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JESSE KENDALL 123 Elm Street ▪ Miami, FL ▪ Home: 305-555-5555 ▪ Cell: 305-444-4444 ▪ email@example.com EXCEPTIONAL BACKGROUND IN BAKERY MANAGEMENT PROFILE Demonstrated success in pastry presentation, bakery development, and financial reporting. Successful history in the supervision of personnel, service quality, and cost control. Reputation for displaying superior customer service skills and professionalism. Track record of improving profit and loss (P&L) by consistently increasing sales and slashing costs. Background in ensuring full compliance to sanitation and safety regulations. Proficient in Microsoft Office (Word, Outlook, PowerPoint) and MICROS point of sale (POS). Exceptional communication skills; fluent in Italian and conversational in Spanish. Possess ServSafe Certification. BAKERY LEADERSHIP ABC BAGELS – Miami, FL 20xx to 20xx District Manager Directed all aspects of up to ten 2,500-square-foot cafés with gross revenues of $7 million. Challenged to reverse declining operations; succeeded by identifying and solving staffing, customer satisfaction, and other operational issues. Hired, trained, and developed three General Managers and five Assistant Managers, returning the district to an optimum staffing level. Produced sales and transaction increases of 8% and 6%, respectively, from double-digit decreases during the last two quarters of the prior year. Played a key role in converting several stores to a new prototype. Earned a 94% hospitality score through the secret shopper program, among the highest in the company. Outperformed revenue and profit goals consistently, earning recognition and advancement from General Manager to District Manager of larger markets. BCD BREAD – Miami, FL 20xx to 20xx Assistant Manager Oversaw overall operations and led a complete revitalization of this underperforming store. Addressed operational issues to ensure customer satisfaction and comply with corporate expectations. Resolved cleanliness, maintenance, and customer service issues and improved the internal and external workings at the site. Increased performance and built a dynamic team by creating a customer-centric culture across the organization and heightening the level of expected performance. Energized the team by cash handling and customer service retraining, significantly improving service levels. Cut food expenses by maintaining corporate specifications and conforming to corporate standards. Revised cooking schedules to maximize ambiance. Cooked less and more often with bread cooking at all times. Handled minor maintenance issues internally and significantly cut expenses. Repaired brick façade, reprogrammed automated lighting, and handled plumbing and cleaning. EDUCATION Bachelor’s Degree in Food Service Management, XYZ University, Miami, FL, 20xx AFFILIATION Florida Restaurant Association – Member
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