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Budget Administration | Conflict resolution | Contract Negotiations | Communications | Relationship Management

Customer Service | Food / Materials Purchasing | Inventory Control | Labor Management | Operations Analysis | Process Redesign

Profit Optimization | Quality Assurance | Recruiting and Staffing | Project Management | Revenue Generation Tactics

Safety & Sanitation | Team Building and Leadership | Training & Development | Problem solving | MS Office | Windows OS

1. High-achieving, customer-centric management professional with years of restaurant leadership experience. Adept as it relates to managing comprehensive operations geared towards the delivery of first-class customer care. Demonstrated an ongoing passion for training and mentorship; works to help others attain success and reach their highest potential. Skilled in reducing staff turnover rates, slashing operational costs and adhering diligently to safety and health regulations. Able to skillfully and confidently manage multiple initiatives simultaneously and deliver desired results that align with corporate objectives. Seamlessly excels in dynamic, fast-paced working environments. In search of a General or Regional/Area Restaurant Manager; also open to working in sales.

  Aided in the opening of the Los Cabos and led it to achieve profit in its first three months, a company high average

  Mentored and guided servers that later accepted managerial job offers within the company, including one high-achiever that went on to become a Corporate Trainer (Los Cabos)

  Spearheaded the successful introduction of various innovative new company incentives (Chili s)

  Attained the highest Total Quality (TQ) scores in Chili s Oklahoma territory for 2011

  Acknowledged for having the best Actual vs. Theoretical-low (A vs. T) rating in the region from 2010 to 2011; also achieved the lowest turnover in region during that same time frame (Olive Garden)

  Honored as the General Manager of the Year in 2010 for the Oklahoma region, with highest guest satisfaction scores in the region (Olive Garden)

  Named as a member of the Diamond Club for being within the top 5% out of all restaurants (Olive Garden)

  Earned the Pace Setter Award for achieving company goals in three guest satisfaction categories (Olive Garden)

  Bolstered revenue growth in the food and beverage department, a previously underperforming area (La Paloma)

  Opened up new territory over the course of two years and achieved $1.5M in sales (Sysco)

Assistant General Manager/Bar &Training Manager

  Hire, train and develop front-of-house staff and trainers; schedule training in an efficient manner and evaluate efforts continually to make improvements that boost overall efficacy

  Direct all bar operations to ensure the highest levels of patron satisfaction and profit growth; manage inventory and order supplies as needed

  Hold staff to high accountability levels and guarantee continual team goal of optimal customer service delivery

Host Manager

  On-boarded and trained all host personnel on position best practices and all company-initiated policy changes

  Marketed and sold all retail items and placed supply orders as inventory levels ran low

  Secured notable Actual vs. Theoretical-low (A vs. T) ratings during tenure in role

Bar Manager

  Coordinated all daily and nightly bar functions to ensure the utmost in guest satisfaction and profitability; ordered bar supplies to replenish stock and completed staff schedules to keep up with customers needs

  Completed thorough line checks and ordering processes

  Handled issues specific to employee relations, quality assurance, safety, cleanliness and overall P&L

  Also managed all personnel training, professional development, as well as initial interviewing and hiring processes

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Page Two

General Manager/Culinary & Service Manager

  Led daily functions for a chain restaurant location in a continual effort to foster a commitment to top-rated, prompt customer service delivery; developed staff schedules and allocated resources to effectively meet patron needs

  Monitored inventory to ensure product freshness and implement annual core menu modifications; liaised with food preparation staff to ensure adherence to all relevant mandates and regulations

  Administered guest satisfaction surveys to assess guest fulfillment and use results to develop strategic process improvement plans; improved scores by 25 points during time spent in role

  Maintained food handling, liquor licenses and HACCP forms to keep all items updated as needed

  Compiled inventory and food waste reports and managed multi-million-dollar P&L reports as well

  Ran personnel meetings with managers and other staff members

  Managed personnel hiring, orientation and training; also delivered regular performance reviews and handled termination processes as needed

  Completed an invaluable corporate-certified training program and headed Certified Trainer Workshops that served to educate high-achieving team members on skills that were vital for those looking to excel in a managerial capacity

  Reduced staffing turnover by over 100% while concurrently adhering to all restaurant standards

  Recognized, coached and later promoted 15 high achievers into managerial roles

Food and Beverage Manager, La Paloma Golf Club, 2003

Marketing Associate, Sysco Foods, 2002 2003

Course Completion, Accounting/Business Management, Sul Ross State University

Volunteer, Christ Methodist Church Youth Group and Folds of Honor

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

March 16, 2018

Hiring Agent Name

Title

Company Name

Address

City/State/Zip Code

Dear [Hiring Agent Name],

I am currently seeking a challenging career opportunity in a (INSERT TITLE OF TARGET POSITION) capacity and am submitting my resume for your review. In advance, thank you for your time and consideration. As demonstrated in the accompanying resume, my professional qualifications include the following accomplishments:

  As an Assistant General Manager/Bar &Training Manager with my current employer, Los Cabos, I deliver inclusive service to all parties I work with. In this position, I train FOH staff and manage all bar operations. I also take responsibility for daily workloads, often tackling multiple endeavors at once with ease and precision.

  In addition to my daily duties with Los Cabos, I use my superb communication skills to liaise with colleagues, stakeholders and the general public with the utmost in professionalism. I actually played a key role in opening the facility and led it to achieve profit in its first three operational months.

  In another recent role as a Host Manager for Chuys, I hired and trained all Hosts on best practices and company-initiated policies. I also secured impressive and noteworthy Actual vs. Theoretical-low (A vs. T) ratings during my tenure in the position.

  I also bring to any role 15 years of experience in working at nationally-recognized restaurant chains, Chili s and the Olive Garden. These fast-paced, dynamic environments served to help me in adhering to standards that were enforced not only in my personal places of employment, but across all restaurant locations nationwide.

  I ve also served as a volunteer in my local community. I contribute my time to a youth group for Christ Methodist Church and also donate my efforts to the Folds of Honor organization.

  Along with my rich work history rooted in restaurant and hospitality expertise, I bring to the table a solid educational background. I completed vital coursework while enrolled at Sul Ross State University. My focal areas during my time as a student were Accounting and Business Management.

As an employee, you will find me to be a driven team player committed to supporting you in achieving your objectives through superior performance. I am confident that I could be a valuable asset to your organization, and look forward to interviewing with you in the near future.

Sincerely,

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Enc. Resume