Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:

Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. I offer proven leadership, problem-solving and team-building abilities that I've developed over a progressive career. I consistently empower employees to improve performance and maximize customer satisfaction through advanced training and mentoring. With my resourceful and forward-thinking I've assisted in developing opportunities to improve day-to-day operations. I'm excited to begin new challenge with a successful team. Please allow me to utilize the knowledge that I've acquired to expand your companies efficiency.

  • Schedule and calendar management
  • Relationship development
  • Administrative support
  • Problem resolution
  • Customer service best practices
  • Restaurant operations management
  • Menu development
  • Honed marketing skills
  • Staff development talent
  • Employee recruitment expertise
  • T.I.P.S. certified
  • Influencing and persuasive
  • Customer-oriented
  • Adaptable
  • Stable work history
  • Hiring and training
  • Full service restaurant background
  • Brand standards promotion
  • Labor and food cost control
  • Organization and prioritization
Restaurant Manager, 09/XXX7 to Current
PitfirePasadena, CA,
  • Worked closely with general manager, chef and cooks to determine menu plans for special events or occasions.
  • Increased weekly revenue.
  • Improved annual productivity.
  • Obtained highest rating from county health department.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Monitored business levels and realigned team positions to provide optimal coverage for customer demands and patronage patterns.
  • Created new safety procedures manual that met local regulations and was disseminated to all bartenders and wait staff.
  • Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines.
  • Championed 100% guest satisfaction by providing excellent dining experience.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Mentored front of house personnel on company policies customer service techniques and professional communication.
  • Managed accounts payable, accounts receivable and payroll.
  • Built revenue by delivering innovative catering services, leading region in catering sales.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • 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.
  • Regularly updated computer systems with new pricing and daily food specials.
  • Prepared weekly payroll to keep up with projected weekly revenue.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Optimized profits by controlling food, beverage and labor costs daily.
  • Collaborated with Executive Chef to analyze and approve all food and beverage selections.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Assessed operational performance to measure compliance with regulatory, industry and brand standards.
  • 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.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Built sales forecasts and schedules to reflected desired productivity targets.
  • Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
  • Ensured proper cleanliness was maintained in all areas of bar and front of house.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
  • Handled escalated customer complaints to provide full resolutions and promote loyalty.
  • Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
  • Developed and maintained exceptional customer service standards.
  • Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
Dance Instructor, 08/XXX5 to 08/XXX7
Sahuarita Unified School DistrictSahuarita, AZ,
  • Planned and oversaw marketing plans to increase studio business.
  • Helped with coordination and administration of complete dance program.
  • Instructed students, with particular focus on ballet, hip hop, and jazz styles.
  • Devised and directed group and individual dance performances.
  • Collaborated in team-based environment to uphold instruction quality and continuity of service to all students.
  • Coordinated supply inventory and maintained all facility equipment in good working order.
  • Upheld all studio guidelines and legal requirements.
  • Provided individual instruction to students.
  • Set up special open houses to gain new clients.
  • Learned valuable techniques from observing other instructors to use in future courses.
  • Developed and deployed assessment strategies involving both oral and written approaches for optimal review of student abilities.
  • Worked closely with department head to create plan of support for students planning to take courses during summer months and over winter break.
  • Lectured full classrooms of students on various self-improvement subjects.
  • Planned classes focusing on instruction, demonstration and work time.
  • Managed curriculum development and daily facility operations in alignment with corporate objectives.
  • Optimized learning processes through research and development of innovative learning methods.
  • Developed guides and course materials focused on reinforcing lecture information and helping students learn.
  • Evaluated student progress and adjusted learning plans to foster progress.
  • Established objectives for all lessons, modules and projects.
  • Helped students meet diverse professional development goals.
  • Built rapport with students and parents to increase academic success and parent engagement.
  • Built positive relationships with students, parents, colleagues and administrators.
Restaurant Manager, 01/XXX4 to 08/XXX7
PitfireCosta Mesa, CA,
  • Handled incoming and outgoing correspondence, including mail, e-mail and faxes.
  • Organized personal and professional calendars.
  • Oversaw heavy load of administrative tasks while verifying accuracy and prompt completion of paperwork.
  • Restocked office and break room supplies independently to maximize team productivity.
  • Set up and maintained physical and electronic filing systems.
  • Interacted with supervisor and various experts to address escalated issues.
  • Managed phone calls from clients during CEO's absences and delivered informative answers to questions.
  • Listened to customer needs, identified solutions and explained latest promotions.
  • Greeted all guests with positive demeanor and asked open-ended questions to determine requirements.
  • Controlled and managed document processes by reviewing files, records and critical information to confirm accuracy and comply with company policies and procedures.
Education and Training
High School Diploma: , Expected in XXX0
Annapolis High School - Dearborn Heights, MI
: Political Science And Government, Expected in
Central Michigan University - Mount Pleasant, MI
: Biology, Expected in
Henry Ford College - Dearborn, MI

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School Attended

  • Annapolis High School
  • Central Michigan University
  • Henry Ford College

Job Titles Held:

  • Restaurant Manager
  • Dance Instructor
  • Restaurant Manager


  • High School Diploma
  • Some College (No Degree)
  • Some College (No Degree)

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