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Yyyyyy x. yyyyyy


2475 Southern Blvd. Apt 24A | Xxxxxx, NY xxxxxx xxx-xxx-xxxx |


Management Professional

Customer Service | Sales | Business Management | Guest Services | Food and Beverage | Hospitality | Budgeting | Forecasting

Food Safety Compliance | Human Resources | Marketing | Strategic Planning | Critical Thinking | Communication | Organization

Time Management | Microsoft Office | Google Docs | Point of Sale (POS) Systems | Hot Schedules | QuickBooks

Polycom | Picturetel | Sony Video Conferencing Systems | Octel Aria 2.0


Expert-level professional with years of diverse experience in leadership roles within the hospitality sector, primarily in the food and beverage industry. Skilled in leading and developing staff teams of up to 100 and directing operations that generate up to $10M annually. Highly proficient in developing and introducing new policies and processes to streamline daily functions, as well as resolve outstanding issues. Foster and sustain beneficial, positive working relationships with stakeholders at all levels. Dedicated to maintaining a positive work environment marked by high levels of productivity and customer service excellence. Call on strong attention to detail to prioritize and multitask core job duties.

Seeking a General, District, Project or Operations Manager that will utilize background in operating a large establishment with multiple locations in a high-volume and sales-centric setting that will allow for professional development and growth.




Stout NYC 2016 2017


  Ensured the delivery of first-class customer service by processing orders with swiftness and efficiency

  Prepared beverages, maintained the bar area and handled customers cash and credit card transactions with timeliness

  Proved to be an important member of the new hire training team


Cheeseburger in Paradise 2015

Restaurant Manager

  Directed restaurant, kitchen, retail and bar operations with the end goal of full guest satisfaction

  Boosted sales and profit levels by seamlessly implementing operational and performance standards to control food, beverage and labor costs

  Drove high levels of quality across all daily functions and made sure employees shared in that same commitment for excellence

  Hired, trained, scheduled, supervised and motivated a dynamic professional team; confirmed that employees adhered to all established performance standards at all times

  Controlled the food, beverage and retail inventory; replenished stock as needed and maintained strong ongoing professional relationships with all product vendors


Atlantis Adventures 2013 2015

General Manager

  Directed day-to-day workflows aboard two floors of a daily dinner cruise that included a show with food and drinks for patrons

  Managed the delivery of impeccable guest services in the areas of food and beverage, retail, entertainment, vessel operations and facilities management

  Sought to achieve profit, generate revenue, control expenditures and develop staff in a manner that ensured each adhered to these goals as well

  Developed, documented and maintained budgets to assess spending trends; documented findings in quarterly reports

  Also implemented and managed a business plan with corresponding budget; continually forecasted, monitored and controlled food and labor costs

  Developed and introduced innovative food and beverage menus that aligned with industry trends

  Handled promotion, package deal and holiday pricing; also fielded inquires for weddings, anniversaries, corporate parties and various types of private events, using product upgrades, decoration add-ons and entertainment incentives to entice prospects

  Monitored the timekeeping system and prepared payroll operations

  Coordinated all special requests and led vessel tours as needed

  Ordered food and supplies, including replacement of uniforms and entertainment costumes

  Renovated vessel interior and furniture, as well as cruise entertainment options to stay current with industry best practices

  Handled interpersonal functions, e.g. guest issue resolution, contract negotiation, as well as acquisition of equipment

  Supervised and mentored all Cruise Managers and Department Heads using clear communication to convey the importance of delivering exceptional guest services, controlling cost and leading events successfully

  Significantly improved performance across guest services, cash handling, food safety, and staff development by revising and enforcing enhanced guidelines, policies and procedures


Yyyyyy x. yyyyyy



Cold Stone Creamery 2011 2013

General Manager

  Oversaw operations for two of the Top 10 highest-grossing locations internationally; handled cash management, sales, bookkeeping, inventory control, facility maintenance, loss prevention, forecasting and Human Resources

  Controlled sales cost using effective inventory control processes to maximize profits and alleviate costs; assessed areas to determine if fiscal, operational and customer service standards were met

  Trained and mentored the team on cost control, service delivery sanitation and safety; also led educational efforts focused on leadership and performance standards

  Vastly improved operations using strong attention to detail and by making sure areas met operating standards at all times

  Tended to guest service needs with timeliness and a friendly demeanor

  Maintained optimal stock levels using proven inventory practices, timely order processing and effective product display practices

Anna Bananas Bar & Club 2008 2010

General Manager

  Led all aspects of the businesses including sales, operations, asset protection, accounting and marketing operations, among others, within a two-story facility that featured a first-floor bar and second-floor music venue and bar combination

  Aligned with sales plan using strategic planning, business analysis and staff development acumen

  Oversaw loss prevention efforts to protect with maximum profitability

  Used organizational know-how to control inventory levels and labor costs, as well as maximize levels of revenue

  Booked events and concerts; negotiated contracts and maintained strong relationships with promoters, musicians and managers

  Managed company websites to advertise upcoming events via internal promotions and distribution of press releases

  Regularly updated state and federal agency reports, as well as insurance for Worker s Compensation and general liquor liability

  Handled all month-, all quarter- and year-end payments and reporting for state and federal GET and withholding taxes

  Renewed state licenses, maintained tax clearances and kept staff informed of state and federal law compliances

  Used QuickBooks to maintain cash and credit card income, expense and payroll processing entries with accuracy


Kevin ST. James 2001 2008

Assistant General Manager

  Led business across two floors with different concepts and a bar on each, along with a separate bar at another location

  Headed purchasing and inventory control including working with trusted vendors to purchase supplies and process all payments

  Booked parties for catered events; skillfully negotiated contracts and maintained excellent customer relationships

  Managed staff hiring, training, scheduling and termination as needed; executed policies and procedures consistently

  Evaluated staff performance in ensuring fast yet efficient delivery of patrons food and drink orders


Earlier Roles


Manager of International Operations, Wire One Technologies, 2000 2002

International Project Coordinator, Wire One Technologies, 2000

Technical Specialist, Wire One Technologies, 1998 2000




Certificate, Food Protection, Hawaii State Department of Health, 2013

Certificate, Food Protection, Xxxxxx City Department of Health and Mental Hygiene, 2010

Completed Courses, Queens College of the City University of Xxxxxx



Played roller derby for two leagues; helped to run them by serving on the Board and was President for one year





Yyyyyy x. yyyyyy


2475 Southern Blvd. Apt 24A | Xxxxxx, NY xxxxxx xxx-xxx-xxxx |




March 16, 2018


Hiring Agent Name


Company Name


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:


  I offer to any management role years of proven success in various leadership capacities primarily in the food and beverage or hospitality industries. Working in these fields has greatly sharpened my customer service and interpersonal skills.


  My experiences thus far have allowed me to become an operations management expert of sorts, with acumen in inventory control, staffing, training, regulatory compliance, sales, marketing and other core functions.


  As a professional, I thrive under pressure in demanding, deadline-driven work environments, both independently and in teams to achieve or surpass organizational goals set before me.


  At all times, I aim to achieve the utmost in both customer and organizational satisfaction. I stay informed of trends and developments as it relates to service delivery so as to maintain a competitive edge.


  Independent of my career background, I ve also earned my Certificate in Food Protection with both the Hawaii State Department of Health and the Xxxxxx City Department of Health and Mental Hygiene. I also completed a year and a half of courses at Queens College. I am a willing and eager learner at heart, willing to readily master and adapt to new processes and technologies.


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.



Yyyyyy x. yyyyyy

Enc. Resume

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