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Yyyyyy x. yyyyyy

1000 Grove St. #0000 xxxxxx xxxx , xxxx , xxxxx 00000 abc@xyz.com xxx-xxx-xxxx

Driven, focused, and knowledgeable Strategic Leader with several years of experience in leadership/management roles along with an exceptional background in overseeing daily operations within a variety of environments. Experienced in working within cross-functional teams, maintaining staff schedules, implementing menu changes/specials, and completing detailed budget analysis. Highly adept in improving operational efficiency levels in addition to maintaining strong communication with others.

 

Key Competencies

Operations Management Staff Management Staff Scheduling Training/Coaching

Project Management Bartending/Wine Pairing Customer Service/Support

Process Improvement Oral/Written Communication Team Leadership Time Management

 

Professional Experience

Disotto Restaurant, Highwood, IL April 2015-Present

Assistant General Manager

  Direct daily operations within a fast-paced food-service environment with over $3 million in annual sales with a concentration on increasing productivity and operational efficiency

  Supervise a team of approximately 40 employees which requires providing individualized coaching and feedback in addition to handling scheduling and budget development

  Completed weekly inventory of liquor, beer, and wine along with managing customer reservations and ensuring a high level of customer service

 

Skokie Country Club, Glencoe, IL June 2013-June 2015

Lead Bartender

  Provided stellar customer service to customers which centered on identifying customer wants and making appropriate drink recommendations

  Ensured customers were aware of current drink specials, trained/coached new bar staff members, and assisted with special events

  Utilized superior analytical abilities to successfully manage a budget valued at over $10 million dollars in food and beverage

 

Chef s Station Restaurant, Evanston, IL September 2009-May 2013

Manager

  Oversaw both customer service and administrative tasks within a successful restaurant which included scheduling staff members, updating wine lists, and creating drink specials

  Instrumental in creating daily specials and appropriate wine pairings along with managing a budget of approximately $4 million

 

Education & Military Experience

BASSETT Certification, ABC Bartending School

ServSafe Sanitation Certification, State of Illinois

United States Army, 1984-1988 (Honorably Discharged)

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