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F B General Manager Resume Example

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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Highly proactive manager with 12 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management and front and back-of- the-house operations. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Restaurant General Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. General Manager with banquet management background. Extensive experience catering parties that served more than 150 guests. Customer relations, floor planning and menu development expertise.

Skills
  • Service-oriented
  • Natural leader
  • Food service background
  • Staff scheduling
  • Strong work ethic
  • Passion for customer satisfaction
  • Inventory control and record keeping
  • Results-oriented
  • Inventory control and record keeping
  • EGS F&B Control
Work History
F&B General Manager , 03/2020 to 05/2020
Fontainebleau Miami Beach Miami Beach, FL,
  • Managed budget implementations, employee reviews, training, schedules and contract negotiations.
  • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
  • Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
  • Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
  • Enhanced operational success through effective staffing, strong training, adherence to safety regulations and well-timed customer service.
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
Assistant General Manager, 04/2019 to 02/2020
Noble House Hotels And Resorts Jekyll Island, GA,
  • Drove organizational goals by effectively and efficiently identifying and solving complex strategy problems.
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports
  • Tracked and analyzed profitability and key metrics of white linen dinner service restaurant to ensure profitability
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions
  • Enhanced operational success through effective staffing, strong training, adherence to food safety and sanitation regulations and well-timed customer service
  • Set project timelines and kept teams on task to complete milestones according to schedule
  • Managed all merchandising, replenishment and inventory decisions to drive growth
  • Maintained project quality with a hands-on management style
  • Oversaw requirements, gaps analysis, training and development and implementation of new programs
  • Developed and implemented a high-quality work environment as measured through employee satisfaction ratings
  • Implemented innovative programs to increase employee loyalty and reduce turnover
  • Worked with support teams to resolve issues with product, service or accounting areas
  • Increased profitability by coordinating consistent floor merchandise plan changes to drive sales
  • Ensured that each guest's experience was positive, memorable and consistent
  • Provided staff members with the support and training to achieve top client satisfaction
  • Motivated, trained and disciplined employees to maximize performance
General Manager, 01/2018 to 03/2019
U-Haul Raleigh, NC,
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Reviewed performance data to monitor and measure productivity, goal progress and activity levels
  • Enhanced operational success through effective staffing, strong training, adherence to safety regulations and well-timed customer service
  • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions
  • Implemented innovative programs, including program to increase employee loyalty and reduce turnover
General Manager, 08/2017 to 12/2017
U-Haul Reno, NV,
  • Increased operational efficiency by leading staff development and business planning
  • Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.
  • Monitord and evaluated teams, identifying and targeting opportunities for improvement
  • Enhanced operational success through effective staffing, strong training, adherence to food safety and sanitation regulations and well-timed customer service
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions
  • Assisted with the creation of the marketing strategy and advertising initiatives that were used to promote the facility to the public
  • Cultivated and strengthened lasting client relationships
  • Maintained project quality with a hands-on management style
  • Developed and implemented a high-quality work environment as measured through employee satisfaction ratings
  • Implemented innovative programs to increase employee loyalty and reduce turnover
  • Provided staff members with the support and training to achieve top client satisfaction
General Manager, 04/2016 to 08/2017
U-Haul Sacramento, CA,


  • Prepared for and executed new menu implementations
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons
  • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
  • Developed, implemented and managed business plans to promote profitable food and beverage sales
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties
  • Led and directed team members on effective methods, operations and procedures
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant
  • Carefully interviewed, selected, trained and supervised staff
  • Interacted positively with customers while promoting hotel facilities and services
  • Strategically developed effective marketing plans to increase sales and profits while managing costs
Assistant General Manager, 04/2014 to 02/2016
Noble House Hotels And Resorts Sunny Isles Beach, FL,
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients
  • Provided friendly and attentive service and exceptional hospitality
  • Carefully interviewed, selected, trained and supervised staff
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons
  • Strategically developed effective marketing plans to increase sales and profits while managing costs
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
  • Led and directed team members on effective methods, operations and procedures
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents
  • Developed, implemented and managed business plans to promote profitable food and beverage sales
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties

General Manager, 04/2011 to 03/2014
Firstservice Residential New Smyrna Beach, FL,
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
  • Led and directed team members on effective methods, operations and procedures
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime
  • Developed, implemented and managed business plans to promote profitable food and beverage sales

Assistant General Manager, 06/2010 to 04/2011
Noble House Hotels And Resorts Fort Lauderdale, FL,
Waiter, 10/2007 to 06/2010
Department Of Defense Wright-Patterson Afb, OH,
Waiter / Manager, 01/2006 to 10/2007
Department Of Defense Yakima, WA,
Waiter, 09/2005 to 01/2006
Kimpton Hotels Bozeman, MT,
Head Waiter, 03/2005 to 09/2005
Kimpton Hotels Goleta, CA,
Pastry Chef / Baker, 09/2001 to 03/2005
American Dining Creations Medina, OH,
Chef de Partie, 03/2001 to 09/2001
American Dining Creations Mehoopany, ,
Chef de Partie, 09/2000 to 03/2001
La Bastide St Antoine City, STATE,
Commis de Cuisine, 01/2000 to 09/2000
SBM, Hotel De Paris City, ,
Pastry Chef, 08/1998 to 2000
Chefs De France City, STATE,
Pastry Chef, 03/1998 to 08/1998
SBM, Hotel Hermitage City, ,
Education
High School Diploma: , Expected in 1998
to
Lycee Paul Augier - Nice, France
GPA:

BEP/CAP Hospitality , cuisine, service and CAP Pastry : Hospitality , cuisine , pastry , service, Expected in 1998
to
Lycee Paul Augier - Nice, France
GPA:
Certification: Hospitality & Tourism Management, Expected in 3 2020
to
Florida Atlantic University - Boca Raton, FL
GPA:
Languages

Fluent in French (Native), English and Spanish. Knowledge in Italian

Skills
  • Service-oriented
  • Natural leader
  • Food service background
  • Staff scheduling
  • Strong work ethic
  • Passion for customer satisfaction
  • Inventory control and record keeping
  • Results-oriented
  • Inventory control and record keeping
  • EGS F&B Control
Work History
F&B General Manager , 03/2020 to 05/2020
SLS Lux Brickell Miami, Florida
  • Managed budget implementations, employee reviews, training, schedules and contract negotiations.
  • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
  • Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
  • Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
  • Enhanced operational success through effective staffing, strong training, adherence to safety regulations and well-timed customer service.
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
Assistant General Manager, 04/2019 to 02/2020
Estiatorio Milos Miami Beach, FL
  • Drove organizational goals by effectively and efficiently identifying and solving complex strategy problems.
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports
  • Tracked and analyzed profitability and key metrics of white linen dinner service restaurant to ensure profitability
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions
  • Enhanced operational success through effective staffing, strong training, adherence to food safety and sanitation regulations and well-timed customer service
  • Set project timelines and kept teams on task to complete milestones according to schedule
  • Managed all merchandising, replenishment and inventory decisions to drive growth
  • Maintained project quality with a hands-on management style
  • Oversaw requirements, gaps analysis, training and development and implementation of new programs
  • Developed and implemented a high-quality work environment as measured through employee satisfaction ratings
  • Implemented innovative programs to increase employee loyalty and reduce turnover
  • Worked with support teams to resolve issues with product, service or accounting areas
  • Increased profitability by coordinating consistent floor merchandise plan changes to drive sales
  • Ensured that each guest's experience was positive, memorable and consistent
  • Provided staff members with the support and training to achieve top client satisfaction
  • Motivated, trained and disciplined employees to maximize performance
General Manager, 01/2018 to 03/2019
Soho Beach House Miami Beach, FL
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Reviewed performance data to monitor and measure productivity, goal progress and activity levels
  • Enhanced operational success through effective staffing, strong training, adherence to safety regulations and well-timed customer service
  • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions
  • Implemented innovative programs, including program to increase employee loyalty and reduce turnover
General Manager, 08/2017 to 12/2017
Fontainebleau Miami Beach, Scarpetta Restaurant Miami Beach, FL
  • Increased operational efficiency by leading staff development and business planning
  • Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.
  • Monitord and evaluated teams, identifying and targeting opportunities for improvement
  • Enhanced operational success through effective staffing, strong training, adherence to food safety and sanitation regulations and well-timed customer service
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions
  • Assisted with the creation of the marketing strategy and advertising initiatives that were used to promote the facility to the public
  • Cultivated and strengthened lasting client relationships
  • Maintained project quality with a hands-on management style
  • Developed and implemented a high-quality work environment as measured through employee satisfaction ratings
  • Implemented innovative programs to increase employee loyalty and reduce turnover
  • Provided staff members with the support and training to achieve top client satisfaction
General Manager, 04/2016 to 08/2017
Cleo South Beach Miami, FL


  • Prepared for and executed new menu implementations
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons
  • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
  • Developed, implemented and managed business plans to promote profitable food and beverage sales
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties
  • Led and directed team members on effective methods, operations and procedures
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant
  • Carefully interviewed, selected, trained and supervised staff
  • Interacted positively with customers while promoting hotel facilities and services
  • Strategically developed effective marketing plans to increase sales and profits while managing costs
Assistant General Manager, 04/2014 to 02/2016
Cinbersol, Cantina La Veinte Miami, FL
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients
  • Provided friendly and attentive service and exceptional hospitality
  • Carefully interviewed, selected, trained and supervised staff
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons
  • Strategically developed effective marketing plans to increase sales and profits while managing costs
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
  • Led and directed team members on effective methods, operations and procedures
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents
  • Developed, implemented and managed business plans to promote profitable food and beverage sales
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties

General Manager, 04/2011 to 03/2014
Cipriani Wall Street New York City, NY
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
  • Led and directed team members on effective methods, operations and procedures
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime
  • Developed, implemented and managed business plans to promote profitable food and beverage sales

Assistant General Manager, 06/2010 to 04/2011
Cipriani Downtown / Dolci New York City, NY
Waiter, 10/2007 to 06/2010
Cipriani Downtown New York City, NY
Waiter / Manager, 01/2006 to 10/2007
Orsay Restaurant New York City, NY
Waiter, 09/2005 to 01/2006
Cercle Rouge New York City, NY
Head Waiter, 03/2005 to 09/2005
Esterel Plage Juan Les Pins, France
Pastry Chef / Baker, 09/2001 to 03/2005
La Toque Blanche Nice, France

Chef de Partie, 03/2001 to 09/2001
SBM, Cafe de Paris Monaco,

Chef de Partie, 09/2000 to 03/2001
La Bastide St Antoine Grasse, France

Commis de Cuisine, 01/2000 to 09/2000
SBM, Hotel de Paris Monaco,

Pastry Chef, 08/1998 to 2000
Chefs de France Orlando, FL

Pastry Chef, 03/1998 to 08/1998
SBM, Hotel Hermitage Monaco,

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Resume Strength

  • Personalization
  • Strong Summary
  • Target Job

Resume Overview

School Attended
  • Lycee Paul Augier
  • Lycee Paul Augier
  • Florida Atlantic University
Job Titles Held:
  • F&B General Manager
  • Assistant General Manager
  • General Manager
  • General Manager
  • General Manager
  • Assistant General Manager
  • General Manager
  • Assistant General Manager
  • Waiter
  • Waiter / Manager
  • Waiter
  • Head Waiter
  • Pastry Chef / Baker
  • Chef de Partie
  • Chef de Partie
  • Commis de Cuisine
  • Pastry Chef
  • Pastry Chef
Degrees
  • High School Diploma
  • BEP/CAP Hospitality , cuisine, service and CAP Pastry
  • Certification

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