manager resume example with 9+ years of experience

Jessica Claire
Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000 - Cell: - - : - -

Innovative Manager seeking position offering opportunities for new professional and personal challenges. Self-starter with a positive, can-do attitude and the drive to learn, improve and succeed.

  • Collaborative manager
  • ServSafe Manager
  • Skilled manager
  • ServSafe Manager Certified
  • Effective time manager
  • Manager coaching and training
  • Managerial experience
  • Career development
  • Community events
  • Quality assurance controls
10/2017 to Current
Manager The Hertz Corporation Union City, GA,
  • Collaborated with other managers to plan and direct organizational tasks.
  • Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
  • Assessed, optimized and elevated operations to target current and expected demands.
  • Assisted in sales, customer service and human resources objectives to increase experience and gain broad company perspective.
  • Maintained current understanding of company offerings to better serve customers and team members with strong knowledge base.
  • Recommended proactive and remedial action to manage business situations.
  • Worked closely with customers to understand needs and resolve diverse issues.
  • Maintained daily record of all transactions.
  • Processed shipments and maintained stock shelf organization.
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
  • Outlined and directed all new projects for employee teams.
  • Assisted with opening and closing of retail branch office.
  • Responded to advanced issues with professional and relationship-focused approach.
  • Coordinated work of team of 3 employees to help each team member carry out accurate food service work.
  • Supervised, coached, and mentored 3-member staff.
  • Conducted troubleshooting of database and system errors.
  • Followed directors advice to improve leadership and supervisory skills.
  • Processed customer sales transactions, adjustments and refunds.
  • Analyzed sales, profits and inventory to identify trends and provide recommendations.
  • Learned all aspects of food service business from ground-up to fully understand every operational facet and contribute to long-term business success.
09/2010 to 10/2016
Trucking Company Owner Greystone Healthcare Management Rockford, IL,
  • Maintained records for IFTA, inventory, income, and expenses.
  • Assessed, optimized and elevated operations to target current and expected demands.
  • Established long-term relationships with customers by promoting great service and engagement skills and quickly resolving issues.
  • Analyzed operational performance and implemented plans to attain organizational and financial goals.
  • Monitored spending to ensure that expenses are consistent with approved budgets.
  • Created and enforced policies and procedures for entire logistics team.
  • Tracked orders using functional systems and coordinated with warehouse workers to ensure proper storage and distribution of products.
  • Reported maintenance and repair needs for transportation vehicles and equipment.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Improved customer satisfaction by finding creative solutions to problems.
  • Responded to customer messages in regards to delivery issues.
  • Supervised employees to ensure that cargo shipments were transported accurately to and from specified locations while adhering to safety standards.
  • Assessed various driving routes and identified best paths to maximize productivity and cost-efficiency.
  • Maintained records such as vehicle logs, records of cargo or billing statements in accordance with regulations
  • Created agendas and communication materials for team meetings.
04/2014 to 09/2016
Cook Brad Head Start City, STATE,
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Kept detailed records of food and supply inventory, ordering more or alerting chefs of deficiencies.
  • Maximized kitchen speed and efficiency by preparing salads, desserts and meats for head cook.
  • Decreased food waste by adapting menus to changing seasons and supply availability.
  • Stood in for and head cook to maintain efficient flow of kitchen.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Prepared food for service based on daily specials and chef's needs.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Safely operated kitchen equipment including industrial size mixers and tools.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Verified proper operation of refrigerators, freezers and warming lamps by collecting temperature readings every day.
  • Followed recipes and customer request details to prepare high-quality, delicious meals.
  • Prepared for busy periods by organizing ingredients and restocking supplies for expected loads.
  • Protected food from spoilage by properly storing in freezer and refrigerator.
  • Monitored and recorded temperatures of food, storage, and service areas to maintain established, regulatory guidelines.
  • Re-stocked, organized and arranged service and food stations.
  • Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
  • Kept all utensils, dishes and glasses clean and ready for customer use.
  • Packaged and stored food products appropriately to ensure proper handling and preservation.
10/2010 to 05/2013
Restaurant Owner Coffee Pot City, STATE,
  • Administered finances and led business operations, including running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
  • Hired, trained and motivated staff to fill all restaurant openings.
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Located relevant vendors, set up schedules and coordinated the delivery, storage and organization of all inventory.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Trained staff, facilitated staff meetings and spearheaded menu development.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Managed food preparation, guest interaction, quality control, and customer relations.
  • Handled escalated customer complaints to provide full resolutions and promote loyalty.
  • Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
  • Made weekly employee schedules, assigned work and regularly checked the quality and productivity of all team members.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Kept stations stocked and ready for use to maximize productivity.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Created exceptional menu items executed with precision to regularly garner diner praise.
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
Education and Training
Expected in 05/1996 to to
High School Diploma:
Biggers Reyno High School - Biggers , AR
Expected in to to
: Basics, CDA, CNA
BRTC - Pocahontas, AR

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Resume Overview

School Attended

  • Biggers Reyno High School
  • BRTC

Job Titles Held:

  • Manager
  • Trucking Company Owner
  • Cook
  • Restaurant Owner


  • High School Diploma

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