Dynamic Details- and Results-Focused Leader Committed to Maximizing a Competitive Restaurant s Operational Profits

Restaurant Operations Management ￨ FOH / BOH Operations ￨ Food safety / Compliance

Strategic Analysis / Planning ￨ Trends Tracking ￨ Best Practices ￨ Multi-Process Optimization

Team Building / Training ￨ Scheduling ￨ Work Prioritization ￨ Inventory Systems ￨ Menu Planning

Budget Control ￨ Procurement ￨ Cost Reductions ￨ Customer Service ￨ Micros POS ￨ Microsoft Office

Highly Accomplished Restaurant Manager who makes sound decisions to continually reflect positively on multi-site operations in alignment with a company s vision, value, and goals. Top Performer who offers solutions-centric critical thinking for insightful, change-oriented results across fine dining and fast food restaurants, kitchen, catering, concession, and banquet initiatives. Ambitious Self-Starter who rises above business challenges to improve the bottom line and achieve winning outcomes, including quickly adapting to evolving marketplace scenarios with knowledge of up-to-date industry trends. Excellent Communicator who develops synergistic relationships with key decision-makers, unions, stakeholders, customers, and the community, and who leads restaurant teams by example and with ethics and integrity.

Career Highlights Include:

  Driving strategic decision-making success in culturally diverse workplaces.

  Exhibiting recognition as a quick study who rapidly picks up new concepts.

  Consistently receiving 90% to 100% scores from the Alameda County Health Inspector.

  Cross-functionally collaborating with peers to deliver quality-focused products / services.

  Excelling in high-volume, high-turnover operations requiring outside-of-the-box thinking.

  Managing key operations with volume of up to 3,000 customers while supervising 30+ union staff.

  Achieving Best of Tri-Valley honor by Diablo magazine for stellar Mediterranean Cuisine in 2015.

  Reducing food waste 20% and impromptu shopping trips 70% by developing a new inventory system.

  Providing hands-on senior-level support always willing to go the extra mile to surpass the status quo.

Philips University, Marburg, Germany

Diploma in Language Studies

ServSafe Food Handler Certification (State of California)

TIPS Certification Alcoholic Beverage Sales & Operations (State of California)

Certified Professional Food Handler (Washoe County, NV ￨ Santa Cruz County, CA)

Saffron Grill, Huntington Beach, CA

(2017 Present)

Restaurant Manager

Capitalize on the opportunity to lead forward-thinking restaurant operations, including directing all FOH and BOH initiatives, as well as team building, training / development, scheduling, inventory management, invoicing, and cost management. Demonstrate skill in administering a POS system encompassing employee records, time cards, menu items, and transaction procedures. Resolve employee and customer disputes via effective interpretation of company rules and policies. Coordinate and manage repairs and maintenance within competitive restaurant operations.

Key Accomplishments

  Ensured strict compliance with local sanitation and building codes of all phases.

  Developed FOH and BOH processes and procedures for efficient delivery of orders.

  Strategically ordered and conducted monthly inventories of beer, wine, and other supplies.

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

Casbah Mediterranean Kitchen, Livermore, CA ￨ Pleasanton, CA

(2011 2017)

General Manager

Strategically steered FOH and BOH operations for two high-volume, full-service, restaurants, including recruiting, training, mentoring, and managing a details-focused team of 25 associates, as well as planning and prioritizing workflow to exceed objectives. Directed all banquet, cafeteria, and company events planning, coordination, and management endeavors. Administered a Micros POS system encompassing employee records, time cards, menu items, and transaction procedures. Actively resolved employee disputes and customer complaints while ensuring stellar customer service.

Key Accomplishments

  Cost-effectively procured equipment for on-time regular inspections.

  Developed and implemented all FOH and BOH processes and procedures.

  Reduced waste by developing systems for managing inventory and food orders.

  Consistently received 90% to 100% scores from the Alameda County Health Inspector.

  Awarded with 2015 s Best of Tri-Valley by Diablo magazine for excellence in Mediterranean Cuisine.

Casbah Catering & Concessions, Santa Cruz, CA

(2000 2011)

Food & Beverage Manager

Utilized broad scope of industry knowledge toward directing high-volume catering for dynamic corporate events and festivals, including successfully serving up to 3,000 customers daily. Ensured continual compliance with county- and state-specific health regulations for on-site sanitation, as well as optimal food preparation and storage processes.

Key Accomplishments

  Rapidly and efficiently set up and removed portable bar, cooking, and storage facilities.

  Served at diverse music festivals, including the San Jose Jazz Festival and San Francisco Jazz Festival.

Hyatt Regency Lake Tahoe Casino Resort, Incline Village, NV

(1998 2000)

Sierra Grill ￨ Ciao Mein

Restaurant Manager

Maximizing bottom-line performance by directing profit-generating restaurant operations to consistently deliver superior service for an exclusive clientele. Led departmental planning and brainstorming sessions, as well as team building events. Contributed sharp analytical abilities toward handling high-volume inventory management, as well as seamless scheduling.

Key Accomplishments

  Resolved wide-ranging employee and customer disputes.

  Expertly interpreted company rules and policies as necessary.

  Streamlined core operations while cost-effectively managing expenses.

Circus-Circus Hotel & Casino, Reno, NV

(1996 1998)

Buffet ￨ 24-Hour Caf ￨ Hickory Pit Steakhouse

Food & Beverage Manager

Played a vital role in concurrently managing three fast-paced restaurant operations ranging from buffet style to fine dining, including recruiting, training, mentoring, and managing a service-focused team of 65 union employees, as well as proactively resolving disputes and boosting employee morale. Promptly responded to and resolved customer issues.

Key Accomplishments

  Seamlessly handled comprehensive paperwork for tracking workforce, inventory, and cash handling.

  Successfully served up to 3,000 customers per shift with consistently zero to few customer complaints.

Date

Hiring Agent Name

Company Name

Address

City/State/Zip Code

Dear__________________:

I am exploring a new career opportunity within a challenging [ Insert Job Title ] role, and I believe that I can make a positive contribution to your bottom-line performance.

To acquaint you with my background, I offer proven talents in High-Volume Restaurant Management across wide-ranging fine dining and fast food, kitchen, catering, concession, and banquet operations, as well as skill in FOH / BOH Operations, Food Safety / Compliance, Customer Service, Best Practices, and Multi-Process Optimization. I am also well-versed in Team Building, Training / Development, Strategic Analysis / Planning, Trends Tracking, Budget Control, Procurement, and Cost Reductions. Furthermore, I consistently achieve winning restaurant business outcomes due to my superior skills in critical thinking, communications, interpersonal relations, workflow prioritization, and attention to detail.

To complement this experience, I earned a Diploma in Language Studies from Philips University of Germany. I hold State of California ServSafe Food Handler Certification and TIPS Certification for Alcoholic Beverage Sales & Operations. I am also recognized as a Certified Professional Food Handler in Washoe County, NV and Santa Cruz County, CA.

Currently, as a Restaurant Manager for Huntington Beach s Saffron Grill, I expertly lead all facets of fast-paced restaurant operations, including directing FOH and BOH initiatives, as well as facilitating optimal team building / training, scheduling, inventory management, invoicing, and cost management. Within this role, I develop operational processes and procedures; demonstrate skill in administering a POS system; cost-effectively order and conduct monthly inventories of beer, wine, and other supplies; and ensure strict compliance with local sanitation and building codes through all phases.

A sample of additional noteworthy accomplishments across my long-time career in restaurant management include:

  Consistently receiving 90% to 100% scores from the Alameda County Health Inspector.

  Excelling in high-volume, high-turnover operations requiring outside-of-the-box thinking.

  Managing key operations with volume of up to 3,000 customers while supervising 30+ union staff.

  Achieving Best of Tri-Valley honor by Diablo magazine for stellar Mediterranean Cuisine in 2015.

  Reducing food waste 20% and impromptu shopping trips 70% by developing a new inventory system.

As this is just an example of my abilities, please refer to my enclosed resume for additional experience.

I am eager to discuss how my qualifications uniquely match your current and future needs, and look forward to interviewing with you soon.

Sincerely,

Yyyyyy x. yyyyyy