general manager resume example with 19+ years of experience
Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA94105
:
Professional Summary
Strategic and service-focused individual with 25+ years of experience leading and overseeing restaurant, hotel, and country club food and beverage operations. Seasoned expert in corporate, social, and wedding sales and event management with a keen eye on increasing profitability without sacrificing exceptional customer service. Strong history of devising precise and targeted business operations, managing teams, reviewing performance, exceeding revenue goals and providing excellent customer experiences.
Skills
P&L accountability
Relationship development
Special events sales and planning
Point of Sale (POS) system operation
Strategic marketing
Server recruitment and management
Staff training and development
Client account management
Customer service excellence
Team leadership
Executive management
Instructing and training
Budget management
Menu creation and costing
Performance improvement
Food Safety Standards
Food and beverage orders and inventory control
Verbal and written communication
Education
University of Las VegasLas Vegas, NevadaExpected in ā āB.S:Hotel Management - GPA:
American Culinary FoundationUCLA Extension Program, Expected in ā āCulinary Certification: - GPA:
Certifications
ServSafe
TIPS Trainer
Salesforce
Work History
Coursehorse - General Manager Brooklyn, NY, 10/2019 - Current
Manage budgets, oversee P&Ls and successfully achieve margin targets consistently to stay on track with growth plans, including during a challenging period with COVID-19.
Increase revenue streams and income by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
Evaluate suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.
Enforce quality assurance protocols to deliver ideal customer experiences.
Designed a modern employee recognition program which boosted productivity and improved morale.
Enhance operational success through effective staffing, strong training, adherence to safety regulations and well-timed customer service.
Enchantment Resort - Director of Catering & Conference Services Sedona, AZ, 04/2016 - 10/2019
Oversaw sales and group business from banquets and conferences to weddings, receptions, and celebrations to ensure revenue goals were met or exceeded.
Managed 25 employees/event staff including a Banquet Manager.
Provided expert budget management, forecasting, and P&L performance using Delphi.
Exceeded revenue by 35% for contracted catering and generated additional revenue from outside catering events obtained through networking and cultivating solid, long-term relationships with local businesses.
Achieved 10% improvement in guest/meeting planner satisfaction in 2017.
Implemented innovative sales approaches to maximize profits and increased catering sales from $125T to $220T annually during tenure.
Worked across teams to prepare budget and negotiated favorable prices with both clients and suppliers.
Noble House Hotels And Resorts - Banquet Manager Kirkland, WA, 04/2010 - 04/2016
As a member of the Hotel Leadership Team, oversaw cross-functional teams, managed hard/soft good and capital purchases, participated in sight tours, and developed exceptional on-call servers for both properties.
Delivered excellent customer service resulting in high percentage of repeat bookings.
Oversaw all outlets during managerial transition periods.
Realized 95% meeting planner satisfaction scores, a 12 point increase over three years.
American Heart Association - Director of Events San Antonio, TX, 04/1999 - 10/2007
Member of the Executive Management Company at a āLeading Hotels of the Worldā property with $15M+ in annual revenue.
Accountable for complete P&L performance, forecasting, and budgeting.
Directed Catering & Conference Services department including weddings generating $1.5M annual budget.
Developed high performing teams, trained to continually ensure guest satisfaction through outstanding customer service and adherence to strict standards.
Exceeded revenue budget $200T to $1.5M while maintaining level labor and cost of sales expenses.
Significantly increased catering revenues through implementation of internal and external marketing for special events.
Recognized for outstanding events/weddings in major area publications, including Pink Vail.
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