b'AMY SMITH\n\n123 Main Street \xe2\x80\xa2 Atlanta, Georgia \xe2\x80\xa2 30339\nHome: (555) 555-1234, Cell: (555) 555-1235 asmith@sample~resume.com\n\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\xe2\x80\xa2\nOBJECTIVE:\nTop Food Service Management Position - Food Service\nManager - in a Major Corporation\n\nPROFILE:\nHighly talented, self-motivated, enthusiastic food service professional\nwith more than twelve years experience in the food services and\ndrinking places industry. Track record of huge successes at assisting,\ncoordinating, directing and providing training for food service\npersonnel to perform their functions in a safe and efficient manner;\nproviding food services that meets the mandated nutritional needs of\ncustomers; ensuring availability of quantities of items; providing\nwritten support to convey information; and complying with mandated\nhealth requirements. Above all, ensuring that customers are satisfied\nwith their dining experience.\n\nCORE COMPETENCIES\n\xef\x82\xb7 Sound ability to analyze recipes to determine food, labor, and overhead\ncosts and to assign prices to various dishes.\n\xef\x82\xb7 Remarkable skills to develop menus far enough in advance so that\nsupplies can be ordered and received in time.\n\xef\x82\xb7 Uncommon ability to estimate food needs, place orders with distributors,\nand schedule the delivery of fresh food and supplies.\n\xef\x82\xb7 Immense ability to plan for routine services and deliveries.\n\xef\x82\xb7 Excellent communication skills (both written and spoken).\n\xef\x82\xb7 Ability to speak several foreign languages including French, Italia,\nSpanish and Latin.\n\xef\x82\xb7 Excellent interpersonal skills and ability to motivate staff to higher\nachievement.\n\xef\x82\xb7 Superb customer relation skills.\n\xef\x82\xb7 Excellent ability to perform basic math, including calculation of fractions,\npercents and ratios; read technical information, compose a variety of\ndocuments and facilitate group discussions; and solve practical problems.\n\n\x0c\xef\x82\xb7 Remarkable ability to work with diverse individuals and groups; work\nwith data of different types and purposes; and utilize a wide variety of\njob related equipment.\n\xef\x82\xb7 Great Problem solving ability to analyze issues, create plans of action\nand reach solutions.\n\xef\x82\xb7 Knowledge of pertinent codes, policies, regulations and laws; food safety\nand handling procedures.\n\xef\x82\xb7 Mastery of the use of the Internet.\nPROFESSIONAL EXPERIENCE\nTasty Hotels, Everett, WA2003 - Present\nAssistant Food Service Manager\n1. Clean utensils, equipment, and the storage, food preparation and serving\nareas for the purpose of maintaining sanitary conditions.\n2. Direct food service workers and other personnel as assigned for the\npurpose of maximizing the efficiency of the work force and meeting shift\nrequirements.\n3. Implement menu plans for the purpose of meeting customers\'\nrequirements.\n4. Inspect received items of food and supplies for the purpose of verifying\nquantity, quality and specifications of orders and complying with\nmandated health requirements.\n5. Inventory food, condiments and supplies for the purpose of ensuring\navailability of items.\n6. Maintain food service equipment for the purpose of maintaining safe\noperating conditions.\n7. Manage site operations for the purpose of providing safe and efficient\nfood services in compliance with health requirements.\n8. Perform functions as required of another position within area of\nresponsibility for the purpose of providing overall coverage of food\nservice operations.\n9. Prepare documentation (e.g. daily menu production, quality control,\npayroll, etc.) for the purpose of providing written support and conveying\ninformation.\n10.\nPrepare food and beverage items for the purpose of meeting\nprojected meal requirements.\n11.\nRespond to inquiries of customers, staff and the public for the\npurpose of providing information and direction regarding the type and\ncost of meals.\n\n\x0c12.\nStock food, condiments and supplies for the purpose of maintaining\nadequate quantities and security of items.\n13.\nTrain employees and evaluates job performance for the purpose of\nsupporting them in the completion of their work activities.\nTasty Hotels, Everett, WA 1999 - 2003\nPastry Chef\n1. Managed a staff of 8, responsible for all aspects of financial, creative and\nmanagerial tasks that are needed to operate my kitchen.\n2. Planned menus and executed the work.\n3. Trained staff and coordinated with the sales and revenue producing\ndepartments as well as the support departments in the hotel.\n4. Consulted with clients to determine their needs and dreams and reported\nto the Assistant Manager.\n5. Promoted the hotel and craft by giving demonstrations to classes, judged\nfood shows and been on TV.\n6. Created a dessert experience for my guest that made them go "wow!" as\nwell as an experience for my team that helped them achieve their\nprofessional goals.\nTasty Hotels, Everett, WA1993 - 1998\nCook\n\xef\x82\xb7 Prepared regular and special diet foods according to prescribed menus\nand recipes.\n\xef\x82\xb7 Followed established schedules in cooking, baking, sanitation, and\nrelated activities.\n\xef\x82\xb7 Determined proper cooking time and temperature.\n\xef\x82\xb7 Took inventory of supplies on hand and ordered food supplies,\ningredients, and other consumables on a scheduled basis as determined\nby menu and estimated number of diners.\n\xef\x82\xb7 Cleaned and sanitized all food preparation equipment and ensured that\nthey are kept in safe and operable condition.\n\xef\x82\xb7 Demonstrated continuous effort to improve operations, decrease\nturnaround times, streamline work processes, and worked cooperatively\nand jointly to provide quality seamless customer service.\nEDUCATION AND PROFESSIONAL QUALIFICATION\nCertified Foodservice Management Professional (FMP(2002)\nBA degree in Restaurant Management, University of New York (2001).\nComputer Skills: Windows, WordPerfect, PowerPoint, Word, Westlaw, Lexis-Nexus, Lotus Notes\nand Excel'