(555) 432-1000,
, , 100 Montgomery St. 10th Floor

Detail-oriented Office and Technical Technician with 36 years of hands on experience and history of policy and procedure adherence. Skilled in reading technical documents and using schematics to execute accurate work. Skilled in working within team to accomplish goals, drive productivity and improve process operations.

  • CRM and office management software
  • Budgetary Planning
  • Invoicing and billing
  • Banking operations
  • Project management
  • Training and coaching
  • Workforce Management
  • Event coordination
  • Customer relations
  • Microsoft Office
  • Senior leadership support
  • Expense reporting
  • Billing
  • Accounts payable and receivable
  • Scheduling and calendar management
  • File and data retrieval systems
Education and Training
West Orange High School Winter Garden, FL Expected in 06/1981 High School Diploma : - GPA :
Twin Peaks Restaurant - Office & Technical
Las Vegas, NV, 02/2013 - Current
  • Increased office organization by developing filing system and customer database protocols.
  • Generated financial reports for management review.
  • Streamlined back office services for clients to promote proper functionality and positive user experience.
  • Aided senior leadership during executive decision-making process, meeting with clients to research case, collect data, prepare settlement packages and interpret information for daily report generation.
  • Trained and mentored administrative staff members in company policies, daily task execution and industry best practices.
  • Prioritized project components and organized scopes.
  • Distributed company correspondence, including memos and updates to reinforce and apprise departments and divisions of corporate objectives and developments.
  • Improved operational efficiencies, managing work requests, new orders, pricing and changes while coordinating logistics to verify delivery dates.
  • Maintained impeccable office organization to support efficiency, professionalism and performance objectives.
  • Coordinated logistics for corporate events.
  • Elevated customer satisfaction ratings by resolving client and case issues effectively.
  • Planned and executed successful corporate meetings, lunches and special events for groups of up to 250.
  • Conferred with business leaders to evaluate needs and strategize operational improvements to boost productivity.
  • Automated office operations, managing client correspondence, record tracking and data communications in database and case management software.
  • Supported office needs including taking messages, scanning documents and routing business correspondence.
  • Managed daily operations within Dinner Show office by supporting continuous delivery of excellent services and care.
  • Enhanced customer satisfaction ratings by resolving account issues efficiently.
  • Planned for major business changes, including system conversions and office moves.
  • Collaborated closely with Proprietor to effectively smooth and improve office operations.
  • Coordinated office activities and operations to secure efficiency and compliance with company policies.
Walt Disney Parks And Resorts - Restaurant Manager
City, STATE, 02/2000 - 02/2013
  • Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
  • Efficiently resolved problems or concerns to satisfaction of all involved parties.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Conducted daily pre-shift and weekly departmental meetings to promote better organization and productivity.
  • Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
  • Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Mentored front of house personnel on company policies customer service techniques and professional communication.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Managed accounts payable, accounts receivable and payroll.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Optimized profits by controlling food, beverage and labor costs daily.
  • Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Championed 100% guest satisfaction by providing excellent dining experience.
  • Updated computer systems with new pricing and daily food specials.
  • Created new safety procedures manual that met local regulations and was disseminated to all bartenders and wait staff.
  • Prepared weekly payroll to keep up with projected weekly revenue.
  • Developed and maintained exceptional customer service standards.
  • Assessed operational performance to measure compliance with regulatory, industry and brand standards.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Assigned tasks and oversaw employees to maintain compliance with food safety procedures and quality control guidelines.
  • Worked closely with Resort General Manager, chef and cooks to determine menu plans for special events or occasions.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
Walt Disney Parks And Resorts - Leader
City, STATE, 02/1985 - 02/2000
  • Transformed work area by increasing production, reducing turnover, eliminating waste and enhancing quality.
  • Inspected incoming supplies to conform with materials specifications and quality standards.
  • Coordinated with internal departments to maximize operational efficiency across production and administrative areas.
  • Encouraged and motivated 45 line workers to meet production deadlines and goals through encouragement and participation.
  • Kept areas clean, neat and inspection-ready at all times to comply with product guidelines.
  • Examined completed work to detect defects and verify conformance to specifications.
  • Set up, adjusted and maintained machines to operate at peak levels and meet challenging demands.
  • Complied with company policies, objectives and communication goals.
  • Realigned workflows with changing business demands by evaluating processes and employee strengths.
  • Established and enforced clear goals to keep employees working collaboratively.
  • Identified and corrected performance and personnel issues to reduce impact to business operations.
  • Created training manual for all employees to use as reference guide.
  • Conveyed project information consistently and quickly to resolve issues and deliver constructive feedback.
  • Provided ongoing training to address staff needs.
  • Performed minor equipment repairs to keep jobs on task and notified maintenance department of major machinery failures.
  • Resolved customer complaints and adjusted policies to meet changing needs.
  • Promoted employee safety awareness based on understanding of regulatory mandates and organizational best practices.
  • Coached and mentored 45 staff members through constructive feedback to develop long-term career goals.
  • Developed position rotation to support continuous improvement and operator development.
  • Established and maintained operating schedules to provide effective coverage for key areas and achieve objectives.
  • Conducted evaluations and reviews for 45 employees.
  • Monitored equipment, checked supplies and coordinated manpower to meet expected demand.

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School Attended

  • West Orange High School

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  • Office & Technical
  • Restaurant Manager
  • Leader


  • High School Diploma

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