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Sample Resume 2010 |
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Ignacio D. Todd 2939 Pratt Avenue South Bend, WA 98586 (360) 875-3645 |
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ASSISTANT EXECUTIVE MANAGER � FOOD & BEVERAGE MANAGER � EVENTS MANAGER |
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Expert management professional with the ability to deliver innovations, generate revenue, build effective teams, and deliver excellent customer service. |
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Professional strengths include: |
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� Managed over 14 business confereces in six months. Each was recognized by clients for its excellence. |
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� Met budget expectations even during economic downturn. |
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� Boosted profit by30% for the company restaurant. |
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� Created, highly successful dance party for 2000+ attendees. Delivered hotel over $100K in revenue. |
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� Event managed the international launch of large finanial operation with a five-course dinner in an outdoor setting for 500 people. Coordinated a fireworks display and entertainment. |
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EMPLOYMENT SNAPSHOT |
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PUGET SOUND RESTAURANT AND RESORT |
2003�Present |
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Events Manager, Conventions & Incentives |
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SOUTH BEND GRAND HOTEL AND RESTAURANT |
2000�2003 |
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Food & Beverage Operations Manager |
2002�2003 |
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Banquet Manager |
2000�2002 |
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FORKS COVE RESORT |
2000 |
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Banquet Manager |
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EXPERIENCE NARRATIVE |
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PUGET SOUND RESTAURANT AND RESORT |
2003�Present |
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Events Manager, Conventions & Incentives |
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Recruited during a restructuring period to improve client service, generate new business, and overhaul restaurant operations. |
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Special contributions: |
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� Implemented use of a new, cutting-edge computerized sales and catering system and improved efficiency by 15%. |
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SOUTH BEND GRAND HOTEL AND RESTAURANT |
2000�2003 |
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Food & Beverage Operations Manager |
2002�2003 |
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Banquet Manager |
2000�2002 |
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Promoted from Banquet Manager to Food & Beverage Operations Manager in under a year because of excellent performance assessments. |
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Improved lagging sales by 35% through new employee incentives. |
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Selected contributions: |
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� Delivered a 4% reduction in wage costs for the restaurant through reducing staff redundancies. |
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� Executed dance party which generated $100K for the hotel. |
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� Introduced a wine buffet that produced quick sales of unused stock, increased average beverage spend per person, and lowered costs by 2%. |
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FORKS COVE RESORT |
1997�1999 |
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Assistant Manager |
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Collaborated with senior executives to keep resort in operation during period of rapid change. |
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Responsible for large corporate conferences and annual banquets. |
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� Boosted guest volumes through exceptional service and menu plans. |
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� Deliverd launch party for new company which featured a four-course meal, fireworks display and entertainment. |
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EDUCATION |
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Diploma de culinere, Le Cordon Bleu International College of Hotel Management (1997)
Certificate in Hotel & Catering Operations Regency Hotel School (1994) |
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© Resume Sample 2010. All Rights Reserved. |