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The sample below is for a Hotel and Restaurant Management Resume Sample. This resume was written by a ResumeMyCareer professional resume writer, and demonstrates how a resume for a Hotel and Restaurant Management Resume Sample should properly be created. Our Certified Professional Resume Writers can assist you in creating a professional document for the job or industry of your choice. A professional resume writing service can significantly increase your changes of securing employment in a quick time manner.

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HOTEL / RESTAURANT MANAGEMENT

Accomplished and dynamic professional with strong working knowledge in sales, and customer service particularly involving food, beverage, and restaurant operations. Highly experienced in creating recipes for food preparation, planning menus, maintaining food inventory ledger, monitoring food costs, and maintaining high quality of food and service. Results focused, recognized for strong ability to propel company growth and a proven track record in delivering quality-dining service to customers. Efficient and reliable, able to work effectively in busy environments with positive results. Proactive with excellent interpersonal and communication skills, experienced in working with different personalities including clients and vendors as well as working on own initiative.

Core Competencies
Hospitality Management • Sales • Customer Service • Menu Development • Revenue Growth
• Events & Program Coordination • Inventory Control & Management • Purchasing
• Staff Hiring, Training & Development • Food Hygiene

PROFESSIONAL EXPERIENCE

Desert Mountain Club • Scottsdale, AZ 11/2011 – 08/2012
F&B Manager
Oversee all food and beverage operations of six clubhouses in a 2,300 member owned private club and 5 restaurants. Handle menu planning and design, banquets/catering, maintenance of service standards, concierge services and locker rooms, budget management, purchasing and receiving.

Troon Golf • Scottsdale, AZ 6/2000 – 11/2011
Corporate Vice President
Directed sales, operations, and budget management of 75 private and daily fee golf clubs located throughout the world. Provided consultations on food and beverage operations for clubs located in Dubai, Abu Dhabi, Europe, Australia, and primarily in the U.S. Performed club operational evaluations and performance analysis, and handled management recruiting.
Key Highlights:
• Developed and maintained new club acquisitions, and helped generate over $80 million in revenues.
• Successfully negotiated national contracts with Pepsi, Royal Cup coffee, Sysco, and other major suppliers in the food industry.
• Received the Top Performer award and the Award of Excellence for effective management of a company with more than 5,000 employees.

Congressional Country Club • Bethesda, MD 06/1999 – 06/2000
F&B Manager
Planned and coordinated food and beverage operations. Managed housekeeping, security, and purchasing functions for the 3,000 member private club, considered as one of the top 100 clubs in the U.S.

PGA Tour/TPC at Avenel • Potomac, MD 10/1997 – 06/1999
F&B Manager
Supervised food and beverage operations for a 1,200 member private club serving breakfast, lunch, and dinner.
Key Highlight:
• Coordinated a high volume catering department hosting weddings, membership events and a PGA Tour golf tournament, the only PGA tournament serving the Washington D.C. market.

Inn at Spanish Bay • Pebble Beach, CA 03/1993 – 04/1997
F&B Manager
Initially managed the banquet department and eventually promoted to F&B manager. Provided oversight to room service functions, two restaurants, two lounges, and banquets.
Key Highlights:
• Effectively managed the corporate village at the AT&T Pebble Beach Pro Am, resulting to a growth from 6 tents to 14 tents, serving 5,000 people daily for breakfast, lunch and receptions.
• Instrumental in the awarding of the resort as Best Mainland Resort from Conde Nast Traveler and as 5th Mobil Star.

Registry Resort • Scottsdale, AZ 06/1990 – 03/1993
Banquet Manager
Handled the banquet department, managed and maintained quality service for all catering revenues.

Hyatt Regency Scottsdale • Scottsdale, AZ 10/1988 – 06/1990
Assistant F&B Director
Managed the banquet department and ensured attainment of $1 million monthly in catering sales.
Key Highlight:
• Supported the opening of the Hyatt Regency Albuquerque and oversaw all aspects of operations involving the restaurants, banquets, beverage department and room service.

Boulders Resort & Club • Carefree, AZ 05/1985 – 06/1988
F&B Manager
Oversaw the daily food and beverage operations for the 750-member resort golf club including all service and back of the house operations. Supervised breakfast, lunch and dinner meal periods, membership events and resort catering.

AZ Biltmore Hotel • Phoenix, AZ 10/1981 – 05/1985
F&B Manager
Managed the beverage department consisting of five outlet bars including 75 bartenders, cocktail servers, and bar backs. Facilitated bartender training, and ensured compliance with cocktail service standards,
Key Highlights:
• Developed beverage costs, wine lists, and recipe guides.
• Functioned as F&B cost control analyst; handled revenue audit, yield tests, purchasing and receiving procedures, and inventory management of all food and beverage supplies.

CREDENTIALS

Certified Club Manager
Club Managers Association of America (CMAA)

Certificate for Introductory Level Sommelier
Court of Master Sommeliers (CMS)

PROFESSIONAL AFFILIATIONS

Member; Club Managers Association of America (CMAA)
Member; Chaîne des Rôtisseurs

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