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Yyyyyy x. yyyyyy

Xxxxxx, XXXXXX xxxxxx (xxx-xxx-xxxx


Qualifications for Restaurant Management

Dynamic Details- and Results-Focused Leader Committed to Maximizing a Competitive Restaurant s Operational Profits; Offers 19+ Years of Proven Restaurant Management Experience


Highly Accomplished Restaurant Manager who makes sound decisions to continually reflect positively on multi-site operations in alignment with a company s vision, xxxxxxlue, and goals. ServSafe Instructor who offers solutions-centric critical thinking for insightful, change-oriented results across start-up and / or established restaurants, including all facets of FOH and BOH 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, vendors / suppliers, customers, and the community, and who leads restaurant teams by example and with ethics and integrity.


Key Areas of Expertise


Restaurant Operations Management FOH / BOH Operations Food safety / Compliance

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

Budget Control Procurement Cost Reductions Customer Service ServSafe ABC Requirements

Team Building / Training Scheduling Work Prioritization Inventory Systems OSHA Compliance


Professional Synopsis


Twisted Cork Grille, Bristow, XXXXXX 2016 2017


Owner Operator

Maximized bottom-line performance via conceptualization, development, start-up, and successful operations of this self-funded full-service restaurant and bar offering an American grill-style menu and branded to become a recognized, high-quality local dining establishment. Led all facets of business as proprietor, including recruiting, training, mentoring, and managing 4 floor managers and 21 employees while directing seamless FOH and BOH operations. Profitably managed dynamic sales, marketing, and advertising initiatives. Judiciously oversaw a large-scale inventory of food products, restaurant equipment, and additional materials, including handling all purchasing and vendor negotiations.


Key Accomplishments

  Successfully established ABC licenses and trained all ABC Managers.

  Continually ensured excellence in quality control and OSHA compliance.

  Developed and managed a high-volume annual budget while controlling costs.


Texas Steak House, Martinsburg, XXXXXX 2004 2006


General Manager

Strategically steered fast-paced restaurant operations generating $3+ million in annual sales and employing 40+ staff, 1 assistant managers, and 3 shift managers. Directed FOH and BOH operations, including coordinating and managing all kitchen, dining, and bar area set-up, as well as scheduling and workflow prioritization, sanitation, and inventory control.


Key Accomplishments

  Cost-effectively controlled all aspects of purchasing, payments, and pricing comparisons.

  Continually promoted the Texas Steak House brand via high-quality daily specials and menu items.


Yyyyyy x. yyyyyy

Page Two (xxx-xxx-xxxx


Professional Synopsis (continued)


Cracker Barrel, Xxxxxx, XXXXXX 2002 2004



Maximized bottom-line results for this popular nationwide restaurant and Old Country Store operations, including serving as a highly qualified assistant manager to a local free-standing unit. Led targeted employee recruitment, team building, new hire orientations, and training / development, as well as optimizing use of resources to achieve goals by planning and prioritizing staff workflow to exceed restaurant objectives. Coordinated and managed all facets of retail store operations, including cost-effectively managing sales and merchandising, in-store promotions, and high-volume inventory.


Key Accomplishments

  Seamlessly led opening and closing processes to align with key standards.

  Trained, mentored, and managed a customer service-focused team of 40+ staff.


Denny s Restaurant Adxxxxxxntica, Xxxxxx, XXXXXX 1988 2002


Area Manager General Manager Corporate Trainer Assistant Manager Server

Rapidly progressed to roles of greater leadership and responsibility via excellence in job performance, including demonstrating a continued commitment to the execution of Denny s corporate vision while concurrently managing up to 11 restaurant units within a 4-state region. Directed all human resources initiatives, including team building, new hire orientations, training / development, and payroll. Handled oversight of FOH and BOH operations, including managing high-volume multi-site annual budgets, as well as kitchen, dining area, and bar set-up; purchasing; and vendor negotiations / relations. Ensured consistent OSHA compliance and success with rigorous Health Department inspections.


Key Accomplishments

  Upheld food costs at 19% or lower in all units.

  Successfully drove sales of $2.5+ million per each unit.

  Continually maintained a payroll on average of 20% in 80% of units.

  Profitably opened 28 new units, including recruiting leadership and staff.

  Earned Highest Sales Award in local marketing for the Xxxxxx, XXXXXX unit.

  Chosen by Federal Civil Rights Monitor to serve as We Can Diversity Instructor.

  Trained and led 11+ general managers, 32+ unit managers, 16 key employees, and 500+ staff.


Supplemental Professional Experience


Patient Care Coordinator Xxxxxx Integrative Medical, Xxxxxx, XXXXXX 2017 Present

Administrative Assistant TMS Nurse Columbia Associates in Psychiatry, Arlington, XXXXXX 2017

Nurse Manager Xxxxxx Neurological Consultants, Xxxxxx, XXXXXX Purcellville, XXXXXX 2009 2015

Office & Nursing Manager Internal Medicine Consultants, Martinsburg, WV 2006 2008


Education & Professional Development


Associate s Degree in Business Administration Management San Diego Miramar Junior College

Associate of Applied Science Degree Lord Fairfax Community College


ServSafe Certified ServSafe Instructor BLS for Healthcare Providers (American Heart Association)

Franklin Covey s What Matters Most Workshop Ken Blanchard s Situational Leadership We Can Diversity Instructor


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