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Yyyyyy x. yyyyyy

1505 Crystal Drive, #0000 xxxxxx xxxx , xxxx , xxxxx 00000 (xxx-xxx-xxxx


Creative culinary leader eager to offer dynamic food / beverage, start-up operations, new business growth, team building / training, purchasing / cost controls, menu development, and customer service talents toward maximizing your bottom line within a management position.


Profile of Qualifications


         Top performer who offers progressive global culinary experience in diverse international and domestic locations, including exhibiting talent in building solid teams and cost-effectively procuring fresh ingredients.

         Integral leader who designs, develops, and implements innovative menus and culinary action plans to meet key objectives, and uses current products and / or trends awareness to develop valuable initiatives.

         Out-of-the-box thinker who makes decisions to reflect positively on restaurant profits and guest satisfaction.

         Multilingual communicator (English, French, and German) who seamlessly liaises among all restaurant peers.


Professional Synopsis


Le Diplomate Starr Restaurants, Washington, D.C. 2013 Present


Assistant General Manager (2015 Present)

         Capitalize on the opportunity to lead all restaurant operations initiatives, including ensuring compliance with health, sanitation, liquor, safety, and employment regulations while accurately fulfilling business and / or administrative requirements such as financial recordkeeping, staff files management, and correspondence.

         Recruit, train, mentor, manage, and evaluate a team of quality-focused employees, and handle terminations.

         Proactively manage all profit / loss responsibilities while continually maintaining cost-to-budget goals.


Manager (2013 2015)

         Drove 3-star restaurant growth by recruiting, training, mentoring, and managing results-oriented staff, including serving as an important member of the operation s opening team to meet and / or exceed goals.

         Mentored and managed 56 servers, including scheduling all staff and working on FOH training materials.

         Strategically steered targeted restaurant-specific profit / loss initiatives, including handling capital expense control and high-volume weekly sales forecasts and managing large-scale beverage inventories and orders.

         Cost-effectively monitored, managed, or purchased linen, china, glass, and silverware per restaurant needs.

         Optimized comprehensive restaurant operations by handling diverse POS and mobile website programming.


CharliePalmer Steak The Charlie Palmer Group, Washington, D.C. 2013


Dining Room Manager

         Expertly led a customer-oriented staff in meeting the dining needs of high-end clientele within this 200-seat restaurant, including planning and prioritizing all FOH team schedules to optimize use of critical resources.

         Coordinated dining room payroll while managing employees under a collective bargaining agreement (CBA).

         Directed all facets of the restaurant s beer program, and handled POS programming and menu maintenance.


Le Pain Quotidien, Washington, D.C. 2009 2013


General Manager

         Led forward-thinking restaurant operations, including training and mentoring assistant management teams, handling cost-effective payroll and purchasing functions, and monitoring restaurant-wide expenses.

         Led decision-making in the oversight of profit-generating new location openings (e.g. Merrifield, VA).

         Served as an integral part of a regional Crunchtime team to review weekly inventory and training of management team professionals to operate properly and ensure seamless facility efforts.


Willard Intercontinental, Washington, D.C. 2007 2009


Assistant F&B Outlets Manager (2008 2009)

         Maximized bottom-line performance by acting as Round Robin Bar Manager, including handling scheduling, developing training plans for newly opened Scotch Bar, creating menus and calculating pricing, and monitoring payroll and Micros programming; beverage cost was consistently between 20 and 21%.

         Served as Private Dining Manager responsible for developing SOPs, and assisted Caf du Parc in implementing new standards while directing Lobby Lounge and Round Robin Bar during 2009 inauguration.

Yyyyyy x. yyyyyy

Resume Page Two (xxx-xxx-xxxx


Professional Synopsis (continued)


Willard Intercontinental, Washington, D.C. (continued) 2007 2009


Manager in Training (2007 2008)

         Spearheaded successful opening of French Bistro, Caf du Parc while holding progressive roles such as Food Runner, Server, and Private Dining Captain, as well as achieving training in all restaurant operations.

         Liaised among high-profile clientele (e.g. international delegation, VIPs) while overseeing all reservations for Mother s Day Brunch festivities and completing a critical food cost project.


Four Seasons Resort Provence at Terre Blanche, Tourrettes, France 2006 2007


Demi-Chef de Partie

         Developed and efficiently prepared unique culinary dishes while concurrently training interns from several hotel management schools, overseeing breakfast buffet operations, and guaranteeing kitchen cleanliness.


Chateau de Nantilly, Nantilly, France 2006


Chef de Partie

         Optimized restaurant operations success by training and developing skills of detail-oriented line staff, along with developing menu items, calculating prices, handling purchasing, and implementing cleaning plans.


Hotelfachschule Heidelberg, Heidelberg, Germany 2004 2006



         Performed in numerous part-time positions, including Sous Chef at Restaurant Die Linde, Heidelberg; Head Waiter / Chef at Delikatessen Kontor, Mannheim; Server at Table Service Team, Stuttgart; Internship at Pre-Opening Office, Radisson-SAS, Frankfurt Main; and Sous Chef at Hotelfachschule Heidelberg, Germany.


Pavillon Ledoyen, Paris, France 2003 2004

Restaurant L Arp ge, Paris, France 2003

Pavillon de la Grande Cascade, Paris, France 2002 2003


Commis de Cuisine

         Served in multiple roles (e.g. Pastry, Garde-Manger, Entremetier, Grill-Station, Poissonier, and Banquets for up to 500 guests) while developing new menu items, purchasing fish and produce, and handling all stock.

         Developed valuable skills of interns of the Cordon Bleu Paris by demonstrating strong culinary abilities.

         Held Entremetier role with full responsibility for the station, and handled all facets of produce purchasing.


Wald & Schlosshotel Friedrichsruhe, Zweiflingen, Germany 2000 2002

Restaurant Kohlibri, Aachen, Germany 1997 2000


Apprentice Cook / Restaurant Specialist

         Achieved training in food preparation, general hygiene, and kitchen organization, and participated in Dual System in combination with Vocational School for Hotel & Catering Industry in Bad berkingen, Germany.

         Completed training in food service, including station responsibilities, basic wine knowledge, and work at the bar as part of a Dual System in combination with Vocational School for Industry in Aachen, Germany.


Education, Professional Development & Technical Summary


State-Certified Hotel Manager Training Hotelfachschule Heidelberg, Germany

Apprentice Restaurant Specialist Vocational School for Industry, Germany

Apprentice Cook Vocational School for Hotel & Catering, Germany


Vocational Industrial Training Skill Germany s Chamber of Commerce & Industry (CCI) Certificate of Business English Common European Framework of Reference for Language Learning & Teaching Diploma German Hotel & Restaurant Association (DeHoGa) with Above-Average Marks D.C. ABRA License Serv Safe Certified


MS Office MS Publisher Micros Adaco Compeat Crunchtime Net-Chef Avero Slingshot TMX Ctuit

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