b"FirstName LastName\nStreet Address\nCity, ST ZipCode, Country\nPhone #\nEmail Address\nOBJECTIVE\nSeeking a challenging Management position in a full-service, casual or fine-dining establishment in\nwhich my extensive experience and training in management, sales, public relations, and customer\nservice will be of value.\nSUMMARY OF QUALIFICATIONS\n\xe2\x80\xa2 Skilled in all aspects of business management, budget preparation, financial analysis and\nmanagement, P & L responsibility, sales and sales forecasting, strategic planning, customer service,\nemployee supervision and development, marketing, merchandising, vendor relations, and related\nadministrative duties\n.\xe2\x80\xa2 Well-developed communication skills demonstrated through successful interaction with customers and\nstaff, production of detailed written sales and budget reports and projections, and the ability to establish\nand maintain professional relationships.\n\xe2\x80\xa2 Consistently noted by senior management, customers and staff for superior job performance , initiative,\nand excellent leadership skills.\nPROFESSIONAL EXPERIENCE\nBLUE BIRD'S INTERNATIONAL RESTAURANT, Kenner, Louisiana\n1999 - Present\nAssistant General Manager\n\xe2\x80\xa2 Served as Assistant General Manager for a full-service, casual dining restaurant with seating capacity of\n295 guests and revenues of $1.5 to $2 million per year.\n\xe2\x80\xa2 Assisted General Manager with all restaurant operations, including customer service, waitstaff and\nkitchen supervision, ensuring food and beverage quality, opening / closing, scheduling, and overall\nmanagement.\n\xe2\x80\xa2 Coordinated management of staff, hiring, training, and employee development.\n\xe2\x80\xa2 Monitored food cost budgets, menu specials, and cost controls. Assisted in marketing and merchandising\nof restaurant services. Directed facility maintenance, and emphasized clean, fun, and hospitable dining\nfacilities.\n\xe2\x80\xa2 Managed cost controls for food and labor, expense budgets, and quality control. Monitored security\nmeasures and loss prevention and coordinated facility maintenance and upkeep.\n\xe2\x80\xa2 Developed employee customer service skills, conducted productivity enhancement, and performance\nevaluations. Served as liaison and team leader to improve work flow and restaurant efficiency.\n\xe2\x80\xa2 Achieved high employee satisfaction covering the areas of unit teamwork, management trust,\nprofessional growth, guest service, and work environment.\n\xe2\x80\xa2 Successfully increased sales every month in 1999-2000 over the previous year by approximately 8%.\n\xe2\x80\xa2 Decreased food costs by 1.2%.\nROGER'S FAMILY STEAKHOUSE, Dallas, TX, San Antonio, TX, Milton, LA, Rustlake,\n1993 - 1999\nLA, and Greta, LA\nGeneral Manager\nInitially hired as Assistant Manager and then successively promoted to Second Manager within a year and\na half, to Assistant General Manager with one year, and then to General Manager due to outstanding job\nperformance and leadership skills.\n\xe2\x80\xa2 Responsibilities included aspects of daily restaurant and management operations of a full-service casual\ndining steakhouse, with a seating capacity of up to 532 guests and annual revenues of $1.5 million\ndollars.\n\xe2\x80\xa2 Duties included hiring / firing, training, direct supervision, and evaluation of 75 to 80 employees.\nAdditional responsibilities included overseeing personnel management, developing and reinforcing\nemployee sales and service skills, conducting employee productivity review and motivation, staff\nscheduling, and payroll approval.\n\xe2\x80\xa2 Total control of P&L statements and financial management. Oversaw inventory and purchasing of food,\nsupplies, and equipment, and coordinated vendor relations.\n\xe2\x80\xa2 Provide consistently high quality customer service and satisfaction, and work to facilitate a clean,\n\n\x0chospitable, and friendly dining experience.\n\xe2\x80\xa2 Coordinated, managed, and oversaw the opening of the Ruston, Louisiana location as Assistant General\nManager and took over the restaurant as General Manager within one year of opening.\n\xe2\x80\xa2 Successfully reduced employee turn-over by 25 to 30%.\n\xe2\x80\xa2 Increased weekly sales by 4 to 5%.\n\xe2\x80\xa2 Consistently achieved bonuses for meeting and exceeding sales quota.\nEDUCATIONAL BACKGROUND\nUNIVERSITY OF MARYLAND, College Park, Maryland\nBachelor of Science, Sciences, Minor: Broadcasting\nMOOREHEAD STATE UNIVERSITY, Moorehead, Kentucky\nBroadcasting\nUndergraduate Studies\nActivities: Basketball team member\n\n1985\n\n1983\n\nBERGIN COMMUNITY COLLEGE, Paramus, New Jersey\nBroadcasting\nUndergraduate Studies\nActivities: Basketball team member\nACTIVITIES AND AWARDS\n\xe2\x80\xa2 Stationed in Milan, Italy for three years as a member of the United States Air Force\n\xe2\x80\xa2 Received John Levitow Award for Outstanding Leadership Abilities\n\xe2\x80\xa2 Recognized as NCO of the Quarter while in charge of Air Force unit\n\xe2\x80\xa2 Fluent in Italian"