director of operations resume example with 20+ years of experience

(555) 432-1000,
Montgomery Street, San Francisco, CA 94105

Ready to offer exceptional leadership and planning abilities to take on the role General Manager with Chipotle. Demonstrated expertise in cultivating and managing exceptional teams capable of meeting and exceeding demanding targets. WIllingness for continued education for company evolution and growth.

Results-oriented, decisive leader adept at forging lucrative relationships with key partners, vendors and clients. Executive-level Business Manager and entrepreneur with experience running start-up and emerging companies. Strong technology and product development experience. Build strategic business relationships and partnerships. Strong drive with excellent interpersonal communication and team-building skills. Enthusiastic leader with 30 years of experience planning, leading and improving all business related functions. Focused on motivating staff and working with diverse personality types with energetic leadership through example and pride to drive improvements. Forward-thinking leader proficient in generating high-quality, consistent work. Talented at leveraging tenacious approach and strong attention to detail to drive success. Service-oriented and performance-driven with excellent organizational, multitasking and problem-solving abilities under fast paced high pressure situations. Talented Chef with 30 years of experience preparing delicious, healthy dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens.

  • Communication
  • Organization
  • Team leadership
  • Strategic planning and execution
  • Preventive and reparative maintenance
  • Team oversight
  • Operations monitoring
  • Purchasing and planning
  • Food preparation techniques
  • Budgeting and cost control
  • Waste control
  • Company safety standards
  • Cleaning and sanitizing methods
  • Customer service oriented
Education and Training
The Restaurant School At Walnut Hill College Philadelphia, PA Expected in 1990 Associate of Arts : Business Administration, Management And Culinary Arts - GPA :
  • Graduated in Top 5% of Class
  • Awarded Perfect Attendance
  • Culinary Honors Recipient
  • ServSafe Food Service Safety Certificate Exp 2025
  • City of Phila Dept of Public Health Food Safety Certificate Exp 2025
Plnar - Director of Operations
Austin, TX, 02/2015 - Current
  • Designed business concept based on research and creative experience. Researched and developed kitchen logistics and equipment for maximum product turn out. Created menu items, inventory, standard recipes and protocols for safe, consistent and cost effective production.
  • Identified and implemented strategic plans based on accurate readings of specifications and solid collaboration with project contractors for build out of 3 separate locations.
  • Boosted team productivity through enhanced team leadership and streamlining of daily tasks.
  • Collaborated with team management and technical crew members to organize efficient site operations and achieve demanding customer expectations of food service quality, consistency and high company standards.
  • Reviewed and maintained food and labor costs to adhere to strict budget limits.
  • Lead teams with performance leadership example and communication.
  • Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
  • Researched various POS and Kiosk Ordering Systems. Created intuitive flow paths for customer interaction of menu options both in house and online systems.
Evans Distribution Company - Owner Operator Manager
Romulus, MI, 11/2004 - 02/2013
  • Researched market competitors and trends to formulate new business plans. This was strategic to win the food service bid against multiple qualified applicants.
  • Developed and implemented detailed business plan to get operations running on best foundation.
  • Observed federal and local kitchen safety regulations to prevent food-borne illnesses.
  • Crafted exciting catering options for clients, including BBQ's, corporate picnics, outdoor sit-down wedding banquets and corporate events.
  • Created catering menu based upon client specifications, event type, dietary needs and budget.
  • Managed team of 16 cafeteria staff, monitored productivity and developed improvement plans to maximize performance.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Prepared and served over 300 nutritious meals each day under fast paced high pressure time constraints.
  • Motivated and disciplined employees and implemented new mentoring program, which increased worker morale.
  • Conducted weekly sales meetings with team members to establish merchandising, sales and profit objectives.
  • Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity.
  • Displayed enthusiasm and promoted return service to customers, successfully increasing referrals and walk-in business.
Java Joe's - Owner Operator
City, STATE, 10/1997 - 10/2004
  • Purchased, rebuilt and restructured existing business from $70K annual gross sales to over $920K in just over 4 years. Managed financial and business operations, including payroll, daily deposits and cost controls.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
  • Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Supervised daily activities of restaurant and 30 employees.
  • Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Raised $100K in capital to launch new restaurant logistics to double the seating and expand to a catering department.
  • Set employee schedules, delegated work and monitored food quality and service performance.
  • Enthusiastically mentored staff in expectations and parameters of kitchen goals and daily work.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.

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Resume Overview

School Attended

  • The Restaurant School At Walnut Hill College

Job Titles Held:

  • Director of Operations
  • Owner Operator Manager
  • Owner Operator


  • Associate of Arts

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