Culinary Service Resume Example by mplett

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									                                                   JESSE KENDALL
                         123 Elm Street ▪ Miami, FL 33183 ▪ 305-555-5555 jkendall@notmail.com

     OBJECTIVE: Seeking to advance distinguished managerial career in a dynamic food and beverage leadership position.
                                             QUALITY CULINARY SERVICE
Accomplished professional with more than nine years of combined, progressive experience impacting restaurant performance and
profitability through expert orchestration and management of operations, quality, service, and staffing. Skillfully enhance guests’
experience and satisfaction levels through strategic design and execution of upscale dining experiences.

   —————————————————— AREAS OF EXPERTISE ——————————————————
          Guest Relations Management                 Food & Service Quality                 Work-Flow Management
          Staff Development                          Team Communication                     P&L Management


                                                 CAREER PROGRESSION

ABC RESTAURANT – Miami, FL                                                                                            20xx-Present
GENERAL MANAGER, CULINARY & SERVICE: Plan, direct, and coordinate activities of a full-service casual dining establishment.
Oversee and manage the performance of 130 culinary and restaurant personnel. Formulate and implement local policies, goals,
objectives, and procedures. Review operational reports and other performance data to measure productivity and goal
achievement, determining areas needing attention. Recruit, screen, select, hire, and integrate restaurant staff. Thoroughly train
each employee on all company standards and guidelines. Ensure consistency of food and product quality.

    Outperformed Georgia, Alabama, and Florida restaurants and ranked top in region for guest satisfaction. Received numerous
    spontaneous recognitions and thank-you letters from guests in recognition of exceptional service.
    Generated 5.8% revenue increases in one year by pioneering creation and introduction of a fine dining five-course dinner.
    Effectively marketed curbside order and catering services to local hotels, corporations, and retail businesses.
    Slashed operational, staffing, and supply expenditures through the skillful allocation of human and material resources.
    Developed and marketed innovative specialty wine dinner to increase guest patronage.

BCD ITALIAN GARDEN – Miami, FL                                                                                          20XX-20XX
ASSISTANT GENERAL MANAGER, SALES, CULINARY & SERVICE: Orchestrated new restaurant staffing and operations for
multiple restaurant locations. Recruited, interviewed, and hired restaurant staff. Ensured safety, sanitation, and security guidelines
were followed at all times by personnel. Monitored guest satisfaction by ensuring palatability and flavor of meals, server
attentiveness, meal pace, and table cleanliness. Sought out and responded to guest satisfaction surveys to continually improve
service quality.

    Enabled successful, timely launch of three new restaurants across Florida by managing personnel selection, hiring,
    integration, and training. Provided managerial leadership for all restaurants.
    Won Diamond Club title for two consecutive years for outstanding P&L management, guest satisfaction, and staff
    turnover metrics.

                                                          EDUCATION

                Master of Management in Hospitality (MMH), 20xx, XYZ UNIVERSITY, Miami, FL
                 Bachelor of Science, Business Management, XYZ STATE UNIVERSITY, Miami, FL
                                         Leadership Program: ABC RESTAURANT

								
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