- , , 100 Montgomery St. 10th Floor
- Home: (555) 432-1000
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Motivated Deputy General Manager with proven history of improving operational performance. Strategic with strong business acumen to partner cross-functionally to execute long-range plans. Committed to supporting employees in growth, success and career progression. Organized Deputy General Manager with 3 years of experience in multi-site operations management. Proactive leadership skills to motivate and mentor employees to achieve goals. Adept with leading teams of up to 20+ employees in fast-paced settings.
Deputy General Manager, 02/2015 to 03/2020
Regal Cinemas Corporation – Augusta, GA,
- Upheld policies, procedures and brand standards in all aspects of operations.
- Recruited, hired, trained, developed and supervised team of 20+ employees.
- Coordinated employee performance management and provided feedback on job duties and responsibilities.
- Served as main liaison between employees and leadership team to relay questions and concerns.
- Analyzed performance data and identified opportunities for improvements.
- Evaluated staff training needs and developed and facilitated professional development opportunities.
- Oversaw implementation of corrective actions to improve efficiency and reduce waste.
- Recruited, hired, trained, developed and supervised team of 20 employees. 100% accuracy
- Delivered exceptional client experiences through hands-on leadership of associates and managers.
- Built and maintained loyal, long-term customer relationships through effective account management.
- Complied with company policies and government regulations to prevent and detect rule violations and protect organization from fines and lawsuits.
- Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
Line Cook, 02/2015 to 03/2016
The Del Monte Lodge – Orange, OH,
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Line Cook, 02/2010 to 09/2014
The Del Monte Lodge – Rochester, NY,
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Created nutritious, visually appealing, innovative and properly prepared and flavored food.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
Owner/Partner, to
Live Nation Entertainment Inc – North Myrtle Beach, SC,
- Developed business and marketing plans and prepared monthly financial reports.
- Set pricing structures according to market analytics and emerging trends.
- Trained teams on specific operations and requirements for each job site, including applicable procedures and techniques.
- Supervised performance of workers with goals of improving productivity, efficiency and cost savings.
- Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
- Hosted fundraising events for various charities to boost brand awareness and community engagement.
Line Cook Supervisor, to
The Del Monte Lodge – Pittsford, NY,
Line Cook, to
Live Nation Entertainment Inc – Lake Buena Vista, FL,
Line Cook Supervisor, to
Tommy Bahama – Raleigh, NC,
Pantry Cook, to
Nicks Fish Market – City, STATE,
High School Diploma: , Expected in 06/1986
Kaimuki High School - Honolulu, HI
GPA:
: Culinary Arts, Expected in
Kapiolani Community College/University of HI Community Colleges - Honolulu, HI
GPA:
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