Resumes by Industry: Hotel Restaurant and Travel

Assistant Director Of Operations

Jamie Hill
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Travel Professional with more than 10 years travel industry and managerial experience. Reputation for customer service orientation and resourcefulness.

Knowledge and Skills Include:
• Account Management • Customer Relationship Management
• Travel Operations • Professional Staffing
• Public Relations • MS Office
• Internet and E-mail • Apollo
• Sabre • Visio
• Document Imaging • Pars


Administrative / Management
• Verified and confirmed reservations for over 3500 timeshare owners, handling up to 100 reservations daily and 30+ telephone inquiries.
• Effectively supervised eight employees, successfully serving as an operational and technical resource.
• Planned and assigned shift schedules for up to 22 agents.
• Prepared comprehensive monthly administrative reports, completing annual and monthly budgets, cost controls, and monthly billings.
• Successfully assessed needs, provided appropriate solutions, and ensured satisfaction of customers.

Human Resources / Personnel
• Managed all facets of human resource department, experienced in recruiting, interviewing, placement, and evaluation of personnel.
• Inspired excitement and enthusiasm while solving highly complex issues relevant to operations and customer service.

Customer Service / Communication
• Interacted with thousands of customers on a monthly basis.
• Quality team leader conducting orientation and training of agents resulting in a better value of customer service.
• Able to efficiently assist customers during irregular and diverse situations in a calm and effective manner.
• Commitment of team leadership/management philosophy, increasing efficiency allowing a greater number of customers to be serviced.


Community Resorts, Virginia Beach, VA
1999 - Present
Assistant Director of Operations
• Managed all opeartional aspects for over 3500 owners, including anticipating and resolving problems, documentation and record keeping, and ensuring complete owner satisfaction.

Octagon Airlines, Fairbanks, AK
1989 - 1999
Service Supervisor


Manning Travel Schools, Inc., Miami, FL
Travel Training
Continuing Education Training including: Advance Re-Issues, Leadership Principles, Advance Beamis, Complaint Resolution, Emergency Response, Drug and Alcohol Training.

PRWRA Denette Jones - Accurate Typing Services - -

Assistant Restuarant Manager

Devin Saunders
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


• Over seven years of experience in a fast-paced, high volume restaurant industry.
• Consistently increase sales and guest counts.
• Conduct pre-shift meetings and critical path rotations.
• Communication skills include providing clear direction, sharing information, and delegating, assigning, and prioritizing work in an efficient manner.
• Demonstrates leadership and business ethics when making decisions and problem solving.
• Proficient in overseeing daily operations including sales, labor and staffing, targeted dollars, and P-mix thereby increasing profitability.
• Competent in conducting 'end-of-day' procedures including counting petty cash, gift certificates, preparing and making bank deposits, and POS accounting.
• Certified trainer for Red Robin Restaurants.


Red Robin Neighborhood Grill and Bar
2000 - Present
Assistant Manager
• Oversaw daily operations; open and close the restaurant.
• Assisted in increasing sales volume by providing excellent guest service.
• Received Excellent World Class Service Reports and Restaurant Operation Reviews.
• Hired, terminated, trained, scheduled and supervised personnel.
• Ordered food products and inventory; performed weekly, monthly, quarterly, inventory.

Red Robin Neighborhood Grill and Bar
1997 - 2000
Line Cook/Certified Trainer
• Prepared food to Red Robin standards.
• Coached, taught and developed other line cooks.
• Assisted Kitchen Manager with day-to-day kitchen operations.
• Instrumental in assisting management in achieving high ROR scores in BOH.

Burger King, Idaho Falls, Idaho
1995 - 1997
Food Handler/Team Leader
• Shift supervisor ensuring high customer satisfaction.
• Certified in the training and coaching new employees.
• Proficient with upholding corporate standards.


Skyview High School, York, Idaho

PRWRA Camile Carboneau - CC Computer Services - PO Box 50655 - Idaho Falls, Idaho 83405 - URL: -

Cake Decorator

Drew Anderson
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


• Creative
• Eye for detail
• Flexible to changing priorities
• Excellent organizational skills
• Noteworthy interpersonal skills
• Establish and maintain well-organized work area
• Comply with all food safety and sanitation standards
• Maintain high quality standards and product integrity
• Exceptional reading, writing and communication skills
• Use production list to meet product needs throughout the day
• Effectively merchandise all cake items according to plan-o-gram
• Versatile, enthusiastic, hardworking individual; driven to meet or exceed expectations
• Assist customers with bakery products or purchases using suggestive selling techniques
• Work well as a team member with people of all professional levels and of various cultures
• Computer systems knowledge includes Art Deco, Kopy Kake, Telxon, ACR, Label Machine


Shop-a-Lot, Hermitage, Pennsylvania
2002 - Present
• Receive special orders from customers for cakes, pies, tortes, decorated cookies, etc. Decorate cakes and pastries; duplicate customer-supplied drawings by free-hand or with Kopy Kake.
• Prepare a wide variety and assortment of fresh and appealing cake items. Assist bakery manager when ordering ingredients and decorator supplies. Rotate product to ensure optimum freshness.
• Introduced use of airbrush to cake business. Incorporated use of popular character images and recommended placing picture cakes in showcase. Saw immediate increase in cake business.

Farrell Bakery, Farrell, Pennsylvania
1996 - 1997
• Produced quality, appealing cakes to customer orders with consistent, on-time delivery.

Tastee Bakery, Hermitage, Pennsylvania
1989 - 1995
• Constructed beautiful cakes for special orders. Skilled in creating royal icing flowers. Reputation spread by word / taste-of-mouth, resulting in significant increase in volume of orders.


Trumbull County Joint Vocational School, Warren, Ohio
Certificate, Advanced Cake Decorating

Badger High School, Kinsman, Ohio

PRWRA Jane Roqueplot - JaneCo's Sensible Solutions - 194 North Oakland Avenue - Sharon, PA 16146 - - - 724-342-0100 - 1-888-526-3267


Marion McLeod
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Catering professional experienced in balancing customer needs with the realities of demanding, fast-paced environments. Diverse employment in service-centered companies has bred a facility to juggle multiple tasks graciously, commit to team objectives, and energetically adapt to any role that needs immediate attention. Flexible, diplomatic and optimistic; receptive to finding solutions, sharing information, and working "shoulder-to-shoulder" with colleagues to overcome obstacles, and complete tasks to stringent deadlines.

• Time & Workflow Management • Deadline Dependent Task Completion
• Staff Training & Education • Catering Operations
• First Class Service Delivery • Team Leadership & Motivation
• Diplomatic Problem Solving • Stock Control & Ordering
• Staff Rosters • Safety Conscious
• Hygiene Standards • Portion Controls


Organization/Workflow Management
• Commended by customers and management alike for ability to meet the challenges of high pressure, fast-paced environments.
• Juggle multi-faceted tasks energetically and capably; simultaneously respond to customer enquiries, source information, and meet the "impossible" deadline.
• As most senior member of catering team, train new recruits in a sector notorious for high employee turnover. In-depth on-the-job training encompasses hygienic food handling, workplace safety, area familiarization, and general customer service techniques to aid working in a high-pressure environment.

Retail Sales/Communications
• Developed outstanding customer relationships by individualizing each person and recalling pertinent facts from previous communications.
• Won over a workforce skeptical of change, and initially unwilling to adopt new ideas from supervisory staff inherited via a company merger. New changes were introduced to the workplace seamlessly, accomplishing broad-based staff agreement, and a more productive and happier environment.

Problem Solving
• Eliminated long-term problem of theft in retail environment, successfully lobbying management to install monitoring cameras over the till area. Cameras identified staff involved, leading to swift legal action, and prompting a more stringent approach to entrusting employees for till work.
• Reengineered inefficient work practices in a production line environment. Instituted a rotating system that placed staff to package goods at end of line; initiative assured equipment stayed completely operational, and increased production outputs significantly.
• Introduced staggered shift breaks to maintain production continuity, and eliminate costly and unproductive shut down/turn on processes upon team members' return from scheduled breaks.


Manning Stores, Cleveland, OH
1999 - Present
Catering Assistant
Busy department store cafeteria producing light snacks to full hot meals for 400+ staff and store customers generating sales topping $6,000 daily. Catering division regularly provides services for up to 20 people at intimate VIP gatherings, board meetings, or management team conferences. Prepare menu items to meet peak demands, process customer orders swiftly, and act as a source of senior assistance for less experienced staff members.

Wordsmith Newsgroup, Cleveland, OH
1997 - 1999
Assistant Manager
Contributed to revenue growth and smooth running of freestanding store in the village center. Hired and trained new staff, ordered product ranges, presided over stock takes, and devised efficient work rosters that assured team members with appropriate experience levels were available to cope with times of peak customer demand. Entrusted with daily banking and account balancing.

Zane Design Associates, Cleveland, OH
1994 - 1997
Production Supervisor
Coordinated tasks between two disparate departments producing typesetting services for 50+ newspapers and special periodicals daily. Acting as the key "fire fighter" representing staff, Production Manager and Production Director, soothed and calmed "ruffled feathers" in a high-pressure, deadline-dependant environment. Juggled the concerns and needs of customers, resolved staff issues, and followed up on outstanding or incorrect advertisement artwork to meet crucial timeframes.

Goldman and Frank, Cleveland, OH
1987 - 1994
Progressed from production line worker creating products for several major retail outlets, to supervisor, overseeing 70 staff. As one of 3 staff remaining after company merger, was challenged to introduce productivity and process improvements critical to boosting production outputs and meeting new targets. Launched new spread of shift breaks assuring no equipment downtime, and revamped standard production methods, monitoring quality control and safety compliance continually.

St. Mary's Hospital, Cleveland, OH
1985 - 1987
Maintenance Attendant
Cleaned wards and corridors in compliance with stringent health and safety standards. Served light snacks and beverages to patients daily.

PRWRA Gayle Howard - Top Margin -


Robin Saunders
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


• 23 + years of Gulf experience as Executive Chef/Sous Chef/ Chef De Partie.
• Fusion cuisine expert in French, Continental, Arabic, Indian, Far Eastern, Italian & American.
• Prepared menus, presentations, developed good standards, attended several VIP's and arranged special banquets for important guest and dignitaries.
• Opened new properties and designed/developed/served many new varieties of food.
• Catered simultaneous functions for up to 900 people.
• Controlled cost/inventory/labor/miss use of material.
• Interviewed/hired/trained/supervised/evaluated employees.
• Excellent communications skills, creative, innovative, team leader, dedicated, organized, detail oriented, decision maker and problem solver.


Diamond Princess Hotel, Dubai, UAE
1999 - Present
Executive Chef
A property of 121 rooms, 8 outlets, Pakistani pub, Room Service & Coffee Shop, preparing Iranian, Lebanese, South & North Indian cuisines with a kitchen staff of 16. Opened this hotel and took care of the entire F & B operations.

Royal Hotel, Dubai, UAE
1996 - 1999
Executive Chef
117 room & 3 outlet property, managing a staff of 13 kitchen & stewarding staff

Omar Narif Beach Hotel Resort, Rotana Mange, Oman
1995 - 1996
Executive Sous Chef
106 room & 3 outlet property, helped in the opening of hotel as a Acting Chef

Gulf Spa and Resort, Muscat, Rotana Mange, Oman
1993 - 1995
Executive Sous Chef
Assisting in supervision of all kitchen sections, helping in preparing new menu, style & maintaining the standard of hotel. Provided backup for executive chef in his absence.

Golden Sea Hotel & Resort, Aden, Yemen
1992 - 1993
Executive Chef
170 rooms, 3 restaurants & 2 clubs property. Managing a kitchen staff of 25. Managing the entire operations after reopening of hotel

Palm Regal Hotel, Aden, Yemen
1990 - 1992
Executive Chef
220 rooms including 4 restaurants & 3 bars property with 43 kitchen staff. Reporting to GM & working closely with F & B. Organizing kitchen during opening of first hotel in Middle East Region for Palm Regal and preparing every week Italian, Indian, Steak Night, BBQ Night, Seafood Night, etc

Oasis Sheraton Hotel, UAE
1988 - 1990
Jr. Sous Chef
In charge of one of the leading fine dining restaurant in Dubai & responsible for supervision of fine dining room & lobby cafe. Assigned a number of very important occasions such as Chain Des Rotisseurs promotions, top VIP functions & preparation of menus

Iman Sheraton Hotel, Yemen, Yemen
1986 - 1988
Chef De Partie
A property of 255 rooms & restaurants including outlets; supper club, outside catering, banquet & coffee shop, car park. Prepared Chinese, Japanese, Thai, Indian, Filipino, European & oriental foods. Worked as Chef Tounert preparing buffets, overall check on all sections, butchery, garden manager, saucier Ent & oriental as well in charge of banqueting & outside catering. Special occasions managed for 25th silver jubilee celebration of Yemen, Assisted at presidents palace in preparing a special lunch for delegation of presidents & prime ministers being in charge for hot food, mirror fruit carving & display

Rumula Sheraton Hotel, Iraq
1985 - 1986
Chef De Partie
Property includes 3 outlets & 220 rooms, BBQ night for more than 160 guests arranged at Asian Restaurant also in charge of kitchen in absence of sous chef

Iman Sheraton Hotel, Yemen, Yemen
1983 - 1985
Chef De Partie
In charge of gandmange, preparing cold buffets such as mirrors, fruit displays & vegetables, pate galantine, all kind of cold foods, ala carte, coffee shop, super club oasis and car park

Bahrain Hilton, Bahrain
1981 - 1983
Commis I
Hot & Cold kitchen handling, responsible in preparing Japanese food at the car park for almost 700 person every Sunday. I participated & served at the first GCC in gulf

Hilton Gulf-International, Abu Dhabi, UAE
1979 - 1981
1st Commis
Cold Kitchen

Hilton Gulf-International, Dubai, UAE
1978 - 1979
2nd Commis
Hot kitchen, first gulf experience assisting superior in all tasks


Board of Technical Education, Bombay
Diploma, Hotel Management & Catering Technology


Train the Trainer Program
Trained at Sheraton

Arpel International, Dubai, Diversey Liver, Dubai, UAE
Training on Hygiene & Handling Chemical-Kitchen

Strategic Management consultancy, Dubai, UAE
Training on Sales Strategies


Member of Emirates Culinary Guild


English, Hindi, Bengali & Arabic

PRWRA Anup Bhatia - First Impression Management Consultancy - P. O. Box: 44062 - Dubai - United Arab Emirates - -

Event Coordinator

Chris Fong
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234

Event Coordinator/Assistant • PA

Experienced event coordinator/administrator acknowledged for capacity to maintain calm in a crisis, build consensus across diverse personal and business agendas, and produce key deliverables on “impossible” deadlines. Characterized throughout career for personal tenacity, independent work habits, and a direct and energetic communication style that inspires people to act decisively towards a common goal. Administrative background and international appointments have honed strengths in researching and producing precise plans and reports that have won praise for readability, content clarity, and easy to navigate layouts. Acknowledged as a creative “ideas” person, willing to share knowledge and praise, while juggling a multitude of conflicting priorities, resources, and people issues simultaneously.

Ÿ Events Management
Ÿ Conflict Resolution/Mediation
Ÿ Client Relationship Management
Ÿ Cross-cultural Communications
Ÿ General Administration
Ÿ Vendor Relationships
Ÿ Project and Operations Planning
Ÿ Research & Analysis
Ÿ Policy/Procedure Development
Ÿ Venue/Travel/Catering/Entertainment Arrangements
Ÿ Team Leadership & Training
Ÿ “Plan B” Development & Execution


Project Management
University of Sydney

Certificate in Fine Arts
East Sydney Technical College

Certificate in Account Keeping
Adult Education Centre

Technology Training and Skills:
Excel, Word, and PowerPoint courses, Telephone Collections, Cashman, and MYOB

Benchmarks & Milestones
· Offered insight to the inexperienced Athens 2004 operations team, highlighting scenarios for inclusion during formative phases of the Olympic Games’ operational blueprint.
· Coordinated the construction and fit-out of 34 corporate boxes for the Manchester 2002 Games.
· Produced operations manuals for 3 venues with integrated policies, procedures, and evacuation plans.
· Mediated conflict between key stakeholders—sponsors, stadium management, council, and media.
· Steered many successful conferences, sourcing venues and catering; guest lists/invitations, and travel.

Career Snapshot

Member, Main Press Center Operations Team

Executive Assistant/Research Officer

Operations Manager, Sponsor Hospitality
Personal Assistant to COO

Personal Assistant to Sydney TMS Manager

Personal Assistant to Core Management Team

· Bar Manager, Darling Mills • Mirvac Group Hostess, Quay West Apartments • Hotel Manager, Craig Brewery Darling Harbor, Dunbarton Castle Hotel, Kuring-gi College Student Bar

Employment Chronicle

Member, Main Press Center Operations Team
Supported the main press center team during the formative phases of the Olympic Games’ operational plan for this 24 x 7 large-scale event. This “blueprint” of operation spans the full gamut of behind-the-scenes logistics, staffing, and processes; from reporting structures and volunteer role descriptions, through timelines, venue build/fit-outs, security, evacuation points, press transportation, daily run sheets, cleaning, and policy and procedures.
Deadline-driven, the operations plan had specific milestones to achieve, with any overdue component having a “domino effect” on other functional areas—potentially leading to budget blow-outs.
· Volunteer and key contributor to 2-person team meeting frequently with representatives from all functional areas to devise the operations plan fundamentals. As the only individual on the team with Games experience, offered insight and highlighted scenarios needing coverage in the plan—a challenge when communications were almost entirely conducted in Greek language.
· Won permission to have document translated into English to determine and resolve any errors or omissions, and collaborated with an interpreter in typing and archiving documentation using Word, Project, and PowerPoint.

Executive Assistant/Research Officer
Rose to the challenge of a new industry and a largely autonomous role as the key contact for clients and a management buffer/administrative manager for senior executives.
Handling commercially-sensitive information, worked in close collaboration with surveillance contractors, analyzed tracking reports and photographs, and scrutinized clients’ records and accounts to determine the extent of the risk, theft, or fraud.
· Assumed greater responsibilities, transforming a purely executive support role of diary and travel logistics, document preparation and client communications, into a multifaceted engagement conducting data research, analysis, compilation, and reporting.
· Spearheaded efficiency improvement that standardized data in Access database format, saved costs, and enhanced the provision of data to police. Established and maintained the database—a function that liberated consultants to perform primary roles without the administrative burden. Initiative simultaneously cut project timeframes winning a major client’s appreciation for delivering the investigation under budget.

Operations Manager, Sponsor Hospitality
Confronted upon commencement with looming deadlines and with only nominal work devoted to an operational plan—some contractors were still unsourced, and main stadium corporate box fit-outs unstarted.
Critical too, was the need to forge relationships and sign contracts with sponsors comfortable in dealing with the role’s predecessor. Immediately became familiar with each sponsor’s key people through discussions with the previous incumbent. Scrutinized files, researched discussion stages, communicated with legal representatives, and learned of “special needs” to circumvent the loss of major revenue generators.
Key contributions:
· Despite designation as a non-profit venue by executive management, guided the area to deliver a profit of $AUD 4.9 million.
· Spearheaded a cold calling program; hired a sales consultant, and oversaw the screening and sales processes to ensure prospective buyers were not in direct competition with sponsors.
· Personally secured over $AUD 360K in sales of four corporate boxes to Microsoft, Cadbury, The International Rugby Board, and Trafford Holdings. Sold $AUD 195K in hospitality packages in Club Sport—a corporate hospitality marquee offering packages of breakfast, lunch, and dinner, plus tickets to two events.
· Successfully coordinated the build and fit-out of the 34 corporate boxes, a “green room” for entertainers appearing at opening and closing ceremonies, the “Atrium” used by HRH Queen Elizabeth and members of the Royal Family to receive guests, sponsor hospitality village, marquee, and showcase. Collaborated and directed building contractors, landscapers, and negotiated with the city council.
· Composed complete operations manuals for 3 venues integrating policies, procedures, and evacuation plans. Manuals detailed all functional areas from security team operations and spectator services, to cleaning and waste, logistics, fit-outs, marketing and sponsorship, ticketing and transport. Worked closely with risk management team to establish public risk potential for evacuation planning.
· Mediated conflict between key stakeholders—sponsors, stadium management, city council, and the host broadcaster, each with diverse commercial and personal agendas. Issues surrounding sponsors’ fit-out plans for hospitality marquees needed direct council intervention, and communication with architects and designers to reach a compromise.
· Introduced time-saving process that streamlined guest catering and transportation to venue, and prepared marquee in readiness for next group of sponsors’ guests. Obtained event schedule from sport teams that listed heats and times and precisely coordinated sponsors’ needs with the schedule. Juggled 120 guests daily—all with different catering needs and appearances at sporting events up to an hour’s drive from the marquee.
· Produced a post games report, complete with “lessons learned” and recommendations for future operational amendments.
· Delivered flower/plant decorations under budget across 7 venues and 34 boxes—despite the need to import bamboo from South Africa.
· Surpassed all performance objectives based on customer satisfaction and positive management feedback from sponsors.

Personal Assistant to COO
Bridged the gap between the Chief Operating Officer’s inexperience in the event management sector, by becoming a communication conduit fielding information between the Chief Operating Officer, the government, council, emergency services and committee members.
· Represented the COO at steering group meetings, helping to progress the decision making process.
· Cut the administrative burden of responding to volumes of email by up to 3-hours daily, by vetting the COO’s messages and downloading to the Palm Pilot for attention.
· Personally devised a security policy that responded to the heightened security requirements post “September 11”. Researched information and met with Greater Manchester Police, Manchester City Council, and the organizing committee to determine the elements core to the policy’s strategic vision.

Personal Assistant to Sydney TMS Manager
Provided daily executive administrative support to the company’s senior manager and two consultants, coordinating diaries and travel arrangements, attending team meetings, overseeing client invoicing, and managing internal events.
· Event-managed the Consultant’s Forum, a day-long information session held monthly for up to 30 consultants from Sydney and interstate. Gained reputation for stretching tight budget by negotiating best deals to cover catering, and travel expenses, gifts and/or payments for the guest speakers.
· Established an outstanding base of interesting and entertaining guest speakers from sports, academia, business, and superannuation sectors.
· Lobbied for, and won approval to recruit an individual focused solely on securing meeting rooms, observing timetables, and arranging catering facilities that circumvented errors and “saved face” in room booking duplication mishaps, and increased productivity by freeing PAs and fund administrators from room set-up and cleaning tasks.
· Steered successful conferences driving venue sourcing, catering, guest list and invitations, registration, and travel/accommodation arrangements.
· Conducted and marked psychology testing on behalf of the human resources department, considering new recruits.
· Appointed official mentor, oriented new administrative staff to surroundings, policy, and procedures.

Personal Assistant to Core Management Team
· Event managed promotional seminars for 100+ attendees over 2-days on $10,000 budget. Sourced venues, produced advertising and invitations, and created marketing materials and training manuals.
· Overcame cultural difficulties to secure interest in the training services offered through a personal “pitch” to foreign and local institutes primarily in India and Sri Lanka. In just 12-months signed 28 new students.
· Key contributor to new advertising/marketing drive that surpassed all expectations with seminar attendee volumes being split over 2-days.
· Transformed an “index card” manual client system used for accounts and communications, into a responsive, error-free MS Access database that boosted staff productivity.
· Cut outstanding accounts by 60% in 12-months, followed by 15% in the second year by introduced an industry-specific computerized accounts system that also tracked fuel used for each flight, calculated maintenance schedules, and issued instant invoice/receipts at point-of-sale.

· Bar Manager, Darling Mills • Mirvac Group Hostess, Quay West Apartments • Hotel Manager, Craig Brewery Darling Harbor, Dunbarton Castle Hotel, Kuring-gi College Student Bar
Gayle M. Howard - Top Margin -

Events Manager

Casey Catello
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234

Events Management
Corporate Events • Hospitality • Exhibitions • Sports • Entertainment

Customer-, event- and venue-focused professional, expert at steering innovative and profitable functions that simultaneously assure guest enjoyment and elevate the industry reputation and image of the host. Acknowledged for capacity to harness the talents of teams, project-manage at both micro- and macro-levels, adjust to the challenges presented, and deliver on promises. Vast experience steering high-impact campaigns, restoring relationships, and competing in highly competitive industries. A hands-on participative leader; proficient of image turnarounds and enhancing profits.

Value Offered
Ÿ Event Production Management
Ÿ Profit Margin Improvements
Ÿ Market Expansion
Ÿ Project Management
Ÿ Client Relationship Management
Ÿ Statistical Analysis
Ÿ Vendor Negotiations
Ÿ Event Sales
Ÿ Conflict Mediation & Resolution
Ÿ Strategic Sales & Marketing
Ÿ Operational Planning
Ÿ Staff Coordination & Training
Ÿ Image Branding
Ÿ Contract Negotiations
Ÿ Competitor Monitoring
Ÿ Product / Package Development
Ÿ Budget Management
Ÿ Marketing Collateral Creation

Technology Summary: EBMS (Event Booking & Management System by Ungerboeck Systems Inc); HIS As-400, EHS, Fidelio, CAD (Basic), MS Office XP

Special Event Showcase

Instrumental team member in securing, project-managing, troubleshooting, and delivering high-profile conventions, tradeshows, exhibitions, and special functions including…

Australian International Airshow 2003 • Caulfield Cup Carnivals 2000, 2001, 2002, 2003 • CTIA Caravan, Camping and Touring Show 2002, 2003 • Australian V8 Supercar Rounds 2002 • Melbourne Cup Polo Tournament 2002, 2003 • Australia vs. England Rugby Union Test 2003 • Australia vs. France Rugby Union Test 2002 • AFL Grand Final Luncheons 2002, 2003 • Stitches and Craft Show (Reed Exhibitions) 2003 • Pet & Animal Expo 2003 • The Age VCE and Careers Expo 2003, 2004 • Total Aged Expo 2001, 2002, 2003 , 2004 • Australian Decorative Arts and Antiques Show 2002, 2003.

Career Snapshot

Special Events & Business Development Executive
Senior Function Sales Executive

Banquet & Conventions Sales Executive
Banquet & Conventions Accounts Officer

Front Office, Assistant Night Manager

· Mandarin Oriental Hyde Park Hotel, London (1997). Front Desk Receptionist
· Grand Hyatt, Melbourne (1996), A la Carte Restaurant Food & Beverage Attendant
· Chandler Recruitment Services, Melbourne (1996), Telemarketer
· Marriott Surfers Paradise Resort, Surfers Paradise (1995), Banquet Food & Beverage Attendant

Employment Narrative

Special Events & Business Development Executive
Senior Function Sales Executive
Promoted to the newly developed role of Special Events & Business Development Executive after two successful years delivering solid and sustainable growth as the Senior Function Sales Executive.
Coordinating three distinct business operations in tandem with the Melbourne Racing Club’s Spring Carnival, the challenges have been immense in driving organizational change across previously neglected sales, business development, policy, and operational areas, while simultaneously steering profit growth for the business’s traditional highest revenue earners.

Confronted upon commencement with limited client details, no statistical data or marketing strategies to target or evaluate the profitability and preferences of buyers, and ad hoc supporting documentation necessitating a fresh start every year, immediately established a multifaceted action plan to overturn operational inefficiencies. Results have been impressive, outstripping core indicators, achieving 60% new and repeat business and securing event bookings across the calendar.

Remedial Contributions/Infrastructure Changes
· Revolutionized the lack of meaningful information for strategic planning, by launching a formal system of data and document collection used in tandem with advanced event management software technology.
· Spearheaded creation of case files providing full details of forecasts and profit outcomes. Historical information provides context for considering the potential for profits in any future involvement in similar events.
· Terminated “off the cuff” approach to venue hire pricing, by creating formal rate packages that showed spirited competition in the marketplace. Complemented offerings by producing and pricing value-added food and beverage menus in collaboration with the Executive Chef—tailored for individual events.
· Conceived and produced innovative marketing collateral to replace outdated and limited information that failed to inspire buyer interest. Revamped entire set of documentation from hire proposals, tenders, and contracts, through event booking correspondence, regulations, terms of business, advertising, and venue profiles.
· Deployed a complete marketing and advertising strategy that capitalized on word-of-mouth reputation, and required only minor tweaking and updating yearly.

Marketing, Event & Revenue Contributions
Surpassed 2004 annual budget forecasts in 10-months. Delivered $900K in syndicated packages during the Spring Carnival—exceeding revenue expectations by $250K. Budget for venue hire at the Caulfield Racecourse has doubled, and increased eightfold for the Sandown Racecourse over the previous year.
· Outshone predicted participant numbers in marquees during the Spring Carnival—achieving 87% increase over budget during Thousand Guineas Day.
· Rewarded client loyalty and encouraged new business; entertained guests in a marquee and exploited opportunities of gathered crowd to promote following season’s service offerings.
· Pioneered use of the Microsoft Visio system—an initiative that creates internal floor plans of venues for customers to visualize event successes. System complements promotional plans and marketing, site inspections, and can be offered as an interactive CD that profiles each venue.
· Produced the Exhibitor’s Guide, a comprehensive manual for managers of exhibitions or trade shows that addresses concerns, pricing, and operational issues, and curbs prolonged communications.
· Selected to project manage the installation, configuration and records management of the new Event Booking and Managing System software by USI. System reversed problematic ‘whiteboard’ system that failed to recognize errors, or opportunities. Coached staff in software modules, produced policies and procedures, and revamped techniques for selling and booking.
· Masterminded cooperative advertising for clients to promote Melbourne Racing Club’s logo on event banners and advertising. Sought affiliate, client, and vendor support for newsletter articles.
· Researched competitors as a “mystery buyer” gaining access to sites, marketing, and current events.
· Mobilized neglected customer lists into a content-rich 2500-strong database with up-to-date details of key personnel, market segment and account types, and active, prospective, or non-active status. Personally installed all data, and structured/formatted reporting and layouts over 18-months.
· Reputed for transforming 60% of enquiries into a firm sale—an exceptional result in an industry dealing with large events dependant on space and availability.
· Negotiated all contracts for all events booked for venue hire or off-site events.

Banquet & Conventions Sales Executive
Banquet & Conventions Accounts Officer
Promoted services to corporate executives and nurtured VIP accounts, ensuring each event progressed seamlessly and without incident. Developed proposals and pricing, collaborated with Executive Chef to set the tone and theme of each event, and orchestrated operations by creating the definitive blueprint for seating, staff, and service.
· Successfully secured up to 6 events weekly servicing up to 1000 people per function, and generating up to $75K per event.
· Retained or won new business with entities including the Collingwood Football Club, National Safety Council, and Victorian Adult Health Education Council.
· Scored many “on-off” special conventions for pharmaceutical, medical, insurance and banking associations.
· Competitive pricing and high quality standards assured revenue forecasts were consistently met or surpassed.

Front Office, Assistant Night Manager
Co-managed night-shift operations in a 5-star, 401-room corporate and leisure hotel from 8pm to 8am.

· Mandarin Oriental Hyde Park Hotel, London (1997). Front Desk Receptionist
· Grand Hyatt, Melbourne (1996), A la Carte Restaurant Food & Beverage Attendant
· Chandler Recruitment Services, Melbourne (1996), Telemarketer
· Marriott Surfers Paradise Resort, Surfers Paradise (1995), Banquet Food & Beverage Attendant


Diploma in International Hotel Management
Diplôme Culinaire d’Hôtelier Le Cordon Bleu
Swiss Hotel Association, International College of Hotel Management
Adelaide, South Australia (1998)
Gayle M. Howard - Top Margin -

Executive Chef

Frances O 'Malley
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


A committed food services and culinary arts professional with over 10 years comprehensive experience. Currently seeking the opportunity to incorporate knowledge and skills with a position welcoming challenge and the ability to develop professionally.


• Budget Management • Supervising/Training
• Product/Program Development • Inventory Control
• Sanitation/Safety Adherence • Trouble-Shooting
• Rapport Building • Team Leadership
• Goal Setting/Accomplishment • Organizational Development


• MS Windows
• MS Word
• MS Excel
• Internet Research


• Appointed as one of the three Executive Chefs to the Food and Beverage Task Force Committee within two years of employment with Edward Finch Hotels and Resorts.
• Specially selected to partake in several Edward Finch Hotel openings.
• Successfully increased company's profitability and food quality; and lowered employee turn-over rate.
• Received an academic scholarship to Johnson and Wales University for two consecutive years.
• Supervised and evaluated Sophomore Culinary Students throughout the University's hotels and restaurants for two years.


Edward Finch Hotels and Resorts, Fort Collins, Colorado
1998 - Present
Executive Chef
Effectively manage a full service, award winning Ramada Inn with annual gross revenue of $8 million. Daily responsibilities include product purchasing, budget and menu development, sanitation management, training associates, scheduling, and ensuring customer satisfaction. Task Force Committee responsibilities include developing standards and procedures, product development, training and openings for hotels based on knowledge and experience.

Occasional Catering, Fort Collins, Colorado
1997 - 1998
Business Consultant/Executive Chef
Assisted in consulting a highly successful local catering company in business expansion. Succeeded through increasing sales by 45% and profitability by 20%.

Sheraton Sea Breeze Beach Resort, St. Croix, U.S
1996 - 1997
Executive Chef
Completed all functions necessary to ensure proper management of a Four Diamond resort hotel. Responsibilities included upgrading standards, purchasing and employee recruiting, training for three restaurants, and implementing twenty-four hour room service.

Sheraton Beach Comber Resort, Cayman Islands
1995 - 1996
Executive Sous Chef
Successfully developed an award-winning menu for a Four Diamond Hotel rated in the world's top-ten resort hotels by Travel & Leisure magazine, along with reducing labor costs by 4% through strategic planning. Daily duties consisted of purchasing, inventory control, menu and product development; and opening multiple restaurants in conjunction with the corporate food and beverage team.


Johnson and Wales University, Providence, Rhode Island
Bachelor of Science, Food Service Management

Johnson and Wales University, Providence, Rhode Island
Associate, Culinary Arts

American Culinary Federation, Saint Augustine, Florida

American Hotel/Motel Association Certification in Sanitation, Providence, Rhode Island

Certified Food and Beverage Executive, Denver, Colorado

CPR Certification, Fort Collins, Colorado

PRWRA Gretchen Gaede - The Write Words - Fort Collins, Colorado 80524 - -

Executive Chef Hotel

Taylor Anderson
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Focused, hands-on executive with 15+ years of proven success in the restaurant industry with progressively greater degrees of responsibility and accomplishment.


• Managing effective work teams Maximizing resources for greatest impact
• Meeting or exceeding budget targets Creative design of cuisine and decor
• Networking with suppliers for optimum product Flexible; research-oriented approach
• Innovative approaches to menu design Invested in superior customer service


Teaberry Hotel and Conference Center, Cornwall, CT
1995 - Present
Executive Chef
• Direct all aspects of food production for 211 room convention center with 30,000 square feet of banquet space
• Manage staff of 35 including training, supervision, determination of salaries, scheduling; maintain high morale and low turnover rate
• Create and produce all banquet and a la Carte menus, including specialty and gourmet events up to 1200 guests
• Utilize expertise and networking to consistently control costs of $4.5M food and beverage operation; maintain profitability by meeting or exceeding forecasted food and labor cost percentages
• Develop one-on-one menus with clients or event coordinator to fit budgets while maximizing perceived value
• Display expertise in food and wine pairings to delight clients

Mayflower Hotel, Hartford, CT
1993 - 1994
Executive Chef
• Coordinated and directed kitchen for 282 room full service hotel
• Designed and implemented elaborate 15-course Connecticut Escoffier Society Year End Event for 100 guests
• Actively participated in grand opening to two additional properties (Washington, DC and Stamford, CT]
• Organized charity events; consulted with clients to determine needs

The Blue Pine Inn
1988 - 1991
Executive Chef
• Re-established famous 120 seat fine dining restaurant
• Created and prepared original sauces and extensive combination dinners
• Directed and participated in daily production of menu items and daily specials
• Managed staff to produce exceptional year-round fine dining menu

The Inn, Lake Warren
1987 - 1988
Sous Chef


Johnson & Wales Culinary Arts Program

PRWRA Frost T. Krist - Datatype Inc. - Hebron, CT 06248 - - - (860) 228-3542

Executive Chef Operations Manager

Jean Adams
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


· Highly accomplished Executive Chef with experience in food service management, culinary design, food costing, hospitality management, food and beverage management, food production, quality control, event management, recipe development, menu design, and employee supervision.
· Directing daily operations within multimillion-dollar food service establishments.
· Diverse culinary experience including Italian, American, Continental, Mediterranean, and Vegetarian, cuisine within nationally and internationally renowned restaurants.
· Ensuring compliance with Federal, State, and Department of Health regulations concerning food preparation, food service, fire regulations, and equipment maintenance.
· Successfully maximizing revenue potential, reducing operating expenses, improving quality control, and exceeding profit objectives within numerous restaurants.
· Proven success estimating food, liquor, wine, and beverage consumption for events and restaurants.
· Comprehensive background in business management, resource allocation, supply procurement, budget management, sales, marketing, and strategic planning.
· Instrumental in increasing customer retention levels, expanding customer base, and improving front of the house and back of the house operational efficiency levels within highly competitive markets.


Selected to prepare culinary dishes for world-renowned chefs, Jacques Pépin and Julia Child.
Catered Subway International gala for national and international executives, which encompassed menu planning, menu design, food costing, food preparation, and event management for over 600 guests.
Acknowledged for culinary excellence and selected to participate in Chefs of America event in Miami, FL.
Volunteered at annual benefits to feed the hungry including Taste of the Nation, Stuff-A-Bus, and Wondering Monks Soup Kitchen.
Demonstrated culinary expertise and food preparation on national television for a diverse audience.


EXECUTIVE CHEF – Amalfi Grille, New Haven, CT
Handled all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management. Supervised and trained restaurant staff including sous chefs and food handlers. Inspected equipment and supplies to ensure conformance with Federal/State regulations.
· Directed all aspects of back of the house operations within a multimillion-dollar restaurant.
· Played an integral role in managing food costing activities including establishing ingredient costs, estimating purchasing amounts, and determining serving sizes.
· Prepared and cooked decorative Italian food displays as well as ethnic fusions for high profile restaurant patrons including politicians, celebrities, musicians, and Fortune 500 executives.
· Managed recipe development, menu planning, and menu design functions for special events, which encompassed determining nutritional value, palatability, and cost for each serving.
· Ensured compliance to Department of Health standards concerning raw and cooked food products as well as kitchen sanitation.

OPERATIONS MANAGER – Espresso Café, New Haven, CT
Managed daily operations within the organization. Supervised employees in daily job activities. Handled budget management functions successfully. Prepared and served food selections.
· Played an instrumental role in ensuring compliance to Federal, State, and Department of Health food service regulations.
· Introduced cost control initiatives, which significantly reduced operating expenses.
· Increased customer satisfaction levels through exceptional relationship management skills.

SOUS CHEF – Gennaro’s Ristorante D’Amalfi, New Haven, CT
Participated in daily kitchen operations including food preparation and food service. Handled purchasing functions relating to food and beverages. Interacted with customers concerning food selections.
· Trained and mentored kitchen staff in daily job activities.


Associate of Culinary Arts (1996)
Dean’s List


Zucharia Restaurant – Salerno, Italy (1996-1997)
Hotel International – Rome, Italy (1995-1996)
Grimaldi Ristorante – Sicily, Italy (1994-1995)

Kristen Coria - -

Executive Director Tourism

Robin Saunders
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Specialising in Education, Culture and Employment within Northern Communities

Twenty-year professional career highlighted by progressive advancement and consistent achievement within government funded initiates. Thorough understanding of North West Territories' labour market trends and how they impact on northern communities. Outstanding qualifications in building and managing public/private partnerships and joint ventures across diverse industries with top-level decision-makers.

Superior hands-on insight into career and employment issues within northern communities envisioning need from both business and user prospective. Possesses extensive professional International network with relation to community and economic development. Strong interpersonal skills utilised to inspire, coach and motivate subordinates, volunteers and diverse client groups. Strengths include:

• Strategic & Business Planning • Recruitment & Employment Expertise
• Staff & Management Training • Executive Presentations & Negotiations
• Budget & Financial Projection Experience • Public Relations & Liaison Affairs
• Consulting & Customer Service Delivery • Training, Team & Leadership Development

Modern-thinking manager with innovative forecasting & planning skills


1996 - 2001
Executive Director
Challenged to help forge new markets within designated territory ensuring meeting of objectives utilising market planning/analysis, new market / new business development, account relationship management, and field team leadership.
• Reporting to Regional Manager, led an aggressive building of sales team within district enabling progression towards sales goals / objectives. Second-in-command with relation to day-to-day operation of district, ensuring continuous improvement initiatives that consistently strengthen productivity, product quality and customer satisfaction.
• Spearheaded setting of higher presentation standards relating to selling techniques utilised with prospective clients in vehicle purchases.

1990 - 1995
Executive Director
• Involved in planning, development, marketing and execution of all engagements including formation of enduring liaisons / relationships with client base.
• Personally negotiated all contracts which resulted in securing various lucriative projects such as: Canadian Ski Marathon (since 1997) and The International Casino Sound of Lights.
• Refocused marketing strategy for development of trade shows which tapped niche market of Law Enforcement Agencies.

TOURISM INDUSTRY OF SASKATECHEWAN - Education & Training, Saskatoon, Saskatchewan
1988 - 1990
Retained to work with department to create and launch a major effort to develop

1983 - 1987
Sr. Consultant / Partner
Developed key networks with various communities, agencies and government departments ensuring top-producing business relationships. Performed feasibility studies in conjunction with DREE.
• Developed over 1000 strategic business plans for entreprenneurs and small businesses aiding in securing governemental funding sources.
• Conducted 90% of contracts from DREE for operational evaluations assessing management and staff performance, management information systems, marketing and growth strategies.

1982 - 1983
Personnel Manager
Recruited as consultant from Manpower to staff, train and supervise initalisation of new manufactoring plant resulting in raising of productivitely levels. Forged strong alliances with governement employment agencies.
• Through implementation of superior staff incentive programs helped expand staff numbers by 60%.
• Spearheaded plant's women in non-traditional roles initiative.


• Past Co-Chair, Yukon Tourism marketing Council
• Past Member, Yukon Student Financial Assistance Committee
• Past Director, Yukon anniversaries Commission (Alaska Hwy.)
• Member, Yukon College President's Advisory Committee on Programming
• Board Member, Tourism Standards Consortium for Western and Northern Canada
• Past Director, Whitehorse Rotary Club Chair, Home Based Business Committee
• Past Director, Tourism Industry Association of Canada President, Logan Community Association
• Board Member, Canadian Tourism Human Resource Council Director, Yukon Community Futures


Certificate in Business Administration (in Progress)
The Association of Tourism Professionals

Distinguished Member
University of Saskatchewan

The Canadian Institute for Organisation Management
University of Western Ontario


• Management Dynamics • Personal Organisational Behaviour
• Total Quality Management • The Psychology of Negotiating
• Motivation and Self Awareness • Time Management Administration
• How to Motivate People • Conflict Resolution I
• Stress in the Workplace • Women in Management
• Human Rights in the Work Place • Communicate with Confidence

PRWRA Nicole Miller - President - Mil-Roy Consultants - 1729 Hunter's Run Drive - Orleans Ontario Canada K1C-6W2 - (613) 934-4031

Executive Manager Hospitality

Renee McEvoy
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Seasoned management professional, expert in steering innovative strategies that serve to generate revenues, build dynamic teams, and deliver ‘red carpet’ customer service to an increasingly demanding public. “Leading from the front” management style has been the catalyst for restoring morale, resurrecting damaged client relationships, and instituting the type of transparent communication channels that build and sustain trust. Cited throughout career as a creative problem-solver, and calculated risk-taker; a change agent skilled in exposing inefficiencies, producing solutions, and shaping the future of business. Growth-focused, and inspired by the power of teams to deliver results.

Professional strengths include:
Ÿ Operations Management
Ÿ Project Coordination
Ÿ Supplier Negotiations
Ÿ Events Management
Ÿ Strategic Creation
Ÿ KPI Management
Ÿ $MM Budget Administration
Ÿ Profit Optimization
Ÿ Cost Containment
Ÿ VIP Customer Service
Ÿ Marketing / Promotions
Ÿ Relationship Management
Ÿ Organizational Restructures
Ÿ Revenue Generation
Ÿ Staff Counseling
Ÿ Performance Management
Ÿ Risk Reduction/Assessments
Ÿ Critical Problem Solving

Technology summary: MS Office Professional, Fedelio, Maxial, Check, LanMark, Micros


· Project-managed 15 conferences and conventions in just 5-months—each lauded by clients and guests as the “best ever.” (Shangri-La Hotel)
· Consistently met budget despite a period of tough economic conditions. Successful events produced additional revenues of $250K over budget forecasts. (Shangri-La Hotel)
· Boosted takings by 20% for the Rickshaws Restaurant through an integrated marketing revamp, new takeaway service, and comprehensive training-intensive for all staff.
· Turned around the financial performance of the Promenade Restaurant surpassing profit forecasts by up to 3%. Created staff incentive programs, special promotions for early diners, new menus, and theme nights. Cut wages by 2% through streamlined procedures and greater staff motivation.
· Pioneered groundbreaking dance party for 1000+ people. An Australian “first,” the initiative was a triumph, with the first four floors of the hotel sold out and delivering $78K in revenues.
· Broke the record for “most revenue in one day” for the Pier & Pines Bar, generating $3K over previous benchmark.
· Recipient, Team Member of the Month (Stamford Grand); three-times Best Tourism Restaurant, Best Conference Venue. (Australian Tourism Awards).
· Event managed the worldwide launch of Inveco trucks—made unique through the catering of a three-course dinner in a desert setting for 450 people. Coordinated helicopter fly-over stunts, an impressive fireworks display, and complex audiovisual positioning.


Events Manager, Conventions & Incentives

Food & Beverage Operations Manager
Banquet Manager

Banquet Manager

Assistant Manager


Events Manager, Conventions & Incentives
Report to: Director of Events • Budget: $700K catering; $2.7M accommodation
Direct Reports: 7 (Convention Secretary, event coordinators, event executives)
Establishment overview: Deluxe 5-star hotel located in The Rocks area of Sydney. 563 guest rooms, cocktail bar, three restaurants, lounge, public bar, and in-room dining. Boasts extensive conference facilities.
Convention clients include: Apple Computers, NRMA, University of New South Wales, Pioneer Electronics, StorageTek, Veritas Software, Goldwell Cosmetics, and more.

Appointed during a period of significant restructuring where an organizational shift to a sales and marketing focus had prompted client neglect, an unsettled staff in transition, and an ad hoc approach to systems and protocols. Immediate action was critical to restore ailing alliances both internally and externally, and institute a formal blueprint for managing the entire client relationship process.
Special contributions:
· Mastered the Fedelio computerized sales and catering system without training and with no previous experience. Investigated the processes surrounding reservations and front desk, documenting step-by-step procedures for streamlined guest processing and complaint-handling.
· Resurrected large corporate account dissatisfied with lack of cohesive communications over a pending business event. Gained familiarity with file, event progress, and immediately instituted procedural improvements that reinstated client confidence.
· Project-managed 15 conferences and conventions in just 5-months—each lauded by clients and guests as the “best ever.” 500-guest events valued from $4000 to $150,000 were delivered on time, on budget, and to clients’ specifications.
· Aided cash flow forecasting by surveying clients’ intent to return in 2004/2005 and entering into negotiations for upcoming events.
· Consistently met budget despite a period of tough economic conditions. Successful events produced additional revenues of $250K over budget forecasts.
· Integrated new processes with established systems using the advanced capabilities of Outlook, revamped wall planners, and ‘at-a-glance’ filing systems that streamlined daily work functions.
· Snared hundreds-of-thousands of dollars in revenues by signing large corporate, government, and educational clients including the University of New South Wales School of Finance & Banking ($100K), StorageTek ($150K), and smaller conferences averaging $50K each.

Food & Beverage Operations Manager
Banquet Manager
F & B Operations Manager reports: 7 (bar, coffee shop, restaurant, banquet, room-service managers)
Divisional Budget: $17 million
Establishment overview: 4.5-star property with 243 guest rooms, targeting the conference and leisure markets. Food and beverage contributed $17 million of the hotel’s $50 million annual revenues.
High-profile clients included: Mitsubishi, General Motors Holden, Microsoft, SouthCorp Wines, BHP, Sony

Track record of rapid progression. Promoted from Banquet Manager to Assistant Food & Beverage Operations Manager, and 6-months later to Food & Beverage Operations Manager.
Confronted upon commencement with an operation of divided team loyalties, an “us and them” mindset, lack of training, and closed communication channels. Budget blowouts and stagnant sales and marketing regimes threatened revenue growth.
Quickly assessed primary issues and instituted a series of internal mechanisms designed to rejuvenate team performances, elevate patron interest, and streamline operations. Results were impressive.
Selected contributions:
· Stamped-out staff cliques by rotating individuals through different roles and encouraging team reliance, communication and friendships. Established new communication channels that ensured easy access to the new style of open management.
· Delivered a 4% reduction in wage costs for the Rickshaw Restaurant. Recruited an accomplished restaurant manager, and championed tighter internal controls and rosters.
· Combined fresh marketing strategies in tandem with a takeaway service, and intensive staff training, producing revenue increases of 20% for the Rickshaws Restaurant.
· Turned around the Promenade Restaurant operations failing to deliver budgeted revenues, into an operation consistently surpassing profit forecasts by up to 3%. Successes were attributed to inroads made through new staff incentive program for up-selling stock, special promotions to attract early diners in traditionally ‘quiet’ periods, superior service, new menus and theme nights. Cut wages by 2% through streamlined procedures and greater staff motivation.
· Pioneered groundbreaking dance party for 1000+ people. In 3-months coordinated two party events with budget of $45K—overseeing marketing, print and electronic media promotions, state-wide posters, audio visual set up, sponsorship deals, and accommodation packages. An Australian first, the initiative was an outstanding success selling out the first four floors of the hotel and generating $78K in revenues.
· Sustained market share for the Piers & Pines Bar ($4.9 million in revenues) despite strong competition from two recently established bars. Maintained KPIs with well-controlled beverage and wage costs and revamped entire audiovisual system to surpass competitors’ offerings.
· Introduced a wine buffet that produced quick sales of unused stock, increased average beverage spend per person, and lowered costs by 2%.
· Broke the record for “most revenue in one day” for the Pier & Pines Bar, generating $3K over previous benchmark.
· Partnered with the owner of the Temptation Yacht in a co-branded marketing alliance to provide outdoor catering services to elite corporate groups. Personally coordinated helicopter photo-shoot and produced flyers—an initiative that added $40K to the food and beverage division’s bottom line.
· Devised special promotions that exposed greater numbers of the general public to the restaurant. Included collaborative marketing with the local cinema, opera nights with the Adelaide Opera Company, jazz lunches, and concierge recommendations/network cards.
· Saved $660 a week by signing entertainment directly and circumventing agents.
· Trained up to 150-staff in all areas of food and beverage operations, and tracked staff progress for yearly staff evaluations.

As Banquet Manager
Conceived and implemented operational improvements that delivered consistent revenues of $5M per annum. Managed a team of 40 catering up to 600 guests per event.
· Built convincing case for the purchase of a new $50K banquet dance floor that slashed staff set-up times by 50% and produced return on investment in 2-years.
· Designed and coordinated the construction of a revamped cutlery storage system that revolutionized set-up and manual handling procedures.
· Instigated a $60K solution for the redesign of storage areas that boosted staff efficiency by 50%—representing a payroll saving of $82K per annum.

Banquet Manager
Snared lucrative companies such as Austar, Flight Centers, South African Rugby Team, and several international teams training for the Olympic Games.

Assistant Manager
The absence of a full-time manager resulted in the elevation of the Assistant Manager’s role—collaborating with the senior leadership team in driving new directions for the resort during a period of upgrade and change.
Assumed full management of large corporate events, boosted banquet patron numbers, and contributed to a $1 million capital expenditure project.
· Spearheaded the purchase of new vehicles valued at $140k, and ice machines at $40K. Negotiated discounts and concessions from suppliers for ‘best price’ deals on accessories.
· Contributed to senior management brainstorming sessions, staking restaurant boundaries and connecting roadways.
· Created the blueprint for the opening of a new restaurant—from concept through implementation. Produced documentation on procedures from guest arrival through departure.
· Boosted guest volumes for the Sounds of Silence restaurant by 225% across three separate sites via a strategy of exceptional service and menu quality.
· Set-up photo shoots for Channel 9’s Getaway, Channel 7’s The Great Outdoors, and a crossover by American television giant, NBC.
· Event managed the worldwide launch of Inveco trucks—made unique through the catering of a three-course dinner in a desert setting for 450 people. Coordinated helicopter fly-over stunts, impressive fireworks display, and complex audio visual positioning.
· Coordinated complete logistics and operations of 350-guest Heineken Europe Incentive, Star Alliance (Ansett) and the launch of the Elle McPherson hair care range.


Diploma de culinere, Le Cordon Bleu
International College of Hotel Management (1997)

Certificate in Hotel & Catering Operations
Regency Hotel School (1994)
Gayle M. Howard - Top Margin -

Executive Restaurant Manager

Jamie Hill
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Business Development / Business Management / Performance Optimization /
P & L Budget & Analysis / Productivity & Efficiency Improvement / Cost Reduction
Regulatory Affairs / Leadership Training & Development / Customer Service & Satisfaction

A results-oriented business professional with proven abilities in strategic planning, managing operations, improving efficiency of operations, and team building. Able to identify areas of strength and weakness and implement company policies, standards, changes in operation, and systems that optimize productivity and bottom-line. Demonstrated ability to motivate staff to maximize productivity and control costs through the most effective uses of manpower and available resources.

Summary of Qualifications

· Able to instill vision to achieve company goals and surpass profit expectations while maintaining quality, safety, and customer service integrity through total quality management.
· Successful in creating and implementing strategic plans, setting and administering budgets, and developing improved processes to meet short and long term objectives.
· Oversee operations to ensure company requirements are met within established budget, design plans for improvements to meet production goals and provide superior customer service.
· Interview all potential management staff, evaluate performance and make recommendations for promotions. Able to establish a team-spirited environment through a positive and proactive leadership style.
· Train management in their daily jobs, including how to read profit and loss statements, cost analysis, human resource reports, enforcement of company policies and procedures, and how to ensure licensing guidelines. Empower managers to make decisions in order to better service the customer.
· Certified Operational Manager Trainer (OMT).

Areas of Proficiency

Purchasing & Vendor Relations
Employee Benefits Package
Recruitment, Training & Leadership
P&L and Budget Management
Staffing and Operations Management
Customer Service & Satisfaction
Inventory Control & Product Management
Sales & Expense Forecasting & Analysis

Work History

TMC FOODS, LLC, Lafayette, LA
1987 to Present
District Manager
· Manage the overall operation of four restaurants with sales of more than $4.5 million annually. Monitor day-to-day operations to ensure compliance with established standards of product quality, service and clientele.
· Set weekly business objectives, review management schedules prior to posting and submit weekly management schedules and objectives to corporate.
· Evaluate individual restaurant operations and provide recommendations for improvements in procedures, products or equipment to Director of Operations.
· Plan and conduct weekly meetings with Management Teams. Ensure management is versed on company policies and procedures. Complete quarterly evaluation and developmental action plans for all Management Teams.
· Review daily and weekly inventories to ensure accuracy.
· Review monthly P&L with Store Management. Assist location management team to assess and rectify cost control problems.
· Complete and submit a written monthly QSC report on each assigned store.
· Train, direct and motivate a staff of 150. Oversee all training and development in each unit. Recruit and develop all management personnel.
Selected Accomplishments
· Continually exceed budgeted expectations:
Profits = 19% over budget & 21% over previous year, 2002
Sales = 5% over budget & 16% over previous year, 2002
· Consistently control food and labor costs between 1%-2% under budget.
· Received Grade “A” Inspection for all 4 locations due to quality, service, and cleanliness.
· Gold Plate Award - #1 overall operational restaurant out of 1300 locations, 1992, 1987.
· Silver Plate Award - #2 overall operational restaurant out of 1300 locations, 1995, 1992, 1987.
· Assisted in coordinating Inventory Cost System for TMC Foods for all stores, which lowered controlled food cost expenses by approximately 1%.
· Coordinated and participated in the opening of 5 new locations.

1984 to 1987
Loan Officer
· Interviewed applicants, and examined, evaluated, and authorized or recommended approval of customer applications for lines or extension of lines of credit, commercial loans, real estate loans, consumer credit loans, or credit card accounts.
· Analyzed applicant financial status, credit, and property evaluation to determine feasibility of granting loan or submit application to Credit Analyst for verification and recommendation.
· Approved loan within specified limits or referred to loan committee for approval.


Bachelor of General Studies / Concentration in Business

Supervisory Leadership by Dale Carnegie, 1995
Effective Supervisory Management Course, 1992

Judy Arabie - Just Your Type, Inc. - Résumé Manager - -

Food Service Professional

Sam Sterling
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


To obtain a position in the food service industry that will utilize my talents and experience.


• Extensive experience in the culinary field in a wide range of facilities.
• Experienced in kitchen management, menu preparation, inventory, and personnel management.
• Able to work in a fast-paced environment.
• Trained in all phases of food handling and sanitation procedures.
• Excellent presentation and customer service skills.


Rowland's Pizza, Newport, RI
2001 - 2002
Cook/Closing Manager

T.G.I. Friday's, Middletown, RI
2000 - 2001
Star Trainer/Cook

Andrew's Pub, Newport, RI
1998 - 2000
Chef/Kitchen Manager

Willow Glen Casino, Mashentucket, CT
1993 - 1998
Master Cook


Johnson & Wales University, Providence, RI
Associate, Culinary Arts


Food Handlers Sanitation Certificate - Willow Glen Casino
Food Service Sanitation Certificate - Willow Glen casino
Exceptional Guest Service Certificate - Willow Glen Casino

PRWRA Chris Clarkin - Venture Employment Services -

Food Service Supervisor Chef

Drew Sterling
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Chef and Food Service Manager with over 23 years combined experience. Noted for creative flair for generating and presenting program ideas. Able to inspire others to work at their highest level. Have a contagious passion for culinary arts.


College, St. Paul, MN
1995 - Present
Food Service Supervisor
• Manage food service operations, including Catering, College Cafeteria, and Daycare meals. Oversee hiring, training, scheduling, supervision and evaluation for a staff of seven. Accountable for setup, budget, purchasing food and equipment, inventory costs and controls, menu planning, analysis and costing, and record keeping. Assist with daily food preparation.
• Work with the Culinary Arts Instructor and students to aid in training.

Hotel, St. Paul, MN
1987 - 1995
Executive Chef
• Oversaw food service operations: hiring, training, scheduling, supervision, evaluation and termination of kitchen personnel (30+), food and equipment purchasing, inventory costs and control, menu planning, analysis and costing, record keeping, administering operations of two dining halls, banquet facility and catering. Assisted with daily food preparation.

Hotel, St. Paul, MN
1980 - 1987
Assistant Chef / Night Supervisor
• Supervised night kitchen crew, oversaw all kitchen activities. Prepared food for all customers, including banquet preparation. Skilled in cooking soups, sauces and gravies.


• 1st Place in St. Paul Cooking Competition
• 4th Place in State of Minnesota Cooking Competition
• 1985 "Caretaker of the Year" Award
• 1st Place Chef, Food Show


• College Advisory Board, Commercial Cooking
• College Television Commercial (Cooking) spot


• Part-time Teaching Certificate, 1995: Foodservice Occupations, Food Service Management, Franchise Restaurant Management.

• Safe Serve Certified, 2000
• Certified Specialization: Food & Beverage Management, 1982-1983

• Cost Controls Course, 1989

• Certificate of Completion: Commercial Cooking, 1981

PRWRA Barb Poole - Hire Imaging -

General Manager Foodservice

Jamie Hill
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234

Restaurant • Food and Beverage • Hospitality

· Results-driven manager; readily visualize target and identify steps required to attain goal. Capable leader; comfortable working independently. Understand overall industry position and appropriate competitive strategies in market development. Promote, expedite and maximize performance of short- and long-range objectives.
· Respected team leader with record of inspiring high morale and productivity. Skilled in staff training, development and performance management to meet/exceed operational and financial goals through performance/quality improvements.
· Profit-driven and service-oriented professional adept at controlling food and beverage costs while maintaining highest levels of customer service. Coordinate all elements of product development with limited supervision and support. Passionate about food quality.
· Possess expertise in strategic and daily operations planning. Skilled and creative with marketing and advertising. Identify demographics of target clientele.
· Established reputation for motivational and hands-on management style that inspires teamwork. Emphasize training of all personnel in food preparation, front/back house operations and problem-solving for peak customer satisfaction. Recognize need for changes to menu and facility to capitalize on current/upcoming trends.
· Knowledgeable in P&L management, training, strategic planning, budgeting, financial reporting, and leadership qualifications. Led company to substantial revenue gains by establishing sales goals, initiating cost containment processes, keeping an eye on details, providing hands-on training and motivating personnel.
· Proficient computer skills include Microsoft Word, Excel, Publisher; POS; email communication and Internet research.
Areas of Expertise:
· Restaurant Operations
· General Operations
· Merchandising/Sales
· Accounting/Cost Controls
· Team Building
· Advertising/Promotions
· Budgets
· Vendor Relations
· Product Management
· P&L Management
· Customer Development
· Program Management
· Recruitment and Retention
· Customer Service/Support
· Facilities Management
· Staff/Management Training
· New Menu Introductions
· Product Research
· Employee Scheduling and Supervision
· Food and Beverage Development
· Inventory Control/Asset Management


National Restaurant Association, Member
Pennsylvania Restaurant Association, Member


Quaker Steak & Lube/Best Wings USA – Sharon, Pennsylvania
1984 – Present
DIRECTOR, FOOD & BEVERAGE (2003 – Present)
GENERAL MANAGER (1995 – 2002)
KITCHEN MANAGER (1986 – 1995)
· Coordinate openings for new restaurant locations regarding kitchen (equipment purchasing and inventory management), menu (development of food line and food par levels), and staffing. Collaborate with designer on layout of kitchen to facilitate efficient operations. Develop smallwares list (approx. $25K per location). Oversee and lead back-of-the-house and assist in front-of-the house training. Organize and run pre-opening VIP parties (from 450 to 1300 people), as well as Friends & Family events.
· Research food trends in industry. Collaborate with menu consultants to develop new menu items for high volume, full service restaurants. Consider products for quality and affordability to stay within established pricing structure.
· Negotiate with suppliers for rebates, bill-back and price-off contracts based on buying amounts. Work with in-house purchasing department on product quality, pricing and receiving procedures.
· Develop solutions to high costs in food, beverage and supplies specific to each location. Troubleshoot excessive operations expenses. Investigate beverage programs for newest technology, equipment and products.
· Develop training materials for menu installation (e.g., photography, charts, line-check sheets, recipes, procedures, etc.) and train management and staff for new menu items to ensure proper product specs for consistency within franchise system.
· Initiated staff incentives that excite and reward staff for sales, cost savings, efficiency and customer satisfaction. Established Speed of Service Programs that significantly improved level of customer satisfaction and boosted customer base.
· With focus on providing excellent guest service, directed daily operation in areas of customer relations, food and labor costs, safety, sanitation, product preparation, and recruitment and training of staff. Supervised staff of 120-150 serving 700 guests per day.
· Initiated change management strategies and enforced corporate policies and procedures, resulting in more efficient operation, better-trained staff and improved customer service. Consistently achieved sales and profit goals.
· Managed back-of-the-house operations (e.g., employee shifts, scheduling, labor costs, food costs, portioning, and inventory). Provided direction to kitchen staff engaged in preparing product to ensure best quality, optimum guest satisfaction and a quality work environment.


National Restaurant Association, 17-year active participant in seminars
Commercial Operations Food Service Training, Tyson University
Interactive networking with business people in hospitality industry worldwide
Responsible Alcohol Management Program (RAMP) Training
Serve Safe
Certified by Ohio Department of Health
Certified to Teach Serve Safe Food Safety Class II and III Food Service Operations
Professional Development Program, Cornell University
Managing People: Enhancing Effectiveness, 2002
Nutritious Cuisine, 1987

Jane Roqueplot - -

General Manager Hospitality

Chris Fong
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Seeking a challenging position for a growing organization in which successful hospitality industry experience, professional, specialized training, and a documented history of successful hotel industry management accomplishments will be of value.


• Over six years experience, with four years performed at the management level or above, in positions including Assistant General Manager, Accounting Operations Manager, Operations Manager, Front Office Manager, Food & Beverage Manager, Manager-in-Training, Cooperative Work Intern, and Hotel Intern.

• Skilled in all aspects of hotel operations for large national properties, ensuring compliance with regulatory agencies, budgeting and forecasting of sales and revenue, P&L accountability, monitoring payroll, food and beverage cost controls, analyzing performance trends, scheduling staff and hotel management meetings, and coordinating all departments, including Sales, Front Office, Reservations, Housekeeping, Convention Services, Guest Relations, Food & Beverage, Banquets, Security, and Senior Management.

• Human Resource experience includes recruitment, screening, hiring, implementation of training programs, effective discipline, prevention of internal theft, coaching and motivation of staff, ensuring compliance with minority hiring regulations, organizing participation in job fairs, safety and accident awareness, management development, and production of comprehensive employee rules and procedures manuals.

• Well-developed communication skills demonstrated through generation of in-depth reports, group speaking and presentation skills, extensive public relations, and the ability to interact productively with individuals from all backgrounds.

• Knowledgeable in computer operations and applications including IBM-PC, Windows 95 / 98, Microsoft Word, Excel, Works, Desktop Publishing, Internet, and E-Mail programs.

• Consistently noted by senior executive management, key clients, vendors, and staff for leadership skills, ability to execute directives, analysis and marketing skills, superior performance, detail-oriented management style, effective decision-making, and timely completion of all projects.


1999 - Present
General Manager
Selected as General Manager of a 155-room property with $3 million in revenue. Managed all hotel activities, with duties including hiring, firing, supervising, and training a staff of over 70 employees, reviewing of P&L statements, room division operation, accounting and bookkeeping, management of individual department managers, budgeting and forecasting revenues and expenses, sales strategies and yield management, staffing levels, security-related matters, and all other property issues.
• Successfully increased revenues by 20% from previous year.
• Increased productivity by decreasing employee turn-over by 50%.
• Reorganized accounting department and implemented new control procedures resulting in increased efficiency.
• Increased guest satisfaction scores by 10% from previous year.
• Successfully implemented new P. M. program.

HYATT CONTINENTAL, Secaucus, New Jersey
1994 - 1999
Accounting Operations Manager / Operations Manager
Performed all aspects of accounting functions for $6 million in revenue hotel located in the New York metropolitan area with 165 room capacity. Duties included budgeting and forecasting, coordinating accounts payable / account receivable, preparing in-depth reports, and cost control.

HYATT CONTINENTAL, Secaucus, New Jersey
1998 - 1999
Operations Manager
Managed all aspects of hotel operations, including supervising over 70 employees, overseeing daily front desk operations, coordinating housekeeping, maintenance, and food and beverage service, and ensuring high quality customer service and satisfaction.
• Successfully increased guest satisfaction scores by 10% in the areas of cleanliness, attentiveness, maintenance, and breakfast service.
• Recognized as 'most improved customer satisfaction' by a Hyatt hotel in the region.
• Managed all aspects of the $250,000 capital renovation project in 1999.
• Controlled a $25,000 housekeeping and maintenance monthly operating budget, achieving a 52% GOP.
• Played a primary role in exiting the Hyatt red zone cure period.
• Increased productivity by stabilizing staffing levels and implementing training procedures.
• Coordinated yield management strategies.
• Successfully redesigned breakfast buffet, banquet menus, and banquet packages.

PARK PLAZA WEST, Houston, Texas
1997 - 1998
Front Office Manager
Served as Front Office Manager for a 306-room, full-service Meristar hotel worth $10 million and located near the renowned Gallaria Mall. Performed all front desk duties, greeted hotel guests, ensured guest satisfaction, booked reservations and rooms, provided information services, accepted payments and credit cards, answered multi-line phones, and performed related general office and clerical duties.
• Successfully increased service index by 5% points.
• Raised Park Plaza ranking in the Southwestern region from position 32 to 19.
• Actively participated in the GSS committee and employee training program implementation.
• Increased efficiency by implementing new check-in / check-out procedures.
• Initiated and managed reorganization of concierge lounge.

HYATT LAKEVIEW, Lake Buena Vista, Florida
1997 - 1997
Food & Beverage Manager
Coordinated all food and beverage service at Hyatt Lakeview's full-service location with 320 rooms and centrally located in Disney Village. Managed 220-seat, high-volume Lake Café & Grille, the Lake Lounge, the Domino's Pizzeria, and the hotel room service operation. Accomplishments included consistently increasing food and beverage sales by reorganizing evening restaurant operation and room service department resulting in higher quality customer service and lower food and beverage delivery time. Participated in inventory and ordering of food and supplies, food quality, and vendor relations. Managed cost controls for food, labor, and overall budget. Worked to ensure compliance with all corporate policies and procedures, as well as federal (OSHA), state, and local safety and health regulations.

Manager in Training
Served as Manager in Training for Marriott location. Managed all day-to-day functions and hotel operations, including review of P&L statements, management of individual department managers, budgeting and forecasting revenues and expenses, room night and occupancy analysis, standards compliance, staffing levels, security-related matters, and all other property issues. Ensured the highest standards of guest relations and quality facilities.

1995 - 1995
Cooperative Work Intern
Coordinated all aspects of marketing project, including conducting research, gathering data and information, analyzing data, and constructing graphs of five years of hotel occupancy, market segmentation, ADR, and REVPAR.

WESTIN ON SAND HILL, Clearwater, Florida
1994 - 1994
Responsible for all aspects of hotel management and operations, including performing and coordinating front desk, housekeeping, restaurant, kitchen, banquet, and sales functions. Specific duties included performing PBX and reservation procedures, developing and implementing a guest survey to determine booking patterns and marketing segments, practicing opening and closing procedures, conducting room inspections and inventory control, and developing and executing a telemarketing project aimed at increasing guest utilization of hotel convention center. Additionally supervised dining room, assisted Chef with side preparation, managed and cooked pool grill, and assisted Banquet Manager with banquet planning.


Professional Development
1994 - Present
Areas of Emphasis: Food Preparation, Beverage Operations, Ordering & Inventory, Food Presentation & Quality, Food & Labor Cost Controls, Maximizing Profits, Kitchen Management, Customer Service Skills, Supervision of Employees, Handling Difficult Employees, Computerized Cash Register Operations, Security, Safety, Security, Sanitation, Cash Management, Daily Accounting, Sanitation

Educational Institute of the American Hotel & Motel Association
Certified in the following subjects: Food & Beverage Management, Front Office Operations (with honors), Managerial Accounting for the Hospitality Industry, Hospitality Human Resources (with honors).

Emphasis: Yield Management & Sales Strategies

Johnson & Wales University, Providence, RI
B.A., Hotel Administration
GPA: 4.0

B.A., Hospitality Management
GPA: 3.97, Honors & Awards: Dean's List, Recipient of the John F. Kennedy Award, Recipient of the L. Armstrong Award, Recipient of the Hospitality Award.


Recipient of the Distinguished Student Award conferred by the Florida Restaurant Association and Excel Industries for founding an on-campus restaurant.

PRWRA Grant Cooper - Strategic Resumes / YWW - New Orleans, LA 70118 -

Hospitality Manager Travel

Dale Wong
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Seeking a challenging Destination Management, Travel Executive, Hospitality, Hotel Sales, Tourism, Convention, or related Corporate position in which extensive business experience and a documented record of accomplishments will be of value.


• Skilled in all aspects of travel industry operations, destination management sales, personnel training and management, establishing and maintaining key client accounts, increasing revenues, ensuring quality customer service, coordinating special promotions, utilizing referrals, and related marketing activities.
• Experienced in meeting planning, strong organizational skills, coordinating details for corporate clients, booking restaurants and hotels, special events marketing, theme parties, and related hospitality services. Highly developed client relation skills and able to provide individual clients with appropriate suggestions and recommendations.
• Experienced in all facets of visitor and VIP relations, including researching and arranging a wide variety requests, including tickets, airline reservations, restaurant reservations, secretarial services, car rentals, golf tee times, flowers, gifts, meeting rooms, power lunches, parties, entertainment, cruises, tours (air, boat, bus), banking needs, and private requests.
• Oral and written communication skills in English and basic conversational Spanish, able to produce well-written correspondence, design sales presentations and reports, proven ability to establish a loyal customer base, and extensive travel throughout the U.S., Canada, Europe, Scandinavia, Asia, Latin America, Hawaii, and Australia.


International Travel, New Orleans, Louisiana
1999 - Present
Travel Consultant
• Selected to serve as travel consultant for a leading upscale leisure travel firm, featuring extensive international and European travel, with individual tours of up to $125,000, due to travel industry expertise and knowledge. Coordinated leisure travel arrangements for executive, commercial, and corporate clients, including air / ground transportation, hotel accommodations, and related needs.
• Major clients included Magnolia Liquor, Inc., Phister Institute & Zoo, and Tulane University. Responsible for travel planning and customer service. Researched airfares, hotel accommodations, tours, rental car rates, and hotel prices to ensure maximum value for customers.

Fairview Travels, New Orleans, Louisiana
1974 - 1999
Owner / Manager
• Founded, owned, and operated a highly successful travel agency in the historic Uptown Riverbend / University section of New Orleans with up to $3.9 million in annual sales, providing comprehensive outbound retail travel services for individuals and major corporate and institutional clients. Key clients included Tulane University, Loyola University, the Presidents of both institutions, the Jameson Institute, and various area corporations and businesses. Sold the agency in 1998 and contracted to serve as consultant.
• Managed and coordinated all aspects of travel agency operations. Duties consisted of supervising employees in day to day activities, interviewing, scheduling, training, and development of personnel, serving as liaison to corporate national vendors, production of reports, interaction with clients, and coordination of company functions.
• Sold and marketed domestic and international travel opportunities, coordinated group and individual vacation packages, booked group and individual tours, researched and scheduled flights and accommodations, issued airline tickets, and booked reservations. Organized and escorted student and alumni groups to Yucatan, Canada, and Colorado.
• Oversaw accounting, bookkeeping, records maintenance, banking, invoicing, and in-house advertising. Responsible for all aspects of daily operations all aspects of customer service and sales, purchasing computer equipment, hiring and training staff, setting up and implementing mailing list system, sending out brochures and professional correspondence, and all related administrative duties.

Fairview Travel School, New Orleans, Louisiana
1987 - 1991
Instructor / Owner
• Opened and operated a travel agent school with responsibility for New Travel Agent Class Sales, Quality Control, Curriculum Development, In-House Training, Pricing Guidelines, Brochure Production, Classroom Materials Development, Scheduling, and Public Relations.
• Planned and organized special events and seminars for recruitment of entry-level travel employees, implemented training services, and accurately assessed client needs to create innovative training solutions.
• Additionally responsible for classroom management and instruction, curriculum development, lesson planning, evaluating student performance, customizing training programs for specific needs, writing course manuals and all forms, and production of monthly class calendars, price guidelines, and other materials.

Himmel Destination Travel, New Orleans, Louisiana
1970 - 1973
Sales Executive
• Responsible for a wide range of sales and client services, including extensive coordination with Sales Managers of hotels, restaurants, plantations, tours, boat companies, airlines, and transportation firms serving the Greater New Orleans area.
• Personally organized, planned, and sold activities for groups ranging from 5 to 500 people. Assisted with and coordinated client participation in trade shows and conferences, marketing the city of New Orleans as a tourist destination. Primary client base consisted of travel groups, associations, corporations, and VIPs, including doctors, lawyers, bankers, and business executives and owners.
• Responsible for ensuring a high level of client satisfaction through serving as a liaison for all sites, activities, and entertainment within the city. Additionally coordinated all necessary business support and corporate services, as well as guest orientation and information.
• Make suggestions and recommendations based upon assessment of client needs and available resources. Services consisted of researching and arranging a wide variety requests, including tickets, airline reservations, luncheons, dinners, breakfasts, cocktail parties, secretarial services, car rentals, out-of-town drives, golf tee times, flowers, gifts, meeting rooms, parties, entertainment, riverboat cruises, tours (air, boat, bus, walking) (plantation, cemetery, Garden District, Zoo, swamp, historic, etc.), banking needs, and private requests. Also handled any client disputes and refunds when indicated.
• Successfully marketed, organized, and coordinated the International Society of Radio Technologists 2-week international convention for global short-wave radio enthusiasts. The show consisted of 25 exhibitors from throughout the world.

Roadside Inn, Jackson, Mississippi
1969 - 1970
Night Audit Clerk
• Served as full-time Night Auditor for a leading national motel chain location catering to a business and individual travelers. Responsible for closing duties, including balancing daily transaction and activity sheets within each department, posting charges to and closing out guest accounts, processing checks, and verifying credit card accounts.
• Additional duties included data entry tasks and inputting daily revenue reports and accounting for revenue received for each business day. Also provided general administrative duties, registered guests and coordinated reservations, handled guest complaints, represented Motel Manager during absences, counted funds, provided customer service, and answered telephones.

UNITED STATES ARMY RESERVE, Freemont, Mississippi / New Orleans, Louisiana
1963 - 1969
Transportation Unit Reservist
• Served in the U.S. Army Reserves as the ranking enlisted person, prepared lesson plans and training materials, and other duties as assigned. Additionally served within the Transportation Unit as a clerk responsible for unit and administrative duties.


• Local Chapter President, American Society of Travel Agents, 1993
• ASTA National Hotel Committee, 1985-1987
• Vice-President, Travel Agents of Greater New Orleans, 1984-1985
• SKAL Club (International Organization of Travel Executives), Member since 1976


MILLSAPS COLLEGE, Jackson, Mississippi
Bachelor of Arts, Business Administration
Leadership Activities: Elected Recording Secretary of the Kappa Alpha Order, Served as Chairman of the Housebuilding Committee & worked with an Alumni Board to successfully raise funds for and build a new fraternity house.

PRWRA Grant Cooper - Strategic Resumes / YWW - New Orleans, LA 70118 -

Hospitality Specialist

Pat Hernandez
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Certified Management Consultant with 20+ years definitive experience driving tourism growth internationally. People-oriented facilitator; entrepreneurial and creative. Engaging and persuasive management style fuels strong team performances, inspires the cooperation of cross-functional teams, reenergizes stagnant programs, and positions companies for aggressive and sustainable revenue growth.

• Budget Administration • Strategic Marketing
• Human Resources Management • Team Building & Empowerment
• Training & Facilitation • Group Catering Management
• Holistic Troubleshooting • Industry - Government Networking
• Food & Beverage/Catering Management • Inventory Control
• Front Office Operations • Market Research & Analysis


Corporate Communications, Sales, and Marketing
• Directed multi-tiered corporate communications plan to revive the reputation of boutique lodge that had fallen into disrepair. Immediately engineered a revitalized marketing strategy to attract the attention of local retail travel centers, tour operators and potential travelers including personal appointments, web presence, and newly designed corporate brochures and flyers. Realized virtually immediate results building occupancy rates to 25% (representing 100 clients monthly); projections currently on track for 75% occupancy in 2002.
• Evoked instant recognition and spurred popularity for monthly newsletter "Too Hot To Trot" featuring a cartoon warthog. Secured wide distribution network for newsletter across agencies nationwide.

Organization and Management
• Turned around ailing boutique lodge by spearheading a $500,000 design revamp of property's accommodation and garden facilities. Created fresh alliances with quality suppliers, established purchasing, administrative and booking procedures, and coordinated maintenance trades onsite.
• Spearheaded integrated change management program for a failing safari lodge and 3 star hotel complex afflicted with high expenditures, inadequate staff service levels, and a declining local market. Slashed overheads by 32% by streamlining stagnant work processes; refocused and retrained staff to recognize and respond to customers' 'unmet needs' and launched an international marketing plan to infiltrate international markets.
• Launched successful independent tourism agency to maximize opportunities in the hospitality sector overcoming the inherent obstacles posed by complete Government control of the industry.


World Management Corporation, New Orleans, La
1998 - Present
General Manager
Turned around non-performing boutique lodge dormant in terms of sales, marketing and property maintenance. Nestled in a distinctive environment, the property was ideally positioned to target the world-weary traveler keen to experience holiday tranquility and natural ambiance of a rainforest setting; closure 6 months earlier necessitated intensive property maintenance and a comprehensive promotional program to re-launch market status.

As hands-on partner/manager, designed new property additions, restored garden surrounds, freshened accommodation and revamped menus to meet the demands of an exclusive clientele. Rejuvenated procedures, policy and marketing, developed relationships with local tourism authorities and agencies, and elevated the reputation of the lodge as a viable and fashionable destination for international tourists.

Initial guest feedback has been enthusiastic and gratifying; return stays have been booked, and bus tours stop regularly expose the lodge to more potential "buyers".

SFB Incorporated, New Orleans, La
1995 - 1998
Director/Marketing and Business Consultant
Implemented management systems, process refinements, cost containment measures, and integrated marketing strategies. Installed management structures, trained staff, established systems and procedures, and created corporate communications programs that infiltrated the international markets. Contracts included:

ACME DISTRIBUTORS: Contract Marketing Manager.

• Identified lucrative market opportunity to distribute frozen fish and chicken products to the tourism segment. Created new company division to market products specifically to hospitality, catering and tourism sectors, that realized immediate results, winning market share over long-time competitors. Increased turnover by 50%.
• Identified need to utilize former customers for future marketing campaigns. Devised comprehensive marketing database, finely tuned reporting mechanisms, and strategized a frequent caller program to maintain ongoing customer relationships.

Manning and Associates, New Orleans, La
1993 - 1995
Marketing Manager/Safari Operator
• Revamped all head office operations to produce a leaner, stronger administrative structure. Trained staff, built teams dedicated to outstanding customer service.
• Coordinated all core business revenue generating areas, directing all scheduled activities and collaborating with foreign-based agent.
• Overhauled marketing strategies, corporate communications design and distribution; nurtured important relationships with hotel and tourism operators, and personally visited agencies nationwide to assure correct promotional positioning and sales approach for maximum product exposure.

Ferndale Lodge, Baton Rouge, LA
1990 - 1993
Marketing Advisor
• Reversed spiraling decline in clients and profits, through complete internal and external face-lift. Restructured internal operations to contain costs, eliminate duplicated staff efforts, and assign marketing and capital resources wisely. Capitalized on staffs' good intentions by injecting enthusiasm, formally recognizing superior performances and offering high level customer service training.
• Managed all bookings and follow-up programs; attended to special requests, developed menus, created food rotation plans, and secured solid suppliers at best prices. Coordinated all housekeeping, kitchen staff, game guides and scouts to provide a holistic approach to guest services.
• Created sustainable utilization of wildlife plan.

World Retreat Center, New Orleans, La
1988 - 1990
Marketing Executive
Market dominant ground operator in Africa with headquarters in New Orleans.


Management Consultant • Business Management

Marketing Strategies and Planning
Understanding Marketing Communications
Sales and Marketing
Logistic Transport Supply

PRWRA Gayle Howard - Top Margin -

Manager Foodservice

Taylor Anderson
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


· Dependable team player. Equally competent working independently. Thrive when presented with challenging assignments and persevere to achieve goals. Identify problems/needs and initiate effective solutions. Skilled with work of a technical nature.
· Exceptional organizational skills; service-oriented. Motivated to work efficiently without direct supervision in busy environment. Consistently “get the job done” and exceed expectations. Learn new skills rapidly.
· Creative yet logical in approach to solving problems. Keen interest in people and the outdoors. Place high value on time. Make decisions with bottom line in mind.
· Interact positively with a wide range of people from diverse ages and cultures. Notable listening skills. Build good relationships. Considerate, compassionate and accepting.


CASHIER, Petroplus – Sharpsville, Pennsylvania
2004 – Present
· Courteously and efficiently serve customers and operate cash register. Re-stock merchandise.

MANAGER, C’s Waffle House – Brookfield, Ohio
2002 – 2003
· Managed 15-30 employees. Used computer and specialized software to create schedules, track inventory, enter payroll information, and complete daily and week-end paperwork.
· Hired new employees. Provided training to ensure customers received optimum service.

STYLIST, JC Penney’s Styling Salon – Hermitage, Pennsylvania
2000 – 2003
· Provided professional and friendly service in hair care. Established loyal clientele; consulted with clients to design and create an attractive hairstyle. Demonstrated use of hair products; generated sales.
· Competently operated cash register and used IBM computer to book appointments.

COUNTER HELP, Sheetz Inc. – Transfer, Pennsylvania
1996 – 1997
· Delivered efficient, courteous service to customers. Prepared subs following established company guidelines while incorporating special customer requests.

LINE OPERATOR, Joy Cone Company – Hermitage, Pennsylvania
1986 – 1996
· Commended for strong work ethic. Operated various equipment and machinery to perform tasks: boxers, cartoners, baggers, forklifts, crushers, jacket machines.


Fire School • CPR • First Aid • Propane Firefighting
Licensed Cosmetologist, 2000, Penn State Cosmetology – Hermitage, Pennsylvania
Hair Designer, Nail Technician; license expires January 2006
EMT Certificate, 1990, Mercer County Living Center – Mercer, Pennsylvania
Graduate, 1988, Mercer High School – Mercer, Pennsylvania

Jane Roqueplot - -

Restaurant General Manager

Drew Anderson
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Restaurant General Manager with 10 years experience in the franchise industry. Responsible for total profit loss, use computer applications to track sales and other information for reporting to corporate headquarters. Involved in increasing sales, reducing turnover, improving customer service, and improving loss prevention. Background includes budgeting, forecasting, and inventory control, as well as hiring, training, scheduling, and supervising personnel.


Zane Company, Houston, Texas
1990 - Present
Company operates a variety of francise restaurants.

1998 - Present
General Manager
Manage and maintain total profit and loss responsibility for a $1.04 million full service restaurant. Supervise 30 employees, including an assistant manager, shift managers, drivers, a cook, and wait staff.
• Attained more than 114% of target for employee retention rate (achieved 80% with a 70% goal) through better scheduling, incentives and improved work environment.
• Achieved an 85% rate for customer satisfaction.
• Grew the business from $16,000 per week to $20,000, achieving 111% of plan with an $18,000 target.
• Received two awards in 2000 for loss prevention and reduced problems.

1997 - 1998
General Manger
Coordinated and directed a $1.14 million restaurant with 30 employees.
• Increased sales from $18,000 per week to $22,000, attaining 115% of plan with $19,000 as the goal.
• Reduced turnover by 5% for a location that was already at a very low rate.

1996 - 1997
Assistant Manager
Assisted in managing a $988,000 restaurant.

1994 - 1996
Shift Manager

1990 - 1994
Delivery Driver


• Operating Systems: Microsoft Windows NT / 98 and Unix
• Software: Microsoft Office (Word and Excel)
• Languages: Html and C++


Texas Southern University, Houston, Texas

PRWRA Sandy Hild - The Résumé Doctor - - -

Restaurant Manager

Jean Adams
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


• Dynamic, achievement focused leader and manager; willing to hear new ideas and go the extra mile to improve performance.
• Recognized for ability to achieve results through leadership, teamwork, and exceptional customer service.
• Strong problem resolution skills; able to prioritize a broad range of responsibilities.


• Financial and Operation Cost Control • Inventory Management
• P & L Responsibility • Problem Solving and Crisis Management
• Customer Service and Relations • Process Improvement
• Recruitment and Training • Forecasting and Strategic Planning
• Special Events


• Managed daily operations of business with $200,000 monthly sales through improved management techniques, attention to detail, inventory control, and developing relationships with vendors.
• Oversaw all aspects of business operations including budgeting, cost control, payroll, accounting functions, and set/managed sales projections and growth objectives.
• Recruited, trained, and motivated staff of cooks, front house staff, servers, and bartenders. Fostered a team atmosphere through improved training, communication, and motivation. Ensuring clear direction and employee preparedness.

• Scheduled work shifts for 50-60 employees, cutting costs through redesigned processes and improvements to efficiency.
• Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
• Verified incoming shipments, checking that material received agreed with packing slip specifications and quantities. Rejected damaged goods and arranged for their return to vendor.
• Hands-on knowledge of several software applications including Excel and Daily Sales Report (DSR).

• Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele, and to encourage word of mouth referrals.
• Developed rapport with customers and fostered cordial atmosphere, successfully anticipated customer needs.


Nampa Steakhouse, Nampa, ID
2000 - Present
Challenged to revitalize existing operations, interfaced extensively across all business disciplines - leadership, management, marketing, finance, and purchasing; resolved interdepartmental conflicts and operational inefficiencies. Supervised day-to-day operations with full responsibility for P & L. Hired, trained, and managed 100-150 employees. Developed and maintained 25 vendor relations.

Johnny's Sea and Turf, Idaho Falls, ID
1991 - 2000
Assistant Manager
Recruited to assist with management, supervision and training of 50 employees. Handled monthly inventory and purchasing, resolving problems involving shipping delays and damage. Assisted customers with inquiries and complaints, satisfying specific needs while exceeding expectations. Received continual raises and bonuses for an outstanding job.

PRWRA Denette Jones - Accurate Typing Services - -

Restaurant Manager New Business

Kerry Cordova
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


General/Operational Management
Training Contact Manager
New Business Development
Marketing & Merchandising


La Grange Restaurant, Pocono Peak, PA
2002 - Present
Coordinated the daily operations of this 400 seat indoor/outdoor restaurant with 10 Managers and over 100 personnel including 10 hosts, 66 servers,15 bartenders, and 9 kitchen staff. Directed involvement in opening of store from original concept to finished product.

Clark Cafe, Pocono Peak, PA
2000 - 2001
Managed bar operations. Performed inventory of all liquor, beer/wine, glassware, and other items.

• Served as Support Manager at 2 Houston sites which involved training all personnel and supervising operations for 2 weeks.
• Offered General Manager post and declined due to out of state location.
• Decreased bar costs from 24.60% to 21.66%.

Clark Cafe, Pocono Peak, PA
2000 - 2000
Assigned as Acting General Manager/Team Leader of operations for this unit with $12,000,000 in annual sales. Reported directly to Owner.

• Stressed excellence in customer service which resulted in favorable publicity for the store.
• Controlled all aspects of operations including public relations, marketing, new business, and customer development.
• Supervised the daily activities of a Restaurant Manager and 4 Crew Supervisors, who were responsible for 41 personnel.
• Conducted weekly management meetings.

Clark Cafe, Pocono Peak, PA
1999 - 2000
Oversaw daily operations of this 325 seat restaurant (50 minute table time) with 45 personnel including 4 Crew Supervisors, 3 Bartenders, 8 Hostesses, 22 Wait staff, and 8 Bus persons.

• Established strong referral business from satisfied customers.
• Coordinated, planned and directly supervised staff activities.
• Ordered/purchased food/beverages and supplies, managed vendor negotiations.
• Resolved staff and customer grievances.
• Menu and record maintenance.


• Developed and implemented certification tests and wage increase policies.
• Chosen to oversee Management Advisory Committee meetings.
• Appointed Training Contact Manager.
• Traveled to units in New Jersey and Connecticut to oversee stores and train personnel.

Safari Bobs, Pocono Peak, PA
1998 - 1999
Sold safari and other items in the gift shop. Developed new business.

Frozen Delights, Pocono Peak, PA
1992 - 1999
Bought 3 units which had been performing well below potential, achieved turnaround by increasing sales to $330,000, $250,000, and $119,000 respectively, and sold units at a profit in just 7 years. Directly oversaw daily operations of 2 franchises and indirectly supervised a 3rd with a staff of 45 personnel (15 per store). All stores catered to special dietary needs and specialized in fat free and low cholesterol products.

• Managed all stages of remodeling/redesign of two stores, operational development, including formulation of long/short range plans involving capital costs/expenditures, and image development.
• Acted resourcefully to anticipate/resolve all operational problems and maximized productivity.
• Utilized innovative marketing strategies for marketing/merchandising, conducted promotional campaigns.
• Purchased foodstuffs/beverages, equipment and supplies, managed all vendor negotiations, sales/costing.
• Managed inventory, waste and quality control.
• Projected budgets and performed cost analyses.
• Oversaw payroll operations, accounts payable/receivable, profit & loss, bookkeeping, and record maintenance.


Chicago Art Institute, Chicago, IL
Associate, Graphic Design & Commercial Art
President's (Dean's) List - 1989-1991


Familiar with Excel, Word, Hospitality Systems Incorporated, Time Management Xpress

PRWRA Barbaraanne Breithaupt - Barbaraanne's Lasting Impressions - Philadelphia, PA 19114-3522 -

Restaurant Manager Operations

Lee Robertson
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


• Dynamic, achievement focused leader; willing to hear new ideas and go the extra mile to improve performance.
• Recognized for ability to achieve results through leadership, teamwork, and exceptional customer service.
• Strong problem resolution skills; able to efficiently and effectively prioritize a broad range of responsibilities.


• Financial & Operation Cost Control • Inventory Management
• P & L Management • Problem Solving & Crisis Management
• Customer Service & Relations • Process Improvement
• Recruitment & Training • Forecasting & Strategic Planning
• Special Events


Managed daily operations of business with $200,000 monthly sales through improved management techniques, attention to detail, inventory control, and developing relationships with vendors.
• Oversaw all aspects of business operations including budgeting, cost control, payroll, accounting functions, and set/managed sales projections and growth objectives.
• Recruited, trained, and motivated staff of cooks, front house staff, servers, and bartenders. Fostered a team atmosphere through improved training, communication, and motivation. Ensuring clear direction and employee preparedness.

• Scheduled work shifts for 50-60 employees, cutting costs through redesigned processes and improvements to efficiency.
• Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
• Verified incoming shipments, checking that material received agreed with packing slip specifications and quantities. Rejected damaged goods and arranged for their return to vendor.
• Hands-on knowledge of several software applications including Excel and Daily Sales Report (DSR).

• Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele, and to encourage word of mouth referrals.
• Developed rapport with customers and fostered cordial atmosphere, successfully anticipated customer needs.


2000 - Present
Challenged to revitalize existing operations, interfaced extensively across all business disciplines - leadership, management, marketing, finance, and purchasing; resolved interdepartmental conflicts and operational inefficiencies. Supervised day-to-day operations with full responsibility for P & L. Hired, trained, and managed 100-150 employees. Developed and maintained 25 vendor relations.

SHAKER'S, Springfield, OR
1991 - 2000
Assistant Manager
Recruited to assist with management, supervision and training of 50 employees. Handled monthly inventory and purchasing, resolving problems involving shipping delays and damage. Assisted customers with inquiries and complaints, satisfying specific needs while exceeding expectations. Received continual raises and bonuses for an outstanding job.

PRWRA Denette Jones - Jones Career Specialties - Boise, Idaho 83706 - - - (208) 331-0561 - (208) 361-0122 fax

Restaurant Manager Resort

Taylor Anderson
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Restaurant / Food and Beverage Manager and Entrepreneur with eight years experience. Skilled at customer relations, personnel managment, vendor relations, and sales issues. Encourage team environment, lead by example, and work well under pressure.


Lake Resort, Castle Bar, NY
2000 - Present
Front House Manager
Report to owner of 70+ employee, 130+ unit, 200-seat dining, and 300-banquet resort facility that ranks in top 2% of competitors. Oversee restaurant and lodge ensuring customer satisfaction.
• Recommend and assist in orientation of new employee training program.
• Manage food and beverage portion control system and restaurant and lounge.
• Implement cost savings standards.

Lake Resort Camp, Hayward, NY
Kitchen Manager
Supervise kitchen staff of eight, purchase food within budget allocated, and control inventory. Have increased quality of food, and decreased spoilage, resulting in pleased customers.

Ski Lodge, Mt. Lemmon, AL
1999 - 2000
Food and Beverage Manager
Managed staff of up to 18 in 135-seat restaurant.
• Hired and trained employees.
• Controlled costs, inventory, and set prices.
• Restructured multi-weekend special events to allow faster service and greater number of customers. Set up one central payment area for all food items and changed menu so as not to conflict with restaurant menu resulting in increased profits, better accountability of receivables and repeat business.
• Implemented cost cutting measures, for example reduced staff by 15% after evaluating needs.
• Reduced spoilage and inventory.
• Increased average per customer revenue by 20%.

Bayside, Bay, Eastport, NY
1994 - 1999
Owner / General Manager
Managed all other aspects of a refurbished historic 93-seat restaurant, creating a fine dining experience that attracted local and tourist clientele.


Bakersfield College, Bakersfield, CA
B.A., Sociology


Serve Safe and Sanitation, Arizona
Operator's Beverage License, New York


VP, Eastport, ME Chamber of Commerce

PRWRA Linda Wunner - - Career & Resume Design - Duluth, MN 55811 -

Restaurant Manager Vendor

Jordan Winters
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Over 15 years experience in restaurant industry with successful results. Outstanding work ethic combined with excellent leadership and customer service skills. Highly intuitive with inventory control and money saving strategies. Proven track record for meeting and exceeding expectations while working within strict guidelines. Well liked and respected by peers. Tenacious, honest and motivated combined with obsession for cleanliness.


2000 - Present
Stadium food and beverage service with 3,000 employees.

1999 - 2000
Night Manager
Bar and grill with 13 employees.

GEO RESTAURANTS, Denver and Aurora, Colorado
1998 - 1999
Assistant Manager - Assistant General Manager
Franchise-owned restaurant

1996 - 1998
Assistant Manager

OCTAGON, INC., Albuquerque, NM
1994 - 1996
Cook - Assistant Manager

JAYBIRD, Albuquerque, NM
1987 - 1994
Cook - Assistant Manager


Albuquerque Technical Vocational Institute, Albuquerque, NM
Studied Culinary Arts


• PC Literate, Netscape, Explorer, ReMac, 10-Key Adding Machine


General Manager, Assistant General Manager, Kitchen Supervisor, Dining Room Supervisor, Cook

PRWRA Susan Geary - Susan Geary, CRW - -

Restaurant Manger Best

Chris Fong
1600 Minnesota Drive #210, Miami, FL 33109 / Tel# (305) 555-5500 Email:

Restaurant Manager


· Over 15 years experience in Restaurant and Bar management and operations.
· Expertise in planning, marketing, cost analysis, budgeting, expense control, staffing, training, and quality management.
· Strong leadership skills with the ability to manage and motivate staff to achieve results.
· Track record of success reducing costs and increasing revenues.
· Received 80% of business through referrals from satisfied customers.



· Managed daily operations of business with $200,000 monthly sales through improved management techniques, attention to detail, inventory control, and developing vendor relationships.
· Conceptualized and directed a $150,000 marketing campaign designed to grow client base.
· Oversaw all aspects of business operations including budgeting, cost control, payroll, accounting functions, sales forecasting, and growth objectives.
· Recruited, trained, and motivated staff of cooks, servers, and bartenders.
· Fostered a team atmosphere through coaching, training, communication, and motivation.


· Scheduled work shifts for 50-60 employees, cutting costs by standardizing processes and products to improve efficiency. Produced first version of customer service handbook.
· Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
· Verified incoming shipments, checking specifications and quantities. Rejected damaged goods and arranged for return to vendor.
· Defined and implemented FDA-compliant food safety program and trained food handlers to maintain high standards of cleanliness, safety, and quality.
· Developed expertise with computer software including Excel and Daily Sales Report (DSR).


· Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele, and to encourage word of mouth referrals.
· Developed rapport with customers and received the People’s Choice award for Best Food and Best Service two consecutive years.
· Trained service staff to completely focus on delivering a quality customer experience.
· Instituted theme nights while tending bar to draw wider variety of customers.


Restaurant Manager
1995 - Present
Fusion, Miami, FL

1990 - 1995
Ralph’s at the Astoria, Miami Beach, FL

1989 - 1990
The Beach House, Ft. Lauderdale, FL

1987 - 1989
Atlantic Fresh, Pompano Beach, FL


Bachelor of Arts (Business Administration - Restaurant Management), 1994
Central Coast College, Orlando, Florida


National Restaurant Association
Florida Restaurateurs, Miami Chapter
American Bartenders Society


· Planning, Leadership & Communication Skills
· Inventory and Cost Control
· P&L/Budget Accountability
· Vendor Relationships
· Customer Relations/Public Relations Skills
· Staff Training/Development/Motivation
· Revenue Generation
· Cooperative Teamwork At All Levels

Restuarant Manager Banquets And Meetings

Stacey McGovern
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Seasoned professional with over 28 years experience in the restaurant, hospitality and food and beverage industry. Work with exclusive hotels, restaurants, country clubs, and conference centers in planning, marketing, cost analysis, budgeting, expense control, staffing, training, and quality management. Ability to handle catering/banquet functions for up to 500 people, and implement team building and interpersonal relations skills with employees. Contribute methods to increase revenue and reduce costs. Responsibilities include:

• Planning and Communication Skills • Inventory and Cost Control
• Profit and Loss/Budget Accountability • Vendor Relationships
• Customer Relations/Public Relations Skills • Staff Training/Development/Motivation
• Promote Service/Increase Revenues • Cooperative Teamwork At All Levels


The Island, Tampa, FL
2001 - Present
Bar/Restaurant Manager
Full operating and P&L responsibility of all front operations for a 5-star, upscale dining/entertainment operation grossing $8.1 million. Manage three bars and oversee dining room. Oversee staff of 150+, depending on season and events, with over 20,000 square feet of space and 500+ award-winning bottles of wine. Coordinate a variety of events. Provide operations with expertise in enhancing customer relations.

Joe's Restaurant, Clearwater, FL
2000 - 2001
General Manager
Managed all food and beverage operations of a 300-seat, upscale restaurant facility. Trained and supervised a staff of 55 in food preparation, front/back house operations and problem solving for peak customer satisfaction.

Miller's Place, Clearwater Beach, FL
1998 - 2000
Restaurant and Bar Manager
Supervised operations of a family-owned hotel with one restaurant and two bars grossing over $6 million annually. Increased revenue at the restaurant by 20% within 1 month by adding a grill. Managed a staff of 75 in the food and beverage department. Improved interdepartmental communications and employee morale. Restructured procedures and developed and instituted employee training handbooks, tailored to each classification.

Moore's Cafe, Tampa, FL
1993 - 1998
Co-Owner/General Manager
Directed and administered total operational responsibility for a waterfront bar and grill, with docking facilities. Managed a staff of 20 serving breakfast, lunch and dinner. Coordinated catering and banquet functions. Increased Sunday sales by instituting Brunch and realized significant growth of revenue and increased flow of customers. Added local live bands on Friday and Saturday nights to add more business.

Kitty's Steak & Lobster, Tampa, FL
1991 - 1993
General Manager
Managed a nationally recognized upscale restaurant, grossing over $1.5 million annually. Supervised 50 employees, serving a 400-seat facility. Increased productivity and cost savings by installing a computer system to control inventory and sales. Ensured supplies were available to meet demand. Maintained a high level of customer satisfaction through attention to detail in defining needs.

Fairview, Tarpon Springs, FL
1989 - 1991
General Manager/Executive Chef
Handled food and beverage operations, with monthly sales at over $50,000. Managed a staff of 10. Introduced new menu selections and revisions, based on season, pricing, and profitability structure, which increased revenues by 10%.

Country Place, Tarpon Springs, FL
1987 - 1989
Managed operations of a nationally known golf and country club, with a 100-seat restaurant. Supervised a staff of 25. Coordinated activities for banquets and catered affairs. Received above average ratings for guest service satisfaction.


Country Place, New Port Richey, FL
Executive Chef

Red's Cafe, Indian Rocks Beach, FL
General Manager

Amanda's Bar and Grill, Sun City, FL
Executive Chef

Beverages and Things, Atlantic City, NJ
Director of Food and Beverage

Casino, Atlantic City, NJ
Assistant Executive Chef

XYZ Hotel, Cherry Hill, NJ
Food and Beverage Manager

Oaks Country Club, Sewell, NJ
Food and Beverage Manager

Alden Hotels, Philadelphia, PA
Assistant Executive Chef


Certified Food & Beverage Manager • Certified Chef

Recipient of over 45 awards given in the food and beverage industry.

Received numerous Gold Medal Awards:
1st Place-Hot Food Competition • Member, 1988 American Culinary Olympic Team

American Culinary Federation • National Association of Catering Executives
National Restaurant Association • American Society of Hospital Food Service Administration


Cornell University
B.S., Business Administration for Hotels & Restaurants

Culinary Institute of America
Associate, Culinary Arts

Michigan State University
Various courses in hotel and restaurant management

Certificates in Supervisory Training, Nutrition and Sanitation

PRWRA Kathy Hadley - Kathryn Hadley & Associates - E-mail:

Restuarant Manager Business Development

Renee McEvoy
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Restaurant Manager with over 20 years experience, currently working as a member of the corporate management team with sole responsibility for growing and developing restaurant partner relationships for a major oil company's service provider. Background involves managing national contracts, developing partner relationships, creating development agreements, conducting bid processes and partner assessments, negotiating terms and fees of contracts, approving vendors, developing merchandising plans and programs, analyzing category performance, pricing and promotional strategies, setting up national promotional calendars, and managing contract renewal process. Involved in budgeting, cost controls, profit and loss, shrinkage, sales and marketing, facilities management, equipment maintenance, inventory control, procurement, recruitment, orientation and training, and staff development.


Baker and Baker, Inc.
2000 - Present
Category Manager
Coordinate and direct all activities involved in selecting and securing multi-million dollar national contracts, and managing partner relationships in the continental United States for potential sites. Provide direction and serve as liaison between partner and convenient store sales managers. Interact with in-house counsel and serve as expert for the entire ventures group. Interface externally with presidents, vice presidents, and development vice presidents. Major partnering accounts include Taco Bell, Subway, Popeye's and Burger King.
• Recruited for this position to grow, develop, and implement restaurant strategies, communicate guidelines for executing strategies, and create support systems for franchise segment.
• Reduced the number of partnering relationships from 19 to 7 (a 63% reduction) which improved negotiation terms, provided a solid platform for increasing revenue potential, and increased management capabilities.
• Created the first strategic plan which details processes to develop sites and define parameters for success (current units have achieved an increase in annual revenues from $500,000 previously to an average of $900,000 per unit).
• Developed a strategic plan with a franchise group (increased traffic flow, and provided potential for more success, higher revenues, and higher royalties).
• Wrote 12 development agreements since January 2000, with 75 units to be built over the next five years (anticipated to generate $60 million).
• Identified the need for a Point of Sale (POS) system, negotiated contract, and working with IT staff to identify the hardware and software that will optimize site operations and information, provide functionality for restaurant, and interface with all aspects of business.
• Saved $700,000 by eliminating fees incurred for breach of contract established prior to tenure (accomplished through personal industry reputation and credibility, action plan developed, and commitment to overseeing adherence to process).
• Developed an historical and archival database for all restaurant iinformation on all past and present sites (allows major decision makers to research trends and pull information such as terms, royalty structure fees, and advertising fees).
• Gained sole responsibility for the entire restaurant department after reorganization. Assumed responsibility for a franchise segment of the business and established a working relationship with ventures group.
• Created marketing materials and articles published in the company's internal magazine to market and promote changes in co-branding strategy and benefits of co-branding with restaurant.
• Facilitated the formation of annual Strategic Partner Planning Meetings for key partners to meet for three days of intensive roundtable discussions on topics such as QSR development, approval and renewal criteria (nurtured relationships, re-established communication guidelines, redefined strategic process, and favorably impacted business plan).

Restaurant Group
1997 - 1999
Director of Operations
Managed all aspects of operations for a 34-unit franchisee, generating $30 million in annual gross revenues. Focused on managing corporate training and development for the franchise owners. Certified internal market training managers and supported district manager in selection of market training managers, placement, and development of all new hires.
• Grew the operations from 19 units to 34 units, with 12 additional units in the bidding process when tenure ended
• Achieved a 20% increase in annual revenues, contributed to an average 25% direct line profitability level, and increased staffing capacity from 60% to 90%.
• Wrote corporate training manuals and training curriculum to counteract the rapid growth after recruiting 4 district managers, 29 managers, and more than 20 assistant managers (ensured quality of training, measured the performance of all personnel and trainers as well, built tenure, and reduced turnover).
• Identified and trained area restaurant managers to become a part of the Certified Training Manager training program (a competitive incentive program was created, bonuses were awarded, development positions offered to store managers).
• Supported national rollouts by working with headquarters to develop criteria for the leaders program, performance, recruiting, and development process (gave franchise owners exposure in the franchise community).
• Served as an instructor of the national Food Protection Management Program.
• Developed an employee recruitment incentive program where employees were rewarded for recruiting quality personnel.

1995 - 1997
Director of Operations
Recruited by a franchise owner to manage all operations and maintain total profit and loss responsibility for 15 stores, generating $3.8 million in gross annual sales. Opened three new stores. Implemented an inventory management system, bulk ordering process, and a centralized distribution and warehouse system that reduced costs. Reduced employee turnover by 300%, food costs by 2%, and overtime by more than $436,800 per year for all 15 stores.

Ferndale Corporation
1994 - 1997
Franchise Representative
Supported 39 franchise operations in growing their business. Provided recommendations regarding business and financial planning, business development, expansion projects, and overall growth. Interacted with advertising agency and marketing department in hosting a marketing training seminar for 100 store managers and franchise operators.

Acme Resources
1980 - 1994
Houston Area Supervisor (1988 to 1994) - 9 locations /$7 million gross / 32% gross profit margin
Corporate Training Instructor (1987 to 1988) - 475 stores in 4 states
Lead Manager for South Houston District (1986 to 1987)
District and Area Training Manager (1983 to 1986)
Store Manager (1980 to 1983)



Certified Restaurant Health Inspector - City of Houston Health Department
State Certified Food Protection Management Program Instructor

PRWRA Sandy Hild - The Résumé Doctor - - -


604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234

Food Industry • Education • Broadcasting

Results of Sales Insights Professional Profiling show the following skill-sets:

· Goal-oriented individual who thrives in a changing work environment. View sales as an opportunity to compete with self and with others. Accept authority and responsibility to achieve sales goals. Enjoy the challenge of cold calls. Tackle tough sales problems and bring to successful conclusion.
· Readily build relationships with a wide variety of people from all professional levels and cultures. Quick study for new products and services. Utilize expansive communication skills and resourcefulness to market ideas and products.
· Self-motivated to work independently; equally competent as a team player/leader. Deliver efficient sales presentations to close the deal. Productive use of PowerPoint presentations.
· Create and maintain solid business/customer relationships. Generate top quality results by demonstrating superior product knowledge and integrity.
· Natural communicator with strong motivational skills and the ability to build, produce and succeed. Positively influence others through knowledge, interest and attitude.


Danny’s Country Inn – Sharpsville, Pennsylvania
2001 – Present
Quaker Steak and Lube, Best Wings USA – Sharon, Pennsylvania
1993 – 2001
Lone Star – Ft. Myers, Florida
1996 – 1998
· Provide quick, efficient and friendly service to customers. Boost customer base and establish repeat clientele. Compete with co-workers to achieve sales goals.
· Won first place in server competition in Pittsburgh.
· Made recommendations to management regarding expanding selection of liquors. Expanded offerings were well received by customers.
· Introduced theme-based “dress-up” night to complement performance by a ’70s band, creating a welcoming and festive ambiance in the restaurant.
· Rewarded for delivering exceptional service and sales performance with offer of management position (declined due to relocation back to Pennsylvania).


Certification to Substitute Teach in Commonwealth of Pennsylvania
Field Experience:
Canfield, Ohio High School, 5 weeks, taught history to 11th and 12th grade students
Youngstown State University, 6 weeks, taught special needs class in Niles, Ohio

Bachelor of Arts and Science, 2003, Youngstown State University – Youngstown, Ohio
Delta Zeta Sorority ~ Honor Society Kappa Delta Pit (Education)
Historical Writing Seminar, 15 weeks, wrote thesis on Vietnam

Jane Roqueplot - -

Special Events Manager

Jean Adams
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234



Consummate professional presenting with 9 years extensive accomplishments within the special events industry. Vital ability to analyze, pre-empt, and address critical issues, and to maintain maximum composure under crisis situations. Bottom-line understanding of financial strategies to increase profitability with history of working within million dollar plus budgets. Comprehensive organizational expertise and attention to detail combine with natural leadership and good humor to create positive, motivated team environments which consistently exceed all expectations.



Travelscene Conference Opening Ceremony, Cairns, 2003
NZ Telecom Incentive Special Events, Gold Coast, 2002
LJ Hooker Conference Special Events, Perth, 2002
IGA Metcash Gala Dinner – BEC, Brisbane, 2002
Toyota Financial Services Dinner, Brisbane, 2002


BAD Awards – BCEC, Brisbane, 2003
CUB Sportsman Lunch – BCEC
International Credit Union Forum, Brisbane, 2003


AMP Expo – Journey of a Nation, Brisbane, 2001


LJ Hooker Conference & Special Events, Gold Coast 2000 / Sydney 1998 / Hobart 1996
Mercedes Benz Dinners, Brisbane 1998, 1996
UTAG Conference Special Events,
Coolum 2001, 1996 / Melbourne 1999 / Hobart 1998 / Adelaide 1997
Young Presidents Organization Family Universities,
Hawaii 1999 / New Zealand 1997 / Coolum 1995
Lord Mayors’ Carols by Candlelight, Brisbane 2001, 1996, 1995
IGA Metcash Gala Dinners, Brisbane 2002, 2001, 2000, 1998, 1996, 1995
Property Council of Australia Gala Dinners, Brisbane 1999, 1998
Local Government Association Dinners, Cairns 1997 / Brisbane 1996
Mazda Metro 121 Launch & Dinner, Brisbane 1997
Olympics 2000 – Soccer Opening Ceremony, Brisbane 2000


Closing Ceremony of the Young Presidents Organization Family University
– New Zealand
Played vital role in technical planning and layout of tent separating into two-room venue and seating 1,200 guests for sit down dinner. Led technical team of 3 draping and theming professionals, 2 audio-visual technicians, 2 lighting and 2 sound engineers, 2 special effects technicians, and 1 power consultant. Utilized ‘French action’ curtain reveal incorporating sound and lighting effects, and pyrotechnical rockets to enhance the ‘reveal’ moment and draw the audience’s eyes above and behind to adjoining stage and dancing arena. Skillfully resolved numerous timing difficulties experienced during rehearsals by suggesting innovative alternatives and leading and motivating team members. Called entire show blind after technical difficulties prevented affirmative feedback.
Civil Contractors Federation Gala Awards Dinner
- Royal Pines Resort Ballroom
Strategically planned all aspects from production schedules, to detailed scripts for Master of Ceremonies, Tony Barber, to audiovisual pre-production of awards. Overcame unprecedented challenge half an hour before guest arrival when client changed 80% of event running program and theatrical presentation. Manually rewrote entire script, consulted with Master of Ceremonies, and returned to position 5 minutes before start. Called show from hand-written notes to unprepared technical crew, prompting upcoming cues on the run. No mistakes were made despite severely challenging circumstances. Intimate knowledge of script and content enabled adaptable and flexible changes.



SHOWSTOPPER EVENTS – Fortitude Valley, Qld
Event Manager
Charged with full creative and operational management and supervision of entire event cast and crew. Created benchmark template for production schedules and running orders. Compiled theatrical terminology glossary for use in training staff. Reported to creative director.

Stage Manager
Exercised full accountability for smooth running, correct timing and total event control. Supervised entire cast and crew throughout events. Trained all company staff in correct terminology and method of running a show. Reported to director.

· Accountable for all aspects including overseeing lighting, sound, audio-visual, staging, special effects, theme set-up and numerous others for rehearsals and main event.
· Utilized talkback system to call all technical and theatrical cues.
· Prepared detailed, fully timed production schedules/scripts including technical and talent cues and stage movements.
· Directed performers, technical crew, caterers and venue staff from master production schedule.


SHOWSTOPPER EVENTS – Fortitude Valley, Qld
1994 to 2000
Senior Event Manager
Due to recognized expertise was concurrently employed as both Senior Event Manager and Operations Manager (5/1998 – 6/2000) for this high profile special events management company. Coordinated and stage managed over 100 events from outdoor public concerts catering for capacity of 10,000 to private dinner parties for 20 people.
Accountable for event budgets to $1.4 million with full responsibility for liaison with clients, venue, talent, and suppliers. Creatively managed event conception, design and implementation. Responsible for production and technical stage management, lighting and theming design consultation, and bump-in and bump-out supervision on-site. Supervised food and beverage, tender document briefings and catering appointments. Conducted rehearsals with director and choreographer.
Prepared scale floor plans, set sketches, and stage plans accommodating 40-piece orchestral stage design. Organized air travel, accommodation etc for cast and crew. Wrote proposals; prepared government tender documents, budgets, quotations, contracts, letters of appointment, production schedules and numerous others. Trained event managers, directed performers, and supervised auditions. Liaised with financial controller on full budgetary matters and creative director confirming quality control. Conducted key negotiations with artists and relevant managers, musicians, vocalists and numerous others. Organized all aspects of 5 star accommodations.

Unique Challenges:
Poor quoting and over promising had lead to exceptionally tight event budget.
Action &
Drew upon ability to think laterally and conducted hard line negotiations to institute cost effective alternatives and maintain creative integrity and design while still achieving allocated profit margin.

Challenging client consistently needed full agenda several months before an event.
Action &
Compiled detailed list of all relevant steps required to achieve realistic time frame from time of booking to final invoicing. Experienced dramatic improvement in client communications, relationship and level of confidence. Improved personal management of time and workload.

Key Achievements & Strengths:
· Increased overall efficiency and team confidence through creation of detailed event management checklists to guide and assist team members.
· Received rapid promotion to Senior Event Manager after only 12 months service. Gained management trust and peer recognition as a dedicated professional able to create fun motivated environments despite stressful circumstances.
· Gained 3 ‘unrequested’ salary increases due to recognised expertise, client relationship skills, improved profitability, and reduced work and stress loads across entire company.
· Requested to evaluate performance levels of fellow event managers, participate in interview processes, and requested to be on-site during most events.

SHOWSTOPPER EVENTS – Fortitude Valley, Qld
1998 – 2000
Operations Manager
Charged with entire quality control and supervision of event management team, and full budgetary accountability. Accepted bottom-line responsibility for matching clients to managers. Reviewed production schedules. Conducted technical briefing meetings with key suppliers. Organized all aspects day-to-day office administration. Oversaw assembly of proposals, quotations, costs, scheduling and appointments. Negotiated staff salaries, mediated complaints, prepared annual leave calendar and termination papers. Sole responsibility for monitoring staff performance and training in event management skills. Reviewed sales forecasts, staff performance and client feedback, and ensured targets were met. Reported to directors and liaised with financial controller. Attended marketing seminars, client functions and networking events.

Unique Challenges:
Fellow event manager unable to assist regular client due to extreme workload.
Action &
Personally gained director’s approval to hire junior assistant creating win-win situation where manager was freed to undertake more client liaison, client expectations were met, and the company was able to train a valuable assistant.

Marketing manager taking 4 weeks annual leave creating major organizational shortfall and challenge.
Action &
Initiated weekly meetings between team members and marketing manager to process hand-over of client files and ultimately achieve seamless transition of duties and smooth maintenance of client needs.

Key Achievements & Strengths:
· Increased revenue by 20% - 30% across 8 quarters. Consistently achieved targets and exceeded expectations.
· Implemented structure creating less stressful working environment, opening multilevel lines of communication, and instituting much needed training and motivational sessions.
· Improved overall management capability and efficiency through design of feedback form enabling accurate review of strengths and weaknesses. Used as reference document for future events.
· Created harmonious working environments through innate ability to identify positive or negative personality combinations and assign appropriately.
· Increased efficiency through creation of templates dealing with office correspondence.


Bachelor of Arts: Major in Drama & Design (1990)
Leading role in 1st Year theatrical production / Joint lead set designer for final year productions

Certificate in Priority Management: Time Management (2000)

Beverley Neil -

Team Leader

Casey Catello
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Selected for management training at McDonalds, awarded Employee of the Month five times and cited for ability to lead and delegate. Experience and hands-on / theoretical training includes:

• Opening / Closing Procedures • Retail / Service Experience
• Leadership and Delegation • Presentations and Business Communications
• Certified Staff Trainer • Process Improvement / Quality Issues
• Accounting and Economics Study • Community and Customer Service
• Problem Solving / Troubleshooting • Planning and Organizing
• Business Administration


McDonald's Restaurant, Sarasota, FL

Team Leader
• Handle high volumes of money and counted and balanced cash drawer nightly.
• Participate in courses and training in financial and managerial accounting, developing an understanding of accounting cycle, financial statements, accounts receivables and payables, inventory costing, cost accounting, forecasting and budgeting.

Personnel Relations
• Provide training to new employees on all facets of operations and job performance. Demonstrate skills as leader, delegator and communicator.
• Present strong balance between team player and leadership roles.

Customer Service
• Provide quality customer service to a diverse population in time-sensitive environments.
- Handle customer relations, determine customer needs, and build solid rapport.

Management and Operations, Selected for store management training
• Perform opening and closing procedures, ensuring that all tasks were completed accurately.
• Maintain proper inventory stock levels.
• Assist management in increasing facility quality from lowest ranking location in division to best scoring with no deficiencies, and received award.
- Develop skills in inspection and quality control / process improvement procedures.
• Study leadership and management issues covering: business policy and procedure, production, marketing, personnel issues, business planning and administration.


Tampa Community College, FL
Business Administration
GPA: 3.5, Member, Phi Theta Alpha Honor Society for Business students


• • MS Windows, Office and Publishing Programs.

PRWRA Laura DeCarlo - A Competitive Edge Career Service - -

Tour Manager

Lee Robertson
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Tour Manager, Special Events Coordinator, Airport Hospitality


Bilingual English/French
Taught Spanish I


• Co-leader for high school student tour of France.
• Coordinator for annual student trips to Festival of Nations.
• Facilitated arrivals and departures for international exchange programs.


International Tours, Inc., Dayton, OH
Certified Professional Tour Manager

University of New York, Buffalo, NY
Bachelor of Arts, Sociology/Social Service
Cum Laude

University of New York, Buffalo, NY
Bachelor of Arts, French Instruction
Summa Cum Laude


• Area representative for international student exchange program
• Advisor, World Language Club
• Host for international guests from France, Russia and Scandinavia
• Organized cultural programs for university and community.
• Administrative duties with volunteer organizations-youth soccer club, church groups, and community theater.


• Earned degree in social services.
• Certified in crisis intervention counseling.
• Public speaking experience with large groups.
• Open, personable demeanor with genuine respect for individuals.


• Social Services - 7 years
• Teaching - 9 years

PRWRA Linda Wunner - - Career & Resume Design - Duluth, MN 55811 -

Travel Agent Best

Sandra Ryan
29058 Steward Drive, South Easton, DE 19720 / Tel# (309) 555-9933 Email:

Travel Agent


Travel professional with nine years experience providing travel and travel-related services to individuals, groups, families, and businesses. Ability to grow a substantial client base through referrals from satisfied customers. Demonstrated expertise in new product development, personnel administration, and marketing services. Known throughout the region for securing the best values while providing the best service and support.


· Managed all aspects of establishing and successfully operating a small business; prepared and managed budgets, maintained accounts receivables/payables, hired and trained personnel, and implemented sales, marketing, and public relations programs.
· Developed high-growth and highly profitable marketing strategies that contributed to increased sales and revenue.
· Successfully established name recognition by focusing on customer service and support.
· Increased company presence and visibility in an extremely competitive business environment.


2000 - Present
Travel Agent
Managed a group of 8 travel professionals, arranging domestic and international travel services for individuals, and groups. Directed business operations, including budgeting, accounts receivable and accounts payable, contract negotiation, and personnel administration. Maintained compliance with governmental policies and procedures.
· Created and implemented sales and marketing strategies, establishing an extensive client base which contributed to significant sales growth; personally booked between $5,000 to $15,000 worth of business per week.
· Resolved client problems and requests with goal of providing 100% client satisfaction. Conducted firsthand comparative evaluations of worldwide travel markets; gained valuable experience in making accurate and sound recommendations based on clients’ needs.
· Earned valuable repeat and referral business based on excellent customer relations.
· Negotiated agreements with suppliers and vendors that resulted in significant benefits to the company and savings for the customers.
· Analyzed market and re-focused business initiatives in response to market changes.

1996 - 2000
Corporate Travel Agent
Managed full-service arrangements for in-bound guests to Middle Atlantic seaboard convention destinations. Arranged hotel and restaurant reservations, conducted event and meeting planning, and arranged parties and events. Contracted with Sales Managers of hotels, restaurants, tours, boat companies, airlines, and transportation firms serving area from Norfolk, VA, to Philadelphia, PA.
· Designed a 50-point task-planning checklist in order to determine needs, set expectations, and coordinate details for corporate clients.
· Directed a team of graphic designers to produce outstanding special events marketing collateral. Marketing promotions and collateral yielded a 15% increase in sales activity.
· Commended by clients for highly entertaining theme parties and related hospitality events.
· Continually improved client-relation skills, resulting in the ability to provide individual clients with appropriate suggestions and recommendations.

1994 - 1996
Travel Consultant
Arranged business and leisure travel for regular and walk-in customers. Booked and ticketed air, rail, and cruise reservations. Arranged rental cars, accommodations, and specialty tours.
· Developed expertise in group travel to provide quality service to corporate customers.
· Compiled a catalog of convention accommodations in order to offer clients a range of price points.
· Composed “Travel Tips” to provide recommendations for traveling to popular destinations.
· Created and implemented a 10-item questionnaire to quickly determine travel preferences.

1993 - 1994
Administrative Assistant
Provided administrative support for 10-person office, including filing, word processing, supplies inventory, reception, voice mail and e-mail messaging, and appointment scheduling. Developed travel itineraries for business travel and organized travel documents for senior staff.
· Updated filing system by purging obsolete material and color-coding labels for faster retrieval.
· Implemented e-mail lists to inform regular customers of promotional offers.
· Initiated automated scheduling and appointment system to coordinate senior management schedules and to prevent scheduling conflicts of conference rooms.
· Developed templates for regular professional correspondence to improve consistency of corporate communications.


Bachelor of Arts (Business Administration - Hospitality Management), 1993
Dover University, Dover, Delaware


American Society of Travel Agents, Member
Institute of Certified Travel Agents, Member
Professional Convention Management Association, Corporate Member
International Air Transport Association, Member

Travel Consultant

Stacey McGovern
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Travel • Customer Service • Sales

Well-respected, experienced business professional with over 17-years of specific expertise in the travel industry and strong skills in sales, marketing, and staff development. Able to grow revenues through effective business planning, creative sales techniques, and innovative marketing. Solid communication skills; establish relationships with leading corporate and industry personnel. Key strengths include:

• Sales & Marketing Management • Customer Relationship Management
• Travel Agency Operations • Strategic Business Partnerships
• Revenue & Income Growth • Public Relations & Promotions
• Training & Leadership


Business Management
• Established client base due to expertise and knowledge in various forms of domestic and international travel including business and leisure, individual and group, cruises and tour groups, corporate, and vacation and incentive programs.
• Managed sales, produced revenues, attracted clients and promoted a team concept to ensure customer satisfaction and repeat business.
• Trained and motivated staff members, resulting in hard-working, customer-focused staff who required minimal day-to-day supervision.
• Directed business/market planning, sales management, public relations and promotions, travel/tour design, client development and management, financial functions, and all administrative affairs.

• Personally generated over $1 million in sales annually; focused on providing quality customer service which generated substantial referral business.
• Extensive personal travel knowledge in both international and domestic; provided advise regarding various locations for vacation/travel, meeting clients budget constraints.

Sales/ Marketing
• Negotiated and sold significant contracts; closed major agreements with large clientele including Nisson, Toyota, On-Target Media, USM Merchandising, and Hilton.
• Created and implemented marketing plans to acquire market share within chosen segments.
• Established name recognition and generated sales through a combination of sales and marketing techniques; implemented promotions to spur sales.


2001 - Present
Independent Contractor

1993 - 2000
Vacation Specialist/ In-house

1991 - 1993
Travel Agent

1989 - 1991
Travel Agent

Additional Experience
Currently Co-Owner/ Operator of 3 restaurants located in Boise, Hailey, and Jerome. Total accountability for P&L; recruit staff, oversee daily operations, handle payroll, budgeting, and all marketing and promotional efforts.


Travel School - Cruise International, Portland, OR
Certified - Flight Attendant


Apollo, Sabre, System Wide, PowerPoint, Publisher, Microsoft Office

PRWRA Denette Jones - Jones Career Specialties - Boise, Idaho 83706 - - - (208) 331-0561 - (208) 361-0122 fax

Travel Counselor

Casey Catello
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Efficient and dependable self-starter seeking employment in an organization that values an individual with a solid work history, strong people skills and a high degree of personal integrity.

• Versatile and multi-tasked, with the ability to take on greater levels of responsibility.
• Conscientious and resourceful; maintain positive attitude; effective under pressure.
• A personable team player who relates well with peers, supervisors and customers.
• Recognized for superior service skills and willingness to go the "extra mile."
• Well-organized and detail-minded; excel in problem solving and follow through.


Microsoft Word I and Microsoft Excel I
• On-the-job training in automated airline and centralized reservation systems (Apollo)
• Extensive knowledge and hands-on experience in domestic business-related travel


1986 - 2003
Senior Travel Counselor
Permanent Travel Agent for The Ingalls Corporation
(Earlier clients included Chicago Bank, Amsen Oil, Coty Electric and Natchez Automotive)

Originally hired by Golden Travel which later became Carlton Travel. Maintained initial task of hand delivering airline tickets to client companies in downtown Chicago. Quickly demonstrated a sound understanding of travel business leading to more advanced duties as Travel Agent.

• Worked in a highly-effective manner with a number of corporate clients in planning and coordinating their VIP and domestic travel. Secured airline tickets/reservations and ground transportation. Arranged hotel and theater accommodations.
• Selected to join 12-person team in launch of a new travel office for major downtown client.
• Gained client confidence by focusing on quality service, attention and follow through.
• Received numerous awards and commendations for work performance.


Restaurant Wait Staff

Food Processor

PLAY IT NOW, Las Vegas, NV
Keno Runner

PRWRA Cathleen M. Hunt - Write Works - 4315 North Central Avenue - Chicago, IL 60634 - - - 773.283.6525 - 773.283.6535 fax

Travel Customer Service

Jamie Hill
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Customer Relation/Marketing professional with management experience and medical/financial background. Demonstrated organization and planning skills.

• Accomplished facilitator; able to coordinate multiple/complex projects simultaneously. Enjoy challenges; comfortable in dynamic and fast-paced environments.
• Skilled at problem mediation and resolution while successfully upholding company objectives.
• Highly adaptable to rapidly changing requirements, and environments. Ability to work under tight deadlines.
• Positive and enthusiastic; highly motivated with excellent leadership techniques, and professional attention to detail supplemented by the ability to influence and motivate others.
• Easily establish rapport with diverse individuals; with innate ability to gain client confidence and trust.
• Task-oriented and precise, with high performance standards. Always willing to "go the extra mile" to assure superior customer relations.

Significant Accomplishments:
• Saved company $10,000+ due to booking errors. Resolved problem by diplomatic negotiations with vendor.
• Awarded two MVP Awards; only individual in the company to achieve this.
• Opened own agency and with loyal following and backing, was able to bring the business into the black immediately.


• Provided international/domestic travel and related services to individuals, groups, families, and businesses, building client base through referrals from satisfied customers.
• Conducted firsthand comparative evaluations of worldwide travel markets and services; gained valuable experience in making accurate and sound recommendations based on clients' needs.
• Resolved client problems and special requests with goal of providing 110% client satisfaction. Based on excellent customer relations, gained valuable repeat and referral business.
• Interacted with individuals from clerks to top management; maintained professional rapport.

• Created/implemented sales and marketing strategies, established extensive client base which contributed to significant sales growth, personally booked between $5,000 to $15,000 worth of business per week.
• Developed highly profitable and high-growth marketing strategies, established focus on customer service and support.
• Successfully established name recognition and generated sales/marketing techniques designed to achieve and increase sales performance.
• Worked closely with various hospitality-industry professionals to secure the best price for client and increase company's visibility in an extremely competitive business environment.

• Analyzed market and re-focused business environment in response to market changes.
• Dealt with all aspects of establishing and successfully operating a small business; prepared and managed budgets, maintained accounts receivables/payables, personnel hiring and training, sales and marketing, and public relations.
• Accountable for new product development, personnel administration, and marketing services; structured and formalized internal functions; developed and implemented office operations, policies, and procedures.
• Negotiated agreements with suppliers and vendors that resulted in significant benefits to the business.
• Maintained compliance with all company and governmental policies and procedures.


Bradford Resorts, Ft. Lauderdale, FL
1999 - Present
Vacation Planning Support Specialist

Reed Corporate Consulting Group, Miami, FL
1998 - 1999

Maxwell Travel, Daytona Beach, FL
1997 - 1998
Travel Consultant

Helix Travel, Orlando, FL
1990 - 1997

Geo Travel, Ft. Lauderdale, FL
1982 - 1990

Doyle Travel, Miami
1979 - 1982
Marketing Manager

Goldman Travel, Ft. Lauderdale, FL
1978 - 1979
Travel Agent


International Travel School, Orlando, FL

Pan Am Destination, Tampa, FL

Bradford Business School, Cleveland, OH
Various continuing education courses


Member, Order of the Eastern Star (35 years)
Independent caregiver for the elderly

PRWRA Kathy Hadley - Kathryn Hadley & Associates - E-mail:

Travel Representative

Casey Catello
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Strong service skills, coupled with team working abilities ensure excellent customer relations. Superior communication and computer proficiencies. Positive attitude and adaptability to change. Capabilities within:

· MS Office Suite
· Cashier Abilities
· Sabre, Galiléo, Quick-Check
· Conflict / Time Management
· Stock Taking / Ordering
· Supervision / Training
· Opening / Closing Routines
· Sales / Customer Relations

Consummate professional with linguistic abilities in French, English, and Spanish


Travel and Tourism Diploma
College Mérici, Quebec

Tourism Guide – Diploma
College Mérici, Quebec

Human Sciences Diploma
Cégep de lAbitibi-Témiscamingue, Rouyn-Noranda


Voyages Terre et Monde
2002 – 2003
Customer Service Representative (Corporate)
Duties included: organization of corporate and private tours, reservations and sales of tour packages, development of sales routes and accounts, presentations to organizations and companies, client services.

Air Canada
Edmonton, Alberta
Sales Agent
Duties included: registration processes, baggage check-in, computer entries, general information, customer service.

Nicole Miller - -

Vice President Of Operations Foodservice

Devin Saunders
604 Harmony Lane
Pleasantville, CA 94588
(925) 555-1234


Position as National/International Director of Business Development, Chief Operations Officer, or Executive Marketing Strategist using management skills and experience to achieve business goals.


Sales & Marketing / Operations / Business Development

Over 15 years of success in marketing, sales, change management, and business turnarounds in the industries of retail food service and military personnel development; with a demonstrated record of success to enhance existing functional systems, increase team productivity, and generate significant local and corporate profitability.

Executive leadership positions have included multi-site operations and strategic business planning for 54 retail centers, in a three state area, over 700 personnel, and annual P&L in excess of $25M.


United States Naval Academy , Annapolis, MD
Bachelor of Science, English
#1 ranked Junior Officer promoted to position of leadership for four divisions and 130 men. Selected as Aide to Senior Three-Star Admiral. Traveled internationally to assist Senior level negotiations on Arms Agreements and military relations.

Enhanced academic and professional experiences with additional training in the areas of budget planning, forecasting, strategic planning, team development, market analysis, facility design and utilization, conflict resolution, and numerous computer based business applications.


• Seasoned Profit/Revenue Producer
• Capable Team Builder with Creative/Inclusive Management Style
• Strategic Planning and Market Evaluation
• Discerning Business Sense for Organizational Efficiency
• Skillful Negotiator with Staff, Management, and Vendors


Acme Pizza, Hartford, CT
1993 - Present
Vice President of Operations
• Managed multi-state operation with overall supervision of sales, marketing, staff development, advertising, vendor contracts, personnel, and finances of 54 units consisting of 8 regional directors, 51 branch managers and 750 employees
• Established and implemented training benchmarks to move operating inspection scores from failure to 99.7% in 47 out of 50 located facilities.
• Took struggling franchise division from losing $500K and turned $1M toward a $500K profit.
• Set initiatives in place to increase sales from $18M to $25M over 60 months.
• Established/hosted first annual International Manager's Rally, attended by 1000 worldwide managers; received Trainer of the Year.
• Pursued print/television advertising to enhance competition and increase market share.
• Reduced annual advertising expenses by over $500K while increasing profitability by $500K.
• Set and monitored service protocols in regulatory compliance, safety, image, and cost control.
• Conducted demographic studies to justify construction or renovation of over 20 facilities.
• Coordinated regional team of personnel from all company levels to determine staffing and profit goals; Plan of Action shared by all divisions to increase staff by 100 people in 90 days.

Big Apple Pizza, New York, NY
1989 - 1993
Regional Supervisor
• Moved from manager trainee to supervisor within 12 months of start date.
• Led 11 of 59 stores and 200 employees in #1 national franchise.
• Served as key liaison between vendors, contractors and corporate management in the construction, hiring/firing/training, start-up and launch of 8 new facilities within territory.

United States Navy, Pentagon, Washington DC
1987 - 1989
Flag Lieutenant
• Served as Executive Aide to three-star Admiral in the United States Navy.
• Coordinated meetings for high level United States officials and foreign diplomats.
• Supervised development, protection, transport and filing of top level defense documents.
• Awarded Navy Commendation Medal for Outstanding Performance.

USS Merrimac, Norfolk, Virginia
1984 - 1987
Division Officer
• Led and managed 110 enlisted personnel and 7 junior officers.
• Assigned to Engineering Department to restore gross deficiencies in multiple inspections.
• Supervised day to day operations of the ship while coordinating repair and maintenance of $100M worth of equipment, machinery, and ship space.
• Established training/maintenance programs to turn entire operation within 12 months.
• Received Medal for Turning the Division; #1 Grade Engineering Leader/Model Strategist.

PRWRA Ric Lanham - - RL Stevens & Associates -