to bring wood-fired pizza to a mountain resort.

  Increased sales to $377,000 in 2014, which was a 30% improvement from the prior year.

  Became the No. 1 ranked pizza restaurant in Breckenridge on Yelp and TripAdvisor.

  Built a team of 12 personnel from the ground up, including interviewing, hiring and training staff.

  Proactively identified and resolved conflicts between employees to ensure a positive work environment.

  Created an employee handbook and educated team members on best practices of food preparation methods such as knife handling skills; portion sizes; garnishing and presentation; and sanitation.

  Worked with the kitchen staff to develop recipes and determine weekly and monthly specials.

  Managed profit and loss, including teaching team members to reduce waste from beverages and food.

  Analyzed food, liquor, wine and other beverage consumption to anticipate amounts to be purchased.

Ruth's Chris Steakhouse  Columbia, SC Aug. 2007-Nov. 2012

Banquet Coordinator, Hilton (Feb. 2011-Nov. 2012)

  Reporting to the General Manager, showcased strong leadership skills while managing banquet operations for special events such as weddings and corporate parties attended by up to 280 guests.

  Built and maintained positive rapport with clientele in person and over the telephone.

  Demonstrated a proven ability to resolve problems in real-time in a high-volume environment.

  Led a team of up to 20 hospitality personnel, of which six were kitchen staff.

  Trained, coached and mentored staff to provide an exceptional guest experience and also educated personnel on best practices of food preparation.

  Ensured that plate presentations and delivery of hot food met the company s high-performance standards.

  Worked with the Chef and kitchen staff to resolve problems with plate presentation.

Server (Aug. 2008-Feb. 2011)

Food Runner (Aug. 2007-Aug. 2008)

Associate of Arts (AA), Seminole State College Sanford, FL; earned 2007

Completed Above and Beyond Training, Ruth Chris s Steakhouse

Dear Hiring Manager:

I am currently seeking a challenging opportunity at your organization and am submitting my resume for your review. In advance, thank you for your time and consideration.

As demonstrated in the accompanying resume, I am an accomplished hospitality industry leader with a proven track record of training and leading teams. For example, I have more than five years of experience providing above and beyond service to guests for Ruth s Chris Steakhouse, including training team members on best practices of kitchen operations. Additionally, I led a wood-fired pizza restaurant in a Colorado resort town, including training a team of 12 employees. My additional qualifications include:

  Proactively identified and resolved conflicts between employees to ensure a positive work environment.

  Created an employee handbook and educated team members on best practices of food preparation methods such as knife handling skills; portion sizes; garnishing and presentation; and sanitation.

  Worked with the kitchen staff to develop recipes and determine weekly and monthly specials.

  Managed profit and loss, including teaching team members to reduce waste from beverages and food.

  Analyzed food, liquor, wine and other beverage consumption to anticipate amounts to be purchased.  

  Demonstrated a proven ability to resolve problems in real-time in a high-volume environment.

  Led a team of up to 20 hospitality personnel, of which six were kitchen staff.

  Ensured that plate presentations and delivery of hot food met high-performance standards.

As your leader, you will find me to be a team player committed to exceeding your performance expectations. I have no doubt that I would be a valuable asset to your operations, and look forward to interviewing with you in the near future.

Sincerely,

Yyyyyy x. yyyyyy

407-914-9249