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Yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx


Experienced operations and culinary professional with 20+ years of experience in high-stress environments along with a strong background within a variety of industries. Experienced in designing comprehensive business strategies, leading large-scale projects, developing/implementing streamlined business processes, and managing cross-functional teams. Equipped with a significant level of communication and interpersonal abilities in addition to a strong background in effectively fostering positive relationships with co-workers, vendors, suppliers, clients, and members of management.


Key Competencies


         Restaurant Management


         Cost Reduction Strategies

         Strategy Development


         Project Management


         P&L Management

         Team Leadership


         Process Improvement

         Attention to Detail

         Staff Management

         Organizational Development


Professional Experience

Legoland Florida Resort Hotel, Winter Haven, FL January 2015-Present

Food & Beverage Operations Manager/Executive Chef

  • Directly manage several administrative and operational functions within a fast-paced restaurant environment with a focus on increasing productivity and efficiency
  • Member of the pre-opening team which required performing new hire training, developing standard operating procedures, and designing menu items
  • Successfully maintain scores of at least 98% during mystery shopper audits, maintain a keen knowledge of food safety and regulatory best practices, and created performance improvement programs as needed
  • Act as a Project Manager for a 162 room/350 seat restaurant which requires significant time management abilities and strong attention to detail
  • Completed several live TV and radio interviews/advertisements which have resulted in an increase in sales and cross revenue opportunities


IHG Hotels & Resorts June 2013-January 2015

Resort Food & Beverage Operations

  • Played an integral role in the day-to-day management of 7 food and beverage outlets which held an annual revenue of over $11 million
  • Reviewed current processes and implemented streamlined procedures which resulted in an 8% cost of sales along with completing both 10-day and monthly forecasts
  • Coordinated daily financial operations such as P&L and budget management, created in-depth reports related to inventory and sales, and successfully decreased spoilage by 1.5%
  • Created a comprehensive culinary handbook/training materials which were used for both new and existing team members and resulted in greater team knowledge


Skamania Lodge Resort & Conference Center, Stevenson, WA May 2010-June 2013

Resort Operations Manager/Executive Chef

  • Oversaw all food management and operational functions within a fast-paced restaurant environment which included monitoring annual revenue in excess of $14 million
  • Supervised a team of cross-functional staff members which required providing feedback and monitoring performance levels in addition to developing menu items
  • Reduced F&B cost by up to 7.5% each year through the implementation of streamlined processes along with achieving a return of 6% for a Taste of the Gorge concept

Yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx


Professional Experience Continued:

Wild Dunes Resort & Conference Center, Charleston, SC December 2005-May 2010

Resort Executive Banquet Chef/Executive Chef

  • Facilitated daily operational tasks within a busy restaurant which achieved over $16 million in annual revenue and required managing all team members
  • Wrote comprehensive training manuals and implemented internal systems which reduced cost by 12% in addition to leading cooking classes/wine dinners and receiving perfect scores from the health department for 4 consecutive years


Additional Professional Experience:

  • Executive Chef, Maggiano s Little Italy, 2001-2005
  • Capital Hill Hyatt Fine Dining Chef/Banquet Chef, Hyatt Hotels and Resorts, 1996-2001


Education & Awards


Bachelor s Degree, Business, George Mason University

Associate s Degree, Culinary Arts, Pennsylvania Culinary Institute

American Cuisine Course, Pennsylvania Culinary Institute

Mediterranean Cuisine Course, Pennsylvania Culinary Institute


Gold Key Award , Meetings Conventions (2008-2012)

Best of South Meetings Media (2007-2011)

Paragon Award for Excellence , Corporate Meetings and Incentives (2009-2012)

Gold Club , Pac Northwest Meetings (2011-2013)


Community Involvement



Kids Chef of Day . Bricks Grand Opening Event, Partnership with Fresh from Florida & Kid s Culinary


Skamania Lodge:

Grown in the Gorge & Little Chefs Program, Christmas with Kids, High School Culinary Department Fundraising and Culinary Scholarships program, and High School Culinary Demonstrations/Curriculum Development


Wild Dunes:

Kids Culinary Camp , Boy/Girl Scouts


Maggiano s:

Cooking with Kids meatball contest


Board Member, Polk County Junior Achievement



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