Owner Operator resume example with 20+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000
Cell:
resumesample@example.com
Summary
Experienced business leader with demonstrated strategic planning, problem-solving and team-building abilities. Successful at bringing in and training staff to handle customer and business needs. Motivational, diplomatic and respectful of those from different backgrounds.
Motivational leader and organizational problem-solver with advanced supervisory, team building and customer service skills. Experience stepping into roles and quickly making positive changes to drive company success. Focused on using training, monitoring and morale-building techniques to maximize employee engagement and performance.
Skills
Marketing tactics
Labor relations
Closing and contract negotiations
KPI management
Quality management systems
Strategies and goals
Hiring and staffing
Employee development
Design coordination
Talent development
Construction means and methods
Staff training and development
Community outreach
Project organization
Strategic planning
Inventory control
Team oversight
Territory and account oversight
Merchandising
Key partnership cultivation
Strategic project planning
Client experiences
Product branding
Profit and loss analysis
Recruiting and Hiring
Customer relations
Experience
Owner Operator , 10/2013 to 12/2019 Evans Distribution Company – Madison, IL,
Established, enforced and updated policies keeping business agile and responsive to changing market conditions.
Oversaw all aspects of project execution, including progress of each phase, quality of workmanship and team performance to drive on-time completion of deliverables.
Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
Set and administered annual operating budget, consistently maintaining controls and preventing overages.
Developed and implemented promotional strategies to drive business success and maintain budgetary guidelines.
Monitored market conditions to set accurate pricing structures and take advantage of emerging trends.
Assessed, optimized and elevated operations to target current and expected demands.
Enhanced operational performance by developing effective business development strategies, systems and procedures.
Diminished staff turnover and boosted morale by hiring effective team players and initiating new training and scheduling practices.
Trained teams on specific operations and requirements for each job site, including applicable procedures and techniques.
Recruited exceptional job candidates via diverse traditional and digital routes for suitability for key positions.
Monitored individual team member performance results and engaged in timely coaching sessions.
Identified client business and operational needs and introduced services to provide solutions.
Assessed business systems and processes, identifying areas for improvement to support future growth.
Monitored contractor adherence to quality standards and plan requirements.
Actively promoted store offerings through newspaper advertisements, catalogs, and brochures to attract new customers.
Promoted business on social media platforms to maximize brand identity and generate revenue.
Set, updated and enforced policies to maintain consistency and quality at all levels.
Introduced complete onboarding and training programs, surpassing established team sale targets and employee retention goals.
Assembled and managed teams for development, construction, sales and marketing initiatives.
Hired and mentored core start-up team, working to outline initial company policies and procedures.
Reviewed company software and business programs to determine value and assess viability in live environment.
Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
Developed individual strategies for property acquisitions located across multiple states and ascertained resources for project development to present comprehensive proposals and secure funding from private and public lenders.
Conducted site pre-inspections and coordinated post-construction audits.
Developed business and marketing plans and prepared monthly financial reports.
Secured long-term accounts, managing sales presentations to promote product and brand benefits.
Hosted fundraising events for various charities to boost brand awareness and community engagement.
Directed hiring and training of new department managers to drive organizational improvements.
Front of House Manager, 04/2008 to 05/2013 Nms Usa – Wasilla, AK,
Delivered high level of quality service to each patron, resulting in consistent, positive feedback from guests.
Managed all front of house certifications and re-certifications.
Monitored all FOH staff certifications to ensure compliance with industry standards.
Coordinated with the wait staff, ensuring that buffet stations in the dining room were always kept clean and dishes were refilled quickly.
Cultivated long-lasting relationships with outside vendors including florists and restaurants so that guests could secure valuable deals on services and meals.
Provided end-of-month audits of the resort to upper management as required.
Booked large groups of people for weddings, seminars, conferences and other events and offered the best available room rates.
Assisted guests at check-in, providing information on various services within the hotel.
Prepared invoices for customers and delivered to rooms on day of check-out to reduce wait times at front desk.
Hired and mentored all new employees while also demonstrating the best methods for servicing clients and guests.
Ensured that guest complaints were handled in the most effective manner possible and that complimentary services were offered for hardship cases.
Discussed menu items and dietary concerns, noted special requests and suggested appetizers or other additional items to meet upsell goals.
Promoted customer safety by maintaining current list of available ride services for inebriated customers.
Set effective employee schedules, maintaining coverage at peak times and minimizing labor costs.
Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
Wiped down and sanitized food preparation areas using dishcloths, hot water and cleaning products.
Calculated charges, issued table checks and collected payments from customers.
Built attractive holiday and seasonal displays for merchandising program.
Proofed dough products and baked breads, cookies and other bakery products.
Sliced, served and packaged specialty meats, salads and cheeses.
Washed buffet, restaurant and banquet items, including silverware, dishes, cooking utensils, equipment and displays.
Provided performance feedback and coached employees with setting quarterly goals.
Balanced tills, handled cash, processed credit card payment batches and prepared bank deposits.
Complied with health and sanitation practices and procedures.
Explained preparation of various menu items, describing ingredients and cooking methods to customers.
Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
Swept floors and maintained sweep logs.
Handled and bagged groceries carefully and according to customer preference.
Cleaned, sanitized and organized food speed racks, bins and dry storage racks to keep food storage areas neat and prevent food-borne illness.
Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
Emphasized fast, friendly customer service.
Recorded orders and partnered with team members to efficiently serve food and beverages.
Cook, 11/1999 to 02/2008 State Of Michigan – Davison, MI,
Operated all kitchen equipment safely to avoid injuries.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Sourced vendors and negotiated agreements to cut supply costs without affecting quality.
Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Emphasized food quality and specialized baking techniques to set items apart from competitor offerings.
Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
Prepared bakery and specialty products such as bagels, breads and pastries.
Garnished and arranged dishes into creative presentations to delight patrons.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
Mixed, weighed and proofed ingredients to match exact recipe formula.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Host, 02/1993 to 09/1999 The League Kitchen & Tavern – Belterra, TX,
Answered telephone to provide establishment information and take party reservations.
Monitored dining area to assess server capacity and accurately estimate wait times.
Supported management by helping resolving customer service and food-related issues to maintain guest satisfaction.
Delivered outstanding service and support from initial interaction to final departure, maintaining loyal clientele.
Maintained open communication with kitchen staff regarding cook times to prevent overloading workers and creating dissatisfied customers.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Helped restaurant staff set up small and large events to coordinate smooth execution.
Backed up serving staff, food runners and bussers to keep dining room presentable and ready for incoming guests.
Set up and decorated menu marketing boards with current specials information and drink features.
Stayed on top of server availability and table turnover to make accurate decisions about seating locations.
Managed guest expectations by relaying information regarding hours, wait times and specials.
Maintained table settings by removing courses, replacing utensils and refilling beverages promptly.
Answered customers' questions about hours, seating, current wait time and other information.
Cleaned and restocked front counter areas, got change for register and checked server supplies.
Assisted kitchen staff with food counts by determining number of items required for complete service.
Prepared banquet room for next function by resetting room, cleaning surfaces and replenishing supplies.
Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
Made special accommodations for customers by collaborating with front of house staff to move tables and adjust seating.
Answered questions about food and order statuses for waiting customers.
Recognized VIP customers immediately and provided special treatment, including preferred tables.
Education and Training
High School Diploma: , Expected in 05/1998 Madison Central High School - Madison, MS GPA:
Associate of Arts: Culinary Arts, Expected in 07/1999 United States Naval Academy - Annapolis, MD GPA:
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