Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Highly proactive with 10+ years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management and front and back-of-the-house operations. Flexible, results-oriented offering focused leadership and restaurant operations knowledge to drive profitability. Exceptional communication skills.
  • Inventory control and record keeping
  • Staff scheduling
  • Passion for customer satisfaction
  • Skillful menu development
  • Accomplished in large event catering
  • Kitchen management
  • Menu price structuring familiarity
  • Proven cost-control expert
  • Conflict resolution techniques
  • Trained in performance and wage reviews
  • Food regulation compliance
  • Extensive food/beverage knowledge
  • Supply ordering ability
  • Special event catering professional
Work History
Marketing Manager, 05/2015 - Current
Bakkavor Charlotte, NC,
  • Responsible for driving sales, brand awareness and guest traffic through a variety of channels such as: Private Dining and Event Sales, Social Media, Traditional Media, Cold Calls, Community Outreach & networking.
  • Directed and coordinated marketing activities and policies to promote products and services.
  • Analyzed business developments and monitored market trends.
  • Directed the hiring, training and performance evaluations for marketing and sales staff and supervised their daily activities
Assistant Director of Food and Beverages, 01/2016 - 06/2016
Garden Of The Gods Club Colorado Springs, CO,
  • Directed the hiring, training and performance evaluations for marketing and sales staff and supervised their daily activities.
  • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Led and directed a team of 18 members on effective methods, operations and procedures.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Assistant Restaurant Manager, 11/2007 - 01/2016
Moby Dick House Of Kabob City, STATE,
  • Oversaw front- and back-of-house operations with accountability for bottom-line factors, food quality, and customer retention for family restaurant with 16 employees.
  • Hired, trained, supervised, and scheduled kitchen and service staff; managed purchasing and inventory control to ensure sufficient levels of high-quality product while eliminating waste.
  • Coordinated with Executive Chef to plan special menu items. Monitored compliance with safety, sanitation, and food preparation standards.
  • Developed and revised kitchen procedures to optimize workflow. Compiled, analyzed, and interpreted financial data to develop accurate projections and ensure profitability.
  • Maintained high standards of customer service during high-volume, fast-paced operations.

Regional Assistant General Manager, 07/2005 - 11/2007
Moby Dick House Of Kabo City, ,
  • Assembled food orders while maintaining appropriate portion control.
  • Verified that prepared food met all standards for quality and quantity.
  • Trained and educated new team members on culture, philosophies, standards and operations.
  • Managed all team members, including counseling, disciplining and scheduling.
  • Built sales through high standards of quality, service and sanitation; controlled costs by constantly training and educating team members and fellow Managers.
  • Maintained an overall management style in accordance with Moby Dick's established best practices.
  • Completed all tasks assigned by General Manager on time.
Farsi (Persian) and English
  • High School Diploma

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    • Assistant Director of Food and Beverages
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