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Yyyyyy x. yyyyyy

- 237 Sylvan Dr Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx *


Restaurant Director/GM ▪ Retail Manager (Hospitality)

Qualifications Profile


    Self-assured and results-driven restaurateur and management professional with more than 37 years providing high-performance customer service and business operations management in the restaurant business.

-    Proven dedication to process efficiencies in menu production and kitchen inventory and operations management, while ensuring compliance with service quality standards that create service and cost advantages in target markets.

-    Detail-oriented without losing sight of the big picture, analytical and methodical with critical thinking that strategize solutions to increase sales, and resolve professional relationship and complex work issues even under stress.

    Well-organized with multitasking and prioritization skills that optimize limited resources to achieve outstanding results.

    Strong people management and interpersonal communication skills that inspire confidence, performance excellence, and teamwork synergies across diverse ethnicities and multi-functional engagements.


Key Expertise

    Strategic Planning & Execution

    Restaurant Business Operations Management

    Customer Service Management

    Inventory Management

    Fiscal & Budget Management

    Process/Workflow Improvement

    Service Quality Management

    Relationship Management (Clients, Stakeholders, Public, & Suppliers)

    Profitability Management

    Productivity Improvement

    Policies & Regulatory Compliance

    Staff Supervision & Training


Professional Experience


Burgerfi Ÿ Woodbury, XXXXXX General Manager 2013 Present

    Provide strategic direction in managing day-to-day operations, supervising staff, and providing HR support in hiring and developing management and crew, maintaining working relationship with all personnel, clients, and suppliers.

    Ensure compliance with franchise regulations, safety standards, and service quality expectation, while meeting financial objectives through sound business-aware budget administration.


Antonio s Pizzeria Wine Bar Ÿ East Elmhurst XXXXXX General Manager 2011 2013

    Managed operations of a 50 Seat dining facility generating weekly sales of $12k-$15k, overseeing daily opening, setting up, and closing of the pizzeria and wine bar that ensured customer satisfaction.

    Developed wine bar menu and collaborated with the chef in developing the food menu, ensuring compliance with relevant policies and industry regulations for a successful restaurant operation.

    Provided HR support in staff recruitment and training, while developing job descriptions for each position, and authoring the employee service handbook.


Chili s Bar & Grill Ÿ Bethpage, XXXXXX Store Manager 2008 2011

    Managed a 275-seat dining serving 700-1200 covers per day, generating weekly sales of $80K-100K.

    Developed and executed the operating policies of the Bar with a BAR POINTS OF SERVICE that instituted a service culture throughout the Northeast Region, increasing profitability due to reduced costs below budgets.

    Managed the takeout department with mid-week sale volume of $1,200 per day and $2,200 per day on weekends, reducing incidents of wrong takeout orders, increasing profits with reduced to less complimentary gift certificates.

    Ensured compliance with meal production and presentation standards, increasing sales through proper staff training on menu details proper sales methods with phone orders.

    Relocated to Cooper Avenue Glendale facility for 6 months, ensuring smooth transition, and retraining staff to adhere to compaxxxxxx policies and procedures, while addressing operating areas identified for improvement.

Bar Area Manager

    Supervised staff in managing daily bar operations, including kitchen supplies and dinnerware inventory.

    Oversaw profitability performance, enhancing process efficiency in menu production, and ensuring compliance with budgets, service quality standards, and performance metrics among employees.

    Coordinated with vendors in promoting bar products that increased sales volume and profitability.

Reception/Hostess Area Manager

    Developed staff on service quality that included welcoming procedures and protocols, enhancing service skills of reception staff that maintained customer patronage and repeat business.


Vincent s Clam Bar Ÿ Carle Place, XXXXXX General Manager 1990 2008

    Drove profitable bar operations, coordinating various management teams to ensure efficient and cost-effective day to day operations and guest communications, while ensuring compliance with budgets across cost components of the business, from purchases to payroll.



Yyyyyy x. yyyyyy

- 237 Sylvan Dr Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx *


Professional Experience (continued)


Vincent s Clam Bar Ÿ Carle Place, XXXXXX Front Manager 1986 1990

Kitchen Manager | Manager Atlantic City, NJ | Line Cook 1979 1986

Others (Short Term)

Friendly s Route Ÿ Babylon, XXXXXX Store Manager 2011

Caf Pranzo Ÿ NU Best Hair Salon, XXXXXX Owner & Operator 2007 2008


Education & Credentials Business Management, Candidate in Business Management program



Professional Training & Certifications

    Food Manager s Certificate, Mineola, XXXXXX, Trained in preparation and proper storage of all foods.


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