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yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx ▪ abc@xyz.com
Food and Beverage General Manager
Award-winning, profit-oriented professional with impressive record of accomplishments in hotel and independent restaurants, including turning around profit losses and successful restaurant launches in upscale dining environments. Areas of expertise include:
Operations Management
Profit and Loss
Personnel Management
Growth and Revenue Enhancement
Training and Development
Marketing and Customer Service
Purchasing, Vendor Relations & Inventory Management
Beverage System Creation
Cost Controls
yyyyyy x. yyyyyy
Recent Professional Experience
Food and Beverage Director, The Georgian Terrace Hotel, Atlanta, GA 2009 Present
Effectively oversee full-scope responsibilities for $5 million dollar a year operations in four different business units, including $3 million dollars a year fine dining restaurant and bar Livingston and $2 million dollars a year room service, caf (grab and go) and banquets
Successfully increase revenue and control costs through marketing, P&L, management development, operations and sales
Fifth Group Restaurants, Atlanta, GA 2002 2009
General Manager, Ecco, Atlanta, GA, 2006 2009
Successfully launched flagship restaurant and managed all opening GM duties, including food & beverage development, hiring & training program, cost systems, P & L building and control and organizing all operational systems
Within first full year of opening achieved $4.2 million in sales and over $700,000 in profit
Recognized as one of the top 10 restaurants in the country by John Mariani; received top billing by numerous Atlanta press
Received the Wine Spectator Award
General Manager, Food Studio, Atlanta, GA, 2003 2006
Oversaw full-scope responsibility for all areas of fine dining restaurant, including P & L building and controls, staff management (hiring, discipline, training, standards), management development & training and all beverage functions (list creation, ordering, inventory control)
Within first full year of taking over struggling operations increased sales from $1.5 million in the previous year to $1.6 million and turned around $50,000 in losses to $175,000 in profit
Received AAA 4 Diamond Award three years in row and Wine Spectator Award
Beverage Manager, Sala, Atlanta, GA, 2002 2003
Profitably launched new concept authentic Mexican restaurant; created all beverage systems and lists, including 100 tequilas
Effectively maintained all beverage costs and assisted with all restaurant cost controls
Managed staff training, operations and P & L building and controls
Owner / Operator, Left Bank Restaurant, Fort Lauderdale, FL 1996 2002
Oversaw full-time ownership and management duties for fine dining restaurant, including accounting, payroll, staff management (hiring, discipline, training), marketing, benefit administration, front & back of house operations and P & L generation
Voted in the top 10 restaurants in South Florida by Gourmet Magazine
yyyyyy x. yyyyyy
Education
BA
Marketing / Management, University of Vermont, Burlington, VT 1991
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