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
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 CompanyMadison, 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 UsaWasilla, 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 MichiganDavison, 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 & TavernBelterra, 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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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
  • Associate of Arts

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