Yyyyyy x. yyyyyy

Restaurant Management

Holder of ServSafe and TIPS-Sommelier Certifications. Exemplary skills in directing projects, managing staff members, ensuring attainment of all organizational objectives and strategically allocating resources to maximize ROIs. Solid planning, collaboration and process improvement capacities. Highly effective in addressing & resolving conflicts, maintaining organization and assisting users with various matters. Proficient staff leader and coach eager to assist personnel in attaining superior results.

Assistant Manager, Spoto's Oyster Bar, Stuart, FL 2015 - Present

       Tasked with driving superior customer satisfaction, profitability and efficiency.

       Recruit, instruct, schedule, direct, professionally develop and evaluate staff.

       Skillfully handle special customer requests and address & resolve concerns.

Sales Account Executive, Breton Merchants Winery, North Providence, RI 2012 - 2013

       Effectively promoted & sold fine wines, hosted in-store tastings and instructed employees.

       Accurately processed inventory, invoices, accounting and employee payroll using Quickbooks.

Lead Garde Manager, Hollywood Country Club, Deal, NJ 2011 - 2013

       Responsible for overseeing three subordinate personnel and continually improved operational processes.

       Managed inventory concerns, placed orders for products and directed preparation of food items.

       Supervised preparation of lunch and dinner services for up to 200 diners, and for parties of up to 800.

Food Server, Le Fandy, Fair Haven, NJ 2008 - 2012

       Acquired and utilized superior knowledge of French cuisine & wine and ensured customer satisfaction.

Front Food Server, David Burke's Fromagerie, Fair Haven, NJ 2012

       Skillfully employed considerable knowledge of fine dining & wine to enhance diner experience and assist staff with tasks.

Lead Server and Saucier, Table, Little Silver, NJ 2008 - 2011

       As Saucier, assisted in preparation of meals for dinner hours, maintained kitchen capabilities and presented menu items to patrons, along with recommendations.

       In capacity of Lead Server, informed diners of specials, menu items & wine service, directed subordinate personnel and provided superior customer service.

Johnson and Wales University, Providence, RI

Bachelor of Science - Culinary Arts and Foodservice Management, 2013

Brookdale Community College, Lincroft, NJ 2008

Yyyyyy x. yyyyyy

Date

Hiring Agent Name

Title

Company Name

Address

City, State Zip Code

Dear :

I am contacting you to offer my services as a highly-experienced Restaurant Manager and am submitting my resume for your review. In advance, I thank you for your time and consideration.

During my tenure with my current employer, I have been responsible for the provision of exemplary customer service, resulting in superior repeat business for the restaurant. Additionally, I have earned ServSafe and TIPS-Sommelier Certifications, and possess a Bachelor of Science degree in Culinary Arts and Foodservice Management. I am quite well versed in customer service, hospitality, operations management, staff leadership, food safety, sanitation, kitchen operations and quality control.

As an employee, you will find me to be an enthusiastic and disciplined team player, committed to supporting you in achieving your objectives through superior performance. I am eager to discuss how my qualifications match your needs and look forward to interviewing with you at your earliest convenience.

Sincerely,

Yyyyyy x. yyyyyy

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