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chief operating officer resume example with 19+ years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Summary

30 plus years of hospitality experience. Leading people and Food and Beverage facilities from start up to full facility operations. Utilizes keen insights and team approach to drive organizational improvements and implementation of best practices in restaurant and golf club operations. Superior interpersonal skills. Capable of resolving multiple and complex issues and is a results oriented manager and expert at building customer loyalty. Highly effective Chief Operating Officer with 2 years of experience directing operations and facilities management. Focused on employee engagement, quality and service excellence to achieve growth objectives.

Skills
  • Business analysis
  • Operations administration
  • Technology
  • Delegation
  • Engineering
  • Production
  • Marketing
  • Strategic planning
  • Executive leadership
  • Management
  • Employee coaching
  • Strategic business planning
  • Planning and coordination
  • Revenue growth
Experience
10/2019 to Current
Chief Operating Officer Generation Miami, FL,

General Office Responsibilities:

- Revitalized business plans and realigned company objectives to increase overall profits.

- Promoted company public profile by delivering speeches, writing articles and presenting at industry conferences as public face of organization.
- Organized and oversaw capital improvement projects to maintain business viability.

- Maintained productive relationships and communication channels across organization.

- Led employees to develop high-performing diverse teams and deliver on ambitious goals and objectives.

o Leading morning huddle. Establishing a good routine with the rest of the office and using that time to discuss any practice-wide issues that we may have and that need attention.

o Understanding the operational needs of each location. What they need in human capital, supplies, etc.

- Working with the rest of the executive team to ensure our monthly, quarterly, and yearly goals are met.

- Coordinating general facilities management as needed. Ensuring proper janitorial systems, security systems, and other facility related issues are handled as needed.

- Heading up communication on our strategic partnership program.

o Tracking each partner’s progress and reporting to owner.

o Working with finance team to ensure they are invoiced accurately and timely.

o Supporting training and ensuring we are delivering on our end of the partnership.

- Planning leadership meetings and other executive level retreats or functions. Coordinating schedules and planning.

- Coordinate all external resources needed to support M&A and strategic initiatives – accountants, attorneys, etc.

- Coordinate all internal needs related to M&A and strategic initiatives – review & sign NDAs, gather relevant financial and operational information on GO, etc.

- Understanding and helping keep track of all practice related strategic partnerships and projects.

o Knowing timelines, needs, goals, and details to ensure each project moves forward without interruption or delay.

o Often this is coordinating signatures, distributing copies of records, etc. Managing all contracts to ensure proper documentation and responsibility.

o Contribute to project planning.

o Track budgets assist finance with payments.

o Manage vendors.

o Contribute to client deliverables through follow up and monthly client progress reports.

- Serving as a Notary when needed.

04/2014 to 10/2019
General Manager/Division Executive Chef Al Copeland Investments Madisonville, LA,
  • Led all facets of club operations and coordinate with Golf and Homebuilding Division for home sales and integration with new homeowners into club life.
  • Established clear performance goals and metrics for revenue, P&L, customer service and customer retention.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Notable Accomplishments:
  • Coordinated construction and opening of new golf clubhouse between developer and builder.
  • Successful concept and execution of a new Restaurant Food & Beverage program achieving 1 Million in gross sales in year one.
  • Implemented tabled Food & Beverage program for our pool area, with expanded menu offerings.
  • Exceeded prior year Pool revenue by 18% in 2015 & 2016 Fitness Center renovation.
  • 2015 Golf Course restoration.
  • Established Club Mission Statement.
  • Delivered exceptional client experiences through hands-on leadership of associates and managers.
to
Assisted General Manager Al Copeland Investments Baton Rouge, LA,
  • In the management of all facets of the club operations and coordinate with Golf and Home- building Division for home sales and integration with new homeowners into club life.
  • Led all culinary and personnel aspects of our three restaurants as well as supported our Gibraltar asset firm in managing Montaluce Win- ery.
  • Notable Accomplishments:.
  • Coordinated construction and opening of new golf clubhouse restaurant between developer and builder.
  • Successful in developing the concept and execution of a 182 seat indoor/outdoor restaurant.
  • Member and Guest satisfaction, personnel development and training of all inside/outside golf shop and restaurant staff, and the execution of successful Golf Food & Beverage events via proper planning, staffing and attention to detail.
  • Developed a book of Standard Operating Procedures for the club's daily and weekly use.
  • Grew annual top-line revenues by 10% each year.Executed monthly division variance reports and yearly fiscal de- partment budgets.
  • Created new business plan for Montaluce Winery that included; vineyard plan, financial plan, growth assumptions, outsourcing, distribution strategy and successfully moved the employees to a new payroll company profile.
10/2010 to 02/2012
General Manager/Division Executive Chef Al Copeland Investments Harvey, LA,
  • Led all facets of club operations and coordinate with Golf and Homebuilding Division for home sales and integration with new homeowners into club life.
  • Notable Accomplishments:.
  • Developed standards to create great member services for one of the friendliest clubs in the desert. Hire and trained team to create and deliver all club activities.
  • Created and delivered 2 operating budgets that met GOP...2 years of operation in the black.
  • Grew membership from 347 to 450 since joining the club.
  • Served as HOA board member for 2 associations within the community for 2 years.
  • Developed 14 affinity clubs within the community to better connect the membership.
  • Host Monthly conference calls for all Executive Chefs and Food and beverage Directors within the Toll Golf Division (9 Clubs).
  • Performed ongoing member survey research and demographic profiling to better program the club.
05/2005 to 10/2010
Executive Chef Al Copeland Investments Kenner, LA,
  • Responsible for multi-unit private club.
  • In charge of all aspects of kitchen management from pur- chasing, training, menu development, hiring, forecasting and production.
  • Conducted both cooking classes and food & wine paring dinners for members.
  • Initiated standardized recipes and portion control, resulting in consistent and improved cost of goods.
  • Corporate training and development specialist, teaching how to give effective instructions.
  • Monitoring kitchen productivity and staff performance.
  • Lead consultant in Kitchen Design for Golf Divisions new entity.
  • Food and beverage revenue 2.1 million.
  • Awards: 2007 Southeast Florida's #1 Wedding Destination.
02/2004 to 05/2005
Executive Chef Tam O'Shanter Country Club City, STATE,
  • Oversee the recruitment, orientation, and management of kitchen personnel.
  • Negotiated vendor contracts with significant cost of good savings resulting in long term savings and stability.
  • Planned and executed Golf outings, Member cooking classes, Chef's Table, Member Gourmet group, Member Barbecues, Club Special Events for up to 400 People. Responsible for Pool Dining, Grille Room Dining, Dining Room, Snack Stand.
  • Food and beverage Revenue exceeding 1.5 Million.
12/2001 to 02/2004
Executive Chef Shoreby Club Club Corp Of America City, STATE,
  • Oversee all Food Operations for Managed Member owned Private Club serving Lunch, Grille dinner, aswell as upscale Mansion dining.Created Seasonal Menu\'s utilizing the best local and regional foods available.Created chef\'s Table program for membership.Oversaw Food and Beverage revenue exceeding 2.1 Million dollars.
  • Served as Regional food and Beverage specialist for Midwest region.Expense management, reduced labor costs by 16%, Increased Food and Beverage Revenue by 11%,boosted outlet sales by creating new menu items for Boater Catering.Improved member and Employee survey scores by 20%.Employee Retention 100%.Assigned to Corporate Signature Lunch program with regional Chef Team.Served on Wolfgang Puck's culinary team for Uni- versity Hospital's annual Black Tie fundraiser.
09/2000 to 12/2001
Executive Chef Rivers Club Club Corp Of America City, STATE,
  • Responsible for the profitability of the food area of the club, including proper purchasing, storage,preparation and presentation of food.Menu engineering, service and kitchen staff training in sanitation and all culinary as- pects of the finedining in accordance with CCA\'s standards of operation.Expense management; staff hiring, per- formance evaluations and development for a team of 23.Food and Beverage Revenue of 3.0 million-dollar.
Education and Training
Expected in to to
Associates Degree: Occupational Studies
California Culinary Academy - San Francisco, CA
GPA:
Expected in to to
Advanced Wine and Food Pairing:
Culinary Institute Of America Grey - Napa, CA
GPA:
Expected in to to
Certificate for Chocolatier:
Bleu - Paris,
GPA:
Certifications
Quick connection to People Budget and Strategic DevelopmentSales and Marketing Developer of Standards and Service Team Building & Leadership Team Player and Promoter HOA Board Officer Construction Management Web & Print Content Development Create Strategic Alliances
Additional Information
  • Awards- , Rising Star Award 2001

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Resume Overview

School Attended

  • California Culinary Academy
  • Culinary Institute Of America Grey
  • Bleu

Job Titles Held:

  • Chief Operating Officer
  • General Manager/Division Executive Chef
  • Assisted General Manager
  • General Manager/Division Executive Chef
  • Executive Chef
  • Executive Chef
  • Executive Chef
  • Executive Chef

Degrees

  • Associates Degree
  • Advanced Wine and Food Pairing
  • Certificate for Chocolatier

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