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Director Of Operations Resume Example

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

Twenty six years of operations management experience within the hospitality industry working in corporate, hotel, resort and restaurant environments. Strengths include management of profit and loss, business planning and implementation and team building. Demonstrates ability to review operational environments and implement new processes that ensure efficiency and bottom line results. Detailed, organized, and energetic individual, that adapts well t change and fast paced environments.

Skills
  • Purchasing
  • Decision making
  • Diverse beverage knowledge
  • Recruitment and hiring
  • Liquor regulations and compliance
  • Safe food handling
  • Customer service excellence
  • Mentoring and training
  • Food preparation
  • Process analysis
Experience
03/2019 to Current
Director of Operations Quit Genius Denver, CO,
  • Evaluated operational trends and made proactive strategy adjustments to maintain alignment between performance and objectives.
  • Coordinated schedules and day-to-day activities of crew to satisfy project needs.
  • Cross-trained in every store role to maximize operational knowledge.
  • Enhanced production methods and improved employee motivation to maximize team productivity.
  • Streamlined operational efficiencies by coordinating staff development and succession planning.
  • Supervised and led 4 department managers while overseeing performance and productivity of 85 employees.
  • Identified and solved complex strategy problems to drive organizational goals.
  • Enhanced operational performance by developing effective business development strategies, systems and procedures.
  • Managed and improved various procedures, including requirements, gaps analysis, training and development and new program rollout.
  • Met operational objectives by establishing qualified staff, promoting adherence to SQF regulations and providing outstanding customer service.
  • Met operational objectives by establishing qualified staff, promoting adherence to food manufacturing regulations and providing outstanding customer service.
02/2014 to 03/2019
General Manager Food & Beverage Universal Forest Products, Inc. Yakima, WA,
  • Demonstrated full store expertise on merchandise locations, enabling optimum service to inquiring customers.
  • Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Sought out and implemented methods to improve service and team performance and boost business sustainability.
  • Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
  • Scheduled over 60 employees by assigning shifts.
  • Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
  • Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
  • Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
02/2012 to 02/2014
General Managing Partner Onaroll Sushi LLC City, STATE,
  • Administered finances and led business operations, including running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
  • Trained staff, facilitated staff meetings and spearheaded menu development.
  • Monitored business levels and realigned team positions to provide optimal coverage for customer demands.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Managed food preparation, guest interaction, quality control, and customer relations.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
10/1999 to 02/2012
General Manager of Operations Aramark City, STATE,
  • Generated reports detailing project information and predictions.
  • Assessed team proficiency, identifying and targeting areas for improvement.
  • Established departmental performance goals, set timeline targets for sales team and trained new employees.
  • Mitigated operational risk, compiling performance, financial, headcount and AUM data to forecast outlook.
  • Enhanced operational performance by developing effective business development strategies, systems and procedures.
  • Established, enforced and updated policies keeping business agile and responsive to changing market conditions.
  • Identified client business and operational needs and introduced services to provide solutions.
  • Participated in activities involved with organizational transformation and implementation and successfully monitored 2 corporate restructurings.
  • Met operational objectives by establishing qualified staff, promoting adherence to company regulations and providing outstanding customer service.
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
  • Supported community outreach initiatives by partnering with local colleges and boys and girls scout clubs.
  • Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
  • Managed and improved various procedures, including requirements, gaps analysis, training and development and new program roll out.
  • Developed and implemented promotional strategies to drive business success and maintain budgetary guidelines.
  • Boosted profit opportunities, conducting cost, schedule, contract performance, variance and risk analysis procedures for corrective action.
Education and Training
Expected in 06/2002
Bachelor of Arts: Business Administration And Management
Florida Atlantic University - Boca Raton, FL
GPA:
Expected in 06/1999
Associate of Arts: Business Administration And Management
Palm Beach Community College - Lake Worth, FL,
GPA:
Expected in 06/1995
Associate of Science: Culinary Arts
Florida Culinary Institute - West Palm Beach Florida,
GPA:
Certifications
  • American Culinary Federation (ACF): Member
  • SafeServ Certified: Food Manager
  • OSHA certification: Food Handling
  • National Association for Catering and Events: Certified Professional in Catering and Events (CPCE)

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Resume Strength

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Resume Overview

School Attended
  • Florida Atlantic University
  • Palm Beach Community College
  • Florida Culinary Institute
Job Titles Held:
  • Director of Operations
  • General Manager Food & Beverage
  • General Managing Partner
  • General Manager of Operations
Degrees
  • Bachelor of Arts
  • Associate of Arts
  • Associate of Science