Tom Goldsworthy                  0000 xxxxxx xxxx , xxxx , xxxxx 00000
xxx-xxx-xxxx                                                                           abc@xyz.com

Operations/General Manager

 

Human Resources ~ Business Development ~ Budgeting/P&L ~ Customer Service

 

                                                        Profile                                                      

 

Offer numerous years experience in managing commercial/institutional food service operations; excel in:

Ø  Driving all facets of operations including P&L, accounting, human resources, customer service, purchasing, inventory control, and quality assurance

Ø  Hiring, training and leading top-performing management/support teams committed to superior service

Ø  Strategically coordinating workflow and scheduling staff to meet demand while containing labor costs

Ø  Effectively implementing policies, procedures and operational systems to maximize productivity, efficiency, quality, and profitability

Ø  Proactively managing/procuring inventories for optimal stock levels while minimizing overhead costs

Ø  Ensuring industry health, sanitation and safety standards compliance; Serve Safe Certified

 

                                        Professional Experience                                      

 

Manager, Bar Operations, Black Angus Steak House - Milwaukie, OR                                     2007-2008

  Profitably steered high-volume bar operations, effectively controlling expenses through proactive budget allocation, inventory management and procurement practices

  Applied sharp leadership skills toward effectively recruiting, training and directing top-performing team members committed to guest satisfaction; strategically coordinated schedules to maximize use of human resources while containing labor costs

  Proficiently managed accounting/payroll functions; collaborated with General Manager on weekly P&L

  Concurrently contributed industry expertise toward supporting broad range of associated operations including running Banquet Room and assisting with Menu/Beverage roll outs for 100% compliance

  Additionally ran kitchen during Chefs off days, vacations, etc., including full scope of food preparation, quality assurance, safety, sanitation, and total guest satisfaction

         Improved Customer Satisfaction Survey ratings from 61% to 83.2%

         Led Safety and Sanitation Committee to achieve health scores as high as 98%

Food Service Director, ARAMARK Corrections Services                                                      1999-Present

Multiple County Jails and Juvenile Centers housing both Adults and Juveniles, with many including Commissaries and 1 additionally including a Work Center

  Facilitated operations of ODR, Catering and Facility Caf , with accountability for training, scheduling and directing hourly personnel in line with budgeted payroll

  Effectively planned, coordinated and implemented food service programs in compliance with USDA standards as well as Federal Meal Reimbursement program requirements

  Proficiently monitored and procured food and supply inventories for kitchen and commissary

  Actively supported senior management in defining business strategies by preparing and presenting comprehensive weekly P&L statements for their analysis/review

  Processed all payables, receivables and corporate office reporting

         Achieved perfect Health & Sanitation scores during 2 consecutive inspections and steered safety initiatives to remain accident free for last 4 consecutive years with company

 

Assistant General Manager, Applebee s Restaurant - Salem, OR                                             1994-1999

  Successfully steered operations to generate $3.9M in annual sales; involved in all aspects of operations including staffing, training and direction of approximately 85 employees as well as P&L

 

Corporate Kitchen Manager, JB S Restaurants - Salt Lake City, UT                                         1988-1994

  Exhibited dynamic management skills in driving operations of 30 chain restaurants, with responsibility for training all Kitchen Management/Assistant Management staff as well as implementing quarterly training of both Managers and Cooks

 

                                      Professional Development                                    

 

Kaleidoscope Diversity Training; 2005 - Star Hiring Program; 2000

Building Leadership Skills Programs; 1999 - Leadership Development Program; 1999

 

Tom Goldsworthy                  0000 xxxxxx xxxx , xxxx , xxxxx 00000
xxx-xxx-xxxx                                                                           abc@xyz.com

 

Date

 

 

 

Hiring Agent Name

Title

Company Name

Address

City/State/Zip Code

 

Dear__________________:

 

I am currently seeking a challenging career opportunity in a (insert actual job title)     capacity and am submitting my resume for your review.  In advance, thank you for your time and consideration.

 

As demonstrated in the accompanying resume, my professional qualifications include approximately 20 years of experience in managing both commercial and industrial food service/restaurant operations.  I excel in containing costs, turning profits, building high-performance management and support teams, monitoring and procuring inventory, and managing both accounting and financial functions, including budgeting and P&L support.  Throughout my career, I ve proven myself a dynamic leader who is able to strategically develop and implement action plans, policies and procedures to maximize all facets of operational and financial performance.

 

As an employee, you will find me to be a driven team player committed to supporting you in achieving your objectives through superior performance.  I am confident that I could be a valuable asset to your firm, and look forward to interviewing with you in the near future.

 

Sincerely,

 

 

 

 

Tom Goldsworthy