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Yyyyyy x. yyyyyy

Xxxxxx, XXXXXX xxxxxx (xxx-xxx-xxxx



Qualifications for Senior-Level Hospitality Management

Guest Services-Centric Leader Specializing in Operations Management, Team Building, Food & Beverage & Purchasing


Multi-Site Operations Management Food & Beverage Operations Purchasing Inventory Control

Strategic Analysis / Planning Trends Tracking Profit / Expense Metrics Cost-Reducing Initiatives

Cross-Functional Team Building Training / Development Mentoring / Coaching Work Prioritization

High-Volume Food Production Quality Control / Assurance Safety Management Regulatory Compliance

Program Design / Development Sales Programs / Promotions Process Optimization Guest Services / Relations


Highly Accomplished Hospitality Leader who makes decisions to rexxxxxxect positively on multimillion-dollar, multi-site operations in alignment with a company s vision, value, and goals, and who works to attain a competitive advantage and generate robust hospitality growth while seeing the big picture across evolving markets. Visionary Professional rises above challenges to improve the bottom line, including quickly adapting to diverse scenarios to optimize labor resources and reach high profit and productivity levels, as well as implementing multi-brand property strategies. Bilingual Communicator (Spanish / English) who develops synergistic relationships with cross-geographical decision-makers, hospitality staff, unions, vendors, and guests, and who leads peers by example and with integrity to inspire confidence and forge strong teamwork to meet objectives.


Professional Synopsis


Xxxxxx Seaquarium (Palace Entertainment), Xxxxxx, XXXXXX 2015 2017


Assistant Director Food & Beverage

Capitalized on the opportunity to lead forward-thinking Food & Beverage operations, including directing daily functions of 11 on-site stands and food service facilities, as well as managing a customer service-centric team of 4 supervisors, 10 lead stands, and 60 staff members. Maximized use of resources to achieve goals by planning and prioritizing workxxxxxxow and team schedules while controlling labor costs. Led purchasing, inventory management, expense controls, and vendor relations. Complied with local, state, and federal safety and sanitation policies.


  Improved facility-wide food services to enhance bottom-line results.

  Established weekly team meetings and training sessions to boost productivity.

  Grew revenue 25% versus previous year s sales via targeted cross-sales and promotions.

  Successfully managed all banquet / catering operations entertaining groups up to 1,000 / day.

  Reduced expenses 20% by coordinating seamless daily inventory and product ordering processes.


Delta Six Medical Consulting Group, Xxxxxx, XXXXXX 1990 2012


The Alexander Hotel, Xxxxxx, XXXXXX

Operations Manager (2009 2012)

Strategically steered fast-paced hotel operations, including directing guest services-focused front- and back-end initiatives. Contributed sharp analytical abilities toward managing a high-volume hotel budget, including comprehensively tracking expenses and aligning costs of goods with budget guidelines and generating month-end statistical reports for reconciliation. Managed all daily Purchasing and Food & Beverage department operations across multiple entities encompassing a main dining room, terrace, suite services, bars, and kitchen, including overseeing staffing, training, and supervisory responsibilities. Scheduled maintenance for heavy equipment, including food & beverage machines, HVAC, elevators, sprinklers, fire systems, and additional technical systems.


  Successfully coordinated large-scale inventory checks with multiple department teams.

  Enhanced services by coordinating comprehensive training programs from vendor and state.

  Liaised among producers from Travel Channel s Man vs. Food during on-site filming of an episode.

  Improved new avenues of income generation and participated in business development endeavors.



Yyyyyy x. yyyyyy (xxx-xxx-xxxx Page Two


Delta Six Medical Consulting Group (continued) 1990 2012


The Alexander Hotel, Xxxxxx, XXXXXX

Food & Beverage Director (1996 2009)

Spearheaded cost-conscious daily Food & Beverage services operations across multiple hotel entities, including overseeing high-volume main dining room, terrace, suite services, bars, and 3 kitchens (i.e. restaurant, banquet, kosher). Expertly monitored inventory across all areas to ensure adequate stock of supplies. Consistently evaluated standards of services to create new avenues to generate income within a highly competitive market.


  Successfully catered to the large kosher community.

  Partnered with specialty vendors to procure kosher foods.

  Designed innovative new menus to align with dietary restrictions.

  Instructed cross-functional teams on proper handling of Kosher-specific foods.

  Coordinated and led F&B operations for all Passover holidays, including FOH and BOH operations.


The Alexander Hotel, Xxxxxx, XXXXXX

Purchasing Director (1996 2009)

Utilized broad scope of industry knowledge toward directing Purchasing Department operations for optimal hotel efficiency and policy / procedure compliance. Tracked expenses while ensuring costs of goods aligned with budget guidelines. Generated comprehensive month-end statistical reports for reconciliation. Handled all facets of inventory control, including monitoring expendable operating supplies (i.e. food, beverage, non-food items).


  Designed vendor-specific training programs for proper usage of safety and / or new products.

  Developed popular Wine Dinner programs to showcase the property and drive new business.

  Reduced expenses 40% by monitoring costs, consolidating contracts, and managing vendor relations.


The Alexander Hotel, Xxxxxx, XXXXXX

Assistant Director of Engineering (1990 1996)

Optimized engineering initiatives by managing all staffing and scheduling for details-oriented painters, carpenters, electricians, and mechanical technicians. Scheduled and planned proactive mainteannce programs for heavy equipment (i.e. machines, boilers, chillers, cooling towers, pumps, air handles, elevators, sprinklers, fire systems).


  Strategically and cost-effectively selected top-notch services and vendors.

  Consolidated contracts / repair projects requiring certification and license by city.


Supplemental Concurrent Experience


Portobanco Family Rental Property, Granada, Nicaragua 2012 Present


Operations Manager Property Manager

Play a vital role in concurrently managing a family-owned rental property while performing in a full-time capacity among other professional employment. Direct quality-focused subcontractors and remodeling teams throughout construction and / or renovation processes across this multi-unit apartment property designed for rentals.


  Develop and implement lucrative contracts to coordinate and manage apartment rentals.


Education & Professional Development


Bachelor of Applied Science in Business (In Progress) Xxxxxx Dade Community College

Bachelor of Science in Literature Colegio Salesiano Don Bosco

English Language Studies Panamerican School


OSHA Certification (Ongoing Training)

Xxxxxx Manager Certification (In Progress) Responsible Vendors, Inc.

Purchasing / Procurement Certification (In Progress) American Purchasing Society


CPR Certification AED Certification Basic First Aid Certification

Professional Training Leadership Purchasing / Procurement Wine Tasting


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