General Manager resume example with 20+ years of experience
JessicaClaire
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
Highly motivated and results-oriented
hospitality professional with exceptional leadership skills, 20+ years’ management
experience in full service hotels that include restaurant, lounge bar, banquet
and function spaces. Hold highly respected industry professional credentials;
Certified Hotel Administrator (CHA) and Certified Food & Beverage Executive
(CFBE). Hardworking, team player and highly organized with ability to handle
multiple projects simultaneously. Incredibly friendly, outgoing and fully committed
to quality and service. Proven track record of achieving revenue goals, profits
and RevPAR index, while maintaining brand integrity and standard for quality
assurance. Expert on managing successful hotel through a hands-on approach, teamwork, motivated and competent employees,
effective communication and coordination with all departments and corporate
staff. Extensive involvement with sales and revenue generation efforts; sales
meetings, effective revenue management, social
media, outside sales calls, networking events, community organizations
involvement and maintains long-standing business relationship with group
leaders, meeting planners and customers.
Core Qualifications
Guest services
Inventory control procedures
Merchandising expertise
Loss prevention
Cash register operations
Product promotions
Experience
GENERAL MANAGER, 06/2008 - 08/2017 Cke Restaurants – Waynesville, NC,
Skillfully managed the operation of a 109 rooms full-service hotel with 11,000 square feet of banquet space, 140 seats
restaurant and 50 seats bar lounge, supervised up to 59 employees, ensured the company standards for quality were
met, achieved revenue goals and planned gross operating profits.
Prepared annual budget, combined revenue of $3,274,892 for room, food & beverage and misc income.
Monitored forecast and revenue performances, modified the operating expenses and payroll expenses to to
meet the demand and achieved targeted gross operating profits, increased revenue by $170,000 YOY.
Recruited, trained, developed and motivated associates, fostered a teamwork environment with hands-on
approach to deliver superior guest service and exceeding guests' expectations.
Conducted monthly employees
meeting with lunch; gave update on past and future business outlook, employee of the month, celebrated associates birthdays.
Extensive involvement in sales activities: Weekly sales meeting, market analysis from STAR Reports, 30-60-90
forecast, rates & inventory allocation, packages and promotions, CRS and on line distributions (OTA/GDS),
lead finding, attended chamber's networking events, Pocono CVB monthly DOS meetings.
Maintained long-standing relationships with event planners, tours leaders, government groups, niche groups.
Enforced the preventive maintenance (PM) and quick fix programs to make sure all roof top units, in-room PTACS,
water boilers, swimming pool, saunas, heating and cooling systems, cooking equipment are operational efficiently.
Personally reviewed and responded to guest surveys on social media/Medallia per brand standards and policies.
Conducted bi-annual employee satisfaction surveys and took corrective actions to any deficiencies.
GENERAL MANAGER, 10/2000 - 04/2008 Cke Restaurants – Westminster, SC,
Skillfully managed the operation of a 192 rooms full-service hotel with 13,000 square feet of banquet space, 86 seats
restaurant and 70 seats bar lounge, supervised 75 employees and ensured the company standards for quality were
met, achieved combined revenue goals of $4,500,000 and targeted gross operating profits.
Prepared annual combined budget and monitored the performance throughout the year, modified the
operating expenses and payroll expenses according the business demand, with focus on revenue generations.
Recruited, trained, developed and motivated associates, fostered a teamwork environment with hands-on
approach to deliver superior guest service and exceeding guests' expectations.
Participated in weekly sales meeting to review sales calls, market analysis from STAR Reports, 30-60-90
forecast, yield management, rates adjustments, packages and promotions materials, central reservations and
GDS distributions, attended chamber of commerce's networking events and DOS meetings with Albany CVB.
Oversaw the overall operations of 192 rooms full-service hotel with 13,000 SF banquet
space, a 86 seats restaurant and 70 seats bar lounge; and a 75 room limited-service hotel, supervised up to 95
employees and ensured the company standards for quality were met, achieved combined revenue goals of
$5,500,000 and targeted gross operating profits.
Prepared annual budget and monitored the performance throughout the year, modified the operating
expenses and payroll expenses according the business demand, focused on revenue generations, cost control
and waste eliminations to achieve the targeted gross operating profits.
Recruited, trained, developed and motivated associates, fostered a teamwork environment with hands-on
approach to deliver superior guest service and exceeding guests' expectations.
Actively participated in sales activities: Market analysis, revenue generations, lead finding, sales calls, attended
the chamber of commerce networking events, Albany CVB meeting and local community involvement.
Managed all areas of the restaurant, bar lounge, banquet and conference facilities including human
resources, associate training and development, customers satisfaction, associate performance reviews
and overall operations while ensuring the company standards of quality and service were maintained.
Promoted to Corporate F&B Director in 1989, assisted the Regional Director of Operations to oversee five
hotels' food & beverage operations.
Worked closely with each property's F&B Manager & the Executive Chef.
Handled menu planning, strategic pricing, purchasing, inventories, receiving, and storing food products
and proper par levels to minimize food waste and optimized food cost.
Prepared annual budget, forecasts and achieved revenue goals and gross operating profits.
Enforced the Albany County Health Department Codes to ensure sanitations and public safety.
RESTAURANT MANAGER, 09/1980 - 04/1983 Silo Restaurant DAKA Food Service Inc – City, STATE,
Managed the overall FOH and BOH operations of the restaurant & bar lounge; opeing and closing procedures,
customer service, plate presentations, wait staff side-works assignment, sales reports and deposits.
Hired,
trained and motivated employees, scheduling, fostering teamwork environment to consistently delivered excellent
customer service and ensured customers `satisfactions.
Education
Bachelor of Arts: Education, Expected in - The Institute of Teaching & Education Science - Yogyakarta, GPA: Education
Certified Hotel Administrator (CHA) - The Educational Institute of AH& LA
Certified Best Western General Manager - The BWUniversity
Certified Ramada General Manager - The Ramada Institute
Certified Food & Beverage Executive (CFBE) - The Educational Institute of AH&LA
Certified ServSafe Manager - National Restaurant Association
Management Studies Program: Culinary Arts & Restaurant Management, Expected in - Cornell University School of Industrial & Labor Relations Schenectady County Community College - , GPA: Culinary Arts & Restaurant Management
Professional Development Program (PDP): , Expected in - Cornell University School of Hotel Administration - , GPA:
Proficient at Microsoft Word, Excel, Power Point, Publisher, Database, PMS Systems (NiteVision): , Expected in - - , GPA:
Skills
l
Revenue Optimization l Front Desk & Reservations l
Accounting
l
Associate
Training & Development l Payroll Expenses l Purchasing
l
Quality
Assurance & Brand Integrity l Operating Expenses l
Inventory
Control
l
Guest Service l Associate Retention l Cost
Containments
l
Budget, Forecast and P&L l Restaurant & Bar Lounge l Marketing & Advertising
l
Housekeeping
Management l Banquet & Conference l
Community
Involvement
l
Preventive
Maintenance l Assets Protection l Client Relations & PR
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Resume Overview
School Attended
The Institute of Teaching & Education Science
Cornell University School of Industrial & Labor Relations Schenectady County Community College
Cornell University School of Hotel Administration
Job Titles Held:
GENERAL MANAGER
GENERAL MANAGER
Dual GENERAL MANAGER
FOOD & BEVERAGE DIRECTOR
RESTAURANT MANAGER
Degrees
Bachelor of Arts
Certified Hotel Administrator (CHA) - The Educational Institute of AH& LA
Certified Best Western General Manager - The BWUniversity
Certified Ramada General Manager - The Ramada Institute
Certified Food & Beverage Executive (CFBE) - The Educational Institute of AH&LA
Certified ServSafe Manager - National Restaurant Association
Management Studies Program
Professional Development Program (PDP)
Proficient at Microsoft Word, Excel, Power Point, Publisher, Database, PMS Systems (NiteVision)