Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
Professional Summary
Committed and hardworking Hospitality Manager with 30 + years of experience directing in hospitality and food service. Well-rounded leader with talent for supervising employees. Problem-solver with quick and effective solutions to any problem. Competent manager bringing more than 30 + years of service and progressive leadership experience. Maintain budget controls and coverage needs to achieve business targets and provide high-quality support to management and employees.
Builds relationships with patrons and employees by applying basic public relation skills. Experienced Manager and supervisor with over 30 + years of experience in hospitality industry.
Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits. Experience in policy development and staff management procedures positively impacting overall morale and productivity. Enthusiastic manager eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of the need for proper training of employees. Motivated to learn, grow and excel in a challenging environment
Helped general management develop prices based on inventory costs and portion sizes.
Limited portion sizes and used garnishes to control food costs.
Investigated and integrated enhanced service and team management strategies to boost business profits.
Coordinated and organized all restaurant inventory.
Orchestrated positive customer experiences at all stages by overseeing every area of food and beverage operations.
Orchestrated positive customer experiences at all stages by overseeing every area of food and beverage operations.
Set schedules for 8 staff by planning and designating shifts and hours.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Oversaw food preparation and monitored safety protocols.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Organized and oversaw food service training to educate employees on food handling, and TABC compliance.
Maintained high standards of food quality by overseeing preparation and monitoring food safety.
Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
Motivated staff to perform at peak efficiency and quality.
Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each night.
Maximized quality assurance by completing frequent checks of line.
Set schedules for 8staff by planning and designating shifts and hours.
Set schedules for [Number] staff by planning and designating shifts and hours.
Bartender Supervisor, 02/2003 - 04/2004 Marriott Hotel – City, STATE,
Applied excellent organizational and multitasking abilities to handle simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
Upsold menu items to customers, driving up per sale revenues and maximizing profits.
Upsold daily specials and beverage promotions to exceed daily sales goals.
Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
Developed new signature cocktails to support bar marketing brand and increase profits.
Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
Managed accurate register and produced daily sales reports backing up inventory usage numbers.
Set up glassware, liquor and other necessary supplies for special events.
Completed regular bar inventories and daily requisition sheets and increased sales and profits by 70% in just 1year .
Set up bar for operation, obtained cash bank and stocked service bar.
Conducted monthly inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders.
Kept bar presentable and well-stocked to meet all customer needs.
Took customer orders and capitalized on opportunities to sell special beverage and food options.
Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
Assisted servers with specialty drinks orders by preparing on-demand items without delay.
Grew sales 70% and boosted profits 70% by applying proactive management strategies and enhancing sales training.
Taught staff how to deliver outstanding service to every customer without sacrificing profit objectives.
Boosted bar operational efficiency and profitability by mentoring team members on procedures and productivity strategies.
Tended bar at special events and directed team to provide exceptional service for weddings, business meetings and society gatherings.
Kept alcoholic beverages well-stocked and organized to meet expected demands.
Closed out cash register with 100% accuracy and prepared cashier report.
Stayed up-to-date on state laws regarding alcoholic beverage services and maintained 100% compliance for inspections.
Maintained inventory and ordered new supplies when needed.
Performed opening and closing duties of establishment, including printing sales reports, setting up bar for next shift, counting cash drawer and taking inventory.
Poured and prepared mixed drinks for over 80+ customers daily and created new libations drawing in clientele.
Collected and authorized payments of guests.
Conducted monthly inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders.
Maintained accurate cash drawer of $300 or more per shift.
Performed event coordination for larger parties and gatherings.
Trained 6 new bartenders on all aspects of job, including drink preparation, up-selling techniques, maintaining customer relationships, garnish preparation and sanitation regulations.
Followed alcohol awareness procedures for prevention of intoxicated guests.
Bar/Restaurant Manager, 03/1999 - 01/2003 Ramada/Cher Hotel – City, STATE,
Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
Kept alcoholic beverages well-stocked and organized to meet expected demands.
Implemented quality control initiatives while creating house-made cocktails, juice and preparations to reduce downtime and increase revenue.
Capitalized on opportunities to advance operations and mixology knowledge, enhancing customer service with refined and current expertise.
Assisted servers with specialty drinks orders by preparing on-demand items without delay.
Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
Determined business needs by acquiring client feedback for process improvements.
Followed all safety requirements for alcohol service and maintained network of available ride services for inebriated customers.
Checked ID cards and verified bar guests were of legal age.
Assisted in preparing dining room for special upcoming functions, including decorating and generating and printing out special group menus using [Software].
Decreased waste by [Number]% through creating and following strict recipes and measurements for drinks.
Motivated and disciplined employees and implemented new mentoring program, which increased worker morale.
Shrunk inventory costs [Number]% through proactive evaluation and adjustment of vendor relationships.
Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Improved customer service rankings by resolving issues quickly and accurately.
Handled $[Amount] cash on daily basis, which built trustworthiness and loyalty with owners.
Developed unique events and special promotions, including [Type] and [Type] to drive sales.
Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies, providing [Number]% improvement over prior onboarding process.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Maximized customer service by training staff, overseeing operations and resolving issues.
Stayed up-to-date on state laws regarding alcoholic beverage services and maintained [Number]% compliance for inspections.
Crafted popular cocktail menu for customers preferring liquor and spirits to wine.
Increased profits with enhanced inventory oversight and strategic pricing adjustments.
Conducted [Timeframe] inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders.
Took customer orders and capitalized on opportunities to sell special beverage and food options.
Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
Closed out cash register with [Number]% accuracy and prepared cashier report.
Enhanced sales by promoting [Type] products and assisting with creative menu selections.
Reduced financial inaccuracies by using [Software] system while verifying receipts.
Initiated bottle service for [Type] restaurant, typically serving upwards of [Number] patrons per shift.
Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.
Merged productivity initiatives while complying with restaurant policies and procedures.
Implemented drink prep procedures that reduced wasted stock by [Number]%.
Poured and prepared mixed drinks for over [Number] customers daily and created new libations drawing in clientele.
Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
Upsold daily specials and beverage promotions to exceed daily sales goals.
Reduced labor costs by improving employee schedules and workflows to capitalize on individual strengths and better meet forecasted customer demands.
Enhanced business productivity by training [Number] team members and [Number] servers on best practices and protocols.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Guaranteed optimal beverage stock by assessing [Timeframe] inventory and collaborating with owners for corrective action planning to limit expenses.
Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
Assistant General Manager, 01/1994 - 07/1998 Centurion Hotel LLC – City, STATE,
Inspected guest rooms for compliance with cleanliness standards.
Reviewed guest room toiletries, amenities and furnishings as part of quality check.
Maintained records in property management system for room inspections.
Collaborated with various team members to ensure guests' requests are met.
Supervised daily operations, including employee performance, preventive maintenance and safety.
Managed budget implementations, employee reviews, training, schedules and contract negotiations.
Controlled spending on overhead and equipment by devising and executing cost-management procedures.
Engaged team members and improved performance by delivering daily updates and conducting Monthly meetings to obtain feedback and convey new policies.
Built and strengthened area partnerships to reap benefits such as new revenue channels and enhanced public awareness.
Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
Cultivated performance-based culture based on individual accountability, goal attainment and team achievement.
Developed innovative sales proposals to promote product quality and showcase market comparisons.
Gained territory by negotiating beneficial contracts and conducting numerous cold calls.
Completed inventory purchases and oversaw restocking.
Enforced quality assurance protocols to deliver ideal customer experiences.
Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
Motivated, trained and disciplined employees to maximize performance.
Performed pricing and estimates based on customer needs and requirements.
Resolved problems promptly and effect to elevate customer approval.
Handled cash accurately and prepared deposits.
Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
Education
High School Diploma: , Expected in 12/1XXX - Eunice High School, South Africa - South Africa, GPA:
Associate of Arts: Management Assistance, Expected in 12/1982 - Pretoria Technical College - South Africa, GPA:
Associate of Arts: Public Relations And Hospitality Studies, Expected in 12/1985 - Pretoria Technical College - South Africa, GPA:
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