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Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Professional Summary

Accomplished and creative Executive Manager possessing multifaceted experience and proven ability to re-energize and restructure organizations, develop strategic initiatives and capture emerging business opportunities. Results-oriented, decisive leader adept at forging lucrative relationships with key partners, vendors and clients. Recognized for turning around struggling company operations to achieve sustained growth.

Skills
  • Sales Reporting
  • Territory Management
  • Strategic Planning
  • Coaching and mentoring
  • Inventory management
  • Safe food handling
  • Organization and Time management
  • Cost controls
  • Budgeting
  • Flexible & Adaptable
  • Interpersonal Communication
Education
National Restaurant Association, SERVSAFE Albuquerque, NM, Expected in 02/2018 Certified Manager : Restaurant Management - GPA :
Servsafe Albuquerque, NM, Expected in 01/2021 Alcohol License : Dispensing & Serving Alcohol - GPA :
Work History
Inspire Medical Systems, Inc. - Area Business Manager
Baltimore, MD, 08/2017 - 10/2019

Built deep relationships with store managers, business owners and distribution partner sales teams by employing industry expertise and knowledge, retail strategies and sales tactics.

  • Collaborated with advertising group to create uniformity between advertising messages and locations.
  • Maintained financial controls, planned business operations and control expenses while identifying and pursuing opportunities to grow business operations and boost profits.
  • Introduced new inventory management measures, effectively decreasing product theft over 6% within six months.
  • Kept operations in compliance with federal and state laws, industry regulations and health and safety requirements.
  • Created, managed and executed business plan and communicated company vision and objectives to motivate teams.
  • Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
  • Raised $100k in capital to launch Opening of new restaurant, seating 270 guests.
  • Directed HR operations, including strategic workforce planning, goal cascading, performance management, staffing and benefits administration.
  • Established and administered annual budget with effective controls to prevent overages, minimize burn rate and support sustainability objectives.
Carrols Restaurant Group, Inc. - Restaurant General Manager
Hudson, NC, 05/2014 - 08/2017

Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.

  • Set schedules for 110 staff by planning and designating shifts and hours.
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 5% food waste reduction and controlling portions.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each day.
  • Recruited top-notch employees for front of house and back of house positions.
  • Verified accurate records and sufficient supplies by conducting daily logs of inventories of food, beverages, glassware and other materials.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Organized special events in restaurant, including receptions, promotions, Catering’s and corporate luncheons.
  • Prepared for and executed new menu implementations.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Twin Peaks Restaurant - Restaurant Manager
Livonia, MI, 01/2010 - 05/2014
  • Led and directed team members on effective methods, operations and procedures.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Carefully interviewed, selected, trained and supervised staff.
  • Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.

Affiliations
  • Society of Human Resource Management
  • American Society of Safety Professionals
  • National Restaurant Association, Servsafe
  • New Mexico Restaurant Association
  • New Mexico Small Business

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Resume Overview

School Attended

  • National Restaurant Association, SERVSAFE
  • Servsafe

Job Titles Held:

  • Area Business Manager
  • Restaurant General Manager
  • Restaurant Manager

Degrees

  • Certified Manager
  • Alcohol License

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