Professional Summary

7 year tenured leadership, education, and evaluation professional adept at helping organizations optimize their performance through professional and organizational development. Strong ability to acquire and retain high-levels of talent through creating and implement training, coaching, and mentoring programs. Visionary executive equipped with an entrepreneurial mindset and in-depth knowledge of business operations and development on a global level.

Employment history

restaurant manager, Greenholt-Kunze. Lake Bobetteton, Colorado

Jun. 2019 – Present

Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers’ concerns are addressed.
Hire, train, and supervise food and beverage service staff.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.

FORMER, Oberbrunner-Abshire. Oletaville, Florida

Nov. 2011 – Mar. 2012

Mix plaster, and carry plaster to plasterers.
Supply or hold tools and materials.
Clean work areas and equipment.
Install guide wires on exterior surfaces of buildings to indicate thickness of plaster or stucco and nail wire mesh, lath, or similar materials to the outside surface to hold stucco in place.
Receiving, ordering and unloading materials.

Education

North Kentucky Academy, West Patricia, Arkansas

High School Diploma, HOSPITALITY MANAGEMENT, Jul. 2008

Skills

managing

Driving hoist

Driving forklift

Professional Summary

Positive, hardworking, hands-on leader with 6years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Restaurant manager, Olson-Lynch. Leshaven, Wisconsin

Oct. 2017 – Sep. 2019

Monitor employee and patron activities to ensure liquor regulations are obeyed.

Greet guests and seat them at tables or in waiting areas.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
Hire, train, and supervise food and beverage service staff.

Wait staff supervisor, Considine Inc. Moenstad, Illinois

Aug. 2016 – Jan. 2017

Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Collect payments from customers.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Present menus to patrons and answer questions about menu items, making recommendations upon request.

Bartender, Conn, Paucek and Schuster. South Barney, Vermont

Jun. 2014 – Sep. 2014

Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Plan, organize, and control the operations of a cocktail lounge or bar.
Order or requisition liquors and supplies.
Plan bar menus.

Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.

Education

East Herman College, Zemlakland, Florida

BBA, Business, Sep. 2017

East Bayer Academy, Port Tatiana, California

Diploma of leadership & management, Hospitality, Aug. 2017

Skills

Customer service

Hard working

Team management

Professional Summary

Effective leader and administrator which excels at streamlining operations to decrease cost and promote organizational efficiency. Offering hardworking mentality and history of success. Coordinating and monitoring operations across various departments. Highly committed to ensure quality of services and products.

Employment history

Restaurant Manager, Rath-Runolfsson. Noraside, Michigan

Dec. 2017 – Oct. 2018

Maintain sanitation, health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
Order and take delivery of supplies.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.

Team Leader, Morar-Johns. South Fredmouth, Montana

Dec. 2015 – May. 2016

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Estimate amounts and costs of required supplies, such as food and ingredients.
Record production or operational data on specified forms.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Team Leader, Bosco, Beatty and Stokes. Juliside, Alaska

Aug. 2012 – Sep. 2012

Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.

Education

Hessel College, Jacobsside, North Carolina

Bachelor of Science, Computer Science, Mar. 2014

Skills

Budget and Inventory Administration

Customer Service

Staff Training and Development

Coaching and Mentoring

Professional Summary

Positive, hardworking, hands-on leader with 10+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labour, and supply costing, and food safety policies and guidelines.

Employment history

Restaurant Manager, Hintz-McGlynn. Lake Sol, New York

Feb. 2020 – Present

As Restaurant Manager I led all aspect of the restaurant business. I delivered a high quality menu and motivated staff to deliver excellent customer service. Responsibilities included maintaining the restaurant revenue, profitability and quality goals. I ensured efficient restaurant operation as well as maintaining high quality, productivity and customer service standards.

Skills and experience in both front and back of the house was required. I oversaw the dining room, checked-in with customers and balanced seating capacity. Back of the house management experience was also essential, as. I was required to hire qualified staff, set work schedules, oversee food preparation and make sure all complied with health and safety restaurant regulations.

I was expected to lead by example and uplift staff during busy moments in a fast-paced environment. I had to ensure the restaurant runs smoothly and customers had pleasant dining experiences.

Responsibilities

Coordinate daily Front of the House and Back of the House restaurant operations.
Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints.
Regularly review product quality and research new vendors. Organize and supervise shifts.
Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils and cleaning products.
Ensure compliance with sanitation and safety regulations.
Manage restaurant’s good image and suggest ways to improve it.
Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Restuarant Manager, Graham Group. Divinaberg, Iowa

Mar. 1996 – Mar. 2004

As Restaurant Manager I led all aspect of the restaurant business. I delivered a high quality menu and motivated staff to deliver excellent customer service. Responsibilities included maintaining the restaurant revenue, profitability and quality goals. I ensured efficient restaurant operation as well as maintaining high quality, productivity and customer service standards.

Skills and experience in both front and back of the house was required. I oversaw the dining room, checked-in with customers and balanced seating capacity. Back of the house management experience was also essential, as. I was required to hire qualified staff, set work schedules, oversee food preparation and make sure all complied with health and safety restaurant regulations.

I was expected to lead by example and uplift staff during busy moments in a fast-paced environment. I had to ensure the restaurant runs smoothly and customers had pleasant dining experiences.

Responsibilities

Coordinate daily Front of the House and Back of the House restaurant operations.

Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints.

Regularly review product quality and research new vendors. Organize and supervise shifts.

Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils and cleaning products.

Ensure compliance with sanitation and safety regulations.

Manage restaurant’s good image and suggest ways to improve it.

Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events.

Recommend ways to reach a broader audience (e.g. discounts and social media ads).

Education

South Georgia Institute, Janemouth, Florida

Bachelor of Arts, LAW, Present

South Michigan University, Leviland, Minnesota

High School Diploma, Senior Certificate with Full University Excemption, Feb. 1991

Accomplishments

References

Profile Photo

Languages

English

Afrikaans

Skills

Management

Leadership

Pressure Management

Adaptibility

Interpersonal Skills

POS Systems And Tillpoints

Accounting and Budgets

Andrew Smith

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Positive, hardworking, fast learning. +3 years of experience in customer service and management. Consistently ensure customers feel welcomed and accepted. Outgoing and detail-oriented, proficient at building and maintaining professional relationships. Has an Associates in Science. Seeking any job opportunity in a dental office.

Employment history

Apr. 2017 – Oct. 2017
Kochfurt, Montana

Restaurant manager, Cummerata-Runolfsson

Help with anything that is needed; greeting guest, seating, take phone calls, expediting, operate cash register.
Keep track on what materials are running low and record them for the next restock order.
Interview individuals for a job opening and process hiring-related paperwork.
Train other staff, schedule and supervise their work.
Make sure everything goes smoothly on a days work

Dec. 2015 – May. 2016
North Julietown, Tennessee

waitress, Runte-Stoltenberg

Present menus to customers and answer questions about menu items.
Take orders from customers for food or beverages.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Collect payments from customers.
Clean tables or counters after customers have finished dining.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Stock service areas with supplies such as coffee, food, tableware, and linens.

Education

Present

Associate of Science: dental hygiene

Marvin College – Casperton, Utah

Skills

Customer service

Expert

Quick learner

Expert

Bilingual

Expert

Ability to Work Under Pressure

Expert

Professional Summary

I am a very motivated and hungry 20 year old young man aspiring to reach the biggest goals in life. I am an extremely adaptable person to be able to make adjustments and learn from all experiences to get the job done correctly. Extremely eager to take on new opportunities and learn. I have a background as a former semi- professional fisherman who is hungry to be the best at whatever I put my mind to.

Employment history

Restaurant Manager/ Server, Johns, Kuvalis and Spencer. West Humberto, Indiana

May. 2016 – Sep. 2017

I started serving at Chapman’s Restaurant at the age of 17. By age 18 I was promoted to a shift leader and trainer. At age 19 I received another promotion and transfer to Tennessee Pizza Company as a front of house manager and server.

Host, Franecki, Tillman and Prosacco. North Lisabethberg, Connecticut

Nov. 2014 – Apr. 2015

As a host at Chop House my responsibilities were to greet and seat guests, handle all phone calls, enter to-go orders into the computer system, and clean tables.

Education

Northern O'Hara Academy, Elinorhaven, Connecticut

High School Diploma, Honors, Jan. 2016

Personal info

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Customer Service

Communication

Self- Motivated

Leadership

Marketing/ Sales

Computer Applications

Professional Summary

Highly respected and dedicated student with 10 years experience in the hospitality industry. A motivated, hardworking and conscientious team member whose communication skills are of paramount importance in the hospitality industry.

Always dependable and on time with a well groomed appearance. Currently completing a Bachelor Degree Information Technology and Business at Newcastle University. Lives in Belmont and knows the area and community very well.

Employment history

President, Stroman, Beatty and Gutmann. Hoppestad, Virginia

Mar. 2019 – Present

Along with my Degree, at University I have volunteered on a University Association Board. The University of Newcastle Business and Commerce Association is a growing not-for-profit student association with over 500 members and 14 corporate and local partnerships. It is an integral part of the university and broader Newcastle community, BusCom facilitates communications between its members, affiliated companies and the Newcastle Business School; through their professional, social and sporting events.
Throughout the last three years I have been Social Director and now President. In these roles I have had to improve my communication and teamwork skills while working closely with 12 other University students to enhance students’ university experience by creating long lasting friendships amongst members, as well as professional networking relationships through industry partnerships.

Restaurant Manager, Hilpert-Kunze. VonRuedenport, Kansas

Aug. 2018 – Present

As Restaurant manager I have a large number of responsibilities and roles which include, but are not limited to, managing up to 14 staff, creating weekly rosters and overseeing day to day runnings of a busy restaurant. (Further responsibilities can be supplied on request)

Crew Trainer, Zboncak, Dickens and Schmidt. Feeneyland, New Mexico

Nov. 2011 – Dec. 2011

As Crew trainer at McDonalds I was training new employees in all areas including McCafe, Front Counter, Kitchen, Drive Thru and Party Host. When not training I was leading the team in designated area to achieve set targets. Throughout my time at McDonalds I had a number of responsibilities.

Waitress, Miller, MacGyver and Stroman. Delmerport, Utah

Mar. 2008 – Apr. 2010

In my 9 years at Deck 56 I progressed from kitchen hand to junior waitress and before my promotion to restaurant manager, was senior waitress and head barista.

Education

Western Pfeffer, New Kristaltown, Florida

Bachelor of Information Technology and Business (4th Year), International Business and Business Technology, Present

North Huels Institute, South Diamond, Louisiana

Responsible Service of Gambling, Jun. 2017

Western Tromp, Lauraleefurt, Montana

Responsible Service of Alcohol, Jul. 2015

Hoeger University, Balistreriton, Louisiana

First Aid Certificate, Nov. 2014

Northern Wintheiser, Wiegandburgh, Connecticut

Higher School Certificate, Oct. 2014

Ullrich College, East Dillonville, Missouri

Certificate II in Retail, Retail Services, Aug. 2013

Hobbies and Interests

References

Skills

Teamwork

Leadership

Communication

Multitasking

Technical skills

Flexibility

Friendly

Problem Solving

Professional Summary

Proactive, friendly customer service specialist dedicated to meeting and exceeding expectations at every interaction. Timely and professional with extraordinary communication skills and ability to build and cultivate relationships to drive business retention. Actively seeking a customer service role where I can utilize my education and experience to add immediate value to an organization.

Employment history

Restaurant Manager, Grimes Inc. Spinkafurt, Alaska

Aug. 2019 – Present

Monitor employee and patron activities to ensure liquor regulations are obeyed.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Ordering and receiving food/ beverage deliveries, checking delivery contents to verify product quality and quantity.
Schedule staff hours and assign duties.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Meet with customers to discuss menus for special occasions, such as weddings, birthday parties or banquets.
Resolve customer complaints or answer customers’ questions regarding policies and procedures.
Design, implement or evaluate staff training and development programs, customer service initiatives or performance measurement criteria.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Arrange for necessary maintenance or repair work.

Shift Supervisor, Herman, Witting and Doyle. West Latesha, Wisconsin

Jul. 2014 – Jul. 2016

Directing team members through their daily routines and interact with customers to make sure that they have a satisfactory experience.
Set an example for crew by working hard to implement shift plan and ensure swift and smooth production.
To make sure employees perform a variety of tasks, from making pizza, stocking ingredients, serving, charging people for their order, handling cash, credit cards and a cash register, cleaning tables and counters, resetting tables, greeting customers and answering questions.
Demonstrate patience and a positive attitude with the team while delegating tasks and giving instructions.
Establish standards for personnel performance and customer service.
Resolve customer’s service or order complaints by performing activities such as pizza remakes, refunding money or issuing vouchers to their next order.
Ensuring the safety and security of all team members and customers.
Support all marketing strategies by coaching team members to execute them properly and build repeat customer visits.
Ensure every customer leaves happy and all complaints are resolved in a professional manner. Maintain high standards of service throughout the operational day.

Education

North Missouri College, Elwoodfurt, Minnesota

MBA, Tourism and Hospitality, Mar. 2016

Watsica Academy, Dietrichside, Pennsylvania

BBA, Marketing Management, Dec. 2012

Skills

Communication

Experienced

Decision Making

Experienced

Planning/ Event Planning

Experienced

Team Work

Experienced

Creativity

Experienced

Adaptability

Experienced

Quick Learner

Experienced

Hobbies

Professional Summary

I am a very motivated and hungry 20 year old young man aspiring to reach the biggest goals in life. I am an extremely adaptable person to be able to make adjustments and learn from all experiences to get the job done correctly. Extremely eager to take on new opportunities and learn. I have a background as a former semi- professional fisherman who is hungry to be the best at whatever I put my mind to.

Employment history

Restaurant Manager/ Server, Upton and Sons. Lake Kyle, Wisconsin

Feb. 2017 – Jun. 2018

I started serving at Chapman’s Restaurant at the age of 17. By age 18 I was promoted to a shift leader and trainer. At age 19 I received another promotion and transfer to Tennessee Pizza Company as a front of house manager and server.

Host, Jerde-Hickle. Rayborough, Oregon

Oct. 2014 – Nov. 2014

As a host at Chop House my responsibilities were to greet and seat guests, handle all phone calls, enter to-go orders into the computer system, and clean tables.

Education

West Williamson College, Kreigerberg, Texas

High School Diploma, Honors, Feb. 2016

Personal info

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Customer Service

Self- Motivated

Leadership

Communication

Marketing/ Sales

Computer Applications

Professional Summary

Im born and raised in phuket thailan graduate in France and worked in USA as a student advisor. I have cross cultural communication skill and outstanding service mind which will make me fit well with this position. Even though I dont have experience about Medical company, my strength is ability to learn new thing so it definitely will help me overcome obstacle quickly .

Employment history

Restaurant Manager, Gulgowski Inc. Kilbackfort, Arizona

Nov. 2019 – Present

-provide customer service over the phone , online offline.
-taking care of online mkt and keep good relationship with customers.
overseeing all of the restaurant’s operations, which includes dealing with customers , employee , purchasing food, supplies and equipment, and dealing with suppliers and vendors.

Student Advisor, Abernathy, Mills and Howell. Rippinmouth, Oklahoma

Aug. 2008 – Jul. 2009

1)To assist international students in planning schedules, recommending courses and determining appropriate education solutions for different types of student. Help international students prepare document to apply for document to study ESL and Universities.
2) To assist jnternational students over the phone help them with right information.

Business Developer, Grady Inc. South Lou, Minnesota

Jan. 2005 – Apr. 2005

-To oraganise and direct the day-to-day activities related to the operation of the Call Center. Responsible for managing, training & guiding call center agents in performing their duties. Provides support, reports & resolves problems and complaints. To assist clients with inquiries, complaints, or problems. They speak with customers, listen to them gain a better understanding of their needs, and offer possible solutions.
-Developing growth strategies and plans. Managing and retaining relationships with existing clients and prospects. Identifying and mapping business strengths and customer needs.

Education

Western Ziemann, Loweport, Vermont

Master of Arts, Hospitality, Mar. 2002

Personal info

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Computer

Market

Call Center

Professional Summary

Firstly, You should hire me because I am a self motivated person, I am hardworking, but easy to work with . Aside my work experience and knowledge, I think I have the personality and capability . Secondly, I have a strong work ethic and integrity and I am capable of learning and catching on to new systems and ideas. Lastly, I’m responsible and well organized. I have the skill set necessary to perform the job you need done quickly and efficiently with a good attitude to go with it . I think my optimistic personality, and my strong work ethics combined make me a wonderful part of a team, as well as a valuable asset to the company.

Education

Northern Hoeger, Sterlingmouth, Kentucky

Bachelor of Science, Marketing, Nov. 2001

Employment history

Restaurant Manager, Balistreri, Kirlin and Hand. Kutchfurt, Ohio

Nov. 2011 – Present

Manage daily restaurant operations and making sure all staff are executing their jobs properly.
Hired and trained staff members on customer service skills, food and beverage knowledge, health and safety standards.
Responsible for cash handling of everyday sales.
Manage inventory control and supplier liaison.
Managing prices of the dishes and bakery products.
Conduct inspections in all areas of the restaurant before opening and closing.
Scheduling kitchen crew and servers and prep for meetings.

Event Coordinator, Franecki-Morissette. South Tyroneburgh, Colorado

Oct. 2002 – Nov. 2002

Sending quotations and relevant packages via email for upcoming events in the hotel banquet hall.
Directed and executed events depending on the client’s preference and budget given.
Supervised all aspects of event, arranged details of event including hotel rooms, menu, themes, size and other negotiated items.
Determined event budget and negotiated terms for each service.
Plan, supervised, staff and crew for the said event.

Languages

English

Filipino

Skills

Managing Restaurant

Event Coordination

Purchaser

Kitchen helper

Staff Management

Cash Handling

Professional Summary

Positive, hardworking, hands-on leader with 6+ years’ experience managing restaurant operations. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Restaurant Manager, Howell, McLaughlin and Botsford. Koryton, South Dakota

Dec. 2012 – Present

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in the restaurant.
Set goals for sales as in beverage sales (non – alcoholic and alcoholic) and attentiveness.

Team member, Tromp, Kihn and Goldner. New Cleo, Kentucky

May. 2011 – Jul. 2011

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Key holder – open and closed the shop
Collect money from guests
Balance the cash drawer

Education

Southern Christiansen Institute, Terryborough, New Mexico

High School Diploma, Jan. 2012

Personal info

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Communication

Leadership

Self-motivation

Time Management

Organized

Ability to Work Under Pressure

Professional Summary

Positive, hardworking, hands-on leader with 6years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Restaurant manager, Bruen, Wuckert and Will. Wiegandbury, Washington

May. 2018 – Nov. 2018

Monitor employee and patron activities to ensure liquor regulations are obeyed.

Greet guests and seat them at tables or in waiting areas.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
Hire, train, and supervise food and beverage service staff.

Wait staff supervisor, Hackett, Gerhold and Runolfsson. Pagacchester, Maine

Sep. 2016 – Nov. 2016

Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Collect payments from customers.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Present menus to patrons and answer questions about menu items, making recommendations upon request.

Bartender, Cummings-Gottlieb. Franklyntown, Kansas

Aug. 2014 – Sep. 2014

Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Plan, organize, and control the operations of a cocktail lounge or bar.
Order or requisition liquors and supplies.
Plan bar menus.

Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.

Education

Wuckert College, Percyberg, North Dakota

Diploma of leadership & management, Hospitality, Dec. 2017

Northern Crist Institute, Port Merlinmouth, Minnesota

BBA, Business, Feb. 2017

Skills

Customer service

Hard working

Team management

Professional Summary

Positive, hardworking, hands-on leader with 5+ years’ experience managing restaurant operations. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Restaurant Manager, Hudson, Anderson and Ratke. East Caryhaven, Utah

Jan. 2019 – Present

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.

Restaurant Manager, Dare-Rolfson. Thuyfort, Rhode Island

Oct. 2010 – Jan. 2012

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Schedule staff hours and assign duties.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Education

North Wilkinson College, South Herschelmouth, Minnesota

Bachelor of Science, Business Admin – major in Marketing Management, Jan. 2017

Skills

Microsoft Office

Reports

Restaurant Management

Professional Summary

Highly motivated, energetic and dedicated restaurant manager with 3 years’ experience in organizing and managing operations within hospitality environment. Track Record of on-the-spot decision making and supporting the employees. Focused on ensuring the guests’ needs while enforcing standards for individual performance. Particularly organised and pays meticulous attention to details. Adept at general supervision, hiring, training and motivation of employees

Employment history

Restaurant Manager, Feest Group. North Rosenaland, Pennsylvania

Aug. 2018 – Present

Carefully interviewed, selected, trained and supervised staff.
Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
Correctly calculated inventory and ordered appropriate supplies.
Strategically developed effective marketing plans to increase sales and profits while managing costs.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Actively participated in ongoing customer service programs to build sales and rapport in the community.
Led and directed team members on effective methods, operations and procedures.
Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Ran quarterly staff meetings and created and enforced SOPs for all outlets.
Planned and organized the setup and coordination of restaurant events
Relayed important information to the F&B management team after attending committee meetings as the food and beverage representative to discuss projects, current revenue, and forecasting for the week.
Part of the meeting which worked with the operation manager, assistant manager, sales team, along with all department in a weekly meeting on how to improve guest and employee satisfaction
Created and maintained a weekly schedule for all staff within the Food and Beverage Department adjusting for misc. events, holidays, and promotions throughout the year
Conducted monthly inventory, purchases, waste, and perpetual reconciliation in accordance with company policies and procedures
Assist in planning regular and special event Menu.
Arrange for maintenance and repair of equipment and other services.
Ensure compliance with sanitation and safety regulations

Food and Beverage Team Leader, Pollich-Torphy. South Dudleytown, Louisiana

Apr. 2016 – Aug. 2016

Led and directed team members on effective methods, operations and procedures.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
Interacted positively with customers while promoting hotel facilities and services.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Consistently provided professional, friendly and engaging service.
Skillfully promoted items on beverage lists and restaurant specials.
Routinely supported other areas of the restaurant as requested, including answering telephones and completing financial transactions for other staff.
Quickly recorded transactions in MICROS system to deliver prompt service.
Demonstrated genuine hospitality while greeting and establishing rapport with guests.
Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
Inventoried and restocked items throughout day.
Verified cash drawer against the day’s receipts.
Resolved guest complaints quickly and efficiently.
Assisted in cashiering and Point of Sale (POS) system procedures during busy hours.
Produced a method of forecasting, ordering, and controlling inventory
Coordinated restaurant needs with interdependent departments
Trained employees

Chef de rang, Hilpert-Leannon. Parkerfurt, Indiana

Aug. 2014 – Sep. 2014

Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Interacted positively with customers while promoting hotel facilities and services.
Actively participated in ongoing customer service programs to build sales and rapport in the community.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Led and directed team members on effective methods, operations and procedures.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Supervise day-to-day shift activities of food and beverage outlets.

Chef de rang, Kreiger Group. South Marquitta, Arizona

May. 2014 – Sep. 2014

Planned and organized the setup and coordination of restaurant events
Relayed important information to the F&B management team.
Coordinated, supervised, and directed all aspects of the F&B outlets.
Maintained and obtained profitable operations and high quality products and service levels.
Maximized profits by delivering an outstanding customer service.
Planned and directed the functions of administration and planning of food & beverage department.
Enforced and implemented effective controls of food, beverage, and labor costs.

Education

Carroll College, Predovicborough, Arizona

Bachelor of Economy

Hudson College, Heaneyview, Oregon

Master of Marketing and Communication

North O'Connell University, West Trentton, South Dakota

Certificate III in Business

The Hettinger University, Schambergerville, Arizona

Certificate IV in Marketing

The Williamson, Lake Noeborough, Idaho

Diploma of Leadership and Management

Certification

References

Languages

French

Arabic

Spanish

English

Skills

Strong work ethic

Ordering ability

Micros programming (POS)

Financial Management

Project Management

Inventory and record keeping

Food regulation compliance

Staff training and scheduling

Professional Summary

Im born and raised in phuket thailan graduate in France and worked in USA as a student advisor. I have cross cultural communication skill and outstanding service mind which will make me fit well with this position. Even though I dont have experience about Medical company, my strength is ability to learn new thing so it definitely will help me overcome obstacle quickly .

Employment history

Restaurant Manager, Little Group. Valeneshire, Maryland

Aug. 2019 – Present

-provide customer service over the phone , online offline.
-taking care of online mkt and keep good relationship with customers.
overseeing all of the restaurant’s operations, which includes dealing with customers , employee , purchasing food, supplies and equipment, and dealing with suppliers and vendors.

Student Advisor, Swaniawski LLC. Lake Valton, New Jersey

Sep. 2007 – Aug. 2010

1)To assist international students in planning schedules, recommending courses and determining appropriate education solutions for different types of student. Help international students prepare document to apply for document to study ESL and Universities.
2) To assist jnternational students over the phone help them with right information.

Business Developer, Luettgen, Wyman and Blick. New Coretta, Colorado

Jan. 2004 – Dec. 2005

-To oraganise and direct the day-to-day activities related to the operation of the Call Center. Responsible for managing, training & guiding call center agents in performing their duties. Provides support, reports & resolves problems and complaints. To assist clients with inquiries, complaints, or problems. They speak with customers, listen to them gain a better understanding of their needs, and offer possible solutions.
-Developing growth strategies and plans. Managing and retaining relationships with existing clients and prospects. Identifying and mapping business strengths and customer needs.

Education

Western Herzog, Lake Macberg, Nevada

Master of Arts, Hospitality, Mar. 2002

Personal info

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Computer

Market

Call Center

Andrew Smith

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

I am a motivated worker whose ambitions are only surpassed by the desire to be successful. Im willing to learn new skills and trades. I love working with customers and ensuring they are satisfied. Im very good with electronics, especially computers. Ive managed at several different jobs and enjoy looking at what I have helped build. I started with Mattress Depot over 15 years ago off and on and have helped build them from 1 location in Weatherford, Texas to over 35 locations all over the Dallas Ft Worth Metroplex.
Sales professional with 15+ years of experience in the areas of business and sales channel development for multi-million-dollar, global
Talented, sales-driven, recognized expert in the fields of direct sales and partner channel sales management. Equipped with 15+ years of experience in the areas of sales, marketing, business operations and development. Eager to advance my career and obtain a sales director position within a reputable, growth-oriented company. organizations. Passionate, results-driven leader with a deep technical understanding and strong ability to identify, cultivate, and maintain strategic relationships with stakeholders and clients to achieve company-wide goals and objectives.

Employment history

New Devona, North Carolina

Restaurant Manager, Stiedemann-Larson

Keep areas neat while working and return items to correct locations following demonstrations.
Sell products being promoted and keep records of sales.
Recommend product or service improvements to employers.
Work as part of a team of demonstrators to accommodate large crowds.
Inspect, test, and adjust completed units to ensure that units meet specifications, tolerances, and customer order requirements.
Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
Set oven temperatures and place items into hot ovens for baking.
Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
Check the quality of raw materials to ensure that standards and specifications are met.
Prepare or maintain inventory or production records.
Order or receive supplies or equipment.Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.

Sep. 2016 – Jun. 2017
New Bertramhaven, Rhode Island

EVENT SPECIALIST, Stehr-Sanford

I handled the management and inventory of sales from 5 stores and a traveling sales team. I took care of the ordering, delivery schedule, sales, warranty issues, and scheduling weekend events for the traveling sales team which included booking hotels, renting properties for the weekend, and retrieving permits from the city. I trained new salesmen to run a store entirely by themselves.

Jun. 2012 – Jan. 2014
Benjaminville, Virginia

Asst Manager, VonRueden, Kuhn and Bednar

Establish and maintain relationships with individual or business customers or provide assistance with problems these customers may encounter.
Maintain metrics, reports, process documentation, customer service logs, or training or safety records.
Resolve problems concerning transportation, logistics systems, imports or exports, or customer issues.
Supervise the work of logistics specialists, planners, or schedulers.
Negotiate with suppliers or customers to improve supply chain efficiency or sustainability.
Direct distribution center operation to ensure achievement of cost, productivity, accuracy, or timeliness objectives.
Participate in carrier management processes, such as selection, qualification, or performance evaluation.

Sep. 2005 – Nov. 2008
West Larry, Michigan

Sales Manager, Adams Inc

Explain products or services and prices and demonstrate use of products.
Write and record orders for merchandise or enter orders into computers.
Deliver merchandise and collect payment.
Contact customers to persuade them to purchase merchandise or services.
Answer questions about product features and benefits.
Order or purchase supplies.
Set up and display sample merchandise at parties or stands.
Present purchase offers to sellers for consideration.

Education

Feb. 2002

High School Diploma: basics plus intro to business and computer classes

The Crooks – Jeffreymouth, Texas

Skills

Management

Expert

sales

Expert

customer service

Expert

computer networking

Expert

cooking

Experienced

manual labor

Skillful

Andrew Smith

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Talented leader offering over 4 years of experience in preparing and serving diverse foods. Capable of motivating employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.

Employment history

Sep. 2019 – Present
East Demarcus, Illinois

Restaurant Manager, Volkman-Schuppe

Employ an efficient, high-energy and professional approach to store operations management in order to:

balance service with costs to ensure profitability
promote guest satisfaction to steady repeat business
coach/ schedule servers to maximum levels of performance
monitor BOG for consistent sanitation, food quality and presentation
purchase/ control inventory with attention to budget guidelines
Initiated three-month in-house customer service contest for busers, servers and hosts to effect continuous improvements in service scores.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Led and directed team members on effective methods, operations and procedures

Jul. 2016 – Sep. 2017
Port Casimira, Minnesota

Manager, Dach, Frami and Gaylord

Pizza Pizzaz, Kharian GT Road, Punjab | 2015-2018 seating for 60; 18 staff

Played key role in growing the business through media and print advertising, in-store/ national marketing, local business contacts, and community affairs. Store with full P&L responsibility for in-store sales, store appearance, and employee development. Recruited, hired, and trained new staff.
Achieved cost reductions in food, labor, and inventory.
Developed marketing plan, increasing sales by each year for three consecutive years
Managed 18-person team of cooks and back of house staff for Pizza Pizzaz .
Directed general restaurant operations, monitoring food quality and staffing requirements to ensure a positive dining experience for every guest.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Maintained team efficiency by strategically delegating daily activities, monitoring output and rewarding positive contributions.
Devised, deployed and monitored processes to boost long-term business success and increase profit levels,

Sep. 2014 – Nov. 2014
Laraeside, Arizona

Assistant Manager, Fay, Hegmann and Bogan

Pizza Pizzaz, DHA Phase 3, Lahore, Punjab | 2014-2015

Oversaw design and production.

Executed business plan within budgetary constraints and tight deadlines.
Created public relations campaign and marketing strategies.
Recruited, trained and managed 15 employees.
Established and developed key relationships with local Assisted head chef in meal preparation.
Ensured health standards compliance.
General office duties as assigned by manager.vendors.
Supported staff development and goal attainment by focusing on skill development and job satisfaction.
Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.

Education

Jul. 2017

Spoken English Program: Language, Communication Skills

East Becker Academy – Reichelmouth, Minnesota

Jan. 2016

O'levels: Business

Eastern Rippin Institute – Adrienneside, Nebraska

Skills

Restaurant Manager

Experienced

Team Orientation

Experienced

Ability to Think Strategically

Experienced

Adaptability

Experienced

Effective Communication

Experienced

Functional Skills.

Experienced

decision-making skills

Experienced

customer relationship

Experienced

Professional Summary

Sales and development driven, goal-oriented professional dedicated to driving operational success and provide guests with memorable experiences. Over 4 years of total food service supervision and or management experience for high volume concepts. Positive, adaptable leader passionate about building lasting relationships and making a difference in the lives of others through the values of hard work, accountability, and great guest, associate services.

Employment history

Restaurant Manager, Baumbach and Sons. Marcelleview, Iowa

Jul. 2019 – Present

Establish work schedules and assign work to staff members.
Oversee the flow of cash or financial instruments.
Recruit staff members and oversee training programs.
Resolve customer complaints regarding sales and service.
Plan and direct staffing, training, and performance evaluations to develop and control sales and service programs.
Appoint department heads or managers and assign or delegate responsibilities to them.
Promote productive and positive atmosphere.

RockStar Grill Operator/ Shift Manager, Gaylord-Welch. South Julio, Hawaii

Aug. 2016 – Sep. 2016

Instruct new staff in proper food preparation, storage and use of utensils.
Ensured all staff understood expectations and parameters of goals and daily work.
Achieved and exceeded performance, team, and budget goals.
Positively engaged with guests offering and knowledge that was required.

Assistant Kitchen Manager, Spinka-Cole. Stefanyfort, Mississippi

Aug. 2015 – Nov. 2015

Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
Take customers’ orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
Estimate requirements and order or requisition meat supplies to maintain inventories.
Order items needed to replenish supplies.
Arrange reservations for patrons of dining establishments.
Schedule staff hours and assign duties.

Education

West Connelly Academy, West Val, Arizona

High School Diploma, Regular Course Study, Mar. 2004

Skills

Microsoft Excel

Experienced

Team Building

Expert

Conflict Resolution

Expert

Inventory Control and record keeping

Experienced

Banquet Management

Expert

P & L Literacy

Experienced

Leadership

Expert

Professional Summary

Positive, hardworking, hands-on leader with 13+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Restaurant Manager, Mayert LLC. New Clydehaven, Alabama

Nov. 2019 – Present

Monitor employee and patron activities to ensure liquor regulations are obeyed.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Investigate and resolve complaints regarding food quality and service.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories, and keep inventory records.

Restaurant Manager, Bartoletti and Sons. Lake Jodee, West Virginia

Jan. 2016 – Feb. 2016

Monitor employee and patron activities to ensure liquor regulations are obeyed.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Schedule staff hours and assign duties.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Restaurant Manager, Legros, Heidenreich and McClure. Dessieview, Delaware

Jun. 2014 – May. 2015

Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers’ concerns are addressed.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Inform patrons of establishment specialties and features.
Receive and record patrons’ dining reservations.
Hire, train, and supervise food and beverage service staff.
Prepare cash receipts after establishments close, and make bank deposits.
Perform marketing and advertising services.

Restaurant Manager, Ferry-Stracke. D'Amorebury, Alabama

Feb. 2011 – May. 2011

• Managing the entire staff of the restaurant and coordinating their work.
• Responsible for increasing the business of the restaurant.
• Analyse and plan restaurant sales and organize marketing events and promotional plans
accordingly.
• Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit.
• Set budgets and execute plans for department sales, product purchase and staff
development.
• Coordinating and managing the entire operation of restaurant by scheduling shifts.
• Meeting and greeting customers and organize table reservations.
• Recruiting, training and motivating staff.
• Maintain high standard quality hygiene, health and safety.

Technical Support Officer, Trantow LLC. Dibbertside, Louisiana

Apr. 2007 – Mar. 2009

Resolve customer complaints or answer customers’ questions regarding policies and procedures.
Supervise the work of office, administrative, or customer service employees to ensure adherence to quality standards, deadlines, and proper procedures, correcting errors or problems.
Train or instruct employees in job duties or company policies or arrange for training to be provided.
Evaluate employees’ job performance and conformance to regulations and recommend appropriate personnel action.
Prepare and issue work schedules, deadlines, and duty assignments for office or administrative staff.

Food & Beverage Associate, Boyle-Beier. Port Tawanaberg, West Virginia

Oct. 2005 – Dec. 2005

Taking care of in Room Dining & Lava Bar.
Handling all Kind of Food & Beverage requests of the In room and Local guest.
Taking care of the training session of the trainees regarding food & beverage services, accompaniments, portion sizes.
Handling high level complaints of the irate guest regarding food & beverage services.

Education

Zulauf College, Port Katina, Washington

BHMCT, Hotel Management, Mar. 2002

Personal info

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Safety Management

Policies and Procedures

Customer Service

Team Building / Staff Training

Quality Assurance

MS Word, Excel and PowerPoint

MIS

P & L

Summary

Adaptable and open-minded Analyst equipped with the tools and knowledge needed to advance into senior-level roles within innovative, growth-driven companies. Adept at reporting, analysing financial plans, accounting transactions organize large data sets. Recent graduate outfitted with a Master’s degree in Financial Management and 2 years of experience as an analyst. Detail-oriented with exceptional organization and communication skills with a drive to exceed expectations on every assignment and is eager to join a respectable, customer-focused financial institution.

Employment history

Restaurant Manager, Howe Group. North Cathiside, Idaho

Feb. 2019 – Present

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Take dining reservations.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.

Seller Support Associate, Armstrong, Douglas and Becker. Ankundingtown, Oklahoma

Apr. 2016 – Jul. 2016

Resolve seller complaints or answer customers’ questions regarding policies and procedures.
Participate in the work of subordinates to facilitate productivity or to overcome difficult aspects of work.
Resolve seller’s service or billing complaints by performing activities such as exchanging merchandise, refunding money, or adjusting bills.
Send sellers their tax file return forms and guide them the process to claim for returns.

Analyst, Bins, Borer and Gusikowski. South Javier, New York

Sep. 2015 – Oct. 2015

Approve and fund loans within specified limits, and refer loan applications outside those limits to management for approval.
Review loan agreements to ensure that they are complete and accurate according to policy.
Submit applications to credit analysts for verification and recommendation.
Compute payment schedules.
Estimate time for debt repayment given amount of debt, interest rates, and available funds.

Education

Western South Carolina College, Carlettaside, Michigan

Master of Business, Financial Management and International Business, Aug. 2019

Western Larson Institute, New Brandonchester, Connecticut

Bachelor of Commerce, Finance and Accounting, Jan. 2014

Personal info

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Good organisational and administration skills with exceptional attention to detail

Influencing and interpersonal skills

Excellent written and verbal communication skills

Ability to solve complex problems

Strong quantitative abilities

Advanced computer software skills, including Excel

Professional Summary

Positive, hardworking, hands-on leader with 9+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Restaurant Manager, Osinski-Botsford. Lake Lorenstad, Maine

Dec. 2019 – Present

Coordinate daily Front of the House and Back of the House restaurant operations
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve itts

Control operational costs and identify measures to cut waste

Create detailed reports on weekly, monthly and annual revenues and expenses
Promote the brand in the local community through word-of-mouth and restaurant events
Recommend ways to reach a broader audience (e.g. discounts and social media ads)
Train new and current employees on proper customer service practices

Restaurant Manager, Walsh Group. Bartellshire, New York

Dec. 2017 – May. 2018

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Assistant Manager, Kessler-Sawayn. West Jed, Washington

Jan. 2016 – Jul. 2017

Take dining reservations.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Create specialty dishes and develop recipes to be used in dining facilities.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Bar Captain, Thompson LLC. North Genoveva, New Mexico

May. 2013 – Jul. 2013

Check identification of customers to verify age requirements for purchase of alcohol.
Clean glasses, utensils, and bar equipment.
Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.
Take beverage orders from serving staff or directly from patrons.
Plan, organize, and control the operations of a cocktail lounge or bar.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.

Job on Trainee, Lubowitz Inc. North Antonioside, Nebraska

Nov. 2010 – Dec. 2010

Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Inform customers of daily specials.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.

Education

North Erdman, Willfort, South Dakota

BSCIHMCTT, Food and Service, Nov. 2010

Hayes Institute, North Rosamond, Louisiana

High School Diploma, Commerce, Jan. 2006

Skills

Restaurant Manager

Bar Manager

Project Mananger

Order and purchase equipment and supplies for the restaurant.

Counting and Maintaining weekly Inventory.
Schedule staff hours and assign duties to employees during shift.
Ordering food and supplies during each week.
Review work procedures and resolve guest issues to improve service, performance, and food safety.

Greet and interact extensively with customers wile promoting the specials
Resolve challenging customer complaints to full satisfaction
Allocate team schedule in alignment with business operations
Evaluate the success of business operations and customer satisfaction
Implement revenue increasing methods

Analyzing and planning restaurant sales and organizing marketing events and promotional plans accordingly
Generating detailed daily, monthly, quarterly and yearly reports on business, staff and proﬁt
Providing customer support by resolving their complaints about service or food quality
Recruiting, training and motivating staff
Maintaining high standards for hygiene, health and safety

Direct supervision of employees
Termination of employees
Training of employees
Product order placement
Hourly labor tracking and management
And all other functions to ensure store reflected corporate expectations

Book work – Tax
All ownership duties whilst partner stepped away so I could prepare for Sale and find buyers and Sell Business – Acted as Business Sales agent through process for successful sale of business.
Acting Somme and matching cocktails and lists – (No wine was ever the same in a consecutive night, allowing myself to have a low wastage cost and allow the use of a coravin – (Wine Save Needle) to pour $ 200 – $400 bottles of wine to enhance guest experience without loss of money(s)
*Hold WSET 2 in Wine and SAKE / Spirits.

Hired, trained, and managed a staff of 32 employees
Maintained supply inventory and reduced produce costs by 12 percent
Managed customer complaints and questions
Banking and Invoice Control

Open and closes in Fine Dining Setting
Staff rostering
Functions and Marketing
Training and service
Managing and maintaining Weekly changing wine list
Wine training for development with Matched Degustation
Ordering to par levels

bfbacaaf-d45e-4935-876e-fd462a0c078e

Andrew Smith

Professional Summary

Employment history

Education

Skills

dc22d95e-fe2e-44df-a759-f6c0cdd81c0d

Andrew Smith

Professional Summary

Employment history

Education

Skills

e09875cd-0f5f-49be-80ae-54ab36345cf6

Andrew Smith

Professional Summary

Employment history

Education

Skills

6496ea5b-dcb0-458e-a1ab-d67a9c312c0a

Andrew Smith

Professional Summary

Employment history

Education

Accomplishments

References

Profile Photo

Languages

Skills

82394341-eaaa-4960-9b23-12f325245e34

Andrew Smith

Professional Summary

Employment history

Education

Skills

e61e2173-3b01-4f11-b2fa-0a9fe8d9a0ff

Andrew Smith

Professional Summary

Employment history

Education

Personal info

Skills

70b58e51-b89e-483e-8c26-081f36261bb2

Andrew Smith

Professional Summary

Employment history

Education

Hobbies and Interests

References

Skills

67646920-3afe-48b7-a1eb-9c3bacab837f

Andrew Smith

Professional Summary

Employment history

Education

Skills

Hobbies

d64dcd56-674a-425e-a762-f4d5f8497da5

Andrew Smith

Professional Summary

Employment history

Education

Personal info

Skills

7702689b-d329-46b1-9872-02bf49dd2cf3

Andrew Smith

Professional Summary

Employment history

Education

Personal info

Skills

09b4abe5-55c6-4558-8f13-a2874a55f2ef

Andrew Smith

Professional Summary

Education

Employment history

Languages

Skills

a32d2a78-3654-47ee-85bd-dd997ff9e69f

Andrew Smith

Professional Summary