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The sample below is for a Fine Dining General Management CV Resume Sample. This resume CV was written by a ResumeMyCareer professional CV resume writer, and demonstrates how a CV resume for an Executive Management CV Resume Sample should properly be created. Our Certified Professional CV Resume Writers can assist you in creating a professional document for the job or industry of your choice.

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Fine Dining General Management

Operations……..Staff Training……..Catering……..Customer Service…….Event Planning
 Highly-experienced and participative management professional who demonstrates results-focused, entrepreneurial and fine dining restaurant operations, and food and cost reduction initiatives. Progressive leadership with Executive Chef experience, and quality-driven food service initiatives have created a passion for surpassing financial and service objectives via combination of world-class service delivery, lean operating methods, innovative marketing directions and award winning culinary creations.
 Derive satisfaction from transforming high-performance staff into tomorrow’s leaders with demonstrative ability to exceed all customer-centric service initiatives. Dedicated to maintaining a reputation built on quality, service, and uncompromising ethics.


 Catering
 Event Planning
 General Management
 Gourmet Fine Dining
 Banquet Design
 International Custom Menu s
 Beverage/Bar
 Cost Containment
 Food Handling Safety
 Turnaround Expert

Year to Year: Director of Food Services/Executive Chef – Franklin Hotel, Chapel Hill, NC
 Developed and implemented four different departments within the award-winning luxury boutique hotel boasting 67 rooms.
 Newly created departments consist of Luxury room service department with service for breakfast and dinner; acclaimed banquet and private dinner department specializing in a 4-course wine dinners; Windows—the exquisite and sought after breakfast restaurant serving a sophisticated and international variety of business and leisure travelers, and Roberts, a stunning lobby bar with a focus of light meals and small plates, artisan cheeses, and top of the line retro style hotel bar classics.
 Strategically developed a monthly wine dinner series that boasts a sellout coveted experience each month since inception.
 Recruited and trained motivated staff of 10 personnel in the 4 departments, and hired a loyal and experienced work staff.
 Innovatively created hundreds of custom menus with recipes, price guidelines, and methods of production.

Year to Year: Chef de Cuisine – Giorgio’s Hospitality Group, Durham, NC
 Recruited to transform the menu from casual conception to a fine dining style for Parizade in Durham, and met with great success from diners and food reviews.

Year to Year: Job Title – Spice Street, Chapel Hill, NC
 Requested to assist in a 1-year contract, to consult a troubled and eclectic local dining experience business.
 Focused on changing the stoic Pan-Asian cuisine to a more tempting Mediterranean influenced menu, to reduce food costs and unwieldy losses, and to identify and create subsidiary opportunities within the facility—cooking classes, private dinners within small catered banquet rooms, and an expanded lunch menu and service.
 Recruited and trained chef that continues the restaurant’s success and road to solvency.

Year to Year: Owner – Michael O. Foods and Wines, Inc., Philadelphia, PA
 Owned and operated a very successful catering and event planning establishment outside of Philadelphia, and boasts the Philadelphia Inquirer called “local treasure” that specialized in 4-course wine dinners, smaller parties, and numerous business entertaining in clients’ homes throughout Wilmington Delaware and Philadelphia’s Mainline.

Early Career:
Executive Chef – Michael’s Catering and Events, Raleigh, NC
Executive Chef – Bavonna, New Orleans, LA
Named James Beard’s “Chef of the Year”
Named “50 Best Restaurants” by Food and Wine Magazine
Executive Chef – Lucky Cheng’s, New Orleans, LA
“Three Bean” rating – “some of the most de3licious and innovative fist courses in the history of the city”
“It looks like an Art Deco 1920s Shanghai disco exploded in a 1850s Creole townhouse”
Credited with being an innovator of Asian Creole fusion food

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