Jessica JessicaMalik
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:

Dedicated employee known for punctuality, pursuing employment options where good customer service and positive attitude will make a difference.

Hardworking and reliable [Job Title] with strong ability in [Task] and [Task]. Offering [Skill], [Skill] and [Skill]. Highly organized, proactive and punctual with team-oriented mentality.

Flexible hard worker ready to learn and contribute to team success.

  • Project planning
  • Multitasking
  • Diverse beverage knowledge
  • Sanitation
  • Training
  • Purchasing
  • Recruitment and hiring
  • Menu development
  • Staff leadership
  • Portioning
  • Portioning understanding
  • Problem resolution
  • Conflict resolution
  • Analytical
  • Maintenance & Repair
  • Troubleshooting
  • Computer skills
  • Active listening
Assistant Food and Beverage Director, 12/2009 to Current
HyattSeattle, WA,
  • Recognized by management for providing exceptional customer service.
  • Kept team on track by assigning and supervising their activities and giving constructive feedback.
  • Defined strategies and created a plan to achieve ambitious operational objectives.
  • Created new programs that resulted in increasing productivity and customer satisfaction.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Demonstrated leadership by making improvements to work processes and helping to train others.
  • Motivated and encouraged team members to communicate more openly and constructively with each other.
  • Collaborated with others to discuss new [Type] opportunities.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Improved presentation and sales approaches to increase revenue.
  • Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
F&B Outlet Manager, 02/2007 to 08/2009
Highgate HotelsDayton, OH,
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Demonstrated self-reliance by meeting and exceeding workflow needs.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Defined strategies and created a plan to achieve ambitious operational objectives.
  • Juggled multiple projects and tasks to ensure high quality and timely delivery.
  • Motivated and encouraged team members to communicate more openly and constructively with each other.
  • Handled delegated tasks.
Assistant F&B Manager, 03/2000 to 11/2007
Loews HotelsNew Orleans, LA,
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Counseled and disciplined staff to address issues promptly and provide constructive feedback.
  • Collaborated with chef to analyze and approve food and beverage selections.
  • Supported sales management initiatives to optimize business development.
  • Developed training, assessment and performance monitoring programs to coach and mentor employees.
Supervisor Banquet & Catering , 11/1980 to 03/1986
Marriott Riyadh HotelCity, STATE,
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
  • Developed highly effective wait staff and kitchen personnel through continuous mentoring and [Timeframe] training sessions.
  • Prepared and reviewed event budgets with clients and negotiated pricing.
  • Communicated with external vendors such as florists and musicians to plan details and guide from beginning to end of event.
  • Created schedules for food and beverage service employees.
  • Reviewed banquet event orders to determine room layouts and schedule staff.
  • Coordinated with employees to arrange tables, chairs and other equipment needed for functions.
  • Communicated with venue personnel to coordinate event logistics.
  • Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
  • Supervised food preparation, delivery and quality to ensure satisfaction.
  • Organized and laid out buffet equipment, food displays and other items such as [Type].
  • Instructed staff on appropriate equipment disassembly and storage.
Education and Training
: , Expected in
Institute of tourism& hotel management - ,
Diploma in F&B Service & Production : Hospitality Service , Expected in 01/1979
Institute of Tourism And Hotel Management - Karachi , Province
: , Expected in
BSEISB - Islamabad ,
Associate of Science: Science , Expected in 06/1977
Board of Intermediate, Islamabad - , Capital

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School Attended

  • Institute of tourism& hotel management
  • Institute of Tourism And Hotel Management
  • Board of Intermediate, Islamabad

Job Titles Held:

  • Assistant Food and Beverage Director
  • F&B Outlet Manager
  • Assistant F&B Manager
  • Supervisor Banquet & Catering


  • Diploma in F&B Service & Production
  • Associate of Science

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