LiveCareer-Resume

owner operator resume example with 20+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Professional Summary

Enthusiastic leader with 20 years of experience planning, leading and improving restaurant functions. Strategic in developing policies, managing activities and . Focused on motivating staff and working with diverse personality types by and helping to drive improvements.

Successful Owner/Operator with 5 years in restaurant industry. Expert in all facets of this industry, including insights on competitors and clientele. Charismatic leader with innate ability to maintain professional relationships and negotiate beneficial deals. Proven track record of consistently driving profitability, with history of bringing in over $175,000 annually.

Skills
  • Operations oversight
  • Relationship management
  • Sales negotiation
  • Marketing and advertising
  • Business planning
  • Financial analysis
  • Staffing
  • Documentation and reporting
  • Human Resource management
  • Human resources management
  • Employee scheduling
  • Business development
  • Effective leader
  • Conflict resolution
  • Delegation
  • Recruitment
  • Employee reviews
  • Inventory management
  • Project development
  • Stakeholder relations
  • Client account management
  • Relationship building
  • Product development
  • Budget development
  • Staff training/development
Work History
Owner/Operator, 06/2013 to 09/2019
Lineage LogisticsSan Bernardino, CA,
  • Assessed financial reports and statements regularly to update processes and operations for greater profitability.
  • Established and administered annual budget with effective controls to prevent overages, minimize burn rate and support sustainability objectives.
  • Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
  • Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations.
  • Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
  • Assessed income and expenses and adapted plans to improve profit levels.
  • Maintained consistent work levels by establishing large customer base and continuous pipeline of deliveries.
  • Developed business plan, processes and procedures to provide superior healthy SoulFood to customers.
  • Envisioned and created business identity and advertising materials such as social media marketing , TV advertising and Radio!!!
  • Operated with safety and skill to avoid accidents and delays.
  • Developed and nurtured lasting customer relationships by projecting professional corporate image and responding quickly to issues.
  • Crafted engaging sales copy and eye-catching graphics for inventive client presentations.
  • Stayed in open communication with dispatch team and readily adapted to changing customer needs or scheduling demands.
  • Directed business operations for 10-employee company doing $150,000 in yearly revenue.
Front of House Manager, 03/2008 to 04/2013
Nms UsaBellingham, WA,
  • Addressed guest concerns and resolved all issues to guests' satisfaction.
  • Adhered to safe work practices, food safety regulations and corporate guidelines.
  • Resolved guests complaints while maintaining positive customer environment.
  • Conducted weekly sales meetings with team members to establish merchandising, sales and profit objectives.
  • Set dining tables to prepare for diverse types of events and follow strict service standards.
  • Hired and trained new employees, demonstrating best methods for serving clients and guests.
  • Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
  • Greeted and assisted guests by gathering information pertaining to reservations or requests.
  • Booked large groups for weddings, seminars, conferences and other events, providing best available room rates.
  • Established internal databases and record management systems to ensure accuracy and integrity of all documentation and data.
  • Assisted with various banquet food stations, set up and service to multiple dining areas.
  • Decorated cakes, cupcakes, cookies and special occasion trays.
  • Trimmed, rotated, culled, crisped and watered produce to maintain freshness and attractiveness.
  • Maintain clean, neat and properly stocked check stand area.
  • Stocked and cleaned grocery shelves, bulk bins and freezer and dairy cases.
  • Cleaned outdoor eating area and indoor dining room by wiping tables, placing trash in receptacles and restocking napkin dispensers.
  • Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
  • Restocked salad bar and buffet for lunch and dinner service.
  • Carried out supervisory responsibilities in accordance with company policies and applicable laws.
  • Weighed, packaged and labeled meat and seafood products, following proper dating procedures.
  • Maintain proper temperature and humidity levels for meat products.
  • Engaged in suggestive selling and other sales techniques.
  • Unloaded customer bags into cars.
  • Set performance expectations and provided honest feedback.
  • Processed credit cards, checks, gift cards and coupons.
  • Maintained accurate department signage and pricing.
  • Prepared, cut, weighed and wrapped deli meats and cheeses.
  • Handled customer complaints with poise and grace, immediately resolving issues through immediate acknowledgment and commitment to service.
  • Unloaded trailers, received merchandise, verified orders and broke down produce loads.
Cook, 02/1999 to 03/2008
State Of North CarolinaWarrenton, NC,
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Ordered and received products and supplies to stock kitchen areas.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Managed 26-person staff, supervised preparation of foods and explained steps for readying specialty items, including breakfast, lunch and dinner food.
  • Created ice sculptures for major events such as weddings and private corporate parties.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees
Host , 01/1995 to 02/1999
The League Kitchen & TavernBee Cave, TX,
  • Governed dining area with natural leadership talents and organizational strategies focused on balancing guest and business needs.
  • Supported servers, food runners and bussers with keeping dining area ready for every guest.
  • Prepared artistic menu boards highlighting current specials and promotions using eye-catching decorative techniques.
  • Supervised server balance and monitored table turnover to accurately seat customers and keep customers happy.
  • Took reservations by phone and walk-in, keeping scheduling demands and kitchen output in time to avoid overbooking.
  • Documented reservations and communicated changes to guests.
  • Watched dining area staff to evaluate server loads and calculate accurate wait times.
  • Planned and executed Huge -guest parties by organizing menus, spaces and special requests.
  • Cultivated positive guest relations by managing information and orchestrating speedy seatings.
  • Maintained highly loyal clientele by delivering unparalleled service at every stage of restaurant dining experience.
  • Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
  • Collaborated with kitchen to inform customers of wait times and answer questions about food.
  • Took information about guests' party size, led to seating, offered menus and .
  • Kept track of event finances, including initial deposits, due payments and final balances.
  • Recorded available tables after seating each party using .
  • Coordinated events throughout 4 banquet spaces, including weddings, reunions, and corporate meetings.
  • Conducted dining room and server checks to assess readiness for expected customer loads.
Education
High School Diploma : , Expected in 02/1998 to Madison Central High School - Madison, MS
GPA:
Certification : Culinary Arts , Expected in 04/2000 to United States Naval Academy - Annapolis, MD
GPA:

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Resume Overview

School Attended

  • Madison Central High School
  • United States Naval Academy

Job Titles Held:

  • Owner/Operator
  • Front of House Manager
  • Cook
  • Host

Degrees

  • High School Diploma
  • Certification

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