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Yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000 ● (xxx-xxx-xxxx ● abc@xyz.com

 

Food & Beverage Director

Banquets & Catering ~ Cost Control ~ P&L Accountability

Training & Leadership ~ Inventory Control / Purchasing ~ Vendor Relations

 

Profile

 

         Advanced F&B expertise spans banquets, fine dining, weddings, event management, and catering.

         Considerable strengths in team-building and leadership; excel in training and coaching highly productive staff and supervisors dedicated to delivering supreme guest satisfaction.

         Excel throughout inventory management, health and safety compliance, union relations, guest service, policy & procedure development, and forecasting.

         Able to leverage keen analytical abilities to assess and optimize restaurant s profitability, cost control, and revenue opportunities.

         Consistently nurture customer relations to optimize satisfaction, repeat and referral business, company reputation, and competitive positioning.

         Well-versed in current and emerging food/dining trends and industry practices.

         Reliably meet customer service expectations by exhibiting genuine attention to detail, professionalism, and efficiency.

         Selected and awarded as Manager of the Year at three separate establishments.

         Bilingual (Spanish & English).

 

Professional Experience

 

Inca s Kitchen, 2008 to 2017

Restaurant Owner / General Manager

         Established and operated restaurant which ranked as best ethic restaurant in Naples , among top 10 in Naples , and among top 150 top restaurants in Southwest Florida .

         Steadily expanded restaurant from 42 covers to 200 covers per day across two locations.

         Provided fine dining, casual dining, banquet services, and catering for private events (i.e. weddings, anniversaries, and corporate parties.)

 

Table Restaurant, Sarasota, St. Petersburg, 2007 to 2008

General Manager

         Managed all aspects of daily restaurant operations including customer service, inventory ordering, P&L management, vendor relations, food quality, and budget administration.

         Built and motivated team members to maximize retention, morale, and job satisfaction.

         Supervised food preparation, menu selection, and equipment maintenance to ensure and enforce adherence to regulatory and corporate requirements.

         Devised employee schedules to meet customer volume while effectively controlling labor expenses.

 

Hilton Marco Island Beach Resort, Marco Island, 2007 to 2008

Food & Beverage Director

         Governed banquet department operations by scheduling events, directing personnel, and supervising F&B operations including P&L analysis, purchase orders, linen rentals, and cooperation with restaurant manager and cooks.

 

Continued ►

 

 

Page 2 of 2

 

Sonesta Hotel & Suites Coconut Grove, Miami, FL, 2005 to 2007

Food & Beverage Director

         Promoted to spearhead F&B operations and joined forces with Director of Sales to contrive revenue-generating efforts via social and corporate events.

         Directed, coached, and motivated two banquet captains, and held weekly meetings to discuss events, staff concerns, and current department performance.

         In prior role as Banquet Director, partnered with Catering Director to orchestrate successful events, set up rooms, and direct F&B operations.

         Enforced adherence to corporate standards and regulations, trained staff, and consistently achieved monthly forecast for labor and expenses.

         Awarded as Manager of 4th Quarter and Manager of the Year in 2006.

 

Sheraton Bal Harbour Resort, Miami, FL, 1998 to 2004

Banquet Manager

         Supervised banquet operations for corporate and social functions including delivery, set-up, labor, payroll, schedule, budget, productivity, vendor management, quality, and safety.

         Drew upon strong interpersonal and communication skills to oversee banquet floor requiring direct customer interaction.

         Recognized as Manager of the Quarter and Manager of the Year (2002) during tenure.

 

Sheraton Hotel, Cerritos, CA, 1997 to 1998

Banquet Director

         Supervised table decorations and food presentation for large dinners, receptions, and events spanning weddings, charity functions, and corporate events.

         Directed, motivated, and mentored floor staff in serving clients with grace, expertise, efficiency, and unparalleled friendliness.

         Seamlessly liaised with chefs and BOH cooking staff to replenish foods as needed in order to deliver flawless banquet events.

         Commanded all facets of F&B activities including schedules, forecasts, labor expenses, and personnel coordination.

 

Education

 

Culinary Management, Miami University

 

Food is Art Concept, Sonesta Headquarters

 

Food and Beverage / Hospitality Specialist, Rancho Santiago College, Orange, CA

 

Computer Information Systems, University of San Martin de Porras, Lima, Peru

 

Systems Analysis and Programming, SISE Institute of Technology, Lima, Peru

 

Leadership and Training Skills, ITT Sheraton, LA, CA

 

Technology

 

Microsoft Office (Word, Excel, Access, Outlook), WordPerfect, Lotus 123, DataPro,

TimeSaver, Delphi, Micros, DayLight, Winz-E

 

 

Yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000 ● (xxx-xxx-xxxx ● abc@xyz.com

 

 

 

 

 

 

DATE

 

 

HIRING AGENT NAME

TITLE

COMPANY NAME

ADDRESS

CITY/STATE/ZIP CODE

 

Dear__________________:

 

I am currently seeking a challenging career opportunity as a Food & Beverage Director and am submitting my resume for your review. In advance, thank you for your time and consideration.

 

As indicated in the accompanying resume, I bring to you a seasoned hospitality background with considerable expertise in hotel and restaurant industries. I possess highly-developed managerial skills which can be leveraged to train, coach, mentor, motivate, and direct service-driven personnel, steer consistent regulatory compliance, enforce health and safety protocols, and achieve extraordinary levels of guest satisfaction and revenue growth. To complement these qualifications, I offer remarkable organizational, budgeting, marketing, and relationship-building skills which are paramount in F&B operations leadership.

 

As a proactive contributor to your organization, you will find me to be an accomplished and personable professional committed to supporting you in achieving your objectives through superior performance and initiative. I am confident that I could be an asset to (INSERT NAME OF ORGANIZATION) and look forward to interviewing with you in the near future.

 

Sincerely,

 

 

 

Yyyyyy x. yyyyyy

 

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