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Kayla Beckstrand
309 Marys Creek Drive
Fort Worth, TX 76001
817-377-9876
kayla@yahoo.com
Overview: I am a restaurant management professional with over 25 years of
experience. I am a self motivated
individual who repeatedly shows initiative, is always willing to accept added
responsibility, and who consistently meets or exceeds expectations.
Career History:
Tilted Kilt Pub & Eatery
2/2009 – Present
General Manager / Corporate Trainer (New
Store Opener) / Regional Executive Chef
Current Employer
– Please do not contact.
I am currently on the operations
team in the nation’s largest and fastest growing region for a national
restaurant concept. Individual unit sales
in my territory average 4.1MM annually versus a national average of 3.4MM. Responsibilities include brand protection,
ensuring strict adherence to corporate policies, standards, and best practices,
training, development and oversight of area operations managers and local store
GMs, certification, training, and oversight of teams of new store opening
trainers as well as leading the training to open new locations, cultivating and
maintaining positive relationships with purveyors and suppliers, providing
ongoing operational and P & L management support, assisting area managers
with the sourcing and screening of store level managerial candidates, and
overseeing the new store development process in conjunction with contractors
and suppliers.
Almeda Barbeque, LLC 1/2007 – 2/2009
d/b/a Dickey’s Barbeque Pit
General Manager
For the first ten months of employment, I
managed the busiest restaurant in a multi store chain that is a franchise group
operating Dickey’s Barbeque Restaurants.
Responsibilities included P & L reconciliation, advanced training
for managerial candidate’s companywide, catering sales, party and corporate
event planning, and coordinating local marketing program while working within
the confines of the nationally mandated program. I was then tasked with opening new locations
for the company. As such, I was responsible
for managing the build out process, equipment purchasing, and licensing, as
well as screening, hiring, and training of staff and negotiating vendor
contracts.
Steak and Ale 3/2000 – 1/2007 Assistant General Manager
/ Trainer / Interim General Manager
I managed a
location for a national restaurant group, whose staff consisted of more than 65
employees. Personally recruited and
trained a four-person management team to oversee all aspects of business
operations. I increased annual sales
from 2.2 to 3.1 million dollars in initial 12-month period, and cut overall
operating expenses by 9.6% within first six months.
Finish Line Events (concessions at Texas
Motor Speedway)
4/1995 - 3/2000 Operations Manager
I
was charged with the running of high volume F&B venues at the Texas Motor
Speedway. Personally responsible for
handling all facets of business operations including staffing, inventory control, contract negotiations, bookkeeping,
licensing, scheduling, payroll, purchasing, and training.
I
was responsible for maintaining and increasing overall sales while cutting
operating expenses and payroll resulting in an 8.3% increase in profitability.
Education:
York
Community High School – Salutatorian
University
of Washington, Skagit Valley – Business
Training & Additional Skills:
- Bi – Lingual (English / Spanish)
- One Minute Manager Training Program
Graduate
- Manager as a Coach Training Certificate
- ServSafe Certified
*Professional
and personal references furnished upon request
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