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Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Professional Summary

Organized and successful Food Service Manager with 17+ years experience in customer relations, hands-on communication and interaction, and on the spot judgment calls. Thorough understanding of office, administrative, and costly needs; readily adapt to changing situations and demands. Maximize bottom-line performance through sales and labor management, food cost and expense initiatives. Forward thinking with a passion in food and beverage in leading and empowering team members to achieve success for our department.

Skills
  • Senior Management Team
  • Budget
  • Customer service
  • Special events
  • Financial
  • Hiring
  • Inventory
  • Scheduling
Work History
Food & Beverage Manager, 01/2012 to Current
Omni HotelsBoston, MA,
  • Responsible for a department that generates $3.5M per year and employs 100+ employees per season.
  • Maintains and manages department expenses to excel profit margin for the past 9 years.
  • Developed standard operating procedures for 18+ locations while working closely with the health inspector.
  • Manages special events for the food and beverage department which includes set up and break down, scheduling, health department related standards, menu development, signage etc.
  • Develops and maintains the yearly budget by sales, labor, food cost and all expenses for the food and beverage department.
  • Manages front of the house dining operations including food presentation, cash handling, customer service and sanitation guidelines.
  • In charge of hiring, promoting, training and terminating all employees in the department.
  • Develops and implements procedural manuals for employees which includes equipment training and sanitation, food receipts, health department regulations and overall opening and closing procedures for each concession area.
  • In charge of daily food purchases, monthly inventory, seasonal menu planning, maintenance work orders for all equipment and keeping up with food trends by meeting with vendors quarterly.
North Concessions Assistant Manager, 01/2004 to 01/2012
University Of KentuckyLexington, KY,
  • Responsible under limited supervision for a department, in planning, supervising and coordinating the activities and operations of the North Campus Food Service Concessions.
  • Managed Picnic in a Basket, Picnic on Safari, Zoo Birthday Parties and Wedding Cake programs.
  • In addition, assists in coordinating, developing, and implementing the Visitor Services customer service program.
  • Coordinates activities, act on employee problems, allocating personnel, selecting new employees, evaluating employees, recommending transfers, promotions, disciplinary actions, discharges and salary increases.
  • Perform manager on duty to ensure all visitor service areas are operating functionally.
  • To confirm great satisfaction, cleanliness of front of the house, eating areas, identifying line problems and employee concerns.
  • Developed and managed disciplinary matrix for department issues and cash control.
  • Plans, purchases and maintains all needed products and supplies necessary to implement children’s birthday party program and Timberline Bakery wedding cake program.
  • Receives, reviews and processes billing invoices for birthday parties, picnic and wedding cake programs.
  • Prepares and processes various reports and records including monthly inventory records, cost analyses, schedules, etc.
  • Manages, correlates and sets up cake tastings with potential clients, deliveries to on and off site venues, advertises and promotes program at multiple bridal shows and events at various locations in the area; “I Do at the Zoo,” “Superbowl of all Bridal Shows at the Stranahan Theater,” “Wedding Dreams at the Pinnacle,” etc.
Student Store Manager, 01/2008 to 05/2010
University Dining Services: Outtakes At TemptationsCity, STATE,
  • Gained leadership opportunity, intellectual responsibilities, served to meet customers’ needs, and overall management experience while learning from various training techniques to be recognized by our customers by providing outstanding service, quality food and value in a clean and pleasant environment.
  • Through collaborations with business partners, academics, and the entire campus community, we utilized technology and innovation to expand knowledge, increase efficiency and provide a greater return to the University.
  • Key contributions included:.
  • Provided financial responsibility for food service options that met the needs of a diverse campus community.
  • Developed process improvements to enhance standard operating procedures.
  • Managed 20+ employees per semester.
  • Inventoried over 10,000+ items in the store weekly.
Education
Concessions Manager Certificate (CCM): , Expected in 2020
National Association of Concessionaires- University of Memphis, Kemmons Wilson School of Hospitality - ,
GPA:
B.A: Interpersonal Communications, Marketing, Expected in 2010
Bowling Green State University - Bowling Green, OH
GPA:
High School Diploma: , Expected in 2006
St. Ursula Academy High School - Toledo, OH
GPA:
Additional Information

Heidelberg Distributing- Promotional Team, Toledo OH (2010-2011)

All Square: The Leading from the Heart Workshop- The Toledo Zoo, Toledo OH (2010)

Wilton Cake Decorating Classes: Courses 1-4- Michaels, Toledo OH (2011-2012)

Servsafe Certification- National Restaurant Association (March 2011-October 2021)

Heartsaver First Aid- The Toledo Zoo, Toledo, OH (2010-2020)

Zingerman's Customer Service Training- Toledo, OH (2021)

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Resume Overview

School Attended

  • National Association of Concessionaires- University of Memphis, Kemmons Wilson School of Hospitality
  • Bowling Green State University
  • St. Ursula Academy High School

Job Titles Held:

  • Food & Beverage Manager
  • North Concessions Assistant Manager
  • Student Store Manager

Degrees

  • Concessions Manager Certificate (CCM)
  • B.A
  • High School Diploma

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